Sheet Pan Breakfast Tacos (Printer-friendly)

A savory morning dish with eggs, cheese, and taco shells baked for easy preparation.

# What You'll Need:

→ Eggs

01 - 8 large eggs
02 - 0.25 cup whole milk
03 - 0.5 teaspoon kosher salt
04 - 0.25 teaspoon ground black pepper

→ Cheese

05 - 1 cup shredded cheddar cheese
06 - 0.5 cup shredded Monterey Jack cheese

→ Taco Shells

07 - 8 small corn or flour taco shells

→ Vegetables (optional)

08 - 0.5 cup diced bell peppers
09 - 0.5 cup diced red onion
10 - 0.25 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 the taco shells side by side on the sheet pan, gently propping them open.
03 - Whisk together eggs, milk, kosher salt, and black pepper in a medium bowl until thoroughly combined.
04 - Evenly distribute the egg mixture among the prepared taco shells.
05 - Sprinkle diced bell peppers, red onion, shredded cheddar, and Monterey Jack cheeses evenly over the eggs in each shell.
06 - Bake in the oven for 16 to 18 minutes, or until eggs are set and cheese is melted and bubbly.
07 - Remove from oven and allow to cool for 2 minutes. Garnish with fresh cilantro before serving.
08 - Serve immediately with optional sides such as salsa, sliced avocado, sour cream, or hot sauce.

# Expert Advice:

01 -
  • Everything cooks on one pan while you sip your coffee and wake up properly.
  • The eggs bake gently instead of getting rubbery, staying creamy and custardy in the middle.
  • You can customize each shell with different vegetables, so everyone at the table gets what they actually want to eat.
  • It looks far more impressive than the effort required, which is basically the dream breakfast.
02 -
  • Warm your taco shells slightly before filling them—cold shells are brittle and will crack when you pour in the egg mixture.
  • Don't skip the parchment paper; it's the difference between a five-minute cleanup and scrubbing egg off the pan for days.
  • Watch the baking time closely the first time you make these; ovens vary, and overcooked eggs are dry and sad.
03 -
  • If shells start tipping over while baking, prop them gently with a ball of aluminum foil on the outside—it's invisible and keeps everything upright.
  • Room temperature eggs combine more smoothly with the milk than cold ones straight from the fridge, making the texture more uniform.
  • Overbaking by even a couple of minutes makes the eggs rubbery, so set a timer and check at 16 minutes the first time.
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