Sheet Pan Breakfast Tacos (Print Version)

A fuss-free, satisfying morning meal featuring eggs, cheese, and baked taco shells.

# 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

# How to Make It:

01 - Preheat the oven to 400°F. Line a large rimmed sheet pan with parchment paper.
02 - Place the taco shells side by side on the sheet pan, gently propping them open.
03 - In a medium bowl, whisk the eggs, whole milk, kosher salt, and black pepper until fully combined.
04 - Evenly divide the egg mixture among the open taco shells.
05 - Sprinkle diced bell peppers, red onion, shredded cheddar, and Monterey Jack cheese evenly over each taco shell.
06 - Bake in the preheated oven for 16 to 18 minutes, until eggs are set and cheese is melted and bubbly.
07 - Remove from oven and let cool for 2 minutes. Garnish with fresh cilantro and serve with optional salsa, avocado, sour cream, or hot sauce.

# Additional Tips::

01 -
  • Everything happens on one sheet pan, which means minimal cleanup and maximum morning sanity.
  • The cheese gets bubbly and golden while the eggs stay perfectly creamy inside those crispy shells.
  • You can load them with whatever vegetables you have lingering in the fridge and feel like a breakfast genius.
02 -
  • Warm your taco shells slightly before filling them; cold shells are brittle shells, and brittle shells crack when you pour in the egg mixture.
  • Don't overbake, or the eggs will get tough and pull away from the shells, turning what should be creamy into something rubbery and sad.
03 -
  • If your taco shells keep tipping over, wedge a small ball of foil between them on the pan to hold them upright while they bake.
  • Slice your vegetables small so they cook through in the time it takes the eggs to set; large chunks won't soften properly.
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