This easy baked breakfast taco recipe turns simple ingredients into a hands-on, crowd-pleasing morning meal. Crispy bacon, fluffy eggs, and melty cheddar fill crunchy taco shells for a brunch that smells smoky, tastes savory, and looks bright with a sprinkle of fresh toppings. It comes together quickly, bakes hands-off, and feeds a family or a hungry group with minimal fuss.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6 tacos
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 270 kcal
- Protein: 16 g
- Carbohydrates: 10 g
- Fat: 19 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 540 mg
Why Make This Easy Baked Breakfast Tacos with Bacon & Cheese
These baked breakfast tacos are perfect when you want a warm, satisfying breakfast with almost no standing time. They smell like bacon and melted cheese as they come out of the oven. The eggs are tender, the shells stay slightly crisp, and the cheddar adds creamy, salty richness. They’re great for feeding a crowd, prepping ahead, or serving at a casual brunch. Plus, they’re easy to vary to suit different tastes or dietary needs.
How to Make Easy Baked Breakfast Tacos with Bacon & Cheese
The method is simple: crisp the bacon, whisk the eggs, fill the shells, top with cheese, and bake. The oven does the heavy lifting—eggs set up firm but still tender while the cheese melts golden. This approach is hands-off and consistent, so you get even results every time.
Ingredients:
- Taco shells (6)
- Bacon (6 slices)
- Cheddar cheese, shredded (about 1 cup / 4 oz)
- Eggs (6 large)
- Milk (1/4 cup)
- Salt (to taste)
- Pepper (to taste)
- Optional toppings: sour cream, salsa, avocado
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Place a skillet over medium heat. Cook the bacon in the skillet until crispy, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain, then chop into small pieces.
Step 2: Mixing
In a bowl, whisk together the eggs, milk, a pinch of salt, and a few grinds of black pepper until smooth and slightly frothy. Stir in the chopped bacon, reserving a few pieces for topping if you like extra crunch.
Step 3: Cooking
Arrange the taco shells upright in a baking dish so they don’t tip. Fill each shell with the bacon-and-egg mixture, dividing evenly. Sprinkle shredded cheddar cheese on top of each filled shell. Bake in the preheated oven for 15–20 minutes, until the eggs are set and the cheese is melted and lightly golden.
Step 4: Finishing
Remove the tacos from the oven. Let them rest 2 minutes to firm up. Top with optional sour cream, salsa, or sliced avocado. Serve hot and enjoy the contrast of crispy shells and creamy egg filling.
How to Serve Easy Baked Breakfast Tacos with Bacon & Cheese
Serve hot straight from the oven with bowls of toppings: chopped cilantro, pico de gallo, sliced avocado, or a dollop of sour cream. Pair with fresh fruit, roasted potatoes, or a simple green salad for a fuller brunch. For a party, set up a toppings bar so guests can customize their tacos.
How to Store Easy Baked Breakfast Tacos with Bacon & Cheese
- Refrigerator: Store cooled tacos in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, or microwave covered for 30–60 seconds (shells may lose crispness).
- Freezing: Fully assembled tacos may get soggy if frozen. Instead, freeze the cooked bacon-and-egg mixture in a sealed container for up to 2 months. Thaw overnight and reheat, then fill fresh shells and melt the cheese before serving.
Expert Tips for Perfect Easy Baked Breakfast Tacos with Bacon & Cheese
- Crisp the bacon well. Crispy bacon holds up better in the eggs and adds texture.
- Don’t overbeat the eggs. Whisk until combined—overmixing can make them rubbery.
- Use a shallow baking dish to keep shells from tipping. You can also nestle them between rolled-up foil strips for support.
- For creamier eggs, use whole milk; for lighter texture, use skim or a milk alternative.
- If shells brown too quickly, tent foil loosely over them while baking.
- Save a little bacon to sprinkle on top after baking for a fresh crunch.
- If you prefer soft tortillas, warm them briefly, then fill and fold; baking is optional for soft versions.
Delicious Variations
- Turkey Bacon & Low-Fat Cheese: Swap turkey bacon and reduced-fat cheddar for a lighter option.
- Veggie Breakfast Tacos: Omit bacon; add sautéed bell peppers, onions, spinach, and black beans.
- Spicy Chorizo & Pepper Jack: Use chorizo instead of bacon and pepper jack instead of cheddar for heat.
- Southwest Style: Add corn, black beans, cilantro, and a squeeze of lime.
- Texas-Style: Stir in chopped green chilies and top with crispy fried onions.
Frequently Asked Questions
Q: Can I use soft tortillas instead of hard taco shells?
A: Yes. Warm soft tortillas, place them in a shallow pan or on a tray, fill with the egg mixture, and broil or warm just until the cheese melts. Soft tortillas won’t stay upright like shells, so serve folded.
Q: Can I make these ahead for a brunch?
A: Yes. Prepare the bacon-and-egg filling the night before and refrigerate. In the morning, fill shells and bake. You can also fully bake, cool, and reheat—expect some loss of crispness.
Q: How can I reduce grease in the tacos?
A: Pat cooked bacon on paper towels to remove extra fat. Use leaner bacon or turkey bacon. You can also gently blot the baked tacos with a paper towel after baking.
Q: Is it okay to use egg whites or egg substitutes?
A: Yes. Use 1 cup of liquid egg whites or the equivalent substitute for a lower-fat version. The texture will be a bit different—lighter and less rich—but still tasty.
Q: How do I keep taco shells from breaking in the oven?
A: Stand shells in a snug baking dish so they support each other. If you have trouble, use rolled foil pieces as braces between shells. Don’t overfill; keep filling level with the shell rim.
Q: Can I add vegetables to the egg mixture?
A: Yes. Finely chopped, pre-sautéed vegetables (onions, peppers, spinach) work well. Pre-cook them to remove excess moisture so the tacos don’t get soggy.
Q: What’s the best way to reheat leftovers?
A: For best texture, reheat in a 350°F oven for 8–10 minutes. Microwave will reheat faster but soften the shells.
Conclusion
These Easy Baked Breakfast Tacos with Bacon & Cheese are a fast, flavorful way to start the day. They deliver smoky bacon, soft eggs, and gooey cheddar in a crunchy shell—simple comfort that impresses. If you like the baked approach and want a sheet-pan version, check out this related recipe: Sheet Pan Breakfast Tacos with Bacon and Eggs (Easy & Make …. Give these tacos a try—once you taste the melty cheese and crisp bacon together, they’ll likely become a repeat favorite.
Print
Easy Baked Breakfast Tacos with Bacon & Cheese
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A quick and delicious breakfast option featuring crispy bacon, fluffy eggs, and melty cheddar in crunchy taco shells.
Ingredients
- 6 taco shells
- 6 slices of bacon
- 1 cup (4 oz) shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
- Salt, to taste
- Pepper, to taste
- Optional toppings: sour cream, salsa, avocado
Instructions
- Preheat the oven to 375°F (190°C). Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain, then chop.
- In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Stir in the chopped bacon, reserving some for topping if desired.
- Place taco shells upright in a baking dish. Fill each shell with the egg mixture and top with shredded cheddar cheese. Bake for 15–20 minutes until eggs are set and cheese is melted and golden.
- Let the tacos rest for 2 minutes, then add optional toppings before serving hot.
Notes
Crisp bacon well for better texture. Use a shallow baking dish to prevent shells from tipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 270
- Sugar: 2g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 240mg
