Breakfast Taco Casserole

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.

Prep: 15

Cook: 45

Total: 1

Yield:12 servings

Equipment

Large skillet
Large plate or wire cooling rack
Paper towels
Large bowl
whisk
9x13 baking dish greased
Aluminum Foil

Ingredients

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)

salsa
pico de gallo
crumbled queso fresco
avocado slices or guacamole
cilantro
hot sauce

Instructions

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 9x13 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.

Notes

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.

Nutrition

Recipe By:Cheryl Malik