Sheet Pan Breakfast Tacos (Print View)

A fuss-free morning dish combining eggs, cheese, and taco shells baked together for a tasty start.

# What You'll Need:

→ Eggs

01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon 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

# Step-by-Step Directions:

01 - Set oven temperature to 400°F. Line a large rimmed sheet pan with parchment paper.
02 - Place taco shells side by side on the prepared pan, gently opening them to create space for filling.
03 - In a medium mixing bowl, whisk together eggs, whole milk, kosher salt, and black pepper until fully blended.
04 - Distribute the egg mixture evenly among all taco shells on the sheet pan.
05 - Top each shell with diced bell peppers, red onion, cheddar, and Monterey Jack cheese in equal portions.
06 - Place the sheet pan in the preheated oven and bake for 16 to 18 minutes, until eggs are set and cheese is melted and bubbly.
07 - Remove pan from oven and allow tacos to rest for 2 minutes. Garnish with chopped fresh cilantro.
08 - Present immediately with optional toppings such as salsa, sliced avocado, sour cream, or hot sauce.

# Expert Suggestions:

01 -
  • Breakfast is ready in under thirty minutes with almost zero cleanup since everything happens on one pan.
  • You get that satisfying crunch of a shell with soft scrambled eggs inside, which hits different than regular breakfast.
  • The whole thing is customizable, so picky eaters can get their version while you add cilantro and hot sauce to yours.
02 -
  • Don't skip warming the taco shells in a dry pan for thirty seconds before filling them, or they'll crack when you pour in the wet egg mixture.
  • The eggs will look a little soft when you pull them out, but they continue cooking as they cool, so resist the urge to bake them longer or they'll dry out.
03 -
  • If your taco shells are slightly stale, warm them in the oven for a minute or two before assembling so they crisp back up and won't splinter when you bite into them.
  • Whisk the eggs the night before and store them in the fridge, then just pour and bake in the morning for a truly hands-off breakfast.
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