Taco Breakfast Casserole
When you need a big breakfast to feed a hungry family, look no further than this tasty taco breakfast casserole!
Servings 12 servings
Calories 262kcal
Ingredients
- 16 ounces frozen hash brown potatoes (half a large bag)
- 1 lb ground beef (I use 85/15 but any kind will work)
- 1 onion, diced
- 1 bell pepper, diced
- 1.25 ounce package taco seasoning
- 10 large eggs
- 1/4 cup 1% milk (or broth)
- 14.5 ounce can diced tomatoes
- 4.5 ounce can green chiles
- 1 1/2 cups cheddar cheese (optional but recommended!)
Instructions
- Preheat the oven to 350 degrees. Grease a large 9x13 baking dish.
- Spread the frozen hash brown potatoes on the bottom of the dish and set aside for now.
- In a large skillet, heat the ground beef, onion, and bell pepper over medium heat. Cook for about 6 to 8 minutes, until the beef is browned and the vegetables are tender. Drain off any excess fat in the pan, then stir in the taco seasoning (you don’t need to add water) and continue to cook for 30 more seconds. Remove from heat.
- Stir the diced tomatoes and green chiles into the pan with the beef. Now, take the pan with the beef and pour it over the potatoes in the baking dish.
- In a medium bowl, add the eggs and milk. Whisk together well. Stir in the cheddar cheese. Pour this mixture over the beef in the baking dish.
- Cover with foil and bake at 350 degrees for approximately 45 minutes, then remove the foil and bake for an additional 15-25 minutes (for a total baking time of 60-70 minutes). Remove and let cool for a few minutes, then cut into 12 pieces (cut 4 lines the long way x 3 the short way for 12 pieces), serve, and enjoy!
Notes
Nutrition analysis (approximate per serving, assumes 85/15 ground beef): 262 calories, 15.5 g fat, 6.5 g saturated fat, 475 mg sodium, 13.5 g carbohydrate, 2 g fiber, 4 g sugar, 17 g protein, Vitamin A: 24%, Vitamin C: 48%, Calcium: 17%, Iron: 13%
Nutrition
Calories: 262kcal