Breakfast Taco Casserole - Iowa Girl Eats (2024)

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It feels like everyone I know has been to Austin, TX sometime in the past 6 months and the taco shots they’ve been sharingon Instagramare killing me!

Chicken tacos, pork tacos, jack fruit tacos, and—oh yes—breakfast tacos. DROOL! I love, love, love tacos but the breakfast ones in particular aren’t exactly wild mornings + 3 young children-friendly, know what I mean? Until I get to a place where I can sit down and enjoy a nice taco or two at 8am (#dreambig) 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 phenomenal twist on traditional breakfast casserole will knock your socks off!!

Breakfast Casserole with a Taco Twist

This dish is TOPS. Check it out – cooked breakfast sausage, sauteed 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!

Not only is this Breakfast Taco Casserole perfect for taking to a work potluck, or serving on a holiday morning to feed a crowd, but it reheats wonderfully so you can assemble and bake on Sunday then reheat and eat for easy breakfasts all week long. The cheese sauce gets nice and saucy again after being warmed in the microwave and oh my gosh you just HAVE to try it.

I was originally going to call this “Breakfast BURRITO Casserole” but burritos use flour tortillas and I kept this gluten free by using corn tortillas. I love how soft and creamy they get from the cheese sauce.

Mmm – let’s get to it!

How to Make This Recipe

Start by browning gluten freebreakfast sausage in a large skillet over medium-high heat then scoop into a bowl and set aside.

Heat a drizzle ofextra virgin olive oilto 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.

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!

How to Make Homemade Cheese Sauce

Melt butter in asaucepan 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 bubble.

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!

Last step is to slice gluten free yellow corn tortillas into 1″ (ish) strips. I use Mission Yellow Corn Tortillas.

Casserole assembly time! 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 1/2the 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, right here my friend! Keep the leftover casserole in the fridge then slice, reheat, and eat for breakfasts all week long. Enjoy!

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