Ever wake up and you’re flat-out tired of the same old bowl of cereal or those floppy pancakes? Simple Baked Breakfast Tacos are basically my go-to fix for breakfast monotony. Trust me, even my picky teens ask for these when we’ve hit the breakfast rut.
The best thing? They’re easy, cheesy, and honestly—they kind of look like you put in more effort than you did. Need more ideas like this? Check out my favorite breakfast tips over at this breakfast & brunch hub.
What ingredients are in these Simple Baked Breakfast Tacos?
People always ask me, “What exactly goes inside these?” Honestly, that’s the fun part. You can toss in what you’ve got, but let me lay down the basics. Here we go:
Picture a fresh egg (or several… depending how hungry you are), soft tortillas, a handful of shredded cheese (cheddar is solid, but pepper jack is fire), and a bit of cooked breakfast sausage or crumbled bacon. I’ve also done it with leftover ham and it turned out dangerously good.
I’ll usually add some onions and diced peppers (whatever’s in the fridge, honestly). Salsa or hot sauce brings it together and, if you dare, a half-avocado to keep things creamy. If you’re out of eggs—scrambled tofu works too. You do you.
A friend of mine uses black beans instead of sausage and swears by it for a protein kick. You’re not locked in—just use what feels right.
“This breakfast taco recipe changed my weekday mornings. My family actually looks forward to breakfast now—which never happened before!”
Simple Baked Breakfast Tacos
How to make Baked Breakfast Tacos?
This is where the magic happens and, real talk, it’s not rocket science. Start by preheating your oven to 375F. I like to give my sheet pan a quick spritz of nonstick spray, so nothing sticks and it saves on cleaning later.
First, lay out your tortillas, overlapping a bit if they have to (tiny kitchen struggles). Whisk your eggs with salt and pepper, maybe a pinch of garlic powder, then pour the mixture evenly over the tortillas, right in the middle. Don’t stress about perfection.
Now throw on all your add-ins: crumble the bacon, sprinkle peppers, onions, pile on the cheese. If you want spinach or mushrooms or whatever—just toss it in.
Pop the whole thing in the oven for about 12-15 minutes. The eggs will puff up a little and the tortillas get crispy—a little crunchy bottom is what we’re after. Let it cool a sec, fold them up, and eat.
Oh, and if you’ve got hungry kids or roommates circling like vultures, double the batch. Promise they’ll disappear quick.
Simple Baked Breakfast Tacos
How to Make Healthy Breakfast Tacos in Bulk
If you’re feeding a crowd (or seriously love meal prepping like I do sometimes), these tacos are a lifesaver. I straight-up double or triple the recipe and use a couple pans at once. The trick is sticking to lighter add-ins to keep things easy on your waistline:
Instead of sausage, I use turkey or black beans. Egg whites can sub for whole eggs (saves some calories, not flavor).
A bunch of chopped spinach and a few tomatoes fill you up with way more flavor than you’d expect. Lighter cheese, or less of it, is fine—honestly, I barely notice the swap in the final bite.
These reheat surprisingly well, so stash leftovers in the fridge. In my book, it beats a stale protein bar, hands down.
“My Sunday meal prep routine got way easier. I make two pans, wrap ‘em, and everyone’s got legit breakfast for days.”
Simple Baked Breakfast Tacos
How to Make the Creamy Avocado Sauce
Okay, technically optional, but this stuff is a game-changer. People will ask for the “secret sauce” at brunch. Just grab a ripe avocado, half a lime, a little Greek yogurt (or sour cream if you’re feeling it), pinch of salt, and blend or mash until smooth. If you want to get wild, a sprig of cilantro or a sprinkle of chili powder goes a long way.
Spoon a bit on your finished taco—maybe get fancy and drizzle if you’re hosting. I sometimes make extra and dunk chips in it later. It’s that addictive.
Simple Baked Breakfast Tacos
How to Serve these Sheet Pan Breakfast Tacos
All right, last thing, but don’t skip it! These tacos are a five-star restaurant move if you know how to serve them up:
- Top with more salsa, chopped tomato, or jalapeños for a nice kick.
- Keep them wrapped in foil for a breakfast-on-the-go hack.
- Add a side of fruit or a simple salad to keep things balanced.
Sometimes I’ll serve these alongside a pitcher of OJ—looks super fancy, zero effort. Or hey, you can always throw a taco party and let everyone add their own toppings. Zero stress, all fun.
So there you go—that’s my not-so-secret formula for Simple Baked Breakfast Tacos. Don’t be afraid to play around. Your fridge probably has everything you need. I’ve been hooked since my friend Michelle made these for our Sunday lazy brunch.
Got a little extra motivation? Check out this Easy Baked Breakfast Tacos from rachLmansfield and, if you ever want to switch it up, piña colada shrimp tacos are actually outrageous for a brunch party. Simple tastes, big payoff. Trust your taste buds!
Simple Baked Breakfast Tacos
Print
Simple Baked Breakfast Tacos
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Description
Delicious and easy-to-make baked breakfast tacos perfect for any morning routine.
Ingredients
- Fresh eggs
- Soft tortillas
- Shredded cheese (cheddar or pepper jack)
- Cooked breakfast sausage or crumbled bacon
- Onions, diced
- Diced peppers
- Salsa or hot sauce
- Half avocado (optional)
- Black beans (optional for protein)
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a sheet pan with nonstick spray.
- Lay out your tortillas on the sheet pan, overlapping if necessary.
- Whisk the eggs with salt, pepper, and garlic powder, then pour over the tortillas.
- Add your chosen toppings: crumble bacon, sprinkle peppers, onions, and pile on cheese.
- Place in the oven and bake for 12-15 minutes until the eggs puff and tortillas are crispy.
- Allow to cool slightly, fold, and serve.
Notes
Feel free to customize with different add-ins like spinach or mushrooms. Double the batch for larger groups!
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
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