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Simple Baked Breakfast Tacos

Delicious and customizable breakfast tacos filled with fluffy eggs, vibrant veggies, and cheese, baked to perfection for a crispy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

Taco Filling
  • 6 large eggs Fluffy eggs are the star of the dish.
  • 1 cup bell peppers, diced Adds color and nutrients.
  • 1 cup spinach, chopped Fresh spinach for added flavor.
  • ½ cup shredded cheese (like cheddar or Monterey Jack) For a gooey topping.
  • ½ teaspoon salt Enhances the flavor.
  • ¼ teaspoon pepper For seasoning.
Shells and Toppings
  • 8 small taco shells Base for the breakfast tacos.
  • to taste salsa, avocado, or fresh cilantro Optional toppings to customize.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Arrange the taco shells in a baking dish, standing them up.
  3. In a mixing bowl, whisk together the eggs, salt, and pepper until well blended.
  4. Stir in the diced bell peppers and chopped spinach into the egg mixture.
  5. Carefully pour the egg and veggie mixture into each taco shell, filling them about three-quarters full.
  6. Sprinkle the shredded cheese on top of each filled taco.
  7. Bake for about 15-20 minutes, until the eggs are set and the cheese is bubbly.
  8. Let them cool for a minute before serving. Add your favorite toppings and enjoy.

Notes

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month. Reheat in the oven at 350°F (175°C) for about 10 minutes.