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Simple Baked Breakfast Tacos

A quick, stress-free breakfast option featuring tortillas filled with eggs, cheese, veggies, and your choice of protein, baked to perfection.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 280
Ingredients Method Notes

Ingredients
  

Taco Base
  • 8 pieces small flour or corn tortillas Use gluten-free tortillas if desired.
  • 8 large eggs Can use egg whites for a lighter option.
  • 1 cup shredded cheese Cheddar cheese recommended.
  • 1 cup cooked sausage or bacon bits Substitute with leftover roasted chicken if preferred.
  • 1 cup black beans Drained and rinsed.
  • 1 cup diced bell peppers Use any vegetables you have on hand.
Optional Toppings
  • 1 ripe avocado For creamy topping.
  • 1 lime lime juice For added flavor.
  • 1/4 cup cilantro Chopped, for garnish.
  • 1/2 cup salsa For a flavor boost.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Lay out tortillas on a baking sheet, using nonstick spray or parchment paper to prevent sticking.
  3. Sprinkle shredded cheese evenly across the tortillas.
  4. Add in beans, sausage or bacon, and then pile on the diced veggies.
  5. Make a well in the center of each tortilla and crack an egg into each well.
Cooking
  1. Slide the tray into the oven and bake for 12–15 minutes until the eggs are cooked to your preference.
  2. Remove from the oven and let cool for a minute before serving.
Serving
  1. Top with creamy avocado sauce, chopped tomatoes, or onions if desired.
  2. Serve with fruit or a smoothie for a complete meal.

Notes

Store leftovers in the fridge up to four days or freeze for later use. Reheat gently to avoid overcooking the eggs.