Description
These baked breakfast tacos are a simple, hands-off meal option that combines eggs, bacon, and cheese in a convenient oven-baked format, perfect for easy breakfast and meal prep.
Ingredients
Main Ingredients
- 8 small Tortillas (corn or flour)
- 8 large Eggs
- 8 slices Bacon, cooked and chopped
- 1 to 2 cups Potatoes, cooked diced or frozen hash brown style (Use based on preference)
- 2 cups Shredded cheese (Cheddar, Monterey Jack, or Mexican blend recommended)
- 2 to 4 tablespoons Milk or cream (Optional, helps with fluffiness)
- to taste Salt and pepper (Season to preference)
Extras
- Green onions, salsa, hot sauce, diced jalapenos (Optional toppings)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a large sheet pan with parchment or foil and lightly spray it with cooking spray.
- Arrange tortillas on the pan, tucking them slightly to form taco shapes or laying them flat for an open face style.
- In a mixing bowl, whisk the eggs with salt, pepper, and a splash of milk or cream until just combined.
Assembly
- Sprinkle a little cheese in each tortilla first to help prevent sogginess.
- Spoon in the potatoes and chopped cooked bacon.
- Pour or spoon the egg mixture over the fillings, being careful not to overfill.
- Top with the remaining cheese.
Baking
- Bake in the preheated oven for 10 to 14 minutes, until the eggs are set and the cheese is bubbly.
- Let the tacos sit for 2 minutes before adding any desired toppings such as salsa or avocado.
Notes
For meal prep, bake a full tray and store wrapped in the fridge for up to 4 days or freeze for up to 2 months. Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Cuisine: Tex-Mex