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    Home » Recipes » Recipes

    April 22, 2019

    Cheesy Baked Breakfast Tacos #BrunchWeek

    Jump to Recipe Print Recipe

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. These easy to make, customizable, and prepare ahead of time, Cheesy Baked Breakfast Tacos are perfect for brunch or breakfast for dinner.

    Photo of a baking pan full of Cheesy Baked Breakfast Tacos

    Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
    Brunch Week Logo 2019

     

    PRIZE #1 DIXIE CRYSTALS

    Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

    Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

    Dixie Crystals is giving away a Keurig for BrunchWeek 2019

    PRIZE #2 CABOT CREAMERY CO-OPERATIVE

    Cabot is giving one winner a gift box of assorted Cabot cheeses.

    The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

    Cabot gift package of assorted cheddars

    PRIZE#3 JOYJOLT

    Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY.
    Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That's why we have created glassware equally as special and unique as your happiest moments.

    Joyjolt Carre Crystal Glass Cake Stand

    PRIZE#4 SWEETS & TREATS

    Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book.
    Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

    PRIZE#5 TORANI

    Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
    Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

    PRIZE#6 COOKBOOK SET

    Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot - 75 big-flavor dishes that require minimal work
    Dessert for Two is giving a copy of her book, Dinner Just for Two - a cookbook that inspires couples to get into the kitchen together
    Sweet Phi is giving a copy of her book, Baby Food Maker Cookbook - 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop
    The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen - 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking
    Cookbook set for BrunchWeek giveaway

     

    How do you prepare Cheesy Baked Breakfast Tacos ahead of time?

    The scrambled eggs, bacon (or breakfast sausage, if you prefer), and hash browns can all be cooked the day before, refrigerated, and reheated to just warm before filling the taco shells. All of the veggies can be chopped the day before and refrigerated, as well. I made these Cheesy Baked Breakfast Tacos with #BrunchWeek sponsor Cabot's shredded Mexican cheese blend. They take about ten minutes to fill the tacos and less than ten minutes to bake into delicious and filling Cheesy Baked Breakfast Tacos.

    Photo of ingredients for Cheesy Baked Breakfast Tacos including fried hash browns on a white plate crumbled bacon on a white paper plate a package of Cabot's shredded Mexican cheese blend and diced tomatoes onions and jalapenos on a white cutting board

    Fill hard taco shells with scrambled eggs with cheese seasoned with chili powder, cumin, garlic powder, and onion powder. It is best if you use the taco shells that stand up for these baked breakfast tacos, or an oven-proof taco holder.

    photo of taco shells filled with scrambled eggs

    Top with crumbled bacon, shredded hash brown potatoes, diced onions, tomatoes, and jalapenos.

    photo of scrambled egg bacon shredded hash brown potatoes tomatoes onions and jalapenos filled taco shells

    Top with lots of shredded Mexican cheese.

    photo of cheese topped breakfast tacos.

    Bake them for seven to ten minutes or until the filling is hot and the cheese is melted.

    Close up photo of Cheesy Baked Breakfast Tacos on a baking sheet.

    Looking for more brunch entree recipes for Mother's Day, or anytime? Try these:

    Mexican Chorizo Breakfast Casserole 

    Breakfast Stuffed Avocados 

    Roasted Red Pepper Asparagus Egg Tart 

    Overnight Eggs Benedict Casserole 

    Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!  

    Close up photo of Cheesy Baked Breakfast Tacos on a baking sheet.
    Print Recipe
    4 from 2 votes

    Cheesy Baked Breakfast Tacos

    These easy to make, customizable, and prepare ahead of time, Cheesy Baked Breakfast Tacos are perfect for brunch or breakfast for dinner.
    Prep Time20 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr
    Course: MAIN COURSES/ENTRÉES
    Cuisine: Mexican/American
    Keyword: baked breakfast tacos, breakfast tacos recipe
    Servings: 6
    Calories: 642kcal
    Author: Bernadette

    Ingredients

    • 12 hard taco shells (preferably the stand up kind)
    • 8 large eggs
    • 9 slices bacon , cooked and crumbled
    • 3 cups shredded hash brown potatoes , cooked according to package directions
    • 2 ½ cups shredded Mexican cheese blend , divided
    • 1 tomato , diced
    • 1 small red onion , finely diced
    • 1 jalapeno , seeded, membrane removed, and minced
    • ¼ teaspoon chili powder
    • ¼ teaspoon cumin
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 1 tablespoon butter

    Instructions

    • Melt the butter in a large frying pan over medium-low heat. Crack the eggs into the pan, sprinkle with chili powder, cumin, garlic powder, and onion powder. Stir in one cup of the shredded Mexican cheese blend, and scramble the eggs until fully cooked. 
    • Cook, drain and crumble the bacon. Cook the hash browns according to package directions.
    • At this point the scrambled eggs, bacon, and hash browns can be refrigerated until the next day and the eggs and potatoes reheated until just warm before filling the tacos. 
    • Preheat the oven to 325 degrees F. 
    • Fill taco shells with the scrambled eggs mixture evenly. Top with crumbled bacon, shredded hash brown potatoes, diced onions, tomatoes, and jalapenos, followed by the remaining 1 ½ cups cheese. Place the filled tacos on a baking sheet.
    • Bake for seven to ten minutes or until the filling is hot and the cheese is melted.

