Sheet Pan Breakfast Tacos (Printable Version)

A simple, baked breakfast with eggs, cheese, and corn or flour shells ready in under 30 minutes.

# Ingredient List:

→ Eggs

01 - 8 large eggs
02 - 60 ml whole milk
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

→ Cheese

05 - 120 g shredded cheddar cheese
06 - 60 g shredded Monterey Jack cheese

→ Taco Shells

07 - 8 small corn or flour taco shells

→ Vegetables (optional)

08 - 120 ml diced bell peppers
09 - 120 ml diced red onion
10 - 60 ml chopped fresh cilantro

→ Toppings (optional)

11 - Salsa
12 - Sliced avocado
13 - Sour cream
14 - Hot sauce

# How-To 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 - In a medium bowl, whisk together eggs, whole milk, kosher salt, and black pepper until evenly combined.
04 - Evenly pour the egg mixture into each taco shell.
05 - Distribute diced bell peppers, red onion, shredded cheddar, and Monterey Jack cheese evenly over the eggs in each shell.
06 - Bake in the preheated oven 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 - Top with fresh cilantro and serve immediately with optional salsa, avocado, sour cream, or hot sauce.

# Expert Tips:

01 -
  • Everything happens on one pan, which means less cleanup before your first cup of coffee.
  • The cheese melts into these little pockets of creaminess that makes breakfast feel intentional, not rushed.
  • Kids actually get excited about eating eggs when they're folded into something that looks fun.
02 -
  • Don't overfill the shells with egg mixture or it spills over as it cooks and makes a mess on your pan—fill them about three-quarters full.
  • The two-minute rest after baking is crucial; it lets the shells set enough to hold together when you pick them up, which I learned after a few crumbling disasters.
03 -
  • If your taco shells start to brown on the edges before the eggs are set, tent the pan loosely with foil for the last few minutes.
  • Shred your cheese fresh from a block if possible—the coating on pre-shredded cheese prevents it from melting as smoothly into creamy pools.
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