Description
These Tasty Baked Breakfast Tacos are a delightful combination of crispy taco shells filled with fluffy scrambled eggs, savory sausage, and melted cheese. Each bite offers a satisfying crunch followed by a burst of flavor, making them the perfect start to your day.
Ingredients
Scale
- Taco Shells: 8 small corn tortillas
- Filling:
- 6 large eggs
- 1 cup cooked breakfast sausage, crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- Seasoning:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Toppings:
- 1/2 cup salsa
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the crumbled sausage over medium heat until browned, about 5-7 minutes.
- Add the diced bell peppers and onions to the skillet and sauté for an additional 3-4 minutes until softened.
- In a bowl, whisk together the eggs, salt, black pepper, and paprika.
- Pour the egg mixture into the skillet and scramble until fully cooked, about 5 minutes.
- In a baking dish, arrange the taco shells upright and fill each with the egg and sausage mixture.
- Top each taco with shredded cheddar cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
- Make-ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just fill the taco shells and bake when ready to serve.
- Storage: Leftover tacos can be stored in an airtight container in the fridge for up to 3 days.
- Substitutions: For a vegetarian option, replace the sausage with black beans or sautéed mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 200 milligrams
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