Baked Breakfast Tacos (Printable Version)
Soft scrambled eggs, crispy bacon, and cheddar baked in warm tortillas with fresh tomatoes and green onions.
# Ingredients Required:
→ Tortillas
01 -
8 small flour or corn tortillas
→ Egg Mixture
02 -
6 large eggs
03 -
60 ml milk
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon black pepper
06 -
1 tablespoon butter
→ Fillings and Toppings
07 -
8 strips of cooked and crumbled bacon
08 -
100 g shredded cheddar cheese
09 -
120 g diced tomatoes
10 -
60 g chopped green onions
→ Accompaniments
11 -
Salsa, for serving
12 -
Sour cream, for serving
13 -
Fresh cilantro, optional garnish
# Guide to Cooking:
01 -
Set the oven to 175°C and allow it to reach temperature.
02 -
Warm the tortillas slightly in a dry skillet or microwave until pliable. Grease a muffin tin with butter or non-stick spray, then gently press each tortilla into the cups to form shells.
03 -
In a medium bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
04 -
Heat butter in a non-stick skillet over medium heat. Add the egg mixture and stir gently until eggs are softly scrambled but still slightly runny, then remove from heat.
05 -
Divide the scrambled eggs evenly into the tortilla shells. Top with crumbled bacon, shredded cheddar cheese, diced tomatoes, and chopped green onions.
06 -
Place the muffin tin in the preheated oven and bake for 10 to 15 minutes until the cheese melts and bubbles.
07 -
Allow the baked tacos to cool slightly before removing from the tin. Serve warm with salsa and sour cream, garnished with fresh cilantro if desired.
# Extra Suggestions:
01 -
Softly scrambled eggs continue cooking during baking, ensuring a creamy texture.