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Home / Course / Breakfast / Loaded Taco Breakfast Casserole

Loaded Taco Breakfast Casserole

Feb 8, 2017 · 31 Comments

I sent out this Loaded Taco Breakfast Casserole out to my newsletter subscribers last month, and it was a HUGE HIT! I often share exclusive and sneak peek recipes with my subscribers, so be sure to SIGN UP if you aren’t already on my list!

Loaded Taco Breakfast Casserole

Recently I’ve realized that I love getting my workout in during the evening to finish off the day, and I’m now totally hooked on my Ninja Warrior training! I’ve loved this type of training since I first started about a year and a half ago, but recently I reallyyy, reallyyy started to LOVE it! There’s no greater feeling than working hard towards something, and then actually accomplishing it.

I train with the elites of this sport (including my amazing husband!), and I didn’t get to see their journey from when they first started out. Regardless of what it is, it can be easy to compare yourself to others, especially on social media, as you really only see highlights from other people’s lives.

In reality, comparing yourself to anyone else is only going to make you feel terrible. When you find yourself comparing your life to someone else’s, take a step back and realize just how much you’ve accomplished in your own life – cause I’m gonna guess that it’s more than you even realize! Over time, I’ve come to realize that everyone has to start somewhere, and it usually isn’t at the top. We just don’t always see the struggle, but putting in the effort into anything that you want truly does pay off!

Loaded Taco Breakfast Casserole

I’ve also found that working out later means I wake up hungry! Easy breakfasts are my totally thing lately, and being able to simply heat up a delicious and healthy breakfast up in the morning is the best, so that I can get right to whatever it is that I need to do! This Loaded Taco Breakfast Casserole is so flavorful and a complete breakfast that you can easily take on the go!

Loaded Taco Breakfast Casserole

Looking for more easy breakfast ideas? I’ve got you covered with even more easy and delicious recipes below!

Hash Brown Breakfast Casserole

Maple Sausage, Bacon & Plantain Crust Breakfast Casserole

Mocha Protein Chia Pudding

Buffalo Chicken Breakfast Casserole

Ham & Asparagus Egg Muffins

Italian Sausage Frittata

Buffalo Deviled Eggs

Loaded Taco Breakfast Casserole

Enjoy this recipe for my Loaded Taco Breakfast Casserole!

Loaded Taco Breakfast Casserole

5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Servings 1 casserole

Equipment

  • Stovetop
  • Oven

Ingredients
  

Taco Spice Blend:

  • 1 tablespoon plus 1 ½ teaspoons chili powder
  • 1 tablespoon cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

For the Casserole

  • 1 medium sweet potato, or 3 small red potatoes, peeled and shredded, using either a box grater or the shredding attachment on your food processor
  • 1 tablespoon coconut oil, ghee, or grass-fed butter, plus more for greasing the casserole dish
  • 1 pound ground beef (you could also sub approximately 2 cups of cooked & shredded chicken)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 8 eggs, whisked
  • 1/2 cup full fat coconut milk

Toppings (all optional):

  • salsa
  • guacamole
  • hot sauce
  • chopped cilantro and/or green onion

Instructions
 

  • Place all of the taco spice blend ingredients into a small bowl and stir to combine. Set aside.
  • Preheat your oven to 350 degrees. Grease 8x8" baking dish with coconut oil, ghee or butter. Press the shredded potato into the bottom of the pan to create an even layer. Bake for 20 minutes. Remove from the oven and let the dish cool for 10 minutes. Press the shredded potato down into the dish with the back of a spatula, to get rid of any air pockets.
  • While the shredded potato is cooking, melt the coconut oil/ghee/butter in a medium-size pan over medium heat. Once melted, crumble the ground beef into the pan and sauté until cooked through. Add the bell pepper and sauté until soft, about 3-4 more minutes. Drain any fat from the pan. Add the taco spice blend to the pan and stir well to combine. Turn off the heat and set aside to cool for 5 minutes.
  • In a large bowl, whisk together the eggs and coconut milk. Add the ground beef mixture and stir well to combine. Pour the egg mixture into the baking dish, on top of the shredded potatoes.
  • Bake for 45 minutes to 1 hour, or until the casserole is set in the middle (you'll know it's set when you gently shake the dish and the middle of the casserole doesn't move). Cut into slices, top with any or all of the toppings and ENJOY!
Tried this recipe?Let us know how it was!

Loaded Taco Breakfast Casserole

Loaded Taco Breakfast Casserole

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

Blog, Breakfast, Dairy Free, Gluten Free, Nut Free, Paleo, Whole30 breakfast, casserole, healthy, jerf, meal prep, organic, Paleo, primal

Reader Interactions

Comments

  1. Holly Rey says

    February 26, 2017 at 5:54 pm

    How long does this last in the fridge?

    Reply
    • livinglovingpaleo says

      February 26, 2017 at 9:07 pm

      It’ll last about 5-6 days in the fridge 🙂

      Reply
  2. microncat says

    April 5, 2017 at 11:28 am

    Just made this with the following mods:
    1. Added a half can of tomatoes and green chilies that we already had open in the fridge.
    2. I cut the spices in AT LEAST half, more in some places.
    3. Used leftover Thanksgiving goose meat instead of HB or chicken.

