Sheet Pan Breakfast Tacos (Print)

Fluffy eggs, melted cheeses, and fresh toppings baked together on a single pan for morning delight.

# Components:

→ Eggs & Dairy

01 - 8 large eggs
02 - 0.25 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 0.25 cup shredded Monterey Jack cheese

→ Tortillas

05 - 6 small flour or corn tortillas

→ Toppings

06 - 0.5 cup diced cherry tomatoes
07 - 0.25 cup finely chopped red onion
08 - 0.25 cup diced bell pepper
09 - 0.33 cup cooked breakfast sausage or bacon, crumbled (optional)
10 - 1 sliced avocado
11 - 0.25 cup chopped fresh cilantro
12 - Salsa, for serving

→ Seasonings

13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper
15 - 0.25 teaspoon smoked paprika (optional)

→ For Greasing

16 - 1 tablespoon olive oil or nonstick spray

# Directions:

01 - Preheat oven to 375°F. Lightly grease a rimmed sheet pan with olive oil or nonstick spray.
02 - Arrange tortillas on the pan, folding edges upward to form shallow cups.
03 - In a bowl, whisk eggs with whole milk, salt, black pepper, and smoked paprika until uniformly blended.
04 - Distribute egg mixture evenly into tortilla cups, then sprinkle cheddar and Monterey Jack cheeses over the eggs.
05 - Top with diced cherry tomatoes, red onion, bell pepper, and crumbled cooked sausage or bacon if using.
06 - Bake for 16 to 18 minutes until eggs are set and cheese melted.
07 - Remove from oven and garnish with sliced avocado, chopped cilantro, and a spoonful of salsa. Serve immediately.

# Expert Advice:

01 -
  • Everything bakes at once, so you're free to pour coffee and actually sit down for a minute.
  • The crispy-edged tortillas hold the eggs perfectly without falling apart or getting soggy.
  • You can pile on whatever toppings you have on hand, which means no two batches ever taste quite the same.
  • It looks way more impressive than the effort it takes, which is basically the best kind of breakfast.
02 -
  • Don't use room-temperature eggs straight from the counter. Cold eggs take longer to set, which means your tortillas might overcook. Cold eggs from the fridge will set in the time it takes for the tortillas to crisp.
  • The exact baking time depends on your oven and how thick your egg mixture is. Start checking at 15 minutes because overcooked eggs are the quickest way to ruin what would otherwise be perfect.
03 -
  • Don't move the sheet pan while the eggs are cooking. Just let them be and trust the oven to do its job.
  • If you love heat, add diced jalapeños or a pinch of chili flakes to the egg mixture before baking. The gentle oven heat keeps them from becoming overwhelming.
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