Breakfast Taco Casserole Recipe



  • 1 lb breakfast sausage (or ground beef, chorizo, or vegetarian alternative)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 (10 oz) can diced tomatoes and green chilies (Rotel style), undrained
  • 1 tablespoon taco seasoning (store-bought or homemade)

Egg Mixture

  • 10 large eggs
  • 1 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Layers and Toppings

  • 10-12 corn tortillas
  • 2 cups shredded cheddar cheese (or Mexican blend)
  • Optional toppings: Salsa, sour cream, cilantro, avocado, hot sauce


1. Prep and Cook the Base

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
  • In a large skillet over medium heat, brown the breakfast sausage, breaking it up as it cooks. Drain off excess grease if needed.
  • Add onion and green pepper to the skillet and cook until softened, about 5 minutes.
  • Stir in the diced tomatoes and green chilies and the taco seasoning. Cook for 1-2 minutes more.

2. Make the Egg Mixture

  • In a large bowl, whisk together the eggs, milk, salt, and pepper.

3. Assemble the Casserole

  • Tear the tortillas into bite-sized pieces and arrange half of them in the bottom of the prepared baking dish.
  • Spread the sausage mixture evenly over the tortillas.
  • Sprinkle with 1 cup of the shredded cheese.
  • Repeat the layers with the remaining tortillas, sausage mixture, and another cup of cheese.
  • Carefully pour the egg mixture over the top of the casserole, ensuring it spreads evenly.

4. Bake

  • Cover the casserole with foil and bake for 30 minutes.
  • Uncover and bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.

5. Rest and Serve

  • Let the casserole rest for 5-10 minutes before slicing and serving.
  • Serve with your favorite toppings like salsa, sour cream, cilantro, avocado, hot sauce, etc.


Customize it: Swap ingredients to suit your preferences (different meats, veggies, cheeses). Add a layer of refried beans or hashbrowns for extra heartiness.

Make-Ahead: Assemble the casserole the night before and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking. You might need to add a few minutes to the baking time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.


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