Sheet Pan Breakfast Tacos
.Let me set the scene: it’s 9am, there’s a toddler tugging at your leg, your coffee’s gone cold, and somehow everyone’s hungry right now. That’s when these Sheet Pan Breakfast Tacos come in and save the day.
This recipe takes everything you love about a classic breakfast taco—fluffy eggs, crispy sausage, melty cheese, sautéed veggies—and turns it into a sheet pan meal. It’s one pan, minimal mess, and the end result is a tray full of golden, folded tacos that are crispy on the outside and soft and savory on the inside.
It’s giving: weekend brunch energy without the effort. Also? They reheat so well. You can wrap ‘em up and keep them in the fridge or freezer for easy breakfasts all week. Family-friendly, meal-prep-friendly, toddler-approved. Let’s go.
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Recipe Tips
Line your pan with parchment paper or a silicone baking mat to make cleanup a breeze and help prevent the eggs from sticking to the pan as they bake. You’ll thank yourself later.
Don’t overbake the eggs. They should be just set—soft and a little jiggly—since they’ll go back in the oven once the tacos are assembled. Overcooking them here can lead to dry, rubbery eggs.
Use room-temperature tortillas if you can. Cold ones can crack when folded. If yours feel stiff, give them a quick 10-second microwave wrap in a damp paper towel to soften them up.
Secure with toothpicks if needed. If your tortillas don’t want to stay folded, a toothpick helps hold them in place while crisping in the oven. Just don’t forget to remove them before serving!
Want extra crispy tacos? Brush both sides with a little olive oil or melted butter before the final bake. Flip halfway for even browning and that golden, handheld crunch.
Make it your own. Add a spoonful of refried beans inside each taco before folding for extra protein and fiber, or throw in leftover roasted potatoes or cooked greens if you’ve got some hanging out in the fridge.
Ingredient Swaps: No pork sausage ? Use chicken sausage, turkey sausage, or plant-based sausage crumbles. Want it dairy-free ? Use dairy-free cheese and swap Greek yogurt for a plant-based option like Forager or Cocojune. No bell pepper ? Try zucchini, mushrooms, or spinach instead. No red onion ? White or yellow onion, or even green onions work great. Want more spice ? Add diced jalapeños to the veggie mix or a pinch of chili flakes to the eggs. No tortillas ? Use grain-free tortillas like Siete, or make it a breakfast taco bowl instead
Fridge: Store leftover tacos in an airtight container for up to 4 days. Reheat in a toaster oven or air fryer for best crispiness.
Freezer: Wrap each taco individually in foil or parchment, then store in a freezer bag. Reheat directly from frozen in the oven at 375°F for 15–20 minutes.
Meal prep tip: Keep the filling and tortillas separate until ready to bake if you prefer fresh-crisped tacos throughout the week.
More Breakfast Recipes to try:
Sheet Pan Breakfast Tacos
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese full fat
- 1/2 cup milk I used fairlife
- 1 lb breakfast sausage or chorizo
- 1/2 cup shredded cheese cheddar, Mexican blend, etc.
- 1/4 cup red onion chopped
- 1/2 cup bell pepper diced
- 1/2 cup Greek yogurt or Forager yogurt
- 6 tortillas corn or flour
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Salsa for serving (optional)
Instructions
- Preheat oven to 400°F.
- In a skillet, cook sausage over medium heat until browned. Set aside.
- On a large sheet pan, toss onions and bell peppers with olive oil, salt, and pepper. Roast for 10 minutes.
- Whisk eggs, cottage cheese, and milk in a bowl and pour over veggies. Sprinkle with salt, pepper, and cheese. Bake 10–12 minutes until eggs are just set.
- Remove sheet pan, divide egg mixture and sausage into tortillas, fold in half, and secure with toothpicks if needed.
- Lightly brush outsides with olive oil or butter. Return to oven and bake 10–12 minutes, flipping halfway, until golden and crisp.
- Remove toothpicks. Top with Greek yogurt, cilantro, and salsa. Serve warm!
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