It feels like everyone I know has been to Austin, TX sometime in the past 6 months and the taco shots they’ve been sharing on Instagram have me drooling Chicken tacos, pork tacos, and—oh yes—breakfast tacos. We adore tacos but the breakfast ones in particular aren’t exactly ‘wild mornings + 3 young children’ friendly. Until things are a little less chaotic, I’ll be layering classic breakfast taco ingredients in a casserole dish, dousing them with homemade cheese sauce, then calling it a day. Or rather, Breakfast Taco Casserole. This twist on traditional breakfast casserole will knock your socks off!
Breakfast Casserole with a Taco Twist
Cooked breakfast sausage, sauted onions and peppers, and fluffy scrambled eggs are layered in a casserole dish with corn tortilla strips then drizzled with homemade cheese sauce and baked until bubbly. SO DELICIOUS! This breakfast casserole is perfect for taking to a work potluck or serving on a holiday morning to feed a crowd, but it also reheats wonderfully so you can bake once then reheat and eat for easy breakfasts all week long. The cheese sauce gets nice and saucy again after being warmed in the microwave — it’s such a treat.
How to Make This Recipe
Step 1: Brown breakfast sausage.
Start by browning gluten free breakfast sausage in a large skillet over medium-high heat then scoop into a bowl and set aside. I like Jimmy Dean brand breakfast sausage.
Step 2: Saute peppers and onions.
Heat a drizzle of extra virgin olive oil in the skillet then add chopped green peppers and yellow onion. Season with salt and pepper then saute until the vegetables are tender, 8-10 minutes, turning the heat down slightly if they begin to burn. Scoop into a bowl then set aside.
Step 3: Scramble eggs.
Turn the heat down to medium then add eggs that have been whisked with milk (any kind – I used unsweetened almond milk,) salt, and pepper. Scramble just until they’re set then, you guessed it — scoop into a bowl or plate and set aside!
Step 4: Make the homemade cheese sauce.
Melt butter in a saucepan over medium heat then sprinkle in gluten free flour (or all-purpose flour if you don’t need to eat GF) and whisk for 1 minute. Slowly stream in milk while whisking to create a smooth sauce then turn the heat up slightly to bring the sauce to a simmer. Turn the heat back down to medium then stir until the sauce has slightly thickened, a couple minutes. Finally, remove the pan from the heat then add freshly shredded sharp cheddar cheese and stir until smooth. Season with salt to taste. Cheese sauce = done!
Step 5: Slice tortillas into strips.
Last step is to slice gluten free yellow corn tortillas into 1″ (ish) strips. I like Mission Yellow Corn Tortillas.
Step 6: Assemble then bake casserole.
Spray a 9×13″ baking dish with nonstick spray then spread 3/4 cup cheese sauce in the bottom. Next add 1/2 the tortilla strips, 1/2 the sausage, 1/2 the vegetables, 1/2 the eggs, and 1/2 the remaining cheese sauce. Repeat the layers one more time then cover with nonstick sprayed foil and bake for 30 minutes at 400 degrees, or until the cheese sauce is bubbling.
Let the casserole sit for 15 minutes before slicing and serving. I’m telling you – total breakfast epicness! Keep the leftover casserole in the fridge then slice, reheat, and eat for breakfasts all week long. Enjoy!
More Filling Breakfast Recipes
Mini Egg Bites Crock Pot Breakfast Casserole Roasted Poblano and Sausage Breakfast Casserole Gluten Free Pancakes Make Ahead Breakfast Bowls High Protein Overnight Oats
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