Breakfast Taco Casserole

"This is a great make-ahead breakfast for a crowd. I take it to potluck breakfast events and it just disappears! When I can find it, I use a soft chorizo that is not in casings. Otherwise, I use the hot Jimmy Dean variety."
photo by a user photo by a user
Ready In:
1hr 5mins




  • Cook the breakfast sausage until it is done and crumbly.
  • Drain off the excess fat (If you used chorizo, drain off LOTS of excess fat).
  • In a 9x13-inch rectangular baking pan, start by layering the tater tots on the bottom.
  • Then sprinkle the cooked sausage crumbles.
  • Then place dollops of the chilies and tomatoes evenly around the pan (I don't drain them, but you can if you want a milder flavor).
  • Evenly distribute the cubes of Velveeta.
  • Place your 9x13-inch pan into a slightly larger jelly roll pan (has sides) to catch any spills or overflow.
  • Now beat the eggs, salt, and pepper.
  • Pour the eggs over the tater tots, sausage, and cheese.
  • Cover and bake for 30 minutes at 350°F
  • The eggs should be soft-set in the middle.
  • At this point you can refrigerate the dish.
  • Finish by baking uncovered for 15-20 minutes at 350°F.
  • Serve with warm corn tortillas, salsa, and sour cream.
  • Allow everyone to make their own breakfast tacos, or simply dish and eat.

Questions & Replies

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  1. These is the best breakfast casserole I’ve ever had! It was moist not dry like a lot of breakfast casseroles and very cheesy! Love this recipe!
  2. Everyone enjoyed this. Made recipe as described - might try making it lighter next time with some reduced fat sausage and perhaps slightly less cheese. Cooked it 30 minutes day ahead and about 45 minutes the next morning - covered it for the last 15 minutes. Thanks for the recipe.
  3. This was soooooooo good. I cut the recipe in half. I used reduced fat Jimmy Dean, cheddar cheese (I thought I had Velveeta but I didn't) cut into cubes and randomly placed with the tater tots and only about 4 ounces (I really need to do some shopping), egg beaters and the hot variety of Rotel. Served with green salsa, fat free sour cream and whole wheat flour tortillas. This did take quite a while to cook, maybe about an hour, but I forgot to cover the pan. I am going to make this again and again (probably tonight) and use this recipe for my breakfast burritos for camping. It makes a really great grab and go breakfast for weekday mornings! Thanks for posting the recipe.


my name is susan and i'm the proud momma of 2 boys. after 10 years as a project manager in high tech, i'm now a happy sahm. the boys are only 16 months apart, so i always have my hands full. oldest is "in process" of potty training and youngest is just now sleeping thru the night. <img src=> <img src=> <img src=> <img src=> my husband is Chef #553989. he is my partner in cooking, photographing, raising kids, and every other aspect of life. when hubby travels, i tend to rely on OAMC to make sure i eat well and feel taken care of. <img src=> <img src=> <img src=> <img src=> like most mothers of young children, i've seen my share of pb&j and processed toddler friendly foods. i'm slowly but surely returning to my pre-baby roots and beginning to take pride in what i cook again. the big difference is that now things tend to be faster, simpler, and healthier than 5 years ago. the common theme is that flavor and presentation still matter. quality ingredients and visually appealing food really do make a difference. my fall garden has tomatos (fingers crossed), radishes, broccoli, chineese cabbage, and onions. i have rosemary, sage, thyme, catnip, dill, basil, mint, and bay laurel growing in pots for my fresh herbs. zaar has helped me discover a new passion - food photography. the act of photographing my food has altered the way i cook. our food these days is filled with more color and variety, in part because fresh fruits and vegetables make for better photos. and our food is simpler. simple foods are easier to photograph. <img src=> <img src=> <img src=> <img src=> <img src=> <img src=> i've decided i'm not a fan of tea sandwiches and that i can't bake a decent biscuit. i could live the rest of my life without eating octopus again. i don't like to cook with canned soup, i think cool whip is an evil abomination, and i think the only purpose for iodized salt is to de-ice things. crisco has been banned from the house. i have a passion for fresh quality ingredients. i spend extra money for fresh herbs and spices because i believe i can taste the difference. i buy organic when i can, but don't sweat it when i can't. i use whole grains for my kids. i look forward to my occassional trips to central market and specs downtown. i still have a secret fondness for lucky charms and the insides of oreos. i love chocolate, the darker the better. i've never met a stinky cheese i didn't eat. i cook and eat globally... thai, sushi, curry, morroccan, brazilian, french, you name it. but i also cook and eat locally. i'm a texas girl, and that means i grill/bbq when hubby isn't around. i also love chili burgers, chili cheese dogs, frito pies, and a good cold shiner (beer). i could eat tex-mex every day. i'm a confirmed afficianado of cheap wine and the occassional cheap cigar. when i'm not momming, wife-ing, or cooking, i like to read sci fi, scrapbook, watch baseball, or collapse in a general state of exhaustion. but these days, just keeping up with all my zaar games keeps me busy. <img src=> <img src=> <img src=> <img src=> <img src=> <img src=> <img src=> <img src=>
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