Sheet Pan Breakfast Tacos (Print View)

A fast, flavorful morning meal featuring eggs, cheese, and baked taco shells on a sheet pan.

# What You'll Need:

→ 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

# How To Make It:

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 prepared sheet pan, gently propping them open.
03 - In a medium bowl, whisk together eggs, whole milk, kosher salt, and black pepper until fully combined.
04 - Divide the egg mixture evenly among the taco shells.
05 - Sprinkle diced bell peppers, red onion, 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 the oven and let cool for 2 minutes. Garnish with chopped fresh cilantro.
08 - Serve immediately with optional salsa, sliced avocado, sour cream, or hot sauce.

# Expert Insights:

01 -
  • Everything bakes together on one pan, so cleanup is genuinely minimal and your morning stays peaceful.
  • The cheese gets mysteriously creamy while the eggs stay tender, creating this perfect texture contrast that feels indulgent for breakfast.
  • You can prep and customize each taco shell individually, which somehow makes it feel special without being fussy.
02 -
  • Warming your taco shells gently before filling them makes all the difference in preventing cracks, something I learned after breaking shells on my first attempt.
  • Don't overbake or the eggs will separate slightly and the texture gets sad; 16 to 18 minutes is the sweet spot where everything is just set and still tender.
03 -
  • Slightly warming your taco shells before filling prevents cracks, and propping them snugly together on the pan keeps them upright as they bake.
  • Whisking the eggs with milk instead of cream creates the perfect texture—creamy but not heavy—and gives you that restaurant-quality custard texture that feels indulgent.
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