Taco Breakfast Casserole Recipe - super easy make-ahead Mexican breakfast casserole. Ground beef, taco seasoning, eggs, half-and-half, cheese, bread slices, and Rotel tomatoes. Assemble the dish the night before and refrigerate overnight before baking. Great for overnight guests! Delicious for breakfast, lunch, or dinner. #breakfast #brunch #casserole #mexican #texmex
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 350ºF. Bake casserole uncovered for 40 to 50 minutes.
Notes:
I used lean ground beef, but ground turkey would also be great in this casserole.
I used Sunbeam bread for the bread cubes in this dish.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Is Taco Breakfast Casserole spicy? There is a small kick from the Rotel diced tomatoes and green chiles. If you are worried about the heat, make sure to use a can of MILD tomatoes.
Can Taco Breakfast Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Do I have to let the casserole sit overnight? No. If you are short on time, you can assemble and bake the casserole right away.