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.
Key Ingredients
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!
Chef’s Tips
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 Tonga Toast French Toast Casserole Air Fryer Cinnamon Rolls Crockpot Breakfast Casserole Truffled Scrambled Eggs POG Juice Mimosas Breakfast Egg Roll in a Bowl (Whole30, Paleo) Breakfast Pizza with Sausage, Bacon, and Scrambled Eggs Whole30 Breakfast Meal Prep Perfect Air Fryer French Toast
