Description
These baked breakfast tacos are a game-changer for your morning routine, offering crispy tortillas, creamy egg filling, and perfectly melted cheese. They’re easy to customize and perfect for a crowd or meal prep.
Ingredients
- 8–10 small corn tortillas
- 1 tbsp olive oil or cooking spray
- 1/2 lb breakfast sausage, bacon, or vegetarian alternative (e.g., mushrooms, black beans), cooked and crumbled/diced
- 1/2 small onion, finely diced
- 1/2 bell pepper (any color), finely diced
- 8 large eggs
- 2 tbsp milk (optional, for creaminess)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- Optional toppings: salsa, avocado, sour cream, fresh cilantro
Instructions
- 1. Preheat Oven & Prep Pan: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange corn tortillas in the dish, slightly overlapping if needed.
- 2. Cook Fillings: In a large skillet, cook your chosen protein until done. Add onion and bell pepper; sauté until softened (5-7 mins).
- 3. Scramble Eggs: In a bowl, whisk eggs, milk (if using), salt, and pepper. Pour into the skillet with cooked fillings and scramble until just set.
- 4. Assemble Tacos: Spoon egg mixture down the center of each tortilla. Sprinkle with shredded cheese. Carefully fold one side of the tortilla over the filling to create a taco shape, arranging seam-side down in the baking dish.
- 5. Bake: Bake for 15-20 minutes, or until tortillas are golden and crispy, and cheese is bubbly. Serve immediately with desired toppings.
- Prep Time: 15 mins
- Cook Time: 20 mins