Taco Egg Bake
Taco Egg Bake is an easy breakfast idea that’s loaded with flavor. Fluffy eggs, taco meat, cheese and salsa make a delicious casserole that’s perfect for just about any time!
Taco Egg Bake
If you’re looking for a new breakfast idea with eggs, then you’ve come to the right place.
This breakfast taco casserole is a fun twist on all of those other egg casseroles out there, but even better.
Seasoned, taco ground beef combined with fluffy eggs, lots of cheese, salsa, and all of the tasty toppings. It’s simple to make, easy to customize, and perfect when you need a breakfast casserole to feed a crowd for a brunch, potluck or get-together.
All of the flavors of your favorite taco, but in an egg casserole.
If this Mexican egg bake sounds like your kind of dish, then I guarantee you’ll be making it over and over again. I love serving this for an easy dinner or making it for breakfast throughout the week.
Ingredients in Taco Breakfast Casserole:
- Ground beef
- Onion
- Taco seasoning
- Eggs
- Milk
- Salsa
- Salt and pepper
- Shredded cheddar cheese
- Toppings: avocado, cilantro, sour cream, etc.
How to Make Mexican Breakfast Casserole:
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Preheat oven to 350°F. Lightly grease a 9×13 baking dish with cooking spray. Alternatively, you can use a 10-inch cast iron skillet.
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In a cast iron skillet or large skillet, add ground beef and onion and brown and crumble ground beef until no longer pink. Drain, if needed, wipe skillet, and return to skillet. Add taco seasoning and stir well to combine. Set aside.
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In a large bowl, add eggs and milk. Whisk to combine, then add salsa, salt and pepper, and ½ cup shredded cheese. Stir to combine.
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If using a baking dish, spread meat onto bottom of pan and then pour egg mixture over the top. If using the skillet, pour egg mixture over ground beef.
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Bake for 25 minutes, remove from oven and top with remaining 1 cup of shredded cheese, and bake for 5-10 more minutes or until cheese is melted and eggs are set and not jiggly in center. Let sit for 5 minutes before serving and add toppings, if desired.
Can I Make This Ahead of Time?
Absolutely! You can prepare everything the night before and cover with foil and refrigerate. When ready to bake, let sit out for 10 minutes and then cook according to the directions.
Does Breakfast Casserole Reheat Well?
Yes! You can either reheat the egg casserole in the microwave or oven. If reheating in the oven, cover the dish with foil so the topping doesn’t brown.
How Long Can an Overnight Casserole Stay in the Fridge?
- If you are preparing this ahead of time (but not cooking), you can keep the casserole refrigerated for up to 24 hours.
- If storing leftovers, keep in an airtight container in the refrigerator for up to four days.
Recipe Variations:
This Mexican egg bake is delicious as is, but here are some other tasty ideas:
- Swap the ground beef for ground turkey, ground chicken, ground Italian sausage, or chorizo
- Add diced bell peppers, black beans, or corn to the casserole.
- Swap out the cheddar for feta, pepper jack, or mozzarella cheese.
- About 10 minutes before the casserole is done cooking, top with eight flour tortillas that have been quartered and then top with cheese. Bake for 10 more minutes, or until the cheese is melted.
Looking for More Easy Breakfast Ideas? I’ve Got You Covered!
- Easy Breakfast Quesadillas
- Fluffy Belgian Waffles
- Banana Chocolate Chip Baked Oats
- Microwave Mug Omelet
- Cinnamon Roll French Toast Casserole
- Easy Breakfast Tacos
Taco Egg Bake
Ingredients
- 1 pound lean ground beef
- 1 small white onion, (diced)
- 1 (1.25 ounce) package taco seasoning
- 10 large eggs
- ¼ cup milk, (any kind)
- ¾ cup salsa, (any kind)
- Salt and pepper, to taste
- 1½ cups shredded cheddar cheese, (divided)
- Toppings: avocado, cilantro, salsa, sour cream, etc., (if desired)
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish with cooking spray. Alternatively, you can use a 10-inch cast iron skillet.
- In a cast iron skillet or large skillet, add ground beef and onion and brown and crumble ground beef until no longer pink. Drain, if needed, wipe skillet, and return to skillet. Add taco seasoning and stir well to combine. Set aside.
- In a large bowl, add eggs and milk. Whisk to combine, then add salsa, salt and pepper, and ½ cup shredded cheese. Stir to combine.
- If using a baking dish, spread meat onto bottom of pan and then pour egg mixture over the top. If using the skillet, pour egg mixture over ground beef.
- Bake for 25 minutes, remove from oven and top with remaining 1 cup of shredded cheese, and bake for 5-10 more minutes or until cheese is melted and eggs are set and not jiggly in center. Let sit for 5 minutes before serving and add toppings, if desired.
Notes
- Casserole will keep in an airtight container at room temperature for up to three days.
- See my tips and tricks for making this Taco Egg Bake above the recipe box.
