It’s no secret I’ve been on a bit of a sheet pan taco kick. And if you’ve never had tacos for breakfast, let this be your sign.

These Sheet Pan Breakfast Tacos with Bacon and Eggs are crispy, cheesy, and packed with protein. Eggs get blended with cottage cheese for an extra protein boost and fluffier texture, then layered with salty bacon and melty cheese into tortillas, and baked until bubbly and golden.

Top with the easiest avocado lime crema (recipe below), salsa, or whatever other toppings you’re into—and you’ve got a breakfast that’s perfect for a weekend brunch with friends or simple meal prep (they reheat BEAUTIFULLY).

Want more sheet pan taco recipes? I got you:

Sheet Pan Beef Tacos with Avocado Lime Crema

Sheet Pan Chicken Tacos with Chipotle Crema

Sheet Pan Sweet Potato Tacos with Chili Lime Crema

Why You’ll Love This Recipe:

• Packed with Protein: Keeps you full and energized without a ton of effort.
• Easily Customizable: Swap in different meats, cheeses, or toppings to make it your own.
• Perfect for Meal Prep: Pop a batch in the freezer then heat in the air fryer or microwave for a quick weekday breakfast.
• Great for Brunch: Double the recipe if you’re feeding a crowd!
• Family Friendly:  Even my toddler loved these, and that’s a total weekday win.

Ingredients for Sheet Pan Breakfast Tacos:

Eggs + Cottage Cheese: Blending your eggs with a bit of cottage cheese before cooking makes them extra creamy and fluffy—and adds a protein boost to an already high-protein breakfast. It doesn’t really change the flavour, and yes, you can skip the cottage cheese if you prefer (but the texture won’t be quite as dreamy).

Spices: This is a no-bland-eggs household. When I blended up the egg mixture I added a bit of salt, garlic powder, and onion powder for some extra savoury flavour.

Bacon: Bacon and eggs are a classic for a reason. I chop the bacon before cooking to make assembly easier. Feel free to swap in turkey bacon or crumbled sausage if that’s more your thing.

Green Onion: Not just a garnish! Green onion adds a hit of freshness in every bite and works so well with the richness of the eggs and bacon.

Colby Jack Cheese: You’ll use cheese twice here—inside the tacos and on top—so pick one you love. I like Colby Jack for its mild creaminess and the marbled look (aesthetic and tasty).

Tortillas: I’m obsessed with H-E-B butter tortillas (my Texas people get it). They’re soft, flavourful, and crisp up beautifully in the oven. No worries if you’re not in TX—any flour tortilla will do. Corn works too; just warm them in the microwave first to make them easier to fold.

Avocado Lime Crema: Originally made for my Sheet Pan Beef Tacos, but turns out it’s brilliant on breakfast tacos too. Just blend avocado, lime juice, sour cream or Greek yogurt, a pinch of salt, fresh cilantro, and a jalapeño if you’re into spice. Full recipe with measurements is below.

Toppings: I love dressing these with the avocado lime crema, salsa (special shoutout to my neighbour Pam’s fresh salsa), cilantro, and lime wedges. But anything goes—add your favourites.

Prep for the Sheet Pan Breakfast Tacos:

Here are a few quick tips to keep things moving once you start cooking.

• Preheat your oven to 400°F.
• Crack all of the eggs and chop the bacon.
• Grate your cheese and chop the chives.
• Gather your toppings so they’re ready to go—I used avocado lime crema, salsa, limes, and cilantro.

How to make Sheet Pan Breakfast Tacos:

Step One:

Preheat the oven to 400°F.

Step Two:

Cook the chopped bacon in a skillet until crispy. Set aside.

Step Three:

In a blender, combine the eggs, cottage cheese, salt, garlic powder, and onion powder. Blend until smooth.

Step Four:

In a nonstick pan, melt a bit of butter and gently scramble the egg mixture until they just hold together (they’ll finish cooking in the oven).

Step Five:

Line a sheet pan with parchment paper. Place tortillas on the pan and lightly brush both sides with olive oil.

 Step Six:

On one half of each tortilla, layer: a bit of cheese, scrambled eggs, green onion, crispy bacon, and another sprinkle of cheese.

Step Seven:

Fold the tortillas in half and press down gently to seal. Top with a little bit more cheese.

Step Eight:

Bake in the preheated oven for about 15 minutes, or until golden and the cheese is melted and bubbly.

Step Nine:

While the tacos bake, make the avocado lime crema: in a blender mix avocado, sour cream or greek yogurt, juice of 1 lime, cilantro and a pinch of salt. Option to add some jalapeño for a bit of a kick!

Step Ten:

Once the tacos are crisp and golden, remove from the oven. Drizzle with the crema and serve with salsa, lime wedges, and fresh cilantro.

Substitutions You Can Try:

• Cottage Cheese: Use a splash of milk or cream instead. The texture won’t be as fluffy, but it still works.
• Bacon: Swap in turkey bacon, breakfast sausage (crumbled), or a plant-based version.
• Colby Jack Cheese: Any melty cheese works—try cheddar, Monterey Jack, mozzarella, or a spicy pepper jack.
• Flour Tortillas: Corn tortillas can be used, just warm them first to prevent cracking.
• Garnishes: Mix it up with sliced avocado, hot sauce, fresh herbs, or even a drizzle of maple syrup if you like a sweet-savoury combo.
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How to Store the Sheet Pan Breakfast Tacos:

If you haven’t assembled all of the tacos yet (preferred storage method):

Let the eggs and bacon cool, then transfer to an airtight container. Store in the fridge for up to 4 days, or freeze for up to 3 months.

Assemble + bake fresh tacos when you’re ready to enjoy this meal again!

If you need to store assembled tacos:

Wrap each leftover taco in its own piece of foil to avoid them sticking together, then place them in an airtight container. Store in the fridge for up to 2 days.

Reheat in the air fryer at 375°F for 5-8 minutes.

Freezing the tacos (great for meal prep!):

Allow the prepared tacos to cool completely and then wrap each taco in foil and place them in an airtight container. Store in the freezer for up to two months.

Reheat in the air fryer: 375°F for 5-8 minutes

Reheat in the oven: 375°F for 12-15 minutes

I had so much fun making these Sheet Pan Breakfast Tacos–hope you love them as much as I do. If you give them a try, tag me (@britacooks) so I can see your version! And if you’ve got more sheet pan taco ideas, definitely send them my way so I can try them out!