Go Back
–+ servings
Baked Breakfast Tacos

Baked Breakfast Tacos That Will Brighten Your Mornings

Baked Breakfast Tacos are a fun and delicious way to start your day, combining fluffy scrambled eggs, crispy bacon, and melted cheese in soft tortillas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Breakfast
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Cups
  • 8 pieces Flour or Corn Tortillas Choose flour for a soft texture or corn for a subtly sweet flavor.
  • 1 tablespoon Butter Use to grease the muffin tin and add richness to the eggs.
For the Filling
  • 6 pieces Eggs Whisk with milk for a fluffy texture.
  • 1/4 cup Milk Adds creaminess and helps the eggs puff up while baking.
  • 1/2 teaspoon Salt Essential for enhancing all flavors without being overpowering.
  • 1/4 teaspoon Black Pepper Adds warmth and balances the richness of the dish.
For the Toppings
  • 4 slices Bacon Provides a delicious smoky flavor and crunch; substitute with sautéed veggies for a vegetarian option.
  • 1 cup Cheddar Cheese Melts beautifully for a savory kick; try Monterey Jack or pepper jack for a variation.
  • 1 cup Tomatoes Adds freshness and acidity to balance the rich flavors.
  • 1/4 cup Green Onions Introduces a vibrant color and a hint of onion flavor.
For Serving
  • 1/2 cup Salsa A zesty optional accompaniment to elevate the taste; customize according to your preference.
  • 1/2 cup Sour Cream Offers cool creaminess, perfect for serving alongside.
  • 1/4 cup Fresh Cilantro Adds a bright, fresh note as a garnish; optional but recommended for added flavor.

Equipment

  • Muffin tin
  • Skillet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions for Baked Breakfast Tacos
  1. Preheat your oven to 350°F (175°C). Gather your muffin tin and other ingredients.
  2. Warm tortillas slightly in a skillet over low heat for about 30 seconds on each side, or microwave for 10-15 seconds wrapped in a damp paper towel.
  3. Generously grease muffin tin with butter or non-stick spray. Press each warmed tortilla into the muffin tin, forming a cup shape.
  4. In a large bowl, whisk together the eggs, milk, salt, and black pepper until frothy. Set aside.
  5. Heat a skillet over medium heat and melt a tablespoon of butter. Pour in the egg mixture and gently stir until softened, about 3-4 minutes.
  6. Spoon scrambled eggs into each tortilla cup, sprinkle crumbled bacon (or vegetarian substitute) over the eggs.
  7. Sprinkle cheddar cheese over the eggs and bacon, then top with diced tomatoes and chopped green onions.
  8. Bake in the preheated oven for 10-15 minutes until cheese is melted and bubbly.
  9. Remove from the oven, let cool for a few minutes, then carefully lift out with a fork. Serve warm with salsa and sour cream.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for best results.

Tried this recipe?

Let us know how it was!