Breakfast Taco Casserole
Breakfast Taco Casserole
Ingredients
For the Casserole Base
- 1 pound ground sausage
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
For the Egg Custard
- 8 large eggs, whisked
- 1/2 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fillers and Topping
- 15 ounces black beans, drained and rinsed
- 2 cups diced hash brown potatoes, thawed if frozen
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
For Serving (Optional)
- 8 flour tortillas, warmed
- 1/2 cup sour cream, as needed
- 1/2 cup guacamole, as needed
- 1/2 cup shredded cheese, additional, as needed
- 1/2 cup pico de gallo, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large skillet over medium-high heat, brown the ground sausage, breaking it apart with a spoon as it cooks. Drain any excess fat, reserving about 1 tablespoon of drippings in the skillet. Transfer the browned sausage to the bottom of the prepared baking dish, spreading it evenly.
⏱️ 10 min
- 3
Add the diced orange bell pepper, red bell pepper, and onion to the skillet with the reserved sausage drippings. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened. Spread the sautéed vegetables evenly over the sausage layer in the baking dish.
⏱️ 7 min
- 4
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
⏱️ 3 min
- 5
Stir the drained black beans and diced hash brown potatoes into the egg custard mixture.
⏱️ 2 min
- 6
Pour the egg, bean, and potato mixture evenly over the sausage and vegetable layers in the baking dish.
⏱️ 1 min
- 7
Sprinkle the shredded Monterey Jack cheese evenly over the casserole, followed by the shredded cheddar cheese.
⏱️ 2 min
- 8
Bake for 35 to 45 minutes, or until the center is set and the cheese is melted and bubbly. A knife inserted into the center should come out clean.
⏱️ 45 min•🌡️ 350
- 9
Remove from the oven and let the casserole rest for 5 minutes before serving.
⏱️ 5 min
- 10
Serve directly from the dish, or scoop portions into warm flour tortillas for a breakfast taco experience. Top with sour cream, guacamole, additional shredded cheese, and pico de gallo, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Taco Casserole
Ingredients
For the Casserole Base
- 1 pound ground sausage
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
For the Egg Custard
- 8 large eggs, whisked
- 1/2 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fillers and Topping
- 15 ounces black beans, drained and rinsed
- 2 cups diced hash brown potatoes, thawed if frozen
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
For Serving (Optional)
- 8 flour tortillas, warmed
- 1/2 cup sour cream, as needed
- 1/2 cup guacamole, as needed
- 1/2 cup shredded cheese, additional, as needed
- 1/2 cup pico de gallo, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large skillet over medium-high heat, brown the ground sausage, breaking it apart with a spoon as it cooks. Drain any excess fat, reserving about 1 tablespoon of drippings in the skillet. Transfer the browned sausage to the bottom of the prepared baking dish, spreading it evenly.
⏱️ 10 min - 3
Add the diced orange bell pepper, red bell pepper, and onion to the skillet with the reserved sausage drippings. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened. Spread the sautéed vegetables evenly over the sausage layer in the baking dish.
⏱️ 7 min - 4
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
⏱️ 3 min - 5
Stir the drained black beans and diced hash brown potatoes into the egg custard mixture.
⏱️ 2 min - 6
Pour the egg, bean, and potato mixture evenly over the sausage and vegetable layers in the baking dish.
⏱️ 1 min - 7
Sprinkle the shredded Monterey Jack cheese evenly over the casserole, followed by the shredded cheddar cheese.
⏱️ 2 min - 8
Bake for 35 to 45 minutes, or until the center is set and the cheese is melted and bubbly. A knife inserted into the center should come out clean.
⏱️ 45 min•🌡️ 350 - 9
Remove from the oven and let the casserole rest for 5 minutes before serving.
⏱️ 5 min - 10
Serve directly from the dish, or scoop portions into warm flour tortillas for a breakfast taco experience. Top with sour cream, guacamole, additional shredded cheese, and pico de gallo, as desired.
⏱️ 5 min