A quick, flavorful morning meal with eggs, cheese, and warm corn or flour shells baked together.
# What You Need:
→ Eggs
01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Cheese
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup shredded Monterey Jack cheese
→ Taco Shells
07 - 8 small corn or flour taco shells
→ Vegetables (optional)
08 - 1/2 cup diced bell peppers
09 - 1/2 cup diced red onion
10 - 1/4 cup chopped fresh cilantro
→ Toppings (optional)
11 - Salsa
12 - Sliced avocado
13 - Sour cream
14 - Hot sauce
# How to Make It:
01 - Set the oven temperature to 400°F and line a large rimmed sheet pan with parchment paper.
02 - Arrange the taco shells side by side on the pan, gently propping them open to hold filling.
03 - In a medium bowl, whisk together eggs, whole milk, kosher salt, and black pepper until thoroughly combined.
04 - Evenly pour the egg mixture into each taco shell on the sheet pan.
05 - Distribute diced bell peppers, red onion, shredded cheddar, and Monterey Jack cheese evenly over the egg-filled shells.
06 - Place the pan in the oven and bake for 16 to 18 minutes until eggs are set and cheese is melted and bubbly.
07 - Remove from oven, let cool for 2 minutes, then garnish with fresh cilantro before serving with optional toppings.