    This is really good. First bite, I thought the sweet potato was too sweet, but as I got further into the piece, I decided I like it just fine. Thanks for posting! I am on R1D3 of W30, and had it for lunch.

    Reply
  3. Sarah says

    May 12, 2017 at 12:15 pm

    How many servings can I get out of this delicious dish? Can’t wait to make it this weekend!

    Reply
    • livinglovingpaleo says

      May 12, 2017 at 5:46 pm

      Hi Sarah! This makes 6-9 servings, depending on how hungry everyone is! 🙂

      Reply
  4. Jordynn says

    June 6, 2017 at 2:33 pm

    Hi, I have this in the oven right now and I can’t wait to try it! Are the sweet potatoes supposed to get crispy in the oven?

    Reply
    • livinglovingpaleo says

      June 7, 2017 at 11:49 am

      Hi Jordynn, hope you loved this recipe! Since the sweet potatoes are mixed in with the casserole they won’t be crispy 😉

      Reply
  5. Ashley says

    December 20, 2017 at 9:01 am

    Could I cake this the night before and put in the oven in the am?

    Reply
    • Ashley says

      December 20, 2017 at 9:03 am

      Sorry MAKE*** the night before (NOT cake lol 😉

      Reply
    • livinglovingpaleo says

      December 20, 2017 at 11:49 am

      Absolutely!

      Reply
  6. Deb says

    December 31, 2017 at 6:53 am

    Would I need to bake the shredded potatoes if I am baking it the next morning?

    Reply
    • livinglovingpaleo says

      December 31, 2017 at 6:12 pm

      Either way you’d definitely want to cook the potatoes before adding the egg mixture, as you’ll run the possibility of them being undercooked and crunchy if everything is cooked at once. Hope that helps!

      Reply
      • Deb says

        January 2, 2018 at 2:56 pm

        Thank you I am making it in the next few days and anxious to try it.

        Reply
        • livinglovingpaleo says

          January 3, 2018 at 9:14 pm

          YAY! Enjoy, Deb!

          Reply
  7. Mary says

    January 2, 2018 at 6:24 am

    Are there any substitutions for the coconut milk that you would recommend? I react badly to coconut. Thanks!

    Reply
    • livinglovingpaleo says

      January 2, 2018 at 11:45 am

      Hi! I would just leave it out or add 1/4 the amount cashew or almond milk – the flavor and texture will be different, but it’ll still be good!

      Reply
  8. Tara Auday says

    January 2, 2018 at 3:53 pm

    Do you have rough estimates of nutritional values?

    Reply
    • livinglovingpaleo says

      January 3, 2018 at 9:15 pm

      Hi Tara, I don’t have nutritional values, but you could easily enter the ingredients into an online calculator, if you’d like! Here’s an example of one – http://www.myfitnesspal.com/recipe/calculator

      Reply
  9. Kaye says

    January 21, 2018 at 9:58 am

    Oh My Goodness!! So delicious!! Thank you!

    Reply
    • livinglovingpaleo says

      January 21, 2018 at 6:23 pm

      So glad you loved it, Kaye!

      Reply
  10. Sarah says

    March 13, 2018 at 2:47 pm

    Can you do this in muffin tins? If so, what modifications should I make (if any)

    Reply
    • livinglovingpaleo says

      March 14, 2018 at 12:33 pm

      I’m sure that would work! I’d definitely use parchment muffin liners (as eggs stick like crazy to even non-stick muffin tins) and would bake them until the centers are completely set!

      Reply
  11. brittany says

    August 16, 2018 at 9:10 am

    made this and the buffalo breakfast casserole for my fitness loving Garageman he’s been loving the delicious easy breakfast for his 3am wakeup call. Keep up the amazing recipes!

    Reply
  12. Lea says

    February 6, 2019 at 8:39 am

    Can it be frozen?

    Reply
    • livinglovingpaleo says

      February 7, 2019 at 11:47 am

      Yep! You can find my directions here – https://livinglovingpaleo.com/2017/01/15/make-ahead-freezer-meals/

      Reply
      • Nicole says

        August 15, 2022 at 2:52 pm

        Do you have any idea why anytime I click your pins I get an alert that someone has stolen your website name?

        Reply
        • Kristen Boehmer says

          August 29, 2022 at 8:22 am

          Hi Nicole! Our tech team ran a full scan of our website and didn’t find any issues on our end. When we click the Pins, Pinterest pops up as normal. It might be worth clearing your cache on your computer, just to see if there’s an issue that needs to be resolved on your end. I hope this helps!

          Reply
  13. Stefanie says

    January 9, 2020 at 5:27 pm

    This recipe is a keeper! I found it a few months ago and I now make it at least two weeks out of every month. You can mix up the ingredients (ex. I add onions in with the peppers and use ground turkey instead of beef) to fit your preferences. Plus it’s easy to double! I love having a delicious and nutritious breakfast ready for me every day of the week. Thanks, Kristen!

    Reply
  14. Nicole says

    August 15, 2022 at 3:29 pm

    5 stars
    I love this recipe! I don’t even miss the cheese!

    Reply
    • Team KB says

      August 16, 2022 at 7:58 am

      Yay!! 🤗

      Reply

Trackbacks

  1. Whole30 Reflection. Day 32. – coffee with kilee says:
    February 1, 2019 at 5:47 am

    […] Loaded Taco Casserole (thank you for sharing, Hannah!) […]

    Reply

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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