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Breakfast Taco Casserole

Yields5 ServingsPrep Time8 minsCook Time20 minsTotal Time28 mins

This casserole may say breakfast, but it is perfect for any meal! I love to make it on a Sunday and use it as leftovers for actual tacos, taco salad, + even wrapped in a lettuce leaf for a quick post-workout protein snack.

 1 lb ground chicken meat; all white
 1 ½ cups bell pepper, chopped
 ½ packet of low-sodium taco seasoning
 1 bunch of scallions, chopped
  cup Mexican cheese mix
 1 avocado, sliced
  cup fresh pico de gallo or salsa
 1 cup corn tortilla chips, crushed
 2 tbsp cilantro, coarsley chopped
 24 Eggs, made over-easy + served on top. Otherwise, scramble 6-8 to mix in with the chicken meat before putting the casserole together.
 ¼ cup picked jalapeños, whole

Preheat the oven to 350 degrees F. In a skillet over medium heat, spray a bit of oil to cook, then add in the bell pepper + scallions. Cook 1-2 minutes.


Add in the chicken meat with the taco seasoning- mix well + cook until nearly complete- roughly 5-6 minutes.


In a baking dish, place the chicken + veg mix and top with the cheese, salsa, tortilla chips, + jalapeño.


Bake the dish until cheese is melted. Top with the crushed chips, cilantro, avocado, + eggs.

Nutrition Facts

Serving Size 1/5 of the casserole with 1 egg

Servings 0

Amount Per Serving
Calories 381
% Daily Value *
Total Fat 22.8g36%
Total Carbohydrate 7.6g3%
Protein 39.6g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.