Baked Breakfast Tacos (Printable Version)

Crispy oven-baked tacos with fluffy eggs, vegetables, and melted cheese. A hearty Tex-Mex morning meal ready in 35 minutes.

# What You 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 (optional)

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 an inverted muffin tin or crumpled 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.

# Expert Tricks:

01 -
  • The oven does all the heavy lifting so you can sip coffee while they bake to golden perfection
  • They reheat beautifully for breakfast throughout the week without getting soggy
02 -
  • Let the vegetables cool slightly before mixing them into the eggs so they do not start cooking the eggs prematurely
  • Corn tortillas can crack when you fold them, so warm them slightly first or stick with flour if you want guaranteed folding success
03 -
  • If your tortillas keep flopping over, crumple foil into tight logs and wedge them between the tacos on the baking sheet
  • Let them rest for 2 to 3 minutes after baking so the cheese sets slightly and they are easier to handle

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