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Simple Baked Breakfast Tacos

A quick and delicious breakfast featuring customizable, baked tacos filled with eggs, cheese, and vegetables, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tacos
  • 10 small small corn or flour tortillas
  • 6 large large eggs Can substitute with egg substitute if desired.
  • 1 cup shredded cheese Cheddar or Monterey Jack works great.
  • 1 cup cooked black beans Drained and rinsed.
  • 1/2 piece bell pepper Diced.
  • 1 small onion Diced.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
Optional toppings
  • Avocado slices
  • Salsa
  • Chopped cilantro

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft and slightly caramelized, around 5 minutes.
  3. In a separate bowl, crack the eggs and whisk them until well combined. Add salt and pepper to taste.
Assembly and Baking
  1. Add the cooked veggies to the eggs, mixing in the black beans and half of the cheese. Stir gently to combine.
  2. Take your tortillas and place them in a greased baking dish. Fill each tortilla with the egg mixture, folding them over if necessary.
  3. Sprinkle the remaining cheese on top of the filled tacos. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the tortillas are crispy.
  4. Once baked, remove them from the oven, and top with your choice of avocado, salsa, and cilantro. Serve hot and enjoy!

Notes

You can swap out eggs for tofu or chickpea scramble for a vegan option. If you're short on time, prep the filling the night before and assemble in the morning. Don’t overfill the tortillas to avoid mess.