The casserole has to sit for at least 8 hours. I like to make it the night before and just let it hang out in the fridge until dinner. This is was SO delicious. I ate way too much of this! I loved how easy it was to make and that I could assemble it early. I used lean ground beef, but ground turkey would also be great in this Taco Breakfast Casserole. Either way, this is perfect for breakfast, lunch or dinner. This would also be great for an early morning tailgate too! (I'm always thinking of tailgating!)
Taco Breakfast Casserole
- 1 lb lean ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 6 slices white bread (Sunbeam)
- 1 1/2 cups shredded cheddar cheese
- 5 eggs
- 2 cups half-and-half
- 1/2 tsp salt
- 1 can Rotel tomatoes, undrained
In a large skillet, cook ground beef until no longer pink. Drain fat and return to skillet, add taco seasoning and water. Simmer for 5 minutes, until most of the liquid is absorbed. Set aside.
Butter both sides of each slice of bread and cut into cubes. Place in a 9x13-inch dish Top with taco meat and cheese.
Whisk together eggs, half-and-half and salt. Stir in Rotel tomatoes and pour over meat and cheese. Cover and refrigerate at least 8 hours.
Preheat oven to 350 degrees. Bake casserole uncovered for 40 to 50 minutes.
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