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Baked Breakfast Tacos

baked breakfast tacos
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These baked breakfast tacos are crispy, cheesy, and packed with sausage, scrambled eggs, and melty cheese, all cooked to golden perfection on a sheet pan. They’re quick to make and perfect for a crowd, brunch, or busy weekday mornings.

Ingredients

  • 1/2 lb ground sausage
  • 1/2 sweet onion, diced
  • 6 large eggs
  • 1/2 cup plain yogurt (Greek or any variety)
  • Sea salt and black pepper to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 6 flour or corn tortillas, at room temperature or warmed
  • 1 tbsp oil or cooking spray (for baking)

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Heat oil in a skillet over medium heat. Add diced onion and sauté until browned.
  3. Add ground sausage and cook for 5–7 minutes until browned, breaking it up as it cooks. Drain excess fat and remove from heat.
  4. In a bowl, whisk together eggs, yogurt, salt, and pepper. Pour into skillet and cook over medium heat until softly scrambled, then remove from heat.
  5. Lay tortillas flat on the prepared baking sheet.
  6. Sprinkle cheese over half of each tortilla, then layer with cooked sausage, scrambled eggs, and more cheese.
  7. Fold tortillas over to form tacos. Lightly drizzle with oil or spray with cooking spray.
  8. Optional: place a second baking sheet on top to press them down.
  9. Bake for 12 minutes until tortillas are golden and crispy.
  10. Serve warm with toppings like salsa, guacamole, or sour cream.

Notes

  • Use plant-based sausage and dairy-free cheese/yogurt for a dairy-free, vegetarian version.
  • To avoid cracking, warm tortillas slightly before assembling.
  • Leftovers can be stored for up to 3 days and reheated in the oven or skillet.
  • Don’t overfill the tacos to prevent leaking during baking.
  • Use a second baking sheet on top to ensure even crispiness.

Find it online: https://www.recipebyelena.com/baked-breakfast-tacos/