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Simple Baked Breakfast Tacos

Baked breakfast tacos with crispy, oven-baked folded tortillas filled with scrambled eggs, sausage, and sharp cheddar. This folded taco bake turns breakfast into golden, crunchy taco shells with cheesy egg filling—served with salsa and sour cream on the side.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and egg filling
  • 4 medium flour or corn tortillas Use either flour or corn; choose what you like for crunch.
  • 4 large eggs Scrambled before filling the folded tacos.
  • 0.5 cup cooked sausage crumbles or bacon Cooked and crumbled so they heat quickly in the oven.
  • 1 cup sharp cheddar, shredded Shred fresh if possible for best melt.
  • 0.25 tsp salt Season eggs and filling to taste.
  • 0.25 tsp black pepper Season eggs and filling to taste.
  • 1 cooking spray Helps the tortillas crisp and release from the pan.
  • 0.33 cup salsa For serving.
  • 0.33 cup sour cream For serving.
  • 2 tbsp hot sauce For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and set up the pan
  1. Preheat the oven to 425°F and spray a sheet pan with cooking spray.
  2. Lightly spray each tortilla on both sides and place them on the sheet pan.
Fill and fold
  1. On one half of each tortilla, layer scrambled eggs, sausage or bacon, and shredded cheese.
  2. Fold the empty half over the filled half to create a folded taco shape and press gently.
Bake until golden and crisp
  1. Bake for 8 minutes, using the visual cue of lightly golden edges on the folded tortillas.
  2. Flip each taco and bake 5–7 more minutes until golden and crispy on both sides.
Serve
  1. Serve immediately with salsa, sour cream, and hot sauce.

Notes

For the crispest tortilla, don’t overload the filling—use a thin layer so the fold stays sealed. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through and re-crisped. Freezing isn’t recommended because the tortillas lose their crunch after thawing. For a lighter swap, use turkey sausage or bacon ends and shredded reduced-fat cheddar to cut calories while keeping the cheesy egg filling.