Calling all breakfast taco fans! This breakfast taco casserole is your answer to an easy make ahead breakfast or weeknight dinner that the whole family will love. Plus it’s packed with veggies, so you can feel great about serving it and eating it!
Disclosure: I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
A family-friendly dish
Raise your hand if you like breakfast for dinner! What about taco Tuesday? This breakfast taco casserole is the best of both worlds — you get the flavors of tacos and breakfast all in one dish that can easily be made ahead to save you on a busy weeknight.
What I love even more about this dish (beyond how easy it is to make) is that’t it’s super flexible to your taste preferences. You can swap in whatever veggies you like and mix and match your favorite type of Cabot cheese. It’s also easily made gluten-free with corn tortillas.
It’s super kid-friendly, and is a fun meal to have the kids help with. Younger kids can help whisk the eggs, layer the tortillas, or sprinkle the cheese. Older kids can help chop and sautee the veggies and then do all of the layering themselves.
Oh and it’s packed with good-for-you ingredients, so you can rest assured that you’re feeding yourself and your family something nutritious whether you eat it for breakfast, lunch, or dinner.
What makes this breakfast taco casserole healthy?
Well, first, I loaded it up with veggies and black beans, which provide fiber, vitamins, minerals, and antioxidants! The beans also boost the protein content, which helps make this one-dish meal super filling.
Eggs are also an incredibly nutritious food, providing essential vitamins, minerals, and antioxidants (in addition to high quality protein). They also are a good source of choline — an important nutrient that many of use don’t get enough of. Choline is tied to improved brain function, heart health, and is incredibly important for pregnant and breastfeeding women to include in their diet for baby’s growth and development.
How to Serve + Store the Veggie Loaded Breakfast Taco Casserole
To serve: This can definitely be a one-dish meal, making your life SO easy! But, it pairs well with a simple side salad, fresh fruit, or even some roasted potatoes.
To store: This can be made up to 3 days ahead. Store in the refrigerator and reheat the entire casserole in the oven at 350F for about 15 minutes before serving. Or you can heat individual portions in the microwave.
This also stores well in the freezer, so make extra while you’re at it and save it for a busy week!
How to customize your casserole
Pick your veggies: Don’t love peppers or mushrooms? No problem, just replace with the same amount of a different veggie. Broccoli or zucchini would work great here, too!
Swap your greens: You can use spinach or any type of dark leafy greens instead of the kale.
Leave out the beans: if beans aren’t your thing, you can leave them out or replace them with 1 cup of cooked ground turkey or chicken sausage.
Toppings: I love a few slices of avocado and a big dollop of salsa. You can also add Greek yogurt or sour cream, green onions, or even sliced black olives to make it feel even more taco-like.
Did you make this breakfast taco casserole?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@busy.mom.nutrition). I love seeing what you’re up to!
- 1 Tbsp olive oil
- 1 cup onion (about 1 small)
- 1 cup red pepper, diced
- 1 cup mushrooms, diced
- 3 cups lacinato kale or spinach
- 1 cup black beans
- 1/2 tsp salt
- 8 eggs
- 1/2 cup milk
- 4 8-inch corn or flour tortillas
- 2 cups Cabot Seriously Sharp Cheddar, shredded
- Preheat oven to 400F
- Heat olive oil in a large sauté pan over medium heat. Add onion and sauté until it begins to soften, about 2-3 minutes. Add red pepper, mushrooms, and kale to the pan and continue to cook until veggies are soft and kale is wilted. Stir in beans and salt.
- Meanwhile, whisk eggs and milk in a large bowl and slice your tortillas into 2-inch wide slices.
- In an 8x11 inch baking dish, layer half of the tortilla strips on the bottom, add half of the egg mixture, half of the veggie mixture, then top with half the cheese. Repeat with second layer, finishing with cheese.
- Bake for 20-25 minutes until eggs are set (toothpick should come back clean) and cheese is melted.
Storage instructions: store covered in fridge for up to 3 days or in freezer for up to 3 months. Reheat in oven or microwave.
Amount Per Serving:Calories: 348Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 215mgSodium: 467mgCarbohydrates: 30gFiber: 6gSugar: 6gProtein: 20g