Sheet Pan Breakfast Tacos with Scallion Salsa
Sheet Pan Breakfast Tacos with Scallion Salsa is an easy and tasty meal to make any day of the week. Made in the oven with tortillas, eggs, shredded cheese and topped with a scallion salsa. Great way to feed a crowd!
We eat our fair share of tacos around these parts.
#tacotuesday is not only a weekly occurrence, but a way we survive during the weekday chaos. Some of my favorite recipes to make during the week include: Yucatan-Inspired Fish Tacos, Smoky Shrimp Tacos, Slow Cooker BBQ Chicken Tacos, Al Pastor Baked Chicken Tacos, and now, these Sheet Pan Breakfast Tacos!
In my opinion anytime you can do breakfast for dinner is a win in my book. Plus, being able to cook these in the oven creates an opportunity for very less mess, customization, and can feed a hungry crowd quickly!
Sheet Pan Breakfast Taco Ingredients
These breakfast tacos are made with basic ingredients, but taste incredible. Here are the ingredients you need to make the tacos. If you want to spice these tacos up you can certainly add in jalapenos for more heat!
- Eggs– use regular large eggs at room temperature
- Flour tortillas – us your favorite brand
- Salt and black pepper– got season those eggs
- Olive oil – this will help the tortillas from sticking to the sheet pan
- Monterey Jack or Cheddar cheese – shredded Monterey Jack cheese melts beautifully and creates a great nest to hold the eggs.
- Radish – for garnish and again adds a bit of crunch
- Fresh cilantro – makes for a pretty garnish
- Jalapeno slices – for some spice!
- Red onion – for garnish
- Lime juice – adds a burst of citrus
Scallion Salsa Ingredients
This salsa recipe is completely optional! However, I love adding this salsa because of the crunch the scallions provide and a hint of heat from the serrano peppers. Plus, this is a great salsa to top with chicken, rice, meat, and more!
- Garlic – finely grated adds a pop of flavor
- Red wine vinegar – helps bind the salsa
- Granulated sugar – helps balance the acidity
- Olive oil – base of the salsa
- Scallions or Green Onions – gives the salsa crunch!
- Granulated sugar – balance heat
- Serrano chiles – add more or less depending on your prepared heat level
- Salt and black pepper – always be seasoning
How to Make Sheet Pan Breakfast Tacos
Great thing about these tacos is you only really need 3 ingredients to make it. Tortilla, cheese, and eggs. Bake in the oven for a few minutes and you have a delicious meal for breakfast, lunch, or dinner!
- Preheat your oven to 400 degrees. Spray a large rimmed sheet pan with nonstick spray, olive oil, or butter.
- Take the shredded cheese and sprinkle it in a circle on top of the tortilla. You’ll want to create a nest like situation for the egg.
- Next, break the egg into a ramekin. I find it easier to pour the egg on top of the tortilla if it is already broken. Top each tortilla with egg and place the baking sheet in the oven. Cook for about 10 minutes or until the eggs have set.
- While the eggs cook, make the scallion salsa. Simply combine all the ingredients into a mixing bowl. Taste to make sure there’s enough salt and pepper. This salsa gets better as it sits so it can be made a day ahead.
- Remove the baking sheet from the oven. Let cool slightly and garnish with scallion salsa, radish slices, cilantro, and more jalapenos if desired!
How to Serve these Sheet Pan Breakfast Tacos
Here are some additional things to serve with your tacos. Again, use what you have in the fridge or pantry to make mealtime feel easy:
- Spanish rice
- Warm Refried beans
- Black beans
- Pinto beans
- Avocado slices
- Guacamole
- Sour cream
- Bell peppers
- Hot sauce
- Queso Fresco
- Tortilla chips
Frequently Asked Questions:
Can I make these gluten-free? Absolutely! Simply substitute the flour tortillas with corn
Can I add protein to these tacos? Please do. Ground chorizo, ground beef, ground chicken, or a breakfast sausage would be an excellent option.
Can I make these ahead of time? These tacos are best served right out of the oven. You could try to keep them in a warming tray, but be careful not to overcook the egg.
More Taco Recipes to Enjoy:
- Yucatan-Inspired Fish Tacos
- Smoky Shrimp Tacos
- Slow Cooker BBQ Chicken Tacos
- Al Pastor Baked Chicken Tacos
Sheet Pan Breakfast Tacos with Scallion Salsa
Ingredients
- For the breakfast tacos:
- 1 tbsp Olive oil
- 6 Flour tortillas
- 6 large Eggs
- 1 1/2 cups Shredded Monterey Jack cheese
- Garnishes: radish slices, cilantro, and more jalapenos
- For the scallion salsa:
- 3 cloves Garlic, minced
- 3 tbsp Red wine vinegar
- 1 cup Olive oil
- 2 tsp Granulated sugar
- 1 whole Serrano chile, seeds removed, finely diced
- 5 large Scallions, finely diced
- Kosher salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. Spray a large rimmed sheet pan with nonstick spray, olive oil, or butter.
- Take about 1/4 cup of the shredded cheese and sprinkle it in a circle on top of each tortilla. You’ll want to create a nest like situation for the egg.
- Next, break the egg into a ramekin. I find it easier to pour the egg on top of the tortilla if it is already broken. Top each tortilla with egg and place the baking sheet in the oven. Cook for about 10 minutes or until the eggs have set.
- While the eggs cook, make the scallion salsa. Simply combine all the ingredients into a mixing bowl. Taste to make sure there’s enough salt and pepper. This salsa gets better as it sits so it can be made a day ahead.
- Remove the baking sheet from the oven. Let cool slightly and garnish with scallion salsa, radish slices, cilantro, and more jalapenos if desired!
In conclusion, these Sheet Pan Breakfast Tacos with Scallion Salsa offer a delicious and convenient morning meal. With a medley of flavors and the ease of one-pan cooking, they’re a perfect way to start your day on a tasty note. Enjoy the wholesome goodness of breakfast in every bite!
This recipe is SO easy and good. We used corn tortillas as that’s what we had on hand and added some extra toppigs (sour cream, red salsa, avocado). The scallion sauce is super delicious – I found we only needed a half recipe. Definitely keeping this one to make again!
Yay!!! I’m so glad you enjoyed the recipe!!