Sheet Pan Breakfast Tacos (Printable)

Baked tortilla shells filled with fluffy eggs, gooey cheese, and your favorite toppings. Easy weeknight breakfast.

# What You Need:

→ Eggs & Dairy

01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/4 cup shredded Monterey Jack cheese

→ Tortillas

05 - 6 small flour or corn tortillas

→ Toppings

06 - 1/2 cup cherry tomatoes, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup bell pepper, diced
09 - 1/3 cup cooked breakfast sausage or bacon, crumbled (optional)
10 - 1 avocado, sliced
11 - 1/4 cup chopped fresh cilantro
12 - Salsa, for serving

→ Seasonings

13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika (optional)

→ For Greasing

16 - 1 tablespoon olive oil or nonstick spray

# How-To:

01 - Preheat oven to 375°F. Lightly grease a rimmed sheet pan with olive oil or nonstick spray.
02 - Arrange the tortillas on the pan, folding up the edges slightly to create a shallow cup for each.
03 - In a bowl, whisk eggs with milk, salt, pepper, and smoked paprika until well combined.
04 - Evenly divide the egg mixture among the tortillas. Sprinkle shredded cheeses over the eggs.
05 - Add desired toppings: scatter cherry tomatoes, red onion, bell pepper, and, if using, cooked sausage or bacon.
06 - Bake for 16–18 minutes, or until eggs are just set and cheese is melted.
07 - Remove from oven. Top with avocado, cilantro, and a spoonful of salsa. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, so you can actually sit down and eat with everyone instead of flipping eggs in batches.
  • The tortillas get crispy on the bottom and hold the eggs without getting soggy, which means no fork required.
  • You can prep all your toppings the night before and just assemble in the morning when your brain is still half asleep.
02 -
  • Don't skip greasing the pan, I learned this the hard way when half my tortillas stuck and tore apart.
  • If your tortillas are stiff or cold, warm them in the microwave for a few seconds so they fold without cracking.
  • Check the eggs at 16 minutes, they'll keep cooking a bit after you pull the pan out and you don't want them rubbery.
03 -
  • Use a rimmed sheet pan with at least a half inch lip or the egg mixture will run off the sides and make a mess.
  • If you like runny yolks, crack a whole egg into each tortilla cup instead of whisking them, it looks fancy and tastes incredible.
  • A sprinkle of smoked paprika or chipotle powder in the eggs adds depth without making things spicy.
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