RECIPE: Breakfast Taco Casserole

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BREAKFAST TACO CASSEROLE

Meal prepping for the week? Looking for a no-fuss, easy to reheat delicious go-to breakfast? This Taco Breakfast Casserole is the recipe for you! Each bite is filled with turkey mince, veggies, and tortillas baked into cheesy salsa goodness. And even better – prep and bake in advance for an easy on-the-go reheat meal.

Servings: 8

Serving Size: 1 square (205g) 

Prep Time: 15 minutes

Total Time: 1 hour

Nutrition Facts: 315 calories / 20g carbs / 27g protein / 12.5g fat 

Ingredients:

  • 500g Turkey Breast Mince (can sub with any choice of meat)
  • 3 tablespoons reduced sodium taco seasoning (we used “McCormicks”)
  • 1 teaspoon olive oil
  • 1 red capsicum (diced)
  • 1 cup yellow onion (diced)
  • ½ cup salsa (we used “Old EL Paso” mild enchilada sauce)
  • 8 “Mission” corn tortillas
  • 6 eggs
  • 1 ½ cups egg whites
  • 1 cup no fat milk (we used “A2”)
  • ¼ teaspoon salt
  • ¾ cup shredded cheese

Instructions:

  1. Preheat the oven to 180 degrees (conventional). Prepare a 9×13-inch baking pan by spraying with nonstick spray. 
  2. Cook the turkey sausage and taco seasoning in a large skillet over medium-high heat until lightly browned and no longer pink. Break up any lumps with the back of a wooden spoon. Remove from the heat.
  3. While the turkey is browning, in a separate skillet heat the olive oil over medium heat. Add the capsicum and onion to the skillet and cook for 5-7 minutes until the veggies are softened. Stir in salsa and remove from the heat.
  4. Slice the corn tortillas into 4 quarters. Whisk the eggs, egg whites, milk, and salt together in a large bowl.
  5. To assemble the casserole, layer ½ of the turkey mixture on the bottom of the dish. Top with the veggie mixture and then half of the tortillas (16 quarters), overlapping as needed. 
  6. Pour over approximately half of the egg mixture. Repeat the layers: turkey, veggies, the rest of the tortillas, followed by the rest of the eggs. Top with shredded cheese.
  7. Bake at 180 degrees (uncovered) for about 40-45 minutes or until the top is golden brown and the cheese is melted. 
  8. Cool slightly before slicing into 8 even squares. Garnish with salsa, avocado, or diced green onions (macros not included.)

Notes:

  1. To make this recipe dairy-free use unsweetened almond milk instead of the no fat milk and omit the cheese. Macros: 18.5C/24P/10.5F per serving.
  2. If you want to make a day ahead (but no bake): prepare the recipe through step 6. Cover tightly with plastic wrap or foil and refrigerate overnight. Bake as instructed in step 7 when needed.
  3. Feel free to use any brand of salsa, cheese, and corn tortillas. The macros for most brands are generally very similar.
  4. Can also swap the Mince with 2 x Cans of Black beans for a meat free alternative.

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