Sheet Pan Breakfast Tacos (Printable)

Eggs, cheese, and taco shells baked on a sheet pan for a quick satisfying morning meal.

# 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

# Steps:

01 - Preheat the oven to 400°F. Line a large rimmed sheet pan with parchment paper.
02 - Place taco shells side by side on the prepared sheet pan, gently propping them open.
03 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
04 - Divide the egg mixture evenly among the taco shells.
05 - Sprinkle diced bell peppers, red onion, and shredded cheddar and Monterey Jack cheeses over the eggs in each shell.
06 - Bake 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.
08 - Garnish with fresh cilantro and serve immediately with salsa, sliced avocado, sour cream, or hot sauce as desired.

# Expert Advice:

01 -
  • Everything cooks on one pan so you can actually relax while breakfast happens
  • The eggs stay creamy and tender instead of drying out like scrambled eggs sometimes do
02 -
  • Cold taco shells can crack when you try to fill them or fold them, so warm them first
  • Overfilling the shells makes them tricky to eat, so leave some room at the top
03 -
  • Use a rimmed sheet pan to catch any cheese that melts over the edges
  • Check the tacos at 16 minutes since ovens vary and overcooked eggs get rubbery
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