Sheet Pan Breakfast Tacos (Print version)

Fluffy eggs, gooey cheese, and fresh toppings baked in crispy tortilla shells on one pan. Serves 3–4 in just 28 minutes.

# What you'll need:

→ 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 -
  • One pan means you can sip your coffee instead of hovering over multiple burners.
  • The tortillas crisp up like little edible plates, so theres no sad soggy bottom.
  • Everyone customizes their own taco right on the pan, which somehow prevents all arguments.
  • Leftovers reheat beautifully, making Monday mornings slightly less tragic.
02 -
  • Don't overfill the tortillas with egg or they'll spill over the edges and make a mess on the pan.
  • Let the pan cool for a full minute before adding avocado or it'll turn brown and mushy from the residual heat.
  • If your tortillas are stiff, warm them for 10 seconds in the microwave so they fold without cracking.
03 -
  • Use a silicone brush to oil the pan evenly so the tortillas release cleanly without tearing.
  • Crack your eggs into a measuring cup first so you can easily pour them into each tortilla without spilling.
  • Let the cheese come to room temperature before sprinkling it on so it melts faster and more evenly.
  • If you like runny yolks, crack a whole egg into the center of each tortilla after pouring the scrambled mixture for a sunny side surprise.
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