Sheet Pan Breakfast Tacos (Printable)

A fuss-free morning dish with eggs, melted cheese, and baked taco shells ready in under 30 minutes.

# What You'll Need:

→ 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

# How to Make It:

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 pan, gently propping them open.
03 - In a medium bowl, whisk together eggs, milk, kosher salt, and black pepper until fully blended.
04 - Evenly distribute the egg mixture among the taco shells.
05 - Sprinkle diced bell peppers, red onion, and shredded cheddar and Monterey Jack cheese evenly over the eggs.
06 - Bake for 16 to 18 minutes, until eggs are set and cheese is melted and bubbly.
07 - Remove from oven and allow to cool for 2 minutes. Garnish with fresh cilantro and serve with optional toppings.

# Expert Suggestions:

01 -
  • Zero fuss once it hits the oven—you're genuinely not standing there flipping anything.
  • Everyone gets their own little edible bowl, which somehow makes eating eggs feel fun instead of routine.
  • The whole thing comes together in under 30 minutes, which is the only way breakfast gets made on a weekday.
  • You can stuff these shells with whatever's in your fridge and still have something that tastes intentional.
02 -
  • Warm your taco shells for about 30 seconds in the oven before you fill them—cold shells crack more easily, and you want them flexible enough to hold the eggs without breaking apart.
  • The eggs will look slightly underdone when you pull the pan out, but they're exactly where they should be; they keep cooking on the hot pan.
03 -
  • If your taco shells are old and brittle, warm them in a damp paper towel in the microwave for 15 seconds before arranging them on the pan—they'll be flexible enough to handle the egg mixture without cracking apart.
  • Make the egg mixture the night before and store it in the fridge; in the morning, you literally just pour and bake, which is the dream on rushed days.
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