Taco Breakfast Casserole Recipe :-I swear everyone I know has been to Austin, TX in the past six months, and their Instagram taco photos are killing me!
Chicken, pork, jack fruit, and breakfast tacos. DROOL! I love tacos, but breakfast ones aren’t wild mornings + 3 young children-friendly. Until I can sit down and eat a taco or two at 8am (#dreambig), I’ll put standard breakfast taco ingredients in a casserole dish, top with homemade cheese sauce, and call it a day.
Taco Breakfast Casserole Recipe
INGREDIENTS:
- 10 large eggs
- A quarter cup of milk, salt, and pepper of any kind
- 1 pound of breakfast sausage that is no gluten
- Virgin olive oil is the best.
- 2 green bell peppers, cored and sliced, with seeds
- 1/2 chopped yellow onion 14 gluten-free 6″ corn tortillas cut into 1 in strips.
For the cheese sauce:
- Butter, three tablespoons’ worth
- a tablespoon of gluten-free flour
- two glasses of milk at room temperature, any kind
- Salt and eight ounces of shredded strong cheddar cheese should be added.
DIRECTIONS:
- Once the oven has been preheated at 400 degrees, spray a baking dish measuring 9 by 13 inches with nonstick spray and set it aside. Place the eggs, milk, salt, and pepper in a large bowl, then whisk all of the ingredients together until they are combined.
- In a large skillet, brown the morning sausage by adding it and then cooking it over medium-high heat. Place on a plate, and then put it to the side.
- A splash of extra virgin olive oil should be added to the skillet, followed by the addition of peppers and onions. Season the peppers with salt and pepper, and then sauté them for eight to ten minutes, adjusting the heat slightly if the veggies start to burn.
- Place on a plate, and then put it to the side. Before adding the whisked eggs to the skillet, reduce the heat to medium and scramble them until they are set (be careful not to overcook them). Place on a plate, and then put it to the side.
- In order to make the cheese sauce, put the butter in a pot of medium size and place it over medium heat. After sprinkling in the flour, stir mixture for one minute. While whisking continually, gradually add the milk until the mixture is smooth.
- Increase the heat slightly to bring the sauce to a simmer while stirring it often. After that, reduce the heat to medium and continue cooking while stirring it continually until it has thickened, which should take about two to three minutes.
- Taking the skillet off the heat, add the shredded cheese and stir it until it is completely smooth. Season with salt to taste.
- Spread an even layer of cheese sauce over the bottom of the baking dish after adding three quarters of a cup of cheese sauce.
- It is recommended that you include half of the tortilla strips, half of the cooked sausage, half of the vegetables, half of the scrambled eggs, and half of the cheese sauce that is left over. Iterate the layers.
- Cover the baking dish with foil that has been sprayed with nonstick spray, and then bake it for thirty minutes, or until the cheese sauce is bubbling and hot. Before slicing and serving, allow the dish to rest for fifteen minutes.
How to Make Homemade Cheese Sauce:
- This is a guide to making cheese sauce at home.
- First, melt the butter in a skillet over medium heat. Next, sprinkle in the gluten-free flour (or all-purpose flour if you don’t need to eat gluten-free), and mix these ingredients together for one minute. While whisking, gradually add milk in order to form a smooth sauce. After that, increase the heat up slightly in order to bring the sauce to a boil.
- Reduce the heat to medium and stir the sauce for a couple of minutes, or until it has slightly thickened, whichever comes first. When you are finished, take the pan off the heat and add freshly grated sharp cheddar cheese. Stir the mixture until it is completely smooth. Add salt to taste and season with
- it. Completed with cheese sauce!
- A pan is being used to construct a homemade cheese sauce.
- As a final step, cut the gluten-free yellow corn tortillas into strips that are approximately one inch long. Mission Yellow Corn Tortillas are what I put to use.
- strips of maize tortillas sliced into widths
- Prepare the casserole, it’s time! A baking dish of 9 inches by 13 inches should be sprayed with nonstick spray, and then a quarter cup of cheese sauce should be spread in the bottom of the dish.
- The next step is to incorporate half of the tortilla strips, half of the sausage, half of the vegetables, half of the eggs, and half of the cheese sauce that is left over.
- Repeat the layering process one more time, then cover the dish with foil that has been sprayed with nonstick spray and bake it at 400 degrees for thirty minutes, or until the cheese sauce begins to bubble.
- The components for the taco casserole for breakfast, placed in a baking dish
- The dish should be allowed to rest for fifteen minutes before being sliced and served. I’m telling you, this is the epitome of perfection when it comes to breakfast, my friend! After storing the leftover casserole in the refrigerator, you may slice it, reheat it, and consume it for breakfast during the entire week. Have fun!