These are good to freeze and reheat. Depending on microwave and stuffing amount, 1:30 per side at 50% power.

Makes 6 to 10 tacos depending on stuffing and tortilla size.


  • 10 tortillas
  • 1 dozen eggs
  • 1 large red onion, diced
  • 1 pack frozen shredded hash browns
  • 2 cups shredded cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • Cayenne pepper to taste
  • Vegetable oil


  1. Heat pan over medium heat. Saute the onion for 2 minutes in a little bit of oil. Add the hash browns and add additional oil. Cook until golden brown. Season with salt and pepper to taste. Remove from heat and set aside.
  2. Scramble eggs and mix in spices. Cook until slightly runny. Do not overcook.
  3. If planning on freezing tacos, cool cooked eggs and potatoes in refrigerator for a few hours.
  4. Assemble tacos with desired mix of egg, potato, and cheese. Wrap individually in wax paper and freeze if desired.

Credit Self