Taco Breakfast Casserole
User Reviews
5
Taco Breakfast Casserole
Description
This Taco Breakfast Casserole starts with sautéing onions, ground beef, green bell pepper, garlic, chili powder, and diced green chilis to build a well-seasoned meat mixture. Spread over a layer of thawed hash browns in a casserole dish, it combines hearty textures. Grated cheddar cheese and seasoning are stirred in before whisked eggs pour over the top, binding the casserole as it bakes. The cheese topping forms a golden crust while the eggs set to a firm yet tender texture.
The dish marries spicy and savory flavors with the soft and crispy contrasts of potatoes and melted cheese. It's suitable for a filling meal that can serve several people. Leftovers keep well refrigerated up to five days, and different melting cheeses can be used according to preference.
This casserole is flexible with potato choices and cheeses, offering a customizable approach to a flavorful breakfast or brunch centerpiece.
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion chopped
- 1 lb ground beef lean
- 1 green bell pepper chopped
- 2 Tbsp chili powder
- 3 cloves garlic minced
- 1 diced green chilis 7-oz can
- 15 ounces hash browns thawed, frozen
- 1 1/2 tsp salt to taste, sea salt
- 3 cups cheddar cheese grated
- 12 egg
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly spray a large (13” x 9”) casserole dish with cooking oil.
- Heat the avocado oil in a large skillet over medium heat and add the onion. Sauté, stirring frequently, until onion is translucent, about 4 to 6 minutes.
- Add the ground beef and use a spatula to break it into smaller pieces to brown. If you'd like, drain the excess fat. Stir in the bell pepper, chili powder, garlic and diced green chilis, salt, black pepper, and continue cooking until everything is fragrant, about 3 minutes.
- Transfer the thawed hash browns to the casserole dish in an even layer, followed by the ground beef mixture, sea salt, and half of the grated cheese. Stir everything until well-combined.
- Whisk the eggs in a large bowl until well-beaten. Season with sea salt, then pour the egg mixture over the meat and potatoes evenly.
- Top with the remaining grated cheese.
- Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the casserole has set up.
- Allow the casserole to cool for 15 minutes before slicing and serving.
- Serve breakfast taco casserole with your choice of toppings, such as sour cream, avocado slices, guacamole, diced tomatoes, spicy or mild salsa, hot sauce, etc.
Notes
- Use half a standard bag of frozen hash browns or substitute with three large grated russet or Yukon gold potatoes.
- Choose your favorite melting cheese such as Colby Jack, white cheddar, pepper jack, mozzarella, or gouda to alter flavor.
- Store any leftover casserole in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 268kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 216mg | 72% |
| Sodium | 905mg | 38% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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