Sheet Pan Breakfast Tacos (Printable)

A speedy Tex-Mex morning dish combining eggs, cheese, and taco shells baked together.

# What You'll Need:

→ Eggs

01 - 8 large eggs
02 - 60 ml whole milk
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon ground black pepper

→ Cheese

05 - 1 cup shredded cheddar cheese
06 - 1/2 cup shredded Monterey Jack cheese

→ Taco Shells

07 - 8 small corn or flour taco shells

→ Vegetables (optional)

08 - 1/2 cup diced bell peppers
09 - 1/2 cup diced red onion
10 - 1/4 cup chopped fresh cilantro

→ Toppings (optional)

11 - Salsa
12 - Sliced avocado
13 - Sour cream
14 - Hot sauce

# How-To Steps:

01 - Set the oven to 400°F and line a large rimmed sheet pan with parchment paper.
02 - Arrange the taco shells side by side on the sheet pan, gently propping them open.
03 - In a medium mixing bowl, whisk together eggs, whole milk, kosher salt, and black pepper until fully combined.
04 - Divide the egg mixture evenly among the prepared taco shells.
05 - Distribute diced bell peppers, red onion, shredded cheddar, and Monterey Jack cheese evenly on top of the eggs in each shell.
06 - Place the sheet pan in the oven and bake for 16 to 18 minutes until eggs are set and cheese is melted and bubbling.
07 - Remove from oven and let rest for 2 minutes. Garnish with fresh chopped cilantro.
08 - Serve immediately with optional toppings such as salsa, sliced avocado, sour cream, or hot sauce.

# Expert Tips:

01 -
  • Everything bakes at once, which means you're not babysitting multiple pans and your morning stays calm.
  • The combination of melted cheese, custardy eggs, and crispy-edged shells hits all your texture cravings without extra steps.
  • You can prep it in under ten minutes and hand it to people who feel genuinely delighted by the presentation.
02 -
  • Don't overbake or the eggs will separate and weep; they should look just barely set when you pull them out, still with a hint of softness in the very center.
  • Warming the taco shells for thirty seconds in a dry skillet before filling them makes them flexible enough to handle without cracking.
03 -
  • If your shells are very small, you might fit only about two tablespoons of egg mixture in each one; overfilling means it spills during baking.
  • Keep the oven door closed while baking so the temperature stays steady and the eggs cook evenly without drying out.
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