Taco Breakfast Casserole
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.
Servings: 6
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!
Notes
Sausage: I used my favorite breakfast sausage here, but you can use really any kind of sausage you have on hand. This includes pork, turkey, or chicken sausage, spicy Mexican chorizo, or even meatless vegan sausage.
Salsa: I love a good spicy green tomatillo salsa, so I always have a jar on hand, but if you don’t have any, or aren’t a fan, you can also substitute your favorite jarred red salsa of any kind.
Make ahead: To make this Taco Breakfast Casserole ahead, you can prepare all of the steps 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.
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