Baked Breakfast Tacos
Introduction
Start your day off right with Baked Breakfast Tacos! These delightful treats combine the joy of tacos with the comforting goodness of a hearty breakfast. Filled with creamy scrambled eggs, savory bacon, and melted cheese, they offer a fun and tasty way to enjoy breakfast. Plus, they’re easy to make and perfect for busy mornings or weekend brunches with family. Let’s dive into how you can whip these up in no time!
Why You’ll Love This Recipe
- Quick & Easy: Prepare this dish in under 30 minutes!
- Family-Friendly: Everyone will love these, from kids to adults.
- Flexible: Customize the fillings to suit your family’s tastes.
- Perfect for Gatherings: They make a fun addition to brunch or breakfast parties.
- Unbelievably Delicious: The combination of flavors will keep you coming back for more!
Baked Breakfast Tacos stand out with their unique muffin-style shell and the perfect balance of textures and flavors. They blend comfort and fun, ensuring you are satisfied and happy with every bite.
Ingredients Needed
- For the taco shells:
- 8 small flour or corn tortillas
- For the filling:
- 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 (for greasing the muffin tin)
- For serving:
- Salsa
- Sour cream
- Fresh cilantro (optional, for garnish)
How to Make Baked Breakfast Tacos
- Preheat the oven to 350°F (175°C). This ensures even cooking for the tacos.
- Warm the tortillas: Gently heat them in a dry skillet or microwave until soft and pliable. This makes it easier to shape them.
- Prepare the muffin tin: Grease the muffin tin with butter or non-stick spray. Press each tortilla into the cups, creating small taco shells.
- Whisk the filling: In a medium bowl, combine the eggs, milk, salt, and black pepper. Mix until well combined for a fluffy texture.
- Scramble the eggs: In a non-stick skillet over medium heat, melt the butter. Pour in the egg mixture and stir gently with a spatula, cooking until they are softly scrambled and still slightly runny—this is key because they will cook more in the oven.
- Fill the taco shells: Remove the skillet from heat and spoon the scrambled eggs equally into each tortilla shell.
- Add toppings: Sprinkle crumbled bacon over the eggs, followed by shredded cheddar cheese. Top with diced tomatoes and chopped green onions.
- Bake: Place the muffin tin in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Cool and serve: Once baked, allow the tacos to cool slightly before removing them from the muffin tin. Serve warm with salsa and sour cream, and garnish with fresh cilantro if desired.
Serving and Storage Tips
These baked breakfast tacos are best enjoyed fresh out of the oven. Serve them warm on a platter with bowls of salsa and sour cream. For storage, place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back into the oven or microwave until warmed through.
Helpful Notes
- Customization: Feel free to swap out ingredients based on your preferences. Add diced peppers, mushrooms, or even avocado for your own twist!
- Make Ahead: You can prepare the filling the night before and assemble the muffins in the morning for a quicker breakfast.
Conclusion
Baked Breakfast Tacos are a delicious and fun way to start your day! They’re packed with flavor, simple to prepare, and sure to impress your family and friends. If you try this recipe, please leave a comment and a star rating! Share your experience on social media too—tag us or pin it for later. What variations did you try? Let us know below!
Frequently Asked Questions
Can I use alternative ingredients?
Absolutely! You can substitute the bacon with sausage or ham, or even make it vegetarian by adding extra veggies or beans.
How do I make this gluten-free?
Use gluten-free tortillas to make these breakfast tacos suitable for a gluten-free diet.
Is this recipe freezer-friendly?
Yes! You can freeze the assembled tacos before baking. Just pop them in the oven straight from the freezer, adding a few extra minutes to the baking time.
Print
Baked Breakfast Tacos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
Delightful baked breakfast tacos filled with creamy scrambled eggs, savory bacon, and melted cheese, perfect for busy mornings or brunches.
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 (for greasing the muffin tin)
- Salsa (for serving)
- Sour cream (for serving)
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Gently heat the tortillas in a dry skillet or microwave until soft and pliable.
- Grease the muffin tin with butter and press each tortilla into the cups.
- In a medium bowl, whisk together eggs, milk, salt, and black pepper.
- In a non-stick skillet, melt butter over medium heat. Pour in the egg mixture and stir gently until softly scrambled.
- Spoon the scrambled eggs into each tortilla shell.
- Sprinkle crumbled bacon over the eggs, followed by cheddar cheese, diced tomatoes, and green onions.
- Bake for 10-15 minutes, or until cheese is melted and bubbly.
- Allow to cool slightly before removing from the muffin tin. Serve warm with salsa and sour cream, garnished with fresh cilantro if desired.
Notes
Feel free to customize with your choice of ingredients and make ahead by preparing the filling the night before.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 240mg