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Breakfast has long been hailed as the most important meal of the day, and what better way to start your morning than with a plate of baked breakfast tacos? This culinary trend has surged in popularity, capturing the hearts (and stomachs) of breakfast enthusiasts everywhere. Offering a delightful blend of flavors, textures, and colors, breakfast tacos are not only delicious but also incredibly versatile. They can be tailored to meet various dietary preferences, ensuring that everyone in the family can enjoy a hearty and satisfying meal.

Baked Breakfast Tacos

Kickstart your morning with delicious baked breakfast tacos that are sure to impress! These versatile Tex-Mex delights are not only easy to prepare but customizable for every dietary preference. Filled with savory ingredients like chorizo, eggs, and fresh veggies, each bite is packed with flavor. Perfect for family gatherings or a relaxing brunch, these baked tacos offer a delightful crunch and a gooey cheesy texture. Discover how to create this satisfying breakfast treat today!
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Ingredients
  

8 small corn tortillas

1 cup cooked chorizo (or turkey sausage)

6 large eggs

1/4 cup milk

1/2 cup diced bell peppers (any color)

1/2 cup diced onions

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper, to taste

1 cup shredded cheddar cheese

1/2 cup salsa

Fresh cilantro, for garnish

Sliced avocado, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.

    Prepare Tortillas: Lightly warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or until pliable. Layer two tortillas together and press them into the muffin tin to create a base for your taco shells. Repeat for all tortillas.

      Cook the Filling: In a medium skillet over medium heat, add the cooked chorizo, bell peppers, and onions. Sauté for about 5-7 minutes until the vegetables are softened. Season the mixture with garlic powder, cumin, salt, and pepper.

        Whisk the Eggs: In a large mixing bowl, whisk together the eggs and milk until fully combined. Pour the egg mixture into the skillet with the chorizo and vegetables, stirring gently to combine. Cook until the eggs are just set, about 3-4 minutes, stirring occasionally.

          Assemble the Tacos: Evenly distribute the egg and chorizo mixture into each tortilla shell. Sprinkle shredded cheddar cheese on top of the filling.

            Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are golden brown.

              Serve: Remove from the oven and let cool for a few minutes. Carefully lift the breakfast tacos from the muffin tin. Top with fresh salsa, cilantro, and sliced avocado before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4