Ingredients for Breakfast Taco Casserole
- 1 pound breakfast sausage (mild or hot chorizo)
- Velveeta Cheese
- Rotel Tomatoes & Chilies
- Frozen Tater Tots
- 6 large eggs
- Kosher Salt
- Black Pepper
- Corn Tortilla
- Sour cream (as needed)
- Salsa (as needed)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Breakfast Taco Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Breakfast Taco Casserole
- Cook 1 pound breakfast sausage (mild or hot chorizo) in a large skillet over medium heat until fully cooked and crumbly. Drain off any excess grease.
- Preheat oven to 350°F (175°C).
- In a 9x13-inch baking pan, layer 1 bag (28 oz) of tater tots evenly on the bottom.
- Sprinkle the cooked sausage crumbles evenly over the tater tots.
- Dollop 1 (10 oz) can of diced green chilies and 1 (14.5 oz) can of diced tomatoes evenly over the sausage.
- Evenly distribute 8 ounces of cubed velveeta cheese over the chilies and tomatoes.
- In a large bowl, whisk together 6 large eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the tater tots, sausage, and cheese.
- Place the 9x13 inch baking pan into a slightly larger jelly roll pan to catch any spills or overflow. This prevents spills during baking.
- Cover the casserole with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Let cool slightly before serving.
- Serve warm with warm corn tortillas, salsa, and sour cream. Let everyone build their own breakfast tacos!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
13g
Fat
45g
Carbs
1g
