Baked Breakfast Tacos are a fun and delicious way to start your day. These little bites are filled with scrambled eggs, crispy bacon, and gooey cheese, all wrapped up in warm tortillas. Not only are they easy to make, but they also add a tasty twist to your morning routine. Perfect for busy weekdays or relaxed weekends, these tacos are sure to please everyone at the breakfast table.
Why Make This Recipe
There are many reasons to make Baked Breakfast Tacos. First, they are quick to prepare and can be ready in less than 30 minutes. Second, they are highly customizable, allowing you to use your favorite ingredients or leftovers. Third, they are perfect for serving a crowd, making them great for brunches or family gatherings. With their crispy tortilla shells and flavorful fillings, these tacos will become a breakfast favorite!
How to Make Baked Breakfast Tacos
Making Baked Breakfast Tacos is simple and fun. Follow the steps below to create this tasty breakfast dish.
Ingredients:
- 8 small flour or corn tortillas
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup chopped green onions
- 1 tablespoon butter
- Salsa, for serving
- Sour cream, for serving
- Fresh cilantro, for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- Warm the tortillas slightly, either in a dry skillet or in the microwave, to make them pliable.
- Grease a muffin tin with butter or non-stick spray, and gently press each tortilla into the cups, shaping them to form shells.
- In a medium bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- In a non-stick skillet over medium heat, melt the butter. Add the egg mixture and stir gently with a spatula, cooking until the eggs are softly scrambled but still slightly runny. They will continue to cook in the oven.
- Remove the eggs from the heat and spoon them evenly into the tortilla shells.
- Sprinkle crumbled bacon over the eggs, followed by a generous layer of shredded cheddar cheese.
- Top with diced tomatoes and chopped green onions.
- Place the muffin tin in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbling.
- Remove from the oven and allow the tacos to cool slightly before removing them from the muffin tin.
- Serve the baked breakfast tacos warm, with salsa and sour cream on the side, and garnish with fresh cilantro if desired.
How to Serve Baked Breakfast Tacos
Baked Breakfast Tacos are best served warm. You can place them on a platter and let everyone help themselves. Make sure to provide salsa and sour cream on the side for dipping. You can also add sliced avocado or jalapeños for a little extra flavor.
How to Store Baked Breakfast Tacos
If you have leftovers, let the tacos cool completely before storing. Place them in an airtight container in the fridge. They will stay fresh for up to 3 days. To reheat, simply pop them in the oven or microwave until warmed through.
Tips to Make Baked Breakfast Tacos
- Feel free to mix up the ingredients! You can add bell peppers, spinach, or different types of cheese.
- For a spicy kick, include some diced jalapeños or drizzle hot sauce on top before serving.
- Make sure not to overcook the eggs in the skillet, as they will continue to cook in the oven.
Variation
You can easily make these tacos vegetarian by omitting the bacon and adding more vegetables like mushrooms or zucchini. You could also replace the cheddar with feta or pepper jack cheese for a different flavor.
FAQs
1. Can I use larger tortillas for this recipe?
Yes, you can use larger tortillas, but you might need to adjust the baking time and use a larger baking dish to fit them.
2. Can I make these tacos ahead of time?
Yes, you can prepare the filling the night before and assemble the tacos in the morning before baking.
3. What other toppings can I use?
You can use various toppings such as avocado, hot sauce, or even different types of salsa, depending on your taste!
Baked Breakfast Tacos
Ingredients
Taco Shells
- 8 pieces small flour or corn tortillas Use whichever you prefer
Egg Filling
- 6 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- ½ cup chopped green onions
- 1 tablespoon butter For greasing muffin tin
Serving Suggestions
- to taste salsa For serving
- to taste sour cream For serving
- optional fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Warm the tortillas slightly, either in a dry skillet or in the microwave, to make them pliable.
- Grease a muffin tin with butter or non-stick spray, and gently press each tortilla into the cups, shaping them to form shells.
Cooking
- In a medium bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- In a non-stick skillet over medium heat, melt the butter. Add the egg mixture and stir gently with a spatula, cooking until the eggs are softly scrambled but still slightly runny.
- Remove the eggs from the heat and spoon them evenly into the tortilla shells.
- Sprinkle crumbled bacon over the eggs, followed by a generous layer of shredded cheddar cheese.
- Top with diced tomatoes and chopped green onions.
- Place the muffin tin in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbling.
- Remove from the oven and allow the tacos to cool slightly before removing them from the muffin tin.
Serving
- Serve the baked breakfast tacos warm, with salsa and sour cream on the side, and garnish with fresh cilantro if desired.
