Sheet Pan Breakfast Tacos (Printable Version)

Fluffy eggs, melted cheese, and savory toppings baked crisp in tortillas on one pan.

# The Ingredients You'll Need:

→ Eggs & Dairy

01 - 8 large eggs
02 - 60 ml whole milk
03 - 100 g shredded cheddar cheese
04 - 25 g shredded Monterey Jack cheese

→ Tortillas

05 - 6 small flour or corn tortillas

→ Toppings

06 - 120 ml cherry tomatoes, diced
07 - 60 ml red onion, finely chopped
08 - 60 ml bell pepper, diced
09 - 80 ml cooked breakfast sausage or bacon, crumbled (optional)
10 - 1 avocado, sliced
11 - 60 ml chopped fresh cilantro
12 - Salsa, to serve

→ Seasonings

13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika (optional)

→ For Greasing

16 - 1 tablespoon olive oil or nonstick spray

# Step-by-Step Instructions:

01 - Preheat the oven to 375°F. Lightly grease a rimmed sheet pan with olive oil or nonstick spray.
02 - Arrange tortillas on the pan, folding edges upward to form shallow cups.
03 - Whisk eggs with milk, salt, black pepper, and smoked paprika until smooth and well combined.
04 - Divide the egg mixture evenly among tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses over the eggs.
05 - Top each cup with cherry tomatoes, red onion, bell pepper, and cooked sausage or bacon if using.
06 - Bake for 16 to 18 minutes until eggs are set and cheese has melted.
07 - Remove from oven and garnish with avocado slices, chopped cilantro, and a spoonful of salsa. Serve immediately.

# Additional Tips::

01 -
  • Everything cooks together on one sheet pan, which means less cleanup and more time actually enjoying breakfast.
  • The edges of the tortillas get crispy and slightly charred while the eggs stay creamy inside—it's like two textures won over in one bite.
  • You can prep your toppings the night before and just assemble and bake, making mornings feel genuinely manageable.
02 -
  • Don't bake these ahead and reheat them—the tortillas lose their crispy edges and the whole thing feels deflated; make them fresh and eat them within minutes.
  • If your sheet pan is dark or non-stick, check them at 15 minutes because some pans run hot and brown the bottoms faster than you'd expect.
03 -
  • If you want the tortillas extra crispy, brush them lightly with olive oil before adding the egg mixture—it creates a golden, almost fried texture that feels fancy.
  • Add your toppings to the eggs just before baking rather than layering them on raw tortillas; this way everything steams together and the flavors compound instead of sitting separate.
Return to Recipe