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
