Description
Easy baked breakfast tacos loaded with eggs, sausage, cheese, and vegetables. Perfect for meal prep and busy mornings!
Ingredients
Scale
- 8 large eggs
- 8 small flour tortillas
- 1 pound breakfast sausage
- 2 cups shredded cheddar cheese
- 1 cup diced bell peppers
- 1/2 cup diced onions
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cooking spray as needed
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit and spray a muffin tin generously with cooking spray.
- 2. Brown the breakfast sausage in a skillet over medium heat, breaking it into crumbles. Drain excess grease and set aside.
- 3. In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until well combined.
- 4. Press one tortilla into each muffin cup, creating a bowl shape to hold the fillings.
- 5. Divide the cooked sausage evenly among the tortilla cups.
- 6. Add diced bell peppers and onions to each cup.
- 7. Sprinkle shredded cheese over the vegetables in each cup.
- 8. Carefully pour the egg mixture over the fillings, distributing evenly among all cups.
- 9. Bake for 20-25 minutes until eggs are fully set and tortilla edges are golden brown.
- 10. Allow to cool for 5 minutes before removing from the muffin tin and serving.
Notes
Store cooled tacos in an airtight container in the refrigerator for up to 4 days. For freezing, wrap individually in foil and store in a freezer-safe bag for up to 3 months. Reheat in microwave for 60-90 seconds or in oven at 350°F for 10-15 minutes. Customize with your favorite toppings like salsa, avocado, sour cream, or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 19g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g