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Hearty Baked Breakfast Tacos

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These hearty baked breakfast tacos are a comforting, crowd-pleasing breakfast packed with cheesy eggs, crispy bacon, and veggies, all baked to golden perfection. Perfect for busy mornings, family gatherings, or brunch, they’re easy to customize and guaranteed to bring everyone to the table.

Ingredients

Scale
  • 8–10 corn tortillas (soft and fresh; flour tortillas can be substituted)
  • 8 large eggs (room temperature)
  • 1/2 cup whole milk (or unsweetened plant milk for dairy-free)
  • 6–8 bacon strips (cooked and chopped; turkey bacon or veggie sausage can be substituted)
  • 1 cup shredded cheddar cheese (sharp; or Monterey Jack/pepper jack)
  • 1 medium bell pepper (diced, any color)
  • 1 small red onion (finely chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • Hot sauce (a few dashes, optional)
  • Fresh cilantro (for garnish)
  • Sour cream or Greek yogurt (for serving)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray.
  2. In a skillet over medium heat, cook bacon strips until crispy (about 8 minutes). Drain on paper towels and chop into bite-sized pieces. If using sausage or veggie substitute, cook until browned and crumbly.
  3. Dice bell pepper and red onion. Sauté in the same skillet for 3-4 minutes until softened and fragrant.
  4. In a large bowl, whisk together eggs, milk, salt, black pepper, smoked paprika, and hot sauce until frothy and combined.
  5. Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them flexible.
  6. Lay each tortilla flat and spoon a generous amount of scrambled egg mixture down the center. Top with sautéed veggies, chopped bacon, and about 2 tablespoons of shredded cheese per taco. Fold gently and arrange seam-side down in the baking dish, packing them close together.
  7. Bake for 20-25 minutes, or until eggs are set and cheese is bubbly. For softer shells, tent loosely with foil for the first half of baking.
  8. Remove from oven and let sit for 5 minutes. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and extra hot sauce if desired.

Notes

Warm tortillas before filling to prevent cracking. For vegetarian tacos, substitute bacon with sautéed mushrooms, spinach, and black beans. Cheese blend can be customized for flavor. Tacos can be assembled ahead and baked fresh in the morning. Leftovers reheat best in the oven and can be frozen for up to 2 months.

Nutrition

Keywords: breakfast tacos, baked breakfast, family brunch, easy breakfast, oven tacos, cheesy eggs, bacon tacos, meal prep, comfort food, Mexican breakfast

Find it online: https://blixfood.com/hearty-baked-breakfast-tacos-easy-family-recipe-for-busy-mornings/