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Baked Breakfast Tacos

A delightful blend of crispy taco shells filled with fluffy eggs, colorful veggies, and gooey cheese, baked to golden perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Taco Filling
  • 6 small taco shells
  • 6 large eggs
  • 1/2 cup milk
  • 1 cup shredded cheese Use pepper jack or goat cheese for a unique twist.
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1 cup cooked and crumbled breakfast sausage Or a Halal alternative.
  • to taste Salt and pepper
For Garnish
  • as needed Fresh cilantro or green onions For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Add the diced bell peppers, onions, and cooked sausage, stirring gently to incorporate.
  3. Place the taco shells upright in a baking dish. Carefully pour the egg mixture into each shell, filling them about three-quarters full.
  4. Generously sprinkle shredded cheese over the top of each filled taco shell.
  5. Slide the baking dish into the oven and bake for 20-25 minutes, or until the eggs are set and the cheese is bubbly and golden.
  6. Remove the tacos from the oven and allow them to cool slightly. Top with fresh cilantro or green onions, then serve warm.

Notes

To avoid sogginess, make sure your taco shells are baked until crispy beforehand. Keep an eye on the tacos as they bake to prevent overcooking. Customize toppings like salsa, avocado, or hot sauce for a spicy kick. If storing leftovers, refrigerate for up to 2-3 days or freeze before baking for long-term storage.