Baked Breakfast Tacos
Baked Breakfast Tacos are a quick and satisfying breakfast option that combines crispy tortillas with scrambled eggs, cheese, and delicious toppings.
Ingredients
Taco Base
- 8 pieces Small flour or corn tortillas Corn gets crispy, but flour is heartier.
- 8 large Eggs Scrambled or runny yolks.
- 2 cups Shredded cheese Cheddar or pepper jack.
- 1 cup Cooked bacon or sausage Can swap in black beans for a meatless option.
Seasoning
- to taste Salt
- to taste Pepper
- optional Taco seasoning If you like spice.
Toppings
- 1 cup Salsa Don't skip this!
- 1 medium Avocado Sliced for topping.
- 1/4 cup Fresh cilantro Chopped.
- 1/4 cup Jalapeños Sliced.
- 1/4 cup Green onion Chopped.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Grease a muffin tin and tuck a tortilla into each slot to form a cup.
Assembly
- Spoon in cooked breakfast meat or beans and a sprinkle of cheese into each tortilla cup.
- Whisk eggs with salt and pepper, then pour a bit into each taco shell, being careful not to overfill.
- Top with more cheese.
Baking
- Place the muffin tin in the oven and bake for 12-15 minutes, until the eggs are set and the edges are crispy.
- Remove from the oven and add salsa, avocado, and other desired toppings.
Notes
For best results, avoid overfilling the taco shells. You can make these ahead of time and reheat them. Consider using dairy-free cheese for a vegan option.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gSodium: 400mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!