Anything taco related is a-okay with me. Especially this Taco Breakfast Casserole.
You know, it’s funny. Anytime I find myself in the kitchen (which is a lot), I always find myself making something that can be filed under the “Tex-Mex” category. Being an Arizona girl, I guess it just makes sense. Hot sauce on everything, and tacos whenever. It’s a great life. And I’m here to live it.
The reason I’m so excited about this taco breakfast casserole, is because it is a secret weapon. You may be asking yourself, “Brooke, how on earth is this breakfast a secret weapon?” Well lemme just tell you this, one bite of this taco breakfast casserole and you will feel like you made yourself a gourmet breakfast, when in all reality you heated up your Tuesday morning meal prep. Can you say hello to having fifteen extra minutes to make yourself presentable? Cuz I can.
Meal prep to the rescue!
Of course this Taco Breakfast Casserole would be delish as part of your Sunday morning brunch spread. But where I really think you’re going to love this addition to your life, will most definitely be meal prep to be enjoyed throughout the week. Whether you are starting whole-30, your diet is Paleo, or you are just looking for a convenient breakfast to get you through the week without having to make a mess every morning. This Taco Breakfast Casserole is just waiting for you to be whipped up.
Now the recipe I included is just a guide. If you had say…. zucchini you needed to use up, you know what I would do? Chop it up and throw it in. I had mushrooms in my fridge and that’s what I did. I think to make it the most taco-y? lol taco-y is now a word in my vocab. But, keep the seasoning, the peppers, and the meat the same, and get creative! I hope you guys enjoy, and let me know any add-ins you came up with!
Taco Breakfast Casserole
This Taco Breakfast Casserole is perfect to whip up on a Sunday and enjoy throughout the week. Paleo and Whole-30 friendly and packed with flavor.
- 1 Pound Lean Ground Beef
- 1 Red Bell Pepper, diced
- 8 oz Mushroom, sliced
- 1 Jalapeno, diced
- 1 Tomato, diced
- 2 Cloves of Garlic, minced
- 1/2 Yellow Onion, diced
- 12 Eggs, Beaten
- 1/4 cup Almond Milk/Water
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 2 tsp Salt (or to taste)
- 1 tsp Pepper (or to taste)
- Optional Toppings: Avocado, Salsa, Greek Yogurt, Sour Cream, Cilantro
Preheat oven to 375 degrees
Line a 9X13 in Casserole dish with parchment paper or grease your pan
In a large saute pan, heat on medium heat and brown your ground beef
When you are done cooking, remove ground beef and put into casserole dish- leave fat in the pan, return pan to stove
Add mushroom and continue to cook on medium until seared
Add in onion, garlic, jalapeno, pepper, and tomato and cook until fragrant and onion becomes translucent
Add contents to casserole dish and mix to evenly distribute
Add almond milk/water, salt and pepper to beaten eggs and stir to mix
Pour egg mixture over cooked ingredients and stir
Cook in oven for 35-45 minutes, until eggs have set
Cut into square and enjoy topped with, greek yogurt, sour cream, avocado, cilantro, and salsa if desired!
- 216 Calories
- 3.9g Carbohydrates
- 296mg Cholesterol
- 10.3g Fat
- 26.8g Protein
- 3.4g Saturated fat
- 2.3g Sugar