Description
Delightful baked breakfast tacos filled with creamy scrambled eggs, savory bacon, and melted cheese, perfect for busy mornings or brunches.
Ingredients
Scale
- 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