    Nutrition

    Calories: 642kcal | Carbohydrates: 38g | Protein: 28g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 352mg | Sodium: 752mg | Potassium: 639mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 15.5mg | Calcium: 390mg | Iron: 3.3mg

    Take a look at what the #BrunchWeek Bloggers are creating today!

    BrunchWeek Beverages:
    Blueberry Lemonade from Family Around The Table
    Easy Smoothie Shooters from The Nifty Foodie
    Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
    Guava Mimosas from Seduction in the Kitchen
    Guava Moscow Mule from Love and Confections
    Lightening Lavender Margarita from A Kitchen Hoor's Adventures
    Mango Mimosa from April Golightly
    Rum Punch for Brunch! from Hardly A Goddess
    Sparkling Lavender Lemonade from Snacks and Sips
    Strawberry Lavender Smoothie from Eat Move Make



    BrunchWeek Appetizers and Salads:
    Keto Chicken Salad from Platter Talk
    Pecan Grape Salad from For the Love of Food



    BrunchWeek Egg Dishes:
    Baked Eggs with Mushroom and Asparagus from Caroline's Cooking
    Baked Hash Brown Egg Cups from Creative Southern Home
    Breakfast Pizza from Kate's Recipe Box
    Cheesy Scrambled Egg Stuffed Popovers from Jolene's Recipe Journal
    Fried Green Tomato BLT Benedicts from The Spiffy Cookie
    Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
    Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
    Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D's Books and Cooks
    Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
    Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
    The Best Avocado Toast from Simply Healthyish Recipes



    BrunchWeek Breads, Grains, and Pastries:
    Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear's Wife
    Funfetti Cinnamon Rolls from Cookaholic Wife
    How to Build A Crepe Bar from The Crumby Kitchen
    Salted Caramel Peach Sweet Rolls from The Redhead Baker



    BrunchWeek Main Dishes:
    Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen



    BrunchWeek Fruits, Vegetables and Sides:
    Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
    Zucchini Cheese Pancakes from Karen's Kitchen Stories



    BrunchWeek Desserts:
    Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
    Cinnamon Roll Cake from Books n' Cooks
    Espresso Banana Bread from PasstheSushi
    Spring Blooms Cake from The Mandatory Mooch
    Vegan Coffee Cinnamon Rolls from The Baking Fairy

    Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

    a Rafflecopter giveaway

     

    « Quick and Easy Potato Salad
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    Comments

    1. Muhammad says

      March 16, 2021 at 6:04 am

      I Must Say Wahoo it’s amazing and definitely I’ll try this!

      Reply
    2. Shristi Patni says

      September 23, 2020 at 7:13 am

      5 stars
      Hi! Great recipe! I never thought tacos could be so much more fun and tasty!

      Reply
    3. aryansharma says

      May 29, 2019 at 5:47 am

      love your breakfast . thanks for sharing information here.

      Reply

    Trackbacks

    1. Chocolate Banana Cookies with Sprinkles - Who Needs A Cape? says:
      October 1, 2020 at 4:25 pm

      […] Crumby Kitchen Salted Caramel Peach Sweet Rolls from The Redhead Baker BrunchWeek Main Dishes: Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen BrunchWeek Fruits, Vegetables and Sides: Mashed Potato, […]

      Reply
    2. Guava Mimosas {Easy Flavored Mimosas For Brunch} says:
      August 3, 2020 at 9:45 am

      […] Crumby Kitchen Salted Caramel Peach Sweet Rolls from The Redhead Baker BrunchWeek Main Dishes: Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen BrunchWeek Fruits, Vegetables and Sides: Mashed Potato, Cheddar […]

      Reply
    3. Blueberry Lemonade • Family Around the Table says:
      May 29, 2020 at 3:57 pm

      […] Crumby Kitchen Salted Caramel Peach Sweet Rolls from The Redhead Baker BrunchWeek Main Dishes: Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen BrunchWeek Fruits, Vegetables and Sides: Mashed Potato, Cheddar […]

      Reply
    4 from 2 votes (1 rating without comment)

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