Sheet Pan Egg Tacos with Green Chile Sauce
Cantaloupe Wedges
Ingredients
- 1 (12-oz) pkg sliced bell pepper and onion medley
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 4 large eggs
- ⅓ cup green chile enchilada sauce
- 8 soft taco-size corn tortillas
- 3 Tbsp crumbled feta cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Combine bell pepper and onion medley, garlic, oil, salt, and pepper on a parchment paper-lined rimmed baking sheet. Spread into a single layer.
- Bake 10 minutes or until beginning to brown; stir. Make 4 indentations in mixture; crack 1 egg into each indentation. Bake 8 to 10 minutes longer or until eggs are cooked to desired doneness.
- Meanwhile, microwave green chile sauce in a microwave-safe bowl at HIGH 2 to 3 minutes or until thoroughly heated. Heat tortillas according to package directions.
- Arrange tortillas in 4 stacks of 2 tortillas each; spoon eggs and vegetables onto stacks using a slotted spoon. Drizzle with sauce; sprinkle with cheese and cilantro.
