Hi there, I’m Jessy, and I’m so excited you’ve stopped by The Savory Script today. I’ve got a recipe that’s going to revolutionize your mornings, or even your busy weeknights. Imagine perfectly golden, crispy tacos filled with a savory scramble, all baked to perfection.
It’s a delicious meal ready in about 30 minutes, and I can’t wait to share these Baked Breakfast Tacos with you.
Table of Contents
Amazing Baked Breakfast Tacos in 30 Minutes
Ingredients
Equipment
Method
- Start by preheating your oven to 400°F (200°C). Then, give a wire rack or a baking sheet a light spray with nonstick cooking spray. This little bit of prep ensures our tacos won’t stick.
- Chop your smoked beef bacon into small, bite-sized pieces. Toss them into a large pan over medium-high heat. While the bacon cooks, you can get a head start on dicing your onion and bell pepper.
- Once the bacon is nicely crisped, carefully transfer it to a plate lined with paper towels to drain. Leave that flavorful rendered fat in the pan, as it’s perfect for cooking our veggies. Add your diced bell pepper and onion to the pan, along with a pinch of black pepper. Cook these for about 5 minutes, or until they just begin to soften.
- Now, it’s time for the eggs. Add your whole eggs and liquid egg whites to the pan with the softened vegetables. Scramble them gently until they thicken up nicely. Once cooked, remove the pan from the heat.
- Stir the cooked smoked beef bacon pieces and your shredded Colby Jack cheese into the egg scramble. Give it a good stir until the cheese is beautifully melted and everything is combined. This is where all the delicious flavors meld together.
- To make folding easy and prevent cracking, wrap your extra-thin corn tortillas in a slightly damp paper towel. Microwave them for about 45-60 seconds, flipping them halfway through. This step is key to pliable tortillas.
- Lay the warmed tortillas flat. Spoon a generous portion of the egg mixture onto one half of each tortilla. Carefully fold the other half over, creating a taco shape. If a tortilla feels stubborn or cracks, pop it back in the microwave for another 15-20 seconds.
- Arrange the folded tacos on your prepared wire rack or baking sheet. Lightly spray the tops of the tacos with a bit more cooking spray for that extra crisp. To help them hold their shape and bake evenly, place a second baking sheet on top of the tacos. This creates a gentle pressing effect.
- Bake in your preheated 400°F (200°C) oven for 15-18 minutes. You’re looking for that gorgeous golden-brown color and a delightfully crisp texture. If they aren’t crisping up as much as you’d like towards the end, you can carefully remove the top baking sheet for the last few minutes of baking.
- First, gather one ripe avocado, a tablespoon of lime juice, a tablespoon of water (or more, for desired consistency), and a pinch of salt. Halve the avocado, remove the pit, and scoop the flesh into a small blender or food processor. Add the lime juice, water, and salt. Blend until smooth and creamy. If it seems too thick, add another teaspoon of water at a time until you reach your desired consistency. Taste and adjust seasoning if needed.
Nutrition
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Let us know how it was!Why You’ll Absolutely Love These Baked Breakfast Tacos
I’ve made countless breakfast recipes, and I think I’ve really cracked the code with this one. Here’s why I think you’ll fall in love:
- Perfectly Crispy, Not Fried: We get that amazing crunch without the mess or hassle of frying. The oven does all the work, creating a satisfying texture that’s just delightful.
- So Customizable: This recipe is a fantastic base. I love that you can easily swap ingredients or add your favorite veggies and cheeses to make it your own.
- Speedy for Any Day: Whether it’s a rushed weekday morning or a lazy weekend brunch, these tacos are quick to prepare and bake. They’re truly a go-to meal when time is short.
- Easy Cleanup: With just a few pans and a baking sheet, the cleanup is a breeze. This means more time enjoying your delicious creation and less time scrubbing.
The Best Baked Breakfast Tacos Ingredients
Gathering your ingredients is the first step to taco bliss! I’ve kept this recipe wonderfully simple, using everyday items you likely already have.
