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Simple Baked Breakfast Tacos

Baked breakfast tacos with crispy oven-baked folded tortilla shells and a cheesy egg-and-sausage filling. Made as an oven breakfast taco bake, then flipped for golden, crunchy edges.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 medium flour or corn tortillas
Egg filling
  • 4 large eggs Scrambled.
  • 0.5 cup cooked sausage crumbles or bacon
  • 1 cup sharp cheddar Shredded.
  • salt and black pepper to taste
For baking
  • cooking spray For spraying sheet pan and tortillas.
For serving
  • salsa Serve on the side.
  • sour cream Serve on the side.
  • hot sauce Serve on the side.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 425°F and spray a sheet pan with cooking spray. The surface should look lightly coated so the tortillas crisp instead of sticking.
  2. Lightly spray each tortilla on both sides and place them on the sheet pan. Arrange them so they have room to brown without overlapping too much.
Fill and fold
  1. On one half of each tortilla, layer the scrambled eggs, sausage or bacon, and shredded cheese. Spread the filling in a neat mound so it folds cleanly.
  2. Fold the empty half over the filled half to create a folded taco shape and press gently. Press just enough to seal the edges for crisp, hold-together results.
Bake until golden and crispy
  1. Bake for 8 minutes at 425°F. Look for the tortillas to start turning golden at the edges and the cheese to look slightly melted through the fold.
  2. Flip each taco and bake 5–7 more minutes at 425°F. Continue baking until both sides are deep golden and the tortillas feel crisp.
Serve
  1. Serve immediately with salsa, sour cream, and hot sauce. Add the sauces on the side so the folded shells stay crunchy longer.

Notes

For extra crisp folded shells, use firm tortillas and don’t overfill—leave a little border around the edges so they press-seal. Store leftovers in the fridge up to 3 days; reheat in a 400°F oven or toaster oven for 6–8 minutes to re-crisp. Freezing is not recommended for the best texture. Dietary swap: use turkey bacon or plant-based sausage crumbles if you want a lighter flavor profile.