This Breakfast Taco Casserole is a crowd-pleasing, hearty meal that combines all your favorite breakfast ingredients in one dish. Featuring crispy bacon, scrambled eggs, cheesy hash browns, and savory diced tomatoes, this casserole is perfect for brunch, meal prep, or a family breakfast. It’s easy to make, customizable with toppings like avocado, salsa, or cilantro, and great for feeding a crowd. Whether you’re serving it for a weekend gathering or preparing it ahead for busy mornings, this breakfast casserole is sure to satisfy. Made with simple ingredients like eggs, tortillas, cheese, and bacon, it’s a filling and flavorful dish that the whole family will love.

Ingredients
- For the Casserole
- 12 ounces bacon strips, sliced into ½-inch 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, about 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 for serving)
- Suggested Toppings (Optional)
- Salsa
- Pico de gallo
- Crumbled queso fresco
- Avocado slices or guacamole
- Cilantro
- Hot sauce
Instructions
1. Prepare the Bacon
Preheat your oven to 350°F (175°C). Heat a large skillet over medium heat and add the sliced bacon. Cook, flipping occasionally, until the bacon is crispy. Transfer to a plate lined with paper towels to drain. Set aside.
2. Prepare the Eggs
In a large bowl, whisk together the eggs, half-and-half, salt, and black pepper until well combined.
3. Cook the Eggs
Return the skillet to medium heat and lightly grease it with butter or oil. Once the skillet is hot, pour in the egg mixture. Cook, stirring frequently, until the eggs begin to thicken but are still slightly runny. Gently fold in the crumbled bacon and set aside.
4. Layer the Casserole
In a 9×13-inch baking dish, layer the tortillas on the bottom. Place 2 tortillas down first. Add the hash browns, followed by half of the egg mixture, then half of the diced tomatoes. Sprinkle 1 cup of shredded cheese on top.
Repeat the layers: tortillas, remaining egg mixture, remaining diced tomatoes, and another cup of cheese.
5. Bake
Top with the final 2 tortillas and the remaining cheese. Cover the baking dish with foil and bake for 25-30 minutes, or until the casserole is heated through, the eggs are fully cooked, and the cheese is melted and bubbly.
6. Serve
Remove from the oven and let the casserole rest for 5 minutes before slicing into 12 squares. Serve warm with your choice of toppings.
Why You’ll Love This Recipe
- Delicious and Satisfying: This hearty breakfast casserole features layers of crispy bacon, cheesy eggs, and flavorful hash browns.
- Easy to Make: With simple ingredients and minimal prep, this dish is perfect for busy mornings or brunch gatherings.
- Customizable: You can easily adjust the toppings and layers to suit your taste preferences or dietary needs.
- Make-Ahead: This casserole is great for meal prep, and it stores well in the fridge for several days.
Tips
- Crispy Bacon: For extra crispy bacon, cook it slowly over medium heat, ensuring it’s fully crisped before removing from the skillet.
- Egg Consistency: Don’t overcook the eggs in the skillet; they will continue to cook in the oven.
- Toppings: Feel free to get creative with toppings—salsa, avocado, and a dollop of sour cream are all great additions.
Variations and Substitutions
- Meat Alternatives: You can substitute the bacon with cooked sausage, turkey bacon, or even plant-based bacon for a vegetarian version.
- Low-Carb Option: For a low-carb version, replace the flour tortillas with low-carb tortillas and use a cauliflower hash brown mixture.
- Cheese Variations: While Mexican cheese blend works best, feel free to use cheddar, Monterey Jack, or any cheese of your choice.
- Vegan Version: Swap the eggs with tofu scramble and use dairy-free cheese for a vegan casserole.
FAQs
1. Can I make this casserole ahead of time?
Yes! Prepare the casserole, cover it with foil, and refrigerate it overnight. Bake the next morning at 350°F until heated through.
2. Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly with foil and store it in the freezer for up to 3 months. To bake, thaw overnight and bake as usual.
3. Can I use different tortillas?
Yes, you can use corn, flour, or even gluten-free tortillas depending on your preferences.
Serving Suggestions
- Side Dishes: Pair the casserole with a light salad, fresh fruit, or roasted potatoes for a complete meal.
- Brunch Party: Serve this casserole at your next brunch gathering along with some mimosas or fresh smoothies.
- For Extra Flavor: Serve with a side of salsa, pico de gallo, or a drizzle of hot sauce to add an extra kick.
This Breakfast Taco Casserole is a filling, versatile, and crowd-pleasing dish that’s perfect for starting your day or serving to a group!
Breakfast Taco Casserole Recipe
12
servings15
minutes45
minutesIngredients
For the Casserole
12 ounces bacon strips, sliced into ½-inch 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, about 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 for serving)
Suggested Toppings (Optional)
Salsa
Pico de gallo
Crumbled queso fresco
Avocado slices or guacamole
Cilantro
Hot sauce
Directions
- Prepare the Bacon
- Preheat your oven to 350°F (175°C). Heat a large skillet over medium heat and add the sliced bacon. Cook, flipping occasionally, until the bacon is crispy. Transfer to a plate lined with paper towels to drain. Set aside.
- Prepare the Eggs
- In a large bowl, whisk together the eggs, half-and-half, salt, and black pepper until well combined.
- Cook the Eggs
- Return the skillet to medium heat and lightly grease it with butter or oil. Once the skillet is hot, pour in the egg mixture. Cook, stirring frequently, until the eggs begin to thicken but are still slightly runny. Gently fold in the crumbled bacon and set aside.
- Layer the Casserole
- In a 9×13-inch baking dish, layer the tortillas on the bottom. Place 2 tortillas down first. Add the hash browns, followed by half of the egg mixture, then half of the diced tomatoes. Sprinkle 1 cup of shredded cheese on top.
- Repeat the layers: tortillas, remaining egg mixture, remaining diced tomatoes, and another cup of cheese.
- Bake
- Top with the final 2 tortillas and the remaining cheese. Cover the baking dish with foil and bake for 25-30 minutes, or until the casserole is heated through, the eggs are fully cooked, and the cheese is melted and bubbly.
- Serve
- Remove from the oven and let the casserole rest for 5 minutes before slicing into 12 squares. Serve warm with your choice of toppings.
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