Baked Breakfast Tacos
Delightful baked tacos filled with scrambled eggs, crispy bacon, and cheese, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
Scale
- 8 small flour tortillas
- 6 large eggs
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 1 tbsp butter or bacon grease
Instructions
- In a skillet over medium heat, cook the bacon until crispy. Once it’s done, crumble the bacon and set it aside.
- In a mixing bowl, whisk together the eggs, adding a pinch of salt and pepper.
- Using the same skillet, scramble the eggs gently—feel free to use the bacon grease for extra flavor, or opt for butter if you prefer.
- Warm the tortillas briefly, just until they’re pliable.
- Arrange the tortillas in a baking dish to form taco shells.
- Fill each tortilla with the scrambled eggs, a generous helping of cheese, crumbled bacon, and a sprinkle of green onions on top.
- Bake in a preheated oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted and bubbly.
- Let the tacos rest for 1 minute before diving in!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. They also freeze well; just be sure to wrap them tightly to prevent freezer burn.
Find it online: https://breakfastrecip.com/baked-breakfast-tacos-7/