This breakfast taco casserole is inspired by the breakfast tacos I fell in love with when I moved to Austin, Texas! Layers of tortillas, scrambled eggs, hash browns, bacon, and plenty of cheese, this breakfast casserole is full of flavor and family friendly, too.
What Makes This Recipe So Good
- Where do I start? The flavors. Let’s start with all of the incredible TexMex breakfast flavors layered throughout this casserole. There’s classic scrambled eggs and smoky bacon, sure, but also robust and slightly spicy Mexican diced tomatoes with the salty and creamy Mexican cheese blend. Finish it with guacamole, salsa, and a little queso fresco to really put it over the top!
- I’m in Memphis now, but I lived in Austin, Texas, for a while, and absolutely fell in love with breakfast tacos there. How could you not? A super convenient, super delicious breakfast that lets you have tacos literally any time of day? Sign me up. I put my own twist on them here, turning them into an even easier breakfast or brunch casserole the whole family will love.
- Speaking of the whole family, you’ll get roughly 12 servings out of this dish, depending on your portion sizes. Perfect for potlucks, Sunday brunch, holiday mornings – any occasion where you’ve got several mouths to feed and impress.
Tortillas – Corn or flour, traditional or low carb or gluten free. For different flavors, opt for a variation like spinach herb tortillas. Smaller tortillas work best here, but if you can only find the larger burrito-sized ones, they’ll work fine. I would halve or quarter them first to make them fit the baking dish better.
Bacon – I love the smoky, savory flavor that bacon adds here. Feel free to use turkey bacon if you prefer it, or you can skip the bacon entirely and use cooked & crumbled breakfast sausage.
Eggs – A whole dozen! I haven’t tried using egg whites only, and can’t say how the cook time would need to be adjusted to accommodate that change. If you try it, please let me know how it goes!
- To keep the tortillas from getting soggy, be sure the diced tomatoes are drained really well and patted dry. I also recommend you thaw and drain the hash browns, but you can toss them in completely frozen if you want.
- The tortillas won’t get crispy this way, so keep that in mind! That’s great, though, because that means breakfast taco casserole is a perfect make-ahead (or plan-for-leftovers) meal. Just refrigerate in an airtight container up to 5 days, and reheat in the microwave or oven until warmed-through.
- Totally optional, but if you want, you can uncover the baking dish for the last 5 minutes of the bake time. That’ll help the cheesy get really bubbly and gooey. Just be careful not to overcook the casserole!
More Delicious Breakfast Recipes You Need to Try
- The BEST Tater Tot Breakfast Casserole
- Crockpot Breakfast Casserole
- Breakfast Pizza with Sausage, Bacon, and Scrambled Eggs
- Whole30 Breakfast Meal Prep
- Perfect Air Fryer French Toast
- 12 ounces bacon strips sliced into ½-inch long pieces
- 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 (All Optional)
- pico de gallo
- crumbled queso fresco
- avocado slices or guacamole
- hot sauce
- Large skillet
- plate or wire cooling rack
- Paper towels
- Large bowl
- 9×13 baking dish greased
- Aluminum Foil
- Preheat oven to 350° Fahrenheit. Heat large skillet over medium heat. Once skillet is hot, add bacon and cook until crisp, flipping as needed.
- Transfer cooked bacon to plate lined with paper towels or wire cooling rack over paper towels. Drain skillet and wipe out any remaining residue.
- In large bowl, whisk together 12 eggs, half-and-half, salt, and pepper, until thoroughly combined.
- Return skillet to stove over medium heat. Lightly grease skillet or melt 1 tablespoon butter. Once skillet is hot, pour in egg mixture and cook, stirring frequently, until eggs are thickened and roughly half the mixture is still liquid. Crumble cooled bacon into skillet with eggs and gently fold bacon in.
- Place 2 tortillas in bottom of 9×13 baking dish. Cover tortillas with hash browns, then divide egg mixture in half and top hash browns with one half of egg mixture.
- Cover egg layer with half of diced tomatoes, then sprinkle 1 cup cheese over. Repeat these layers, and top casserole with remaining 2 tortillas and 1 cup cheese.
- Cover baking dish with foil. Place dish in preheated oven and cook for 25 to 30 minutes, or until casserole is heated through, eggs are fully cooked, and cheese is melted. Remove from oven and let stand 5 minutes, then slice casserole into 12 squares and serve warm with desired toppings.
- Bacon: Traditional or turkey bacon will work here, or you can substitute cooked & crumbled breakfast sausage.
- Make it Vegetarian: Use a vegan-friendly bacon alternative.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.