We love to have breakfast for dinner. We are not huge breakfast eaters; we commonly have a protein shake or smoothie. I simplest make breakfast when we have overnight guests or a long weekend. This Taco Breakfast Casserole is SO right. Taco meat, eggs, milk, cheese, bread and rotel tomatoes. All of our favorite things!
Prep time: 15 mins
cook time: forty mins
total time: fifty five mins
Components:
- 1 lb lean ground beef
- 1 packet taco seasoning
- 2/three cup water
- 6 slices white bread (Sunbeam)
- 1-1/2 cups shredded cheddar cheese
- five eggs
- 2 cups half of-and-1/2
- 1/2 tsp salt
- 1 can Rotel tomatoes, undrained
- In a massive skillet, cook floor red meat till not red. Drain fats and go back to skillet, add taco seasoning and water. Simmer for five minutes, till maximum of the liquid is absorbed. Set aside.
- Butter each facets of every slice of bread and cut into cubes. Place in a 9x13-inch dish Top with taco meat and cheese.
- Whisk together eggs, 1/2-and-1/2 and salt. Stir in Rotel tomatoes and pour over meat and cheese. Cover and refrigerate at least eight hours.
- Preheat oven to 350ºF. Bake casserole uncovered for forty to 50 minutes.