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A square slice of breakfast taco casserole on a white plate, showing the layers of tortilla, eggs, and pico.
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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.
Course Breakfast
Cuisine American, Mexican, Southwestern
Keyword family-friendly, meal prep, weekend meal
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 412kcal

Equipment

  • Large skillet
  • 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

Serving: 1serving | Calories: 412kcal | Carbohydrates: 22g | Protein: 20g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 821mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 4mg | Calcium: 284mg | Iron: 3mg | Net Carbs: 21g