Breakfast Taco Casserole
Wake up to the ultimate fusion of Tex-Mex flavors with this Breakfast Taco Casserole—a hearty, crowd-pleasing dish perfect for weekend brunches or meal prepping. This layered casserole combines the savory goodness of spiced breakfast sausage, sautéed onions and bell peppers, fluffy eggs infused with cumin and chile powder, and a melty blend of cheddar and Monterey Jack cheeses. Soft flour tortillas act as the base and middle layers, soaking up the rich egg mixture for a satisfying bite in every forkful. Finished with fresh cilantro and served with salsa, sour cream, and optional avocado, this one-pan wonder packs all the fun of breakfast tacos into a convenient, oven-baked dish. Ready in under an hour and serving up to six, it’s your go-to recipe for a flavorful and stress-free start to the day!
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Recipe Information
Ingredients
- 1 pound Breakfast sausage
- 1 tablespoon Olive oil
- 1 Small onion, diced
- 1 Red bell pepper, diced
- 10 Eggs
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chile powder
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 6 Flour tortillas (6-inch)
- 2 tablespoons Chopped fresh cilantro
- 1 cup Salsa (for serving)
- 0.5 cup Sour cream (for serving)
- 1 Diced avocado (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick spray or olive oil.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for 3-4 minutes until softened.
Add the breakfast sausage into the skillet with the veggies. Cook until the sausage is browned and cooked through, breaking it up into crumbles with a spatula. Drain any excess fat from the skillet.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, cumin, and chile powder until well combined.
Layer 3 tortillas on the bottom of the prepared baking dish. Tear one tortilla if needed to fit and cover as much of the base as possible.
Spread half of the sausage and veggie mixture evenly over the tortillas. Sprinkle 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese over the sausage layer.
Repeat with another layer of 3 tortillas, the remaining sausage mixture, and the remaining shredded cheeses.
Pour the egg mixture evenly over the top of the casserole, ensuring it soaks through all the layers.
Place the baking dish in the preheated oven and bake for 35-40 minutes or until the eggs are set and the top is golden brown. Insert a knife into the center; it should come out clean.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before slicing into squares.
Serve warm with salsa, sour cream, and diced avocado, if desired.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 576 mg | 44% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