- 4 slices smoked beef bacon
- 1/2 medium (100g) Sweet Onion, diced
- 1 large (150g) Bell Pepper, diced (I used half a red and green)
- 2 large Eggs
- 6 Tbsp (92g) Liquid Egg Whites
- 1/2 C (56g) Freshly Shredded Colby Jack Cheese, or pepper jack
- 8 Extra Thin Corn Tortillas, I used Mission
You’ll notice this recipe is wonderfully straightforward. There’s no need for yogurt or cottage cheese in the filling itself, keeping the focus on that savory scramble and crispy tortilla.
Step-by-Step Guide to Perfect Baked Breakfast Tacos
Let’s get cooking! I’ll walk you through each step to ensure your Baked Breakfast Tacos turn out perfectly golden and delicious.
- Prep Your Oven and Rack: Start by preheating your oven to 400°F (200°C). Then, give a wire rack or a baking sheet a light spray with nonstick cooking spray. This little bit of prep ensures our tacos won’t stick.
- Crisp Up the Bacon: Chop your smoked beef bacon into small, bite-sized pieces. Toss them into a large pan over medium-high heat. While the bacon cooks, you can get a head start on dicing your onion and bell pepper.
- Sauté the Veggies: Once the bacon is nicely crisped, carefully transfer it to a plate lined with paper towels to drain. Leave that flavorful rendered fat in the pan, as it’s perfect for cooking our veggies. Add your diced bell pepper and onion to the pan, along with a pinch of black pepper. Cook these for about 5 minutes, or until they just begin to soften.
- Scramble the Eggs: Now, it’s time for the eggs. Add your whole eggs and liquid egg whites to the pan with the softened vegetables. Scramble them gently until they thicken up nicely. Once cooked, remove the pan from the heat.
- Bring It All Together: Stir the cooked smoked beef bacon pieces and your shredded Colby Jack cheese into the egg scramble. Give it a good stir until the cheese is beautifully melted and everything is combined. This is where all the delicious flavors meld together.
Crispy Baked Breakfast Tacos: Assembly & Baking Tips
Now for the fun part: assembling and baking your tacos to golden perfection!
- Warm Those Tortillas: To make folding easy and prevent cracking, wrap your extra-thin corn tortillas in a slightly damp paper towel. Microwave them for about 45-60 seconds, flipping them halfway through. This step is key to pliable tortillas.
- Assemble Your Tacos: Lay the warmed tortillas flat. Spoon a generous portion of the egg mixture onto one half of each tortilla. Carefully fold the other half over, creating a taco shape. If a tortilla feels stubborn or cracks, pop it back in the microwave for another 15-20 seconds.
- Get Ready to Bake: Arrange the folded tacos on your prepared wire rack or baking sheet. Lightly spray the tops of the tacos with a bit more cooking spray for that extra crisp. To help them hold their shape and bake evenly, place a second baking sheet on top of the tacos. This creates a gentle pressing effect.
- Bake to Golden Perfection: Bake in your preheated 400°F (200°C) oven for 15-18 minutes. You’re looking for that gorgeous golden-brown color and a delightfully crisp texture. If they aren’t crisping up as much as you’d like towards the end, you can carefully remove the top baking sheet for the last few minutes of baking.
Delicious Filling Variations for Your Baked Breakfast Tacos
The beauty of these Baked Breakfast Tacos lies in their versatility. You can customize the filling endlessly! Here are a few ideas to get your creativity flowing:
| Variation | Filling Ideas | Modification Notes |
|---|---|---|
| Vegetarian Delight | Sautéed mushrooms, spinach, diced zucchini, and black beans with scrambled eggs and cheese. | Omit bacon. Add a pinch of cumin to the veggies for extra depth. |
| Spicy Fiesta | Diced jalapeños, corn, cilantro, and a pinch of cayenne pepper added to the egg scramble, with pepper jack. | Adjust jalapeño quantity to your heat preference. Add a dash of hot sauce to the scramble. |
| Southwestern Kick | Black beans, corn, diced green chilies, and a sprinkle of chili powder mixed into the egg scramble. | Use pepper jack cheese. Top with salsa and avocado after baking. |
| Cheesy Goodness | Mix cheddar, Monterey Jack, and a touch of smoked gouda into the egg scramble. | Add a little garlic powder to the eggs for more savory notes. |
Quick & Easy Creamy Avocado Sauce
To take your Baked Breakfast Tacos to the next level, I love adding a dollop of this creamy avocado sauce. It’s incredibly simple and adds a wonderful freshness.
First, gather one ripe avocado, a tablespoon of lime juice, a tablespoon of water (or more, for desired consistency), and a pinch of salt. Halve the avocado, remove the pit, and scoop the flesh into a small blender or food processor.
Add the lime juice, water, and salt. Blend until smooth and creamy. If it seems too thick, add another teaspoon of water at a time until you reach your desired consistency. Taste and adjust seasoning if needed. This sauce is the perfect cool, creamy counterpoint to the warm, crispy tacos.
Serving Suggestions & Toppings for Baked Breakfast Tacos
The possibilities are endless when it comes to dressing up your Baked Breakfast Tacos!
- Fresh Salsa: A classic for a reason. Offer a variety like mild, medium, or hot salsa.
- Pico de Gallo: For a fresh, vibrant topping, try making your own pico de gallo. Simply dice one Roma tomato, half a small red onion, a tablespoon of chopped cilantro, and a pinch of salt. Squeeze in a little lime juice. It’s quick, easy, and bursting with flavor.
- Sour Cream or Greek Yogurt: A dollop adds a lovely creamy tang.
- Guacamole or Sliced Avocado: For extra richness.
- Shredded Lettuce: Adds a nice crisp contrast.
- Pickled Jalapeños: For an extra kick.
- Fresh Cilantro: A sprinkle of fresh cilantro brightens everything up.
Don’t be afraid to mix and match; the colorful toppings not only taste great but also make your tacos look incredibly inviting.
Make Ahead, Storage, and Reheating
I love that these Baked Breakfast Tacos can be prepped ahead, making busy mornings even smoother.
- Make Ahead: You can prepare the egg filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, warm the filling gently on the stovetop, assemble the tacos, and bake as directed.
- Storage: Once baked and cooled completely, store any leftover tacos in an airtight container in the refrigerator for up to 2 days. I find it best to place a piece of parchment paper between layers to prevent them from sticking.
- Reheating: To reheat and keep them as crispy as possible, place the tacos on a baking sheet in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through and slightly crisped. Microwaving will make them soft, so the oven is your best friend here.
Frequently Asked Questions (FAQs)
I know you might have a few questions as you get ready to make these, so here are some answers to common queries:
Can I use different tortillas?
While extra-thin corn tortillas work best for crispiness and folding, you could try other types. Flour tortillas will be softer, and thicker corn tortillas might crack more easily.
My tacos are cracking when I fold them. What should I do?
Make sure you’re warming them sufficiently. Microwaving them in a damp paper towel for at least 45 seconds, flipping halfway, is usually enough. If they still crack, try heating them a little longer or using slightly thicker tortillas.
Can I add yogurt or cottage cheese to the filling?
This recipe is designed without them for a lighter scramble, but if you prefer a creamier filling, you can certainly stir in a couple of tablespoons of plain Greek yogurt or cottage cheese after cooking the eggs and before adding the bacon and cheese.
How can I make them crispier?
Ensure your oven is fully preheated. Don’t overcrowd the baking sheet. Removing the top baking sheet for the last few minutes of baking can also help achieve maximum crispiness.
Conclusion & Call to Action
I truly hope you love making and eating these Baked Breakfast Tacos as much as I do. They’re a testament to how simple ingredients and a little bit of oven magic can create something truly wonderful and comforting. The perfect balance of crispy, savory, and cheesy makes them an instant favorite for any meal of the day.
Now it’s your turn! Give these Baked Breakfast Tacos a try and let me know what you think. I’d be thrilled to hear about your experience in the comments below. Have any questions, or maybe a delicious filling variation to share? Drop me a line! And if you share photos of your taco creations on social media, please tag me; I’d love to see them! Happy cooking!
