Sheet Pan Breakfast Tacos (Printable Version)

A quick, flavorful morning meal featuring eggs, cheese, and taco shells baked together.

# List of Ingredients:

→ Eggs and Dairy

01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
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 and line a large rimmed sheet pan with parchment paper.
02 - Place the taco shells side by side on the sheet pan, gently propping them open.
03 - In a medium bowl, whisk together eggs, 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, 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 set and the cheese is melted and bubbling.
07 - Remove from the oven and let cool for 2 minutes.
08 - Garnish with fresh cilantro and serve immediately with optional salsa, sliced avocado, sour cream, or hot sauce.

# Expert Advice:

01 -
  • One pan means minimal cleanup while you're still half asleep and craving coffee.
  • Everyone gets a warm, crispy shell filled with custardy eggs and melted cheese without any fuss or timing stress.
  • The whole thing comes together in under 30 minutes, perfect for weekends when you want something better than cereal but don't have hours to spare.
02 -
  • Warm your taco shells slightly before filling them so they're pliable and less likely to crack when you handle them or fill them with hot egg mixture.
  • Don't skip the parchment paper—it prevents the shells from sticking to the pan and makes the whole thing come off cleanly when you slide it onto plates.
03 -
  • If a taco shell starts leaning or falling over as you fill it, slide a small ball of aluminum foil underneath to prop it up—it'll disappear under the cheese and no one will ever know.
  • Tear off a piece of parchment paper slightly larger than your sheet pan so it drapes over the edges and makes sliding the finished shells onto plates much easier and less stressful.
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