Sheet Pan Breakfast Tacos (Print Version)

Fluffy eggs, melted cheese, and fresh toppings baked in crispy tortillas for an easy breakfast.

# Components:

→ 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 diced cherry tomatoes
07 - 1/4 cup finely chopped red onion
08 - 1/4 cup diced bell pepper
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 ground black pepper
15 - 1/4 teaspoon smoked paprika (optional)

→ For Greasing

16 - 1 tablespoon olive oil or nonstick spray

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a rimmed sheet pan using olive oil or nonstick spray.
02 - Arrange the tortillas on the prepared pan, folding the edges upward slightly to create shallow cups.
03 - In a mixing bowl, whisk together eggs, whole milk, salt, black pepper, and smoked paprika until fully combined.
04 - Evenly distribute the egg mixture among the tortilla cups, ensuring an even layer.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the eggs. Top with cherry tomatoes, red onion, bell pepper, and cooked sausage or bacon if desired.
06 - Bake in the preheated oven for 16 to 18 minutes, or until the eggs are set and cheese has melted.
07 - Remove from oven and top with sliced avocado, fresh cilantro, and a spoonful of salsa. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means minimal cleanup and maximum time with your guests.
  • The crispy tortilla edges and melted cheese create a texture contrast that feels way more special than the effort requires.
  • You can prep toppings ahead and let people customize their own, turning breakfast into something interactive and fun.
02 -
  • Don't overbake thinking you need the eggs completely firm—that's where people go wrong, turning something tender into something tough.
  • Arrange your tortillas so they're not overlapping or bunched, or some will steam instead of crisp up around the edges.
03 -
  • If your tortillas are stiff or cracking at the edges, warm them briefly before folding so they're pliable and less likely to split.
  • The salsa should be added after baking rather than before, or it releases too much liquid and makes the eggs watery.
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