Taco Breakfast Casserole

Taco Breakfast Casserole

This Taco Breakfast Casserole is the Perfect Savory Breakfast!

It does take a bit of time to cook in the oven, but the prep time is minimal and it makes enough to feed your family for two or three days. I always tell people to make big meals that leave plenty of leftovers so you can cook once and eat two or three times from that same meal. True, you may have to wake up early to make breakfast one day, but then you can sleep in the next day and breakfast will just be ready (with a little help from your microwave).

I also love that this casserole recipe can really just be used as a base and you can totally switch up the meat, veggies and spices to use up food you have in your house or to suit whatever sounds good to you that morning. As long as you follow the general guidelines (temperature, cook time, etc.) you can play with it as much as you want. I have a variation of this in my cookbook, The 4 Weeks to Wellness Cookbook. It uses spicy chorizo and you’ll love it just as much as this version.

Pro Tip: If you really want to sleep in, you could even make it the night before and dream about the delicious breakfast that will be waiting for you in the morning. 

Taco Breakfast Casserole

Print Recipe 🖨

Time: 1 hour

Serves: 6


  • 1 tbsp coconut oil

  • 1 bag frozen peppers & onions

  • 1 lb ground beef

  • 1 tsp chili powder

  • 1/4 tsp of garlic powder

  • 1/4 tsp onion powder

  • 1/4 tsp dried oregano

  • 1/2 tsp paprika

  • 1/2 tsp ground cumin

  • Dash of salt and pepper

  • 8 eggs, whisked with salt and pepper

  • Pico de gallo or avocado (optional, for topping)


  1. Heat oven to 350ºF. Heat coconut oil in a large skillet over medium heat. Add onion and bell pepper and cook until soft and translucent, 3 to 5 minutes, stirring frequently.

  2. Add ground beef and all spices to skillet and cook until meat is fully browned and vegetables are soft, about 8 to 10 minutes, stirring often (drain if necessary).

  3. Transfer beef and vegetable mixture to a large glass baking dish (9”x13” or similar). Pour eggs evenly over top of beef and vegetables and use a fork to gently stir in eggs.

  4. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, until eggs are set. Cut into 6 slices and top as desired. Leftovers can be stored in an airtight container for 4 to 5 days.

  5. Optional: Top with pico or avocado


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