Sheet Pan Breakfast Tacos (Printer-Friendly)

A tasty and fuss-free Tex-Mex dish featuring eggs, cheese, and baked taco shells ready in under 30 minutes.

# What You'll Need:

→ Eggs

01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon 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

# Method:

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 prepared pan, gently propping them open.
03 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until blended.
04 - Evenly pour the egg mixture into each taco shell.
05 - Sprinkle diced bell peppers, red onion, and shredded cheeses evenly over the eggs.
06 - Bake for 16 to 18 minutes or until eggs are just set and cheese is melted and bubbly.
07 - Remove from the oven and let cool for 2 minutes. Garnish with fresh cilantro and serve with optional salsa, avocado, sour cream, or hot sauce.

# Expert Suggestions:

01 -
  • Everything cooks together on one pan, meaning minimal cleanup and maximum sleeping-in time.
  • It tastes like you spent an hour cooking when you actually spent fifteen minutes assembling it.
  • The crispy shell edges get just a little charred in the oven, creating texture that soft scrambled eggs could never deliver.
02 -
  • Don't overbake—the eggs continue cooking from residual heat even after you remove the pan, and overcooked eggs are the quickest way to ruin something this simple.
  • If your taco shells crack while arranging them, warm them very slightly in the oven first (two minutes at 350°F) to make them more pliable.
03 -
  • If you're cooking for a crowd, you can make this formula work for eight shells on a standard rimmed pan, which serves four generously or six if sides are involved.
  • Prep your vegetables the night before and store them in containers—the actual assembly and cooking becomes a five-minute operation in the morning.
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