Simple Baked Breakfast Tacos
Crispy tacos filled with fluffy eggs, sautéed vegetables, and topped with your favorite garnishes—perfect for any breakfast or brunch occasion.
Ingredients
For the filling
- 6 large large eggs
- 1 cup diced bell peppers (any color)
- 1 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- to taste Salt and pepper
For assembly
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
- Toppings (optional): avocado, salsa, diced tomatoes, sour cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure an evenly baked result.
- In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, sautéing until they are tender, about 5 minutes.
- Crack the eggs into a bowl and whisk them together with garlic powder, cumin, salt, and pepper. Pour the egg mixture into the pan with your sautéed vegetables and cook, stirring gently, until the eggs are just set (approximately 3-4 minutes).
- Lightly spray a baking dish with cooking spray. Place each corn tortilla in the dish, then fill each one with a portion of the egg and vegetable mixture. Sprinkle cheese over the top of the filled tortillas.
Baking
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling, and the tortillas are slightly crispy.
Serving
- Remove from the oven and garnish with fresh cilantro and your choice of toppings like avocado or salsa. Serve warm and enjoy!
Notes
For extra crispy taco shells, brush the tortillas with a bit of olive oil before filling. You can customize the recipe by experimenting with different fillings such as spinach or mushrooms, or add diced halal chicken or turkey for more protein. To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for about 10-15 minutes for a crispy texture.