Sheet Pan Breakfast Tacos (Printable)

Baked tortilla shells filled with fluffy eggs, cheese, and your favorite toppings. Easy, crowd-pleasing breakfast for 3–4.

# What You'll Need:

→ Eggs & Dairy

01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/4 cup shredded Monterey Jack cheese

→ Tortillas

05 - 6 small flour or corn tortillas

→ Toppings

06 - 1/2 cup cherry tomatoes, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup bell pepper, diced
09 - 1/3 cup cooked breakfast sausage or bacon, crumbled (optional)
10 - 1 avocado, sliced
11 - 1/4 cup chopped fresh cilantro
12 - Salsa, for serving

→ Seasonings

13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika (optional)

→ For Greasing

16 - 1 tablespoon olive oil or nonstick spray

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a rimmed sheet pan with olive oil or nonstick spray.
02 - Arrange the tortillas on the pan, folding up the edges slightly to create a shallow cup for each.
03 - In a bowl, whisk eggs with milk, salt, pepper, and smoked paprika until well combined.
04 - Evenly divide the egg mixture among the tortillas. Sprinkle shredded cheeses over the eggs.
05 - Add desired toppings: scatter cherry tomatoes, red onion, bell pepper, and, if using, cooked sausage or bacon.
06 - Bake for 16-18 minutes, or until eggs are just set and cheese is melted.
07 - Remove from oven. Top with avocado, cilantro, and a spoonful of salsa. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so theres almost no cleanup and you can actually enjoy your morning.
  • The tortillas get crispy on the edges while staying soft enough to fold, giving you texture without any frying.
  • You can prep the toppings the night before and just crack eggs in the morning when your brain is still half asleep.
  • It feeds a crowd without making you feel like a short order cook, and everyone can customize their own taco.
02 -
  • Dont overfill the tortillas with egg mixture or theyll overflow and make a mess, aim for three quarters full and leave a little room at the top.
  • If your tortillas are stiff, warm them in the microwave for 10 seconds before folding so they dont crack.
  • Watch the eggs closely in the last few minutes, they can go from perfectly set to rubbery fast, so pull them out as soon as they lose their jiggle.
  • Let the tacos cool for a minute before serving or the cheese will be molten lava and burn the roof of your mouth.
03 -
  • Use a silicone brush to grease the pan instead of spraying, it gives you more control and prevents puddles of oil.
  • If you want extra crispy tortilla edges, brush the tops with a little melted butter before baking.
  • Let the eggs sit at room temperature for 10 minutes before whisking, they blend more smoothly and cook more evenly.
  • For a flavor boost, add a pinch of cumin or garlic powder to the egg mixture before pouring it into the tortillas.
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