Tasty Baked Breakfast Tacos (Printable Version)
Crispy oven-baked tacos filled with fluffy eggs, vegetables, and melted cheese. A satisfying Tex-Mex morning meal ready in 35 minutes.
# What You'll Need:
→ Vegetables
01 - 1 small red bell pepper, diced
02 - 1 small onion, finely chopped
03 - 1 cup baby spinach, chopped
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/3 cup milk
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup shredded Monterey Jack cheese
→ Spices & Herbs
08 - 1/2 tsp ground cumin
09 - 1/4 tsp smoked paprika
10 - 1/4 tsp salt
11 - 1/4 tsp freshly ground black pepper
→ Tacos
12 - 8 small flour or corn tortillas
→ Garnishes
13 - 1/4 cup salsa
14 - 1 avocado, sliced
15 - Fresh cilantro, chopped
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Heat a skillet over medium heat. Add onion and bell pepper; sauté for 3–4 minutes until softened. Add spinach and cook until wilted. Remove from heat and set aside.
03 - In a bowl, whisk together eggs, milk, cumin, paprika, salt, and pepper. Stir in the cooked vegetables.
04 - Arrange tortillas upright in the shape of a taco on the prepared baking sheet. Use a muffin tin inverted or crumple foil logs to help them stay upright if needed.
05 - Spoon egg mixture evenly into each taco. Top with cheddar and Monterey Jack cheese.
06 - Bake for 18–20 minutes until eggs are set and cheese is bubbly and slightly golden.
07 - Remove from oven. Garnish with salsa, avocado, and cilantro as desired. Serve immediately.
# Chef's Tips:
01 -
- You can prep everything the night before and just bake in the morning
- The tortillas get perfectly crispy while the eggs stay creamy
02 -
- The tortillas will soften as they sit, so serve these right from the oven
- Getting them to stand upright is the trickiest part, foil logs are your friend
03 -
- Dont overfill the tacos or the eggs will spill during baking
- Use freshly shredded cheese instead of pre-shredded for better melting