Sheet pan breakfast tacos are a fun and flavorful way to start your day – featuring scrambled eggs, savory sausage, and melty cheese all cooked together in on one pan. Perfect for busy mornings or weekend brunch, these easy breakfast tacos are a hearty, make-ahead meal the whole family will love.

Sheet Pan Breakfast Taco Recipe

If you have never tried sheet pan breakfast tacos, you are in for a treat! My family loves them! They’re simple, delicious and perfect for feeding a hungry crowd.

Sheet pan breakfast tacos are so versatile and convenient! By cooking scrambled eggs, sausage and melty cheese all in one pan, you save so much time and effort and have minimal cleanup. My kids love just sausage, eggs and cheese but feel free to load these up with extra vegetables, bacon or anything that sounds good! You’ll have a warm, satisfying breakfast in no time.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Sheet Pan Breakfast Tacos?

Pork Sausage – As always, we use our own pork sausage that is so good and flavorful.
Eggs
Whole Milk
Large Flour Tortillas – You will want to use the largest tortillas you can find for this recipe. It helps when you start folding the tortillas in the sheet pan.
Shredded Cheese – You can use any type of shredded cheese you would like. If you want to add a little kick to these breakfast tacos, you can add shredded pepperjack or Mexican cheese blend.
Salt
Pepper

Tools You’ll Need

Recipe for Sheet Pan Breakfast Tacos

Preheat oven to 375 degrees F.
In a frying pan, cook pork sausage until completely cooked through. Drain and set aside.
In a mixing bowl, combine eggs and milk and whisk together.
Heat a small amount of oil or butter in a frying pan over medium-low heat, then transfer eggs to frying pan.
Let the eggs sit for a few seconds, then gently stir with a spatula, pushing from the edges towards the center. Continue stirring until the eggs are mostly set but slightly glossy and soft. Remove from heat and set aside.
Layer the tortillas on the baking sheet. Place 2-3 tortillas in the center of the baking sheet and the other tortillas so that half the tortilla hangs over the edge of the baking sheet. Continue until the sheet pan has been covered completely making sure there aren’t any gaps.
Layer the sausage in the center of the tortillas and spread evenly.
Next, add the scrambled eggs over top of the sausage and spread evenly.
Sprinkle generously with cheese.
Add 2-3 tortillas in the center of the baking sheet over top of the beef and cheese mixture, then fold in the tortillas around the edges, once again making sure there aren’t any gaps left.
To make sure the tortillas remain in place while baking, take another baking sheet and place it on top of the sheet pan tacos for a few minutes while baking. This will make it so the tortillas don’t unfold while baking. (Remove after 5 minutes of baking).
Bake for 10-15 minutes until the top of the sheet pan tacos are golden brown.
Remove from heat and serve with your favorite toppings.
Enjoy!

Gluten Free Sheet Pan Breakfast Tacos

This recipe can easily be made to be gluten free! Here’s how:

You will want to choose a gluten free tortilla. These are my favorite gluten free tortillas that would work great for this recipe!

Mission Gluten Free Tortillas

BFree Gluten Free Tortillas

How to Store Sheet Pan Breakfast Tacos

Store in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat these a second time, here is how to make them taste just like they came out of the oven! Just pop them in the air fryer for 3-5 minutes on high. No soggy tortillas here! You can also pop them back in the oven for a few minutes as well.

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