Sheet Pan Breakfast Tacos

1 tbsp olive oil

6 flour tortillas

6 large eggs

1 ½ cups shredded Monterey Jack cheese

Scallion Salsa

3 cloves garlic

3 tbsp red wine vinegar

1 cup olive oil

2 tsp granulated sugar

1 whole Serrano Chile, seeds removed, finely diced

5 large scallions

Kosher salt and pepper to taste

Preheat your oven to 400 degrees. Spray a large rimmed sheet pan with nonstick spray, olive oil, or butter.

Take about 1/4 cup of the shredded cheese and sprinkle it in a circle on top of each tortilla. You’ll want to create a nest like situation for the egg.

Next, break the egg into a ramekin. I find it easier to pour the egg on top of the tortilla if it is already broken. Top each tortilla with egg and place the baking sheet in the oven. Cook for about 10 minutes or until the eggs have set.

While the eggs cook, make the scallion salsa. Simply combine all the ingredients into a mixing bowl. Taste to make sure there’s enough salt and pepper. This salsa gets better as it sits so it can be made a day ahead.

Remove the baking sheet from the oven. Let cool slightly and garnish with scallion salsa, radish slices, cilantro, and more jalapenos if desired!

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Sheet Pan Breakfast Tacos