Taco Egg Casserole
Tacos for breakfast in a protein rich casserole!
Unfortunately, I don’t make very many breakfast recipes anymore now that I work full-time. I love my job, but it is so hard to do all the things I used to do. I’m slowly trying to reintegrate making breakfast or a dessert once a week into my schedule. Usually breakfast recipes like muffins or coffee cake are reserved for actual breakfast, but we tend to make pancakes, waffles, and casseroles for dinner on occasion. This taco egg casserole was something that we ate for dinner and it was a great dish for dinner. It is packed with protein with eggs, beef, and cottage cheese. Even if you aren’t much for cottage cheese, it’s really not a strong flavor or texture within the casserole dish and again, a great source of protein!
What You Need:
1 lb. lean ground beef
1 small onion, diced
3 Tbsp. taco seasoning
1/4 cup water
10 large eggs
1 cup cottage cheese
2 cups shredded cheddar cheese, divided
1 jalapeno, seeded and diced
2 green onions, thinly sliced
2 Tbsp. cilantro, chopped
Directions:
In a large oven safe skillet, cook beef with onion, crumbling beef and cooking until browned and onions have softened.
Add taco seasoning and water. Cook until liquid cooks off and then set aside half of the taco meat while leaving the other half in the skillet.
In a large bowl, whisk together eggs, cottage cheese, 1 cup cheese, jalapeno, green onions, and cilantro.
Pour egg mixture over the taco meat in the skillet.
Bake in a preheated 350 degree oven until eggs are just set and top is lightly golden brown, about 20 to 25 minutes.
Top with remaining taco meat and 1 cup cheese.
Return to oven until cheese has melted, about 5 minutes.
Recipe from Closet Cooking