Irresistibly Easy Baked Breakfast Tacos for a Flavorful Morning

Enjoy delightful baked breakfast tacos filled with fluffy eggs, savory sausage, and gooey cheese, perfect for any morning.

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Course: Breakfast

Cuisine: Mexican

Keyword: Baked Breakfast Tacos, Breakfast Tacos, Easy Breakfast, Hearty Breakfast, Savory Tacos, Taco Recipe

Prep Time: 10

Cook Time: 22

Cooling Time: 2

Total Time: 32

Servings: tacos

Calories: 300kcal

6 large Eggs Substitute with egg whites for a lighter option.
1/4 cup Milk Non-dairy alternatives like almond milk work well.
1/2 teaspoon Salt Adjust to taste based on dietary needs.
1/4 teaspoon Black Pepper Use cayenne for extra heat.
1 tablespoon Butter Substitute with olive oil or cooking spray.
1 pound Breakfast Sausage Can be substituted with crumbled bacon or plant-based sausage.
8 small Flour Tortillas Opt for corn tortillas for a gluten-free version.
1 cup Cheddar Cheese Swap for pepper jack for a spicy twist.

Preheat your oven to 375°F (190°C) and prepare a muffin tin with cooking spray.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
Melt butter in a skillet over medium heat, add the cooked breakfast sausage, and sauté for 2–3 minutes.
Pour the egg mixture into the skillet and gently cook, stirring occasionally until just set.
Fold each tortilla in half and place them into the muffin tin cups, pressing gently.
Divide the egg-sausage mixture among the tortilla cups and sprinkle shredded cheddar cheese on top.
Bake in the oven for 10–12 minutes until the cheese melts and tortillas are golden brown.
Allow tacos to cool for about 2 minutes before removing them from the muffin tin.
Serve topped with fresh salsa and cilantro.

Optional: Add sliced avocados for creaminess and freshness.