Sheet Pan Breakfast Tacos (Printable)

A hassle-free Tex-Mex morning dish with eggs, cheese, and baked taco shells ready in under 30 minutes.

# Components:

→ 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 to prevent sticking.
02 - Place the taco shells side by side on the prepared sheet pan, gently propping them open to hold the filling.
03 - In a medium bowl, whisk together eggs, whole milk, kosher salt, and black pepper until thoroughly combined.
04 - Evenly pour the egg mixture into each taco shell prepared on the sheet pan.
05 - Sprinkle diced bell peppers, red onion, shredded cheddar, and Monterey Jack cheese evenly over the filled taco shells.
06 - Bake in the preheated oven for 16 to 18 minutes, or until eggs are set and cheese is melted and bubbly.
07 - Remove from the oven and allow to cool for 2 minutes. Garnish with fresh cilantro before serving.
08 - Serve immediately with optional salsa, avocado slices, sour cream, and hot sauce as preferred.

# Expert Advice:

01 -
  • One pan, minimal cleanup, and you're done before coffee gets cold.
  • The cheese gets melty and slightly crispy while the eggs stay tender—it's textural perfection.
  • You can prep these in your pajamas and have breakfast ready in under 30 minutes.
02 -
  • Don't overbake—eggs keep cooking on the hot pan even after they leave the oven, so pull them out when they look *almost* done.
  • If your taco shells feel brittle before you fill them, wrap them in a damp towel for a minute to soften them slightly, or they'll crack under the weight of the egg mixture.
03 -
  • Room-temperature eggs whisk more smoothly and cook more evenly than cold ones straight from the fridge.
  • If you're making these for a crowd, you can assemble everything the night before, cover the pan with foil, and bake it straight from the fridge in the morning—just add a minute or two to the baking time.
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