Breakfast Taco Casserole
What You Need
Ingredients
Preparation
This recipe swings more toward Austin than it does to Valle de Guadalupe. Originally, we wanted it to be a straight breakfast taco bar, but those are harder to pull off for a big group. The solve is to make a breakfast taco casserole, slice it up, and wrap it in tortillas with all the typical fixings. The best part is that you can make it the night before, so all you need to do in the morning is pop it in the oven. P.S. No need to thaw the potato puffs before using.
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Make pico de gallo. In a medium bowl, combine tomatoes, onion, jalapeño, cilantro and lime juice. Season with salt. Transfer to an airtight container and refrigerate for at least 1 hour and up to 2 days.
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Make casserole. Preheat oven to 350°F/180°C. Grease bottom and sides of HexClad 9” x 13” Roasting Pan with cooking spray; set aside.
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In a HexClad 12"/30 cm Hybrid Fry Pan over medium-low, cook bacon, stirring occasionally, until crispy, 10 to 15 minutes. Transfer to a paper towel-lined plate.
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Layer potato puffs evenly along bottom of prepared pan and then cover with bacon and half of cheese.
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In a large bowl, combine eggs and milk. Season with salt and pepper. Whisk until smooth, then pour over potato mixture.
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Top with remaining cheese and bake until puffed up a little, set and edges are golden, about 40 minutes.
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Heat tortillas 10 minutes before casserole is done: Using wet fingers, flick a little bit of water on top of each tortilla. Stack tortillas and wrap in foil. Place in oven until warm, about 10 minutes.
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Serve scoops of casserole in tortillas, topped with avocado, beans, pico de gallo and cilantro, if using.
MAKE AHEAD TIPS
Casserole can be assembled through egg mixture step and refrigerated overnight. Top with cheese and proceed with baking in the morning.
