Description
These Baked Breakfast Tacos are a delicious and convenient way to enjoy a classic breakfast with a twist. Soft scrambled eggs combined with crispy bacon, shredded cheddar cheese, fresh tomatoes, and green onions are baked inside warm tortilla shells formed in a muffin tin. Served with salsa, sour cream, and optional cilantro garnish, these tacos make a perfect hearty breakfast or brunch treat.
Ingredients
Scale
Tortilla Shells
- 8 small flour or corn tortillas
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fillings and Toppings
- 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
To Serve
- Salsa, for serving
- Sour cream, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the breakfast tacos.
- Warm tortillas: Slightly warm the tortillas in a dry skillet or microwave to make them pliable and easy to shape.
- Prepare tortilla shells: Grease a muffin tin with butter or non-stick spray, then gently press each tortilla into the muffin cups to form shell shapes.
- Mix eggs: In a medium bowl, whisk together eggs, milk, salt, and black pepper until the mixture is smooth and well combined.
- Cook scrambled eggs: Heat butter in a non-stick skillet over medium heat, pour in the egg mixture, and gently stir with a spatula until softly scrambled but still slightly runny.
- Fill shells: Remove the skillet from heat and spoon the scrambled eggs evenly into each tortilla shell in the muffin tin.
- Add bacon and cheese: Sprinkle crumbled bacon over the eggs, then add a generous layer of shredded cheddar cheese on top.
- Add veggies: Top each taco with diced tomatoes and chopped green onions for freshness and flavor.
- Bake tacos: Place the muffin tin in the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly.
- Cool and remove: Remove the tacos from the oven and let them cool slightly before carefully removing them from the muffin tin.
- Serve: Serve warm with salsa and sour cream on the side, garnished with fresh cilantro if desired.
Notes
- Use flour or corn tortillas based on your preference.
- Warming tortillas makes them easier to mold without tearing.
- Scrambled eggs should be slightly undercooked before baking, as they will finish cooking in the oven.
- Customize toppings by adding avocado, jalapeños, or other favorite ingredients.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
