Potato and Egg Breakfast Tacos

Preheat the oven to 350°F.

Slice the potato into ½-inch cubes. Add to bowl and toss with garlic, salt, and pepper. Spray lightly with light oil spray, if needed, to get the seasoning to stick. Add the potatoes to the air fryer and cook on 390°F for 8 to 12 minutes until potatoes are crispy. Add extra 2-3 minutes for larger cubes or for extra crispiness.

While potatoes are cooking, combine the egg whites and eggs in a small bowl. Beat together until fully combined. In a frying pan on medium heat, add the fresh spinach and lightly spray with light oil spray. After approximately 3 minutes, the spinach should be fully cooked and wilted. Add the egg mixture, slowly coating the entire bottom of the frying pan. After 1 to 2 minutes (once eggs have started cooking), use a spatula to pull the edges in to create folds of eggs.

Let any excess liquid fall to the outside edges to finish cooking.

Warm corn tortillas in preheated oven for 2 to 4 minutes so the tortillas are warm and pliable.

Make the bacon in the air fryer, microwave, or oven. I like mine very dark and crispy. It’s easier to crumble that way!

Remove corn tortillas and set onto a serving plate. Divide the eggs into 3 equal sections. Add cooked eggs with spinach on top of each tortilla. Top with crispy potatoes, diced tomatoes, crumbled bacon, and salsa.

Notes

This recipe uses a combination of eggs and egg whites as a healthy hack to cut back on saturated fat and cholesterol.

Use turkey bacon instead of regular bacon to reduce the amount of saturated fat, calories, sodium, and nitrates. You can also use low-sodium bacon.

This recipe uses no cheese to ensure the breakfast tacos are naturally dairy-free and low in saturated fat. You can add fat-free, vegan, or dairy-free cheese if desired.

Cook your crispy breakfast potatoes in an air fryer to reduce the amount of oil.

For a low-fat option use low-sodium or turkey bacon and scrambled tofu option.

For a vegan option use egg substitutes or scrambled tofu. Use vegan bacon.