Sheet Pan Breakfast Tacos (Printer-friendly)

One-pan breakfast featuring baked eggs, cheese, and your favorite toppings in crispy tortilla shells.

# Ingredient List:

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

→ For Greasing

16 - 1 tablespoon olive oil or nonstick spray

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a rimmed sheet pan with olive oil or nonstick spray.
02 - Arrange the tortillas on the pan, folding up the edges slightly to create a shallow cup for each.
03 - In a bowl, whisk eggs with milk, salt, pepper, and smoked paprika until well combined.
04 - Evenly divide the egg mixture among the tortillas. Sprinkle shredded cheeses over the eggs.
05 - Add desired toppings: scatter cherry tomatoes, red onion, bell pepper, and, if using, cooked sausage or bacon.
06 - Bake for 16–18 minutes, or until eggs are just set and cheese is melted.
07 - Remove from oven. Top with avocado, cilantro, and a spoonful of salsa. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan while you drink your coffee and actually talk to your guests.
  • The tortillas crisp up in the oven and hold their shape without getting soggy.
  • You can customize each taco section with different toppings so everyone gets exactly what they want.
  • Cleanup is so fast you will wonder why you ever dirtied multiple skillets for breakfast.
02 -
  • Do not skip greasing the pan, or the tortillas will stick and tear when you try to lift them off.
  • Fold the tortilla edges up gently but firmly so they hold their shape and do not flatten out in the oven.
  • Check the eggs at 16 minutes, because ovens vary and you want them just set, not rubbery.
  • Add avocado and cilantro after baking, never before, or they will turn brown and lose their freshness.
03 -
  • Use a rimmed sheet pan, not a flat baking sheet, or the eggs will run everywhere.
  • Whisk the eggs until they are completely smooth and slightly frothy for the fluffiest texture.
  • Let the pan cool for a minute before adding avocado and cilantro so they do not wilt from the residual heat.
  • If you want crispier tortillas, brush the edges lightly with olive oil before baking.
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