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Taco Breakfast Casserole
5 from 12 votes

Taco Breakfast Casserole

The Taco Breakfast Casserole layers ground beef with sautéed onions, bell peppers, and green chilis over thawed hash browns, infused with chili powder and garlic. Mixed eggs poured over the combination and topped with cheddar cheese bake into a hearty casserole with melted cheese and tender potatoes. This casserole is savory and satisfying, fitting for a weekend breakfast or brunch.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 12 Servings
Calories: 268 kcal
Course: Breakfast
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and lightly spray a large (13” x 9”) casserole dish with cooking oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with the remaining grated cheese.
  7. Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the casserole has set up.
  8. Allow the casserole to cool for 15 minutes before slicing and serving.
  9. 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

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%)

Nutrition Facts

Serving: 12 Servings

Amount Per Serving

Calories 268

% 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.