Breakfast Taco Casserole
Description
Everything you love in breakfast tacos, but in casserole form! Eggs, potatoes, bacon, green salsa, and cheese—all in one dish. Absolutely cravable with 31g of protein per 11.6oz huge serving. This recipe is perfect for meal prep or a delicious weekend brunch.
435 cal | 31g protein | 35g carbs | 19g fat |
Serving Size: 322g/11.6oz. Recipe makes 8 servings
MyFitnessPal: Breakfast Taco Casserole EHK
Ingredients
Instructions
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You'll need EHK Easy Tomatillo Salsa for this recipe, which you can either make ahead of time or broil while you dice the potatoes, bell peppers, and onions.
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Preheat your oven to 425°F (220°C). Toss the diced Yukon gold potatoes, red bell pepper, onion, avocado oil, and Johnny’s Seasoning Salt in a large bowl until evenly coated. Make sure to use parchment paper on your baking sheet for the method where the eggs are cooked in the oven. If you don't use parchment paper, cook the eggs separately on the stovetop.
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Spread the vegetable mixture on the parchment-lined baking sheet and roast for 30 minutes, tossing halfway through to ensure even cooking.
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While the vegetables are roasting, whisk together the liquid egg whites and whole eggs in a bowl. Set aside.
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Once the potatoes, peppers, and onions are tender, pour the egg mixture over the roasted vegetables, and return to the oven for 3 minutes. The eggs should just be starting to set but still slightly wet. If cooking eggs separately, sauté the eggs in a non-stick pan.
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Sprinkle 1 tsp of EHK taco seasoning over the mixture and gently toss to combine. Set this aside while you prepare the casserole layers.
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Grease a 9x13 baking dish, and lay 5 corn tortillas on the bottom. Add half of the roasted potato-egg mixture on top of the tortillas, followed by half the cooked chicken, half the diced turkey bacon, and 1 cup of the EHK Tomatillo Salsa.
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Repeat the layers with the remaining tortillas, potato-egg mixture, chicken, turkey bacon, and the second cup of tomatillo salsa.
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Top the casserole with the shredded sharp cheddar cheese. Cover the dish with foil and bake at 400°F for 20 minutes. Remove the foil and bake uncovered for another 10 minutes. If the cheese hasn’t browned, broil the casserole for 3-5 minutes until golden and bubbly.
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Let it rest for a few minutes before serving with extra tomatillo salsa, avocado, and Greek yogurt (log separately in MyFitnessPal). Enjoy!
Easy Tomatillo Salsa 
Homemade Taco Seasoning
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 435kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 6g30%
- Cholesterol 167mg56%
- Sodium 935mg39%
- Potassium 390mg12%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 31g62%
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
435 cal | 31g protein | 35g carbs | 19g fat |
Serving Size: 322g/11.6oz. Recipe makes 8 servings
MyFitnessPal: Breakfast Taco Casserole EHK
*All nutrition information provided is an estimate. While all efforts have been made to be accurate, variations can occur due to ingredient sourcing and preparation methods.
