Sheet Pan Breakfast Tacos (Print View)

Fluffy eggs and melted cheese baked with fresh toppings in crispy tortilla shells on one convenient pan.

# 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

# Directions:

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 Tips:

01 -
  • The eggs bake to this perfect custardy texture that you honestly cant achieve in a regular scramble, trust me on this.
  • While everything bakes together, you get those magical 18 minutes to actually sit down with your coffee instead of standing at the stove.
02 -
  • If you fold the tortilla edges too sharply, theyll crack during baking, so aim for gentle curves rather than hard creases.
  • Underbaking by just one minute produces a silkier egg texture than waiting until they look completely set in the oven.
03 -
  • The secret to preventing soggy tortilla bottoms is to lightly toast them in a dry pan for 30 seconds per side before arranging them on the sheet pan.
  • When reheating leftover tacos, wrap them individually in foil and warm at 300°F for about 10 minutes instead of using the microwave, which makes the tortillas tough.
Go Back