1 / 1
Broiled Breakfast Tacos Recipe
The secret to these sheet pan tacos is building a little wall of shredded cheddar on each tortilla to hold the egg perfectly in place while it broils. You'll get crispy tortilla edges, melted cheese, and a beautifully cooked egg all in one bite. A quick homemade salsa of charred tomatillos, fresh jalapeño, and cilantro cuts through the richness with a bright, smoky kick. They're just as good for a lazy weekend morning as they are for a fast, satisfying dinner.
Equipment
- Oven
- Baking sheet
Ingredients
- 8 ounces tomatillos (about 10 small), husked 1 jalapeño, halved and seeded
- 1 tablespoon olive oil
- 8 small corn tortillas
- 6 ounces sharp Cheddar cheese, coarsely shredded (about 2 cups)
- 8 large eggs
- 2 cups cilantro leaves
- 2 tablespoons lime juice
Instructions
- 1Position one oven rack 6 inches below the broiler and a second rack about 12 inches below it, then turn on the broiler.
- 2Toss the husked tomatillos and halved jalapeño with the olive oil and a pinch of salt on a rimmed baking sheet. Broil on the top rack for 8 to 10 minutes until tender and charred in spots, then transfer them to a blender.
- 3Arrange the corn tortillas on a second rimmed baking sheet. Sprinkle about 1/4 cup of shredded cheddar cheese onto each tortilla, leaving a slight well in the center. This cheese wall prevents the raw egg from sliding off the edge.
- 4Crack one egg into the center of each cheese-topped tortilla. Broil on the middle rack for 4 to 6 minutes, or until the egg reaches your preferred doneness.
- 5Add the cilantro leaves, lime juice, and 1/4 teaspoon of salt to the blender with the roasted vegetables. Blend until smooth, then spoon the fresh salsa over the warm tacos.
Notes
- Serving: Top the finished tacos with chopped cooked bacon and sliced radishes for extra texture.
- Vegetarian swap: If you want a meatier bite without the bacon, crumble your favorite plant-based breakfast sausage over the top before serving.
- Prep tip: Keep a close eye on the eggs while broiling, as they can go from runny to hard-cooked in just a few seconds.
Recipe Details
About the Author
