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Taco Egg Bake

4.97 from 461 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This taco egg bake is a simple egg bake for Mexican food lovers. It tastes like your favorite tacos, but it’s packed with proteins from eggs for a fulfilling high-protein breakfast.

Plus, it’s easy to rewarm the next day for a quick breakfast.

What Is A Taco Egg Bake?

A Taco Egg Bake, or Mexican Breakfast Casserole, is baked eggs cooked with tacos-flavored ground meat, which can be chicken, beef, or turkey.

It has all the flavors of your favorite tacos but the texture of a classic breakfast egg bake.

It’s very low in carbs, gluten-free, and easy to make vegetarian use canned lentils or rehydrated textured soy proteins instead of meat.

This Mexican Egg bake is the perfect family breakfast on the weekend for everyone who loves Mexican cuisine.

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How To Make Taco Egg Bake

This is a straightforward recipe. All it takes is a few basic ingredients.

Ingredients

Let’s see all the simple ingredients you need to make this Mexican style egg bake recipe at home.

  • Lean Ground beef – You can also use any taco meat you like – ground turkey or ground chicken if you prefer.
  • Coconut oil or olive oil – to fry the meat.
  • Onion – or garlic
  • Taco seasoning – I am using my taco seasoning recipe or my Low Sodium Taco Seasoning to flavor the dish, but you can use store-bought if preferred.
  • Green chili – If you don’t like your food too spicy, skip the chili or just add some black pepper.
  • Large eggs
  • Salsa sauce
  • Heavy cream
  • Monterey Jack cheese or cheddar cheese 

Frying The Meat

First, warm some olive oil or coconut in a large non-stick frying pan over medium high heat.

Cook the onion until fragrant, then stir in ground beef and use a spatula to break down the meat into tiny pieces.

Fry the beef until it’s cooked evenly, and no more red spots can be seen.

Finally, add in taco seasoning and chopped green chili, stir and cook for 1 minute to flavor the meat.

How to make mexican egg bake

Draining The Meat

First, make sure you grease a deep 9-inch round dish with cooking spray or coconut oil.

Then, use a slotted spoon to transfer the cooked meat from the frying pan to the dishpan.

Don’t add any meat juice, or the pie will be runny. Set aside the pan while you prepare the egg mixture.

Salsa Egg Mixture

Now, beat the eggs in a large bowl along with salsa sauce, and heavy cream.

Then, stir in half of the shredded cheese.

How to make taco egg bake

Assembling The taco breakfast casserole

Finally, pour the egg mixture over the cooked meat in the dish.

I like to use a spoon to give a gentle stir.

This prevents the egg mixture from cooking on the top and having all the meat at the bottom. Next, add the remaining shredded cheese on top of the dish.

Baking

Bake the egg bake for 30 minutes in preheated oven at 350 F (180ºC).

You know the eggs are baked when it is firm on the top and sides and not jiggly in the middle. The larger the dish, the longer the egg bake takes to bake.

Cooling Down

Let the egg bake cool down in the pan for 10 minutes before serving.

Taco Egg Bake

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Serving

There are many toppings you can add on top of your egg bake to bring out more taco flavors.

Remember to always add toppings just before serving, especially fresh herbs as they can wilt quickly.

If you plan to serve this dish for a family breakfast, make sure that the entire dish will be eaten, and add the toppings on top of the egg bake.

It looks stunning, and the whole family will be impressed.

However, note that if your dish is too hot, dairy toppings like sour cream will spread and melt, so it might be better to add them to individual slices.

The best Mexican taco toppings that goes well with egg bake are:

  • Sour cream – as said above, if the pie is too hