Scrambled Egg Breakfast Tacos with Jalapeño Ranch Dressing & Dip

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• 6 Large eggs
• 1 tbsp. cooking oil
• 10 mini golden potatoes, quartered
• ½ small white onion, diced
• Salt & pepper, to taste
• 1 tsp. onion powder
• 4 small flour tortillas
• 1 large tomato, diced
• ½ cup cheddar cheese, shredded
• 2 tbsp. Toby’s Jalapeno Ranch Dressing & Dip
• 1 jalapeño, sliced
• Fresh cilantro leaves, garnish

Gather all ingredients. Heat a large skillet on medium heat and grease with cooking oil. Scramble eggs and set aside. 

Add cooking oil to an empty skillet and cook potatoes for 10 minutes. Add in onions for another 10 minutes while stirring frequently, season with salt, pepper, and garlic powder. Remove from heat and set aside.

Place tortilla on a plate or shallow bowl and top with a quarter of the eggs and roasted potatoes & onions. Fold and pack together in a shallow bowl. Add the tomatoes and cheddar cheese, then drizzle with Toby’s Jalapeno Ranch Dressing & Dip. 

Garnish with jalapeño slices and cilantro. Serve and enjoy your Scrambled Egg Breakfast Tacos!