This breakfast taco casserole is a delicious, hearty dish that combines all the best elements of breakfast tacos into one easy-to-make casserole. With layers of tortillas, scrambled eggs, hash browns, and plenty of cheese, it’s a flavorful, family-friendly recipe perfect for breakfast, brunch, or even dinner. This version skips the traditional meats but remains full of satisfying flavors.
Why You’ll Love This Recipe
Breakfast taco casserole is the perfect way to enjoy all the flavors of breakfast tacos in a simple, one-dish meal. The combination of soft tortillas, fluffy scrambled eggs, crispy hash browns, and gooey melted cheese makes this casserole irresistibly delicious. It’s customizable with your favorite toppings and can be prepared ahead of time, making it a great choice for busy mornings or family gatherings.
Ingredients
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12 large eggs
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½ teaspoon salt
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Freshly ground black pepper, to taste
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½ cup half-and-half or milk of choice
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16 ounces shredded hash browns (frozen or thawed, approximately 4-5 cups)
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1 14.5-ounce can Mexican diced tomatoes, drained well and patted dry, divided
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6 flour or corn tortillas (6-8 inch)
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3 cups freshly shredded Mexican cheese blend (divided), plus more to serve
Suggested Toppings (All Optional):
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Salsa
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Pico de gallo
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Crumbled queso fresco
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Avocado slices or guacamole
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Cilantro
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Hot sauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F. Heat a large skillet over medium heat. Lightly grease the skillet or melt 1 tablespoon of butter.
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In a large bowl, whisk together the eggs, half-and-half, salt, and pepper until well combined.
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Pour the egg mixture into the skillet and cook over medium heat, stirring frequently, until the eggs are thickened, and about half the mixture is still liquid.
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In a greased 9×13 baking dish, layer 2 tortillas on the bottom. Top with hash browns, then half of the egg mixture. Spread half of the diced tomatoes over the eggs, followed by 1 cup of shredded cheese. Repeat the layers: tortillas, remaining egg mixture, tomatoes, and cheese.
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Cover the casserole with foil and bake for 25 to 30 minutes, or until heated through, the eggs are fully cooked, and the cheese is melted. Remove from the oven and let it sit for 5 minutes. Slice into 12 squares and serve warm with your desired toppings.
Servings and Timing
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Servings: 12
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour
Variations
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Make it Veggie-Heavy: Add sautéed vegetables like bell peppers, onions, or spinach for extra flavor and nutrition.
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Add a Protein: If you’d like to add some protein, cooked and crumbled breakfast sausage, chorizo, or plant-based protein alternatives are great options.
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Tortilla Options: You can use flour or corn tortillas based on your preference. For a gluten-free option, choose gluten-free tortillas.
Storage/Reheating
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Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
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Reheating: Reheat individual servings in the microwave for about 1-2 minutes or bake in the oven at 350°F for 10-15 minutes until warmed through.
FAQs
Can I make this breakfast taco casserole ahead of time?
Yes, you can prepare the casserole the night before, cover it with foil, and refrigerate it. In the morning, simply bake it as directed.
Can I freeze this casserole?
Yes, this casserole freezes well. To freeze, assemble the casserole but don’t bake it. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. To bake, thaw overnight in the fridge and then cook as directed.
Can I use other types of cheese?
Absolutely! Feel free to substitute with your favorite cheese blend, such as cheddar, pepper jack, or Monterey Jack.
How can I make this casserole spicier?
To add some heat, sprinkle in some diced jalapeños, chili flakes, or use a spicy salsa as a topping.
Is this recipe gluten-free?
This recipe is not gluten-free by default because of the flour tortillas. However, you can use gluten-free tortillas to make it gluten-free.
Can I use fresh hash browns instead of frozen?
Yes, you can use fresh hash browns if you prefer, though frozen hash browns are more convenient and often have the right texture.
Can I make this casserole without eggs?
While eggs are a key ingredient, you could try using a vegan egg substitute if you want a dairy-free or egg-free version. Keep in mind the texture and taste may differ.
Can I add other protein options?
Yes, cooked breakfast sausage, chorizo, or even tofu would be great alternatives for added protein.
How do I make this casserole vegetarian?
You can easily make this casserole vegetarian by leaving out any meat and using a vegetarian-friendly protein substitute such as plant-based bacon or tempeh.
What toppings can I add to this casserole?
Toppings like salsa, avocado, pico de gallo, hot sauce, or crumbled queso fresco all work wonderfully to enhance the flavors of the casserole.
Conclusion
This breakfast taco casserole is a delicious and versatile dish perfect for any occasion. The layers of eggs, hash browns, cheese, and tortillas make it a satisfying meal, and the toppings allow for endless customization. Whether you prepare it ahead of time or enjoy it fresh from the oven, this casserole is sure to be a hit with your family and friends.
Print
Breakfast Taco Casserole
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This breakfast taco casserole combines all the best elements of breakfast tacos into one hearty and easy-to-make dish. With layers of tortillas, scrambled eggs, hash browns, and cheese, it’s perfect for breakfast, brunch, or dinner.
Ingredients
12 large eggs
½ teaspoon salt
Freshly ground black pepper, to taste
½ cup half-and-half or milk of choice
16 ounces shredded hash browns (frozen or thawed, approximately 4–5 cups)
1 14.5-ounce can Mexican diced tomatoes, drained well and patted dry, divided
6 flour or corn tortillas (6–8 inch)
3 cups freshly shredded Mexican cheese blend (divided), plus more to serve
Suggested Toppings: salsa, pico de gallo, crumbled queso fresco, avocado slices or guacamole, cilantro, hot sauce
Instructions
- Preheat the oven to 350°F. Heat a large skillet over medium heat. Lightly grease the skillet or melt 1 tablespoon of butter.
- In a large bowl, whisk together the eggs, half-and-half, salt, and pepper until well combined.
- Pour the egg mixture into the skillet and cook over medium heat, stirring frequently, until the eggs are thickened, and about half the mixture is still liquid.
- In a greased 9×13 baking dish, layer 2 tortillas on the bottom. Top with hash browns, then half of the egg mixture. Spread half of the diced tomatoes over the eggs, followed by 1 cup of shredded cheese. Repeat the layers: tortillas, remaining egg mixture, tomatoes, and cheese.
- Cover the casserole with foil and bake for 25 to 30 minutes, or until heated through, the eggs are fully cooked, and the cheese is melted. Remove from the oven and let it sit for 5 minutes. Slice into 12 squares and serve warm with your desired toppings.
Notes
Make it veggie-heavy by adding sautéed bell peppers, onions, or spinach.
If you’d like added protein, cooked breakfast sausage or plant-based protein alternatives are great options.
For a gluten-free version, use gluten-free tortillas.
Refrigerate leftovers for up to 3-4 days, and reheat in the microwave or oven.
You can prepare this casserole ahead of time by assembling it the night before and baking it the next morning.
This casserole freezes well. Assemble it without baking, then freeze for up to 2 months. Thaw overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square
- Calories: Approx. 300-350 calories
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
