Easy Oven Baked Breakfast Tacos - For One

 

Sometimes the best breakfasts are the ones we make just for ourselves — simple, cozy, and full of flavour. These Easy Oven Baked Breakfast Tacos for One are exactly that kind of morning treat. With minimal prep and just a handful of everyday ingredients, you can enjoy warm, melty, perfectly baked tacos without fuss or leftovers. 

They’re ideal for busy mornings, slow weekends, or anytime you want something satisfying that feels a little special. Quick to assemble, easy to customize, and baked all in one dish, this small‑batch recipe proves that cooking for one can be every bit as delicious.

 

As most of you know, my daughter Eileen lived with me for six months this year before finally moving into her apartment in July. It was a wonderful time for us.  We both loved the experience.  Now we have movie/sleepover weekends. I usually pick her up on Saturday just after lunch. We spend an afternoon doing something together, usually cooking supper, and then we have a night to watch one of our favorite films and enjoy a few movie snacks.  

On Sunday morning I like to make her a special breakfast.  She is not hard to please and really appreciates my efforts.  By the time she gets up I will usually have already eaten, and may even be on my way out the door to go to church, so quick and easy is usually the breakfast of choice. It can be waffles or pancakes, eggs on toast, etc.  really anything that she enjoys.

This weekend I made her Oven Baked Breakfast Tacos. She loves spicy foods. Scrambled eggs are also her favorite way to enjoy an egg. This easy breakfast was right up her alley with soft, buttery flour tortillas filled with a crisp potato, onion and pepper mixture, topped with creamy scrambled egg, melty cheese and crisp smoky bacon pieces. 

She enjoyed them along with some thick sour cream and tomato salsa to spoon over top.  I had gotten the "gold" sour cream which was really thick and rich.  Both items went with the tacos perfectly.  I think this was easily her favorite breakfast so far.

You could vary these tacos very easily by adding a layer of warm refried beans, a squeeze of lime juice or even a splash of Tabasco. I like the green version. So yummy. 

In any case these were delicious and a great way to begin a morning. You can also prep everything ahead of time, ready to layer and heat just prior to you wanting to serve breakfast.  Quantities are for one serving but can easily be multiplied to serve more!

INGREDIENTS NEEDED

TO MAKE

🌮EASY OVEN BAKED BREAKFAST TACOS🌮

There is nothing too out of the ordinary required for these simple, yet delicious, tacos. Amounts given are for one serving. Simply multiply to serve more.

• 1 slice of steaky bacon
• 1/2 TBS avocado oil
• 1 cup cubed potato
• 1 TBS each diced onion, green pepper, red pepper
• 1/2 TBS taco seasoning mix (see notes)
• 2 soft 6-inch tortillas
• soft butter for spreading
• 2 large eggs, beaten
• salt and black pepper to taste
• 4 TBS grated double cheddar cheese (a mix of white and orange, medium cheddars)
• your favorite taco toppings to serve

🌮INGREDIENTS NOTES🌮

Pan Fried Potatoes with onions and peppers

These create the hearty, flavour-packed base of the tacos. The mix of potatoes, onions, and red pepper adds sweetness, texture, and colour. You can swap in sweet potatoes if you want a hint of natural sweetness.

Flour Tortillas (6-inch)

Soft, pliable, and perfect for holding generous fillings. If you prefer a more traditional taco feel or need a gluten-free option, corn tortillas work beautifully.

Large Eggs

They bring creaminess, protein, and that classic breakfast comfort. If you are looking for a dairy-free or plant-based option, scrambled tofu also works surprisingly well in this type of taco.

Oil (avocado, vegetable, or olive)

Used to cook the potato/pepper/onion mixture and the eggs. Each oil will bring a slightly different flavor profile. If you want extra flavor in the eggs, you can use a bit of butter to fry them in.

Grated Cheese

Use a cheese that melts beautifully giving your tacos a gooey lush finish. You can easily switch the cheese up by using a Pepper Jack if you wish.

Taco Toppings

Eileen chose salsa and sour cream for a rich finishing touch. You can also use guacamole if you wish or any other taco topping you enjoy such as chopped spring onions, black olives, chopped coriander leaf, etc.

HOW TO MAKE

🌮EASY OVEN BAKED BREAKFAST TACOS🌮

These really are not a difficult make.

1. Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a small casserole dish large enough to hold each filled taco standing up. (Mine is a small rectangular casserole, about 2 inches deep and approximately 4 by 7 inches in size.)
2. Heat a non-stick skillet and cook the bacon over medium heat until crisp to your desired doneness. Remove from the skillet to a piece of paper toweling to drain. (Remember it will be cooking further in the oven so you won't want it too crisp.)
3. Wipe out the skillet and add the avocado oil. Heat over medium heat. Add the potatoes once the oil is hot. Sprinkle with the taco seasoning. (You can make my own homemade taco seasoning if you wish. Check out the notes on the printable recipe card.)
4. Cook, stirring frequently, until beginning to brown. (about 10 minutes) Add the onions and peppers and cook for a further 5 minutes or so. Tip out into a bowl. (You should be able to pierce your potatoes easily with the tip of a sharp knife and they should be golden brown.)
5. Wipe out the skillet. Tip in the eggs and dry scramble until just softly set. Remove from the heat. Season lightly with salt and pepper. (Remember they will be cooking further in the oven so don't make them too hard or they will dry out.)
6. Butter the tortillas on one side. Place the tortillas, butter side out, standing up and open against each other in the baking dish. (The butter adds flavor and keeps them from sticking together or to the dish.)
7. Divide the potato mixture between each open tortilla. Top with half of the eggs. (Just divide them equally between each tortilla.)
8. Sprinkle half of the cheese over top of each. Crumble the bacon and sprinkle over the cheese. (If you wanted to you could sprinkle some chopped spring onions on top as well. Always nice.)
9. Bake in the preheated oven for 10 minutes.
10. Serve hot with your favorite taco toppings. (Eileen chose sour cream and tomato salsa. She said this was delicious!)

🌮SAFETY WHEN CHOOSING AND USING EGGS🌮

Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.

• Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
• When you bring them home, refrigerate eggs promptly, with the large ends up.
• For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
• Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
• Serve hot egg dishes right away.
• Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
• Chill leftover or make-ahead dishes using eggs promptly.
• Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.

 

🌮FREQUENTLY ASKED QUESTIONS 🌮

CAN I DOUBLE OR TRIPLE THIS RECIPE?

Yes, absolutely. Simple double or triple the ingredients amounts and then use a larger baking dish.

CAN I MAKE THESE BREAKFAST TACOS AHEAD OF TIME?

Yes! You can cook the potatoes, bacon, and scrambled eggs ahead of time and store them in the fridge. When you’re ready to assemble, just give everything a quick warm‑up in the microwave before filling the tortillas. This makes them ideal for meal prep and busy mornings.

CAN I CUSTOMIZE THE FILLINGS?

Absolutely! While the recipe uses potatoes, onions, peppers, eggs, bacon, and cheese, you can swap in crispy hash browns, chorizo, Monterey Jack, or even add salsa or guacamole. Some people like a layer of refried beans.

CAN I USE HARD TACO SHELLS?

You can, but we prefer soft taco for these. You could also use soft corn tortillas if you prefer.

WHAT CAN I SERVE WITH THESE?

We like to enjoy ours with sour cream and salsa. They are hearty enough on their own, but you may want to add some fresh fruit, muffins, or a simple cheese and veggie tray for the really hearty eater.

CAN I ADJUST THE SEASONING?

Yes — feel free to use more or less taco seasoning depending on your spice preference.

 

🌮A FEW MORE BREAKFAST RECIPES TO ENJOY🌮

Here are a few other delicious breakfast options using eggs that you might also enjoy!!

ONE PAN BREAKFAST - A hearty, comforting breakfast made all on one pan — golden roasted potatoes, savoury sausages, and buttery toast baked with perfectly runny “eggs in the hole.” Everything cooks together for a no‑fuss, no‑mess morning meal that feels special but couldn’t be simpler. It’s cozy, satisfying, and just right for two (or even one).

WAFFLE BREAKFAST SANDWICH -  A warm, golden waffle wrapped around a savoury breakfast sausage, a perfectly cooked egg, and melty cheddar — this Waffle Breakfast Sandwich is the ultimate grab‑and‑go comfort. Crisp waffles, salty sausage, and that soft, cheesy egg come together in a sweet‑and‑savory stack that feels like a treat but takes only minutes to make. Enjoy it plain or dip into maple syrup for that irresistible Canadian twist.

  

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Yield: One Serving

Author: Marie Rayner

Oven Baked Breakfast Tacos (For One)

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This recipe makes one serving of delicious Breakfast Tacos. Quick and easy to make, you can multiply ingredients to make as many servings as you wish!

Ingredients

• 1 slice of steaky bacon
• 1/2 TBS avocado oil
• 1 cup cubed potato
• 1 TBS each diced onion, green pepper, red pepper
• 1/2 TBS taco seasoning mix (see notes)
• 2 soft 6-inch tortillas
• soft butter for spreading
• 2 large eggs, beaten
• salt and black pepper to taste
• 4 TBS grated double cheddar cheese (a mix of white and orange, medium cheddars)
• your favorite taco toppings to serve

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a small casserole dish large enough to hold each filled taco standing up.
2. Heat a non-stick skillet and cook the bacon over medium heat until crisp to your desired doneness. Remove from the skillet to a piece of paper toweling to drain.
3. Wipe out the skillet and add the avocado oil. Heat over medium heat. Add the potatoes once the oil is hot. Sprinkle with the taco seasoning.
4. Cook, stirring frequently, until beginning to brown. (about 10 minutes) Add the onions and peppers and cook for a further 5 minutes or so. Tip out into a bowl.
5. Wipe out the skillet. Tip in the eggs and dry scramble until just softly set. Remove from the heat. Season lightly with salt and pepper.
6. Butter the tortillas on one side. Place the tortillas, butter side out, standing up and open against each other in the baking dish.
7. Divide the potato mixture between each open tortilla. Top with half of the eggs.
8. Sprinkle half of the cheese over top of each. Crumble the bacon and sprinkle over the cheese.
9. Bake in the preheated oven for 10 minutes.
10. Serve hot with your favorite taco toppings.

Notes

Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.

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