Loaded up with flavorful ingredients, this Taco Breakfast Casserole is a filling and delicious breakfast that is perfect for the whole family. It is naturally gluten-free, can be made vegetarian, and is easy to make the day ahead, so it is perfect for holidays or a big weekend breakfast or brunch.
Tacos and breakfast are probably two of my most favorite meals. In fact, if I could have breakfast tacos every day, I totally would. But breakfast tacos can be time consuming to make, and they aren’t always that practical when feeding a crowd. This Taco Breakfast Casserole brings both together in the most delicious way. Plus, it is an easy and convenient way to serve tacos for breakfast for the whole family.
This Taco Breakfast Casserole is loaded up with all of my favorite breakfast taco ingredients including sausage, peppers and onions, beans, cheese, and scrambled eggs. It’s a complete and super filling meal in one dish, and it is convenient and quick to make (with the option to make ahead!), so it is perfect for holidays, brunch or breakfast with friends or family, or even just a quick weekend breakfast at home.
I brought this Taco Breakfast Casserole over to a friend’s when we were invited for brunch a couple of weeks ago, and it did not disappoint. Plus, the leftovers were just as great heated up for quick breakfasts throughout the following week.
How Do You Make Taco Breakfast Casserole?
There are just 5 simple steps to make this Taco Breakfast Casserole:
- Cook the Sausage and Veggies: Brown the sausage and sauté the veggies until cooked.
- Whisk the Eggs: Whisk the eggs, milk, and spices until combined.
- Layer the Casserole: In a greased 9 x 9 casserole dish, start with tortillas in an even layer. I cut two tortillas in half and lined the outside (with cut sides out), then topped the middle with a whole tortilla. Next layer on ½ of the sausage mixture, beans, salsa, egg mixture, and shredded cheese. Repeat with another layer of tortillas, sausage, beans, salsa, egg, and cheese.
- Bake: Cover with foil and bake 30 minutes. Uncover, and bake an additional 15 minutes until the center of the casserole is cooked through.
- Serve: To serve, you can either top the entire casserole with your desired toppings or slice up the casserole and serve with a variety of toppings on the side. Serving toppings on the side, allows people to pick their favorites, which can be great when serving the entire family or a crowd (especially if you have some picky eaters).
To make this Taco Breakfast Casserole ahead, you can prepare steps 1 – 3 up until baking. Then refrigerate unbaked casserole overnight or until you are ready to bake. Remove the casserole dish from the fridge about 30 minutes before baking to allow it to come to room temperature.
What About Toppings?
This Taco Breakfast Casserole takes all of the ingredients in classic breakfast tacos and combines them into an easy layered casserole (kind of like a Mexican breakfast lasagna), so it is sure to be a hit. But for me this casserole, just like regular tacos, is really all about the toppings! So feel free to load it up!
Since we were taking this to a friend’s, and I didn’t want to bring the entire refrigerator, I kept the toppings simple with a homemade pico de gallo, but some other toppings that would be great on this breakfast casserole include:
- Diced tomatoes
- Fresh cilantro
- Salsa
- Sour cream
- Hot sauce
- Sliced jalapeno
- Chopped avocado
- Pico de gallo
- Sliced red or green onions
More Breakfast & Brunch Recipes
Looking for more breakfast and brunch recipes? Try serving this Taco Breakfast Casserole up with my Easy Palomas by the Pitcher.
Here are a few of my other favorite breakfast recipes to check out:
Taco Breakfast Casserole
Ingredients
- ½ lb breakfast sausage (see note)
- ½ small red onion
- ½ green pepper
- 1 jalapeno (seeds removed if you want it less spicy)
- 6 eggs
- ¼ cup milk
- ½ tsp cumin
- ¼ tsp each salt and pepper
- 1 cup cheddar cheese (shredded)
- 1 cup pepper jack cheese (shredded)
- 1 15 oz can black or pinto beans (drained and rinsed)
- 1 cup tomatillo salsa verde (see note)
- 6 corn tortillas
Optional Toppings:
- Pico de gallo
- Diced tomatoes
- Fresh cilantro
- Salsa
- Sour cream
- Sliced jalapeno
- Chopped avocado
Instructions
- Preheat oven to 400°
- Start by browning sausage in a medium skillet. As sausage cooks, add in diced red onion, green bell pepper, and jalapeno. Stir and cook over medium heat until sausage is cooked and vegetables begin to soften. Remove from heat and set aside.
- In a large bowl, whisk together 6 eggs, ¼ cup milk, ½ tsp cumin, and ¼ tsp each salt and pepper.
- In a greased 9 x 9 casserole dish begin to layer. Start with tortillas in an even layer. I cut two tortillas in half and lined the outside (with cut sides out), then topped the middle with a whole tortilla. Next layer on ½ of the sausage mixture, beans, salsa, egg mixture, and shredded cheese. Repeat with another layer of tortillas, sausage, beans, salsa, egg, and cheese.
- Cover with foil and bake 30 minutes. Uncover, and bake an additional 15 minutes until the center of the casserole is cooked through and a toothpick comes out clean.
- Cool 5 – 10 minutes, and serve warm with desired toppings!