Sheet Pan Breakfast Tacos (Printer-Friendly)

A baked combination of eggs, cheese, and taco shells delivering a satisfying morning meal with fresh veggies.

# What You Need:

→ Eggs

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

→ Cheese

05 - 1 cup shredded cheddar cheese (113 g)
06 - 1/2 cup shredded Monterey Jack cheese (56 g)

→ Taco Shells

07 - 8 small corn or flour taco shells

→ Vegetables (optional)

08 - 1/2 cup diced bell peppers (75 g)
09 - 1/2 cup diced red onion (80 g)
10 - 1/4 cup chopped fresh cilantro (4 g)

→ Toppings (optional)

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

# Steps:

01 - Preheat the oven to 400°F. Line a large rimmed sheet pan with parchment paper.
02 - Position the taco shells side by side on the lined sheet pan, gently propping them open.
03 - Whisk together the eggs, whole milk, kosher salt, and black pepper in a medium bowl until fully combined.
04 - Evenly distribute the egg mixture among the taco shells.
05 - Sprinkle diced bell peppers, red onion, and shredded cheddar and Monterey Jack cheeses evenly over the eggs in each shell.
06 - Bake for 16 to 18 minutes or until the eggs are just set and cheese is melted and bubbly.
07 - Remove from oven and allow to cool for 2 minutes.
08 - Garnish with fresh chopped cilantro and serve immediately with optional salsa, sliced avocado, sour cream, or hot sauce.

# Expert Suggestions:

01 -
  • They come together in under 30 minutes, which means you can actually sleep those extra 10 minutes and still serve a real breakfast.
  • One pan means minimal cleanup, and honestly that alone makes Sunday morning feel less overwhelming.
  • You can customize each shell exactly how someone likes it, so no complaints at the breakfast table.
02 -
  • Warm your taco shells before assembling, even if just for 30 seconds in a dry skillet, because cold shells crack and split under the weight of the egg mixture and won't hold together properly.
  • Don't skip the parchment paper—the shells stick to bare pan and you'll spend 10 minutes scraping instead of enjoying breakfast.
  • Pull them from the oven while they still look slightly underdone because the residual heat keeps cooking for another minute, and that's exactly when they reach that perfect just-set texture.
03 -
  • If your shells are particularly thin or flimsy, warm them in the oven at 350°F for exactly two minutes before assembling, which firms them up just enough to hold the filling without becoming brittle.
  • Use a small spoon or squeeze bottle to pour your egg mixture into each shell so you can control the flow and prevent overfilling, which saves you from spills and uneven cooking.
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