Description
Baked Breakfast Tacos are a fun, flavorful, and convenient way to start your morning. Soft tortillas are filled with fluffy scrambled eggs, crispy bacon, melty cheddar cheese, fresh tomatoes, and green onions, then baked to perfection. Perfect for family mornings, brunch gatherings, or meal prep.
Ingredients
- 8 small flour or corn tortillas
- 6 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup chopped green onions
- 1 tbsp butter
- Salsa, for serving
- Sour cream, for serving
- Fresh cilantro, optional
Instructions
- Preheat oven to 350°F (175°C).
- Slightly warm tortillas in a dry skillet or microwave to make them pliable.
- Grease a muffin tin with butter or non-stick spray and press each tortilla into a cup to form taco shells.
- In a medium bowl, whisk eggs, milk, salt, and black pepper. Melt butter in a skillet, cook eggs until softly scrambled but slightly underdone.
- Spoon eggs into tortilla shells. Top with crumbled bacon, shredded cheddar, diced tomatoes, and green onions.
- Bake 10–15 minutes until cheese is melted and bubbly. Let cool slightly before removing from tin.
- Serve warm with salsa, sour cream, and optional cilantro garnish.
Notes
- Vegetarian option: omit bacon and use sautéed mushrooms, spinach, or other vegetables.
- Make-ahead: store in fridge up to 2 days, or freeze individually up to 1 month.
- Add spice with chili flakes or diced jalapeños.
- Use whole-wheat tortillas for a healthier option.
- Perfect for meal prep or brunch gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Appetizer
- Method: Baking
- Cuisine: American