Who doesn't want breakfast tacos in the form of an easy-to-make breakfast casserole?! Our Breakfast Taco Casserole is a low-maintenance way to feed a crowd — and your new answer to comfort food with a twist.
I love breakfast casseroles and breakfast tacos. It’s about time I figured out how to combine them both, right? And, after a three-day weekend, where cooking was plentiful, a few new recipes have emerged, one of which is this Breakfast Taco Casserole.
You can prep this the night before and bake it in the morning, or assemble the ingredients and bake it all at the same time. Add a salad to it and call it brunch, lunch, or dinner, as it’s too good to confine to just breakfast.
I made this one with spicy Italian sausage, but feel free to use whatever ground sausage you prefer. Chorizo would be delicious, as would another milder sausage. Like many recipes, they are always open to interpretation. And, I was shopping at a small town grocery store with limited options, proving that this is also a great recipe to make if you have a kitchen on vacation.
Speaking of sausage, I do think the sausage makes a difference, as I have made this without any as well. So, if you are a vegetarian, I would use a vegetable-based crumbled sausage as a substitute, instead of simply leaving it out.
PinLook at those layers!
We are grateful to all our sponsors:
Pin
Breakfast Taco Casserole
Liza Graves
A dang good way to start the morning! With eggs, sausage, cheese, beans, and vegetables, this casserole hits all the high notes for just what you want in a meal.
½cuppoblano peppers, choppedapprox. one poblano pepper
1cupsweet onion, choppedapprox. ½ of a regular-sized onion
1ear of corn, cut off the cobor a cup of frozen corn
114.5-oz. canblack beans
2garlic cloves, diced
1lb.spicy breakfast sausageor chorizo, mild breakfast sausage, Italian sausage, even ground beef!
12eggs
⅓cuphalf and half
108-inch corn tortillasWe prefer white corn tortillas for this recipe; and the size doesn't really matter. Just make sure to cover the bottom of the pan and do an equal size layer for the second layer!
4tbsptaco seasoningUse store-bought, or make your own using this recipe — and this homemade recipe is SO GOOD.
3cupsMexican blend shredded cheese
Garnish
Cilantro
Pico de gallo
Fresh jalapeño, thinly sliced
Sour cream
Chopped green onions
Instructions
Preheat oven to 425 degrees Fahrenheit.
Sauté all chopped vegetables (onion, poblano peppers, corn, and zucchini) in a large pan with olive oil and 2 tablespoons of taco seasoning. (If your taco seasoning does not have salt, add ½ teaspoon of salt to the mixture.)
In a separate pan (or you can cook one at a time in the same pan), thoroughly cook your sausage.
Open and drain your black beans.
Combine sausage, vegetables, and black beans into one large mixture.
Cut 8 corn tortillas in half.
Spray your 9x13 pan with olive oil spray.
Place a layer of tortillas across the bottom. It's okay if they overlap a bit.
Take ½ the veggie/meat/bean mixture and layer on top of the corn tortillas and then add half the cheese across the top.
Add another layer of corn tortillas and repeat.
Crack all eggs into a large bowl with the half and half and the remaining 2 tablespoons of taco seasoning and stir until well blended. (If your taco seasoning does not have salt, add ½ tsp of salt to the mixture.)
Pour egg mixture evenly across the layered tortillas in the 9x13 dish.
Cook in the oven for 45-50 minutes at 425 degrees Fahrenheit, covered in foil.
Remove foil and cook for another 10 minutes, or until you can poke a toothpick into the center to test — it's done cooking when it comes out clean.
Let rest for 10 minutes on a cool oven eye or cooling rack.
Garnish as you like using pico, fresh cilantro, chopped avocado, sour cream (works best out of a squeeze bottle), and/or thin slices of jalapeño peppers.
Cut into 12 pieces and serve!
Notes
To modify this recipe a bit, add up to a cup of leftover salsa to the bean/veggie/meat mixture. I'm a big believer in using leftovers for other recipes. I would even add a cup of leftover tomato or vegetable soup at this step if you have some on hand, to give you a slightly different version each time!
Keyword breakfast, breakfast taco casserole
RELATED: The Perfect Mexican Vegetable SidePinSauté your veggies until soft. Feel free to add other vegetables (mushrooms, peppers, and carrots come to mind as good options), but do keep the overall volume the same.
We are grateful to all our sponsors:
PinCook the vegetables with taco seasoning until soft. From here, you’ll be adding the cooked sausage and black beans to make one big mixture.PinCreate three layers with tortillas, vegetable mix, sausage, black beans, and shredded cheese.RELATED: Homemade Mexican Seasoning (so much better than store bought!)PinRemove from the oven after approximately 50 minutes and remove the foil. Then, cook for another 10 minutes until completely cooked through (check with a toothpick in the middle).PinNow, make that casserole pretty! Add pico, fresh cilantro, and green onion (as seen here) or go all out with avocado, fresh jalapeno, and sour cream! If you are going to use sour cream, use a squeeze bottle, or add to a ziplock bag and clip the corner to squeeze out in thin lines across the top.
We are grateful to all our sponsors:
PinBy letting the casserole sit for 10 minutes after cooking, you’ll be able to cut it into 12 pieces that come out easily and showcase all the layers!PinTime to eat!For more delicious recipes and restaurant recommendations, visit our Food & Dining archives!
Excellent. Left out a couple of ingredients due to sensitivities, but it was still great. I like that I can make a breakfast casserole without having to chop up bread cubes.
Our unofficial motto at StyleBlueprint is "Be kind. Do good." We encourage this to be the basis for all comments on our articles. Provide feedback that adds to the story. Some controversy or disagreements are part of any good dialogue between friends, but anything that tears down or belittles others is subject to disapproval or removal. Thank you for being a member of the StyleBlueprint community! View our Community Guidelines.
RELATED: The Perfect Mexican Vegetable Side
Excellent. Left out a couple of ingredients due to sensitivities, but it was still great. I like that I can make a breakfast casserole without having to chop up bread cubes.
So glad to hear it still worked out so well!