Sheet Pan Breakfast Tacos (Printable Version)

A tasty morning meal combining eggs, cheese, and baked taco shells for ease.

# Needed Ingredients:

→ 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

# Preparation Steps:

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, 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 just set and the cheese is melted and bubbly.
07 - Remove from the oven and let rest for 2 minutes.
08 - Garnish with fresh cilantro. Serve immediately with optional salsa, sliced avocado, sour cream, or hot sauce.

# Expert Advice:

01 -
  • Everything happens on one pan, which means minimal cleanup and maximum time for coffee.
  • The cheese gets cratered and bubbly in the most satisfying way, and nobody can resist that texture.
  • It feels fancy enough for guests but takes less time than scrambling eggs.
02 -
  • Overbaking turns eggs from silky to rubbery in seconds—watch the center, not the clock, and pull them out when they still look slightly underdone.
  • Warming the shells first prevents them from shattering under the weight of the egg mixture and makes the whole assembly so much smoother.
03 -
  • If a shell cracks during assembly, don't stress—prop it with a neighboring shell or use a small piece of foil to hold it steady while baking.
  • The difference between creamy and rubbery is about 30 seconds, so check at 16 minutes and trust your instincts over the timer.
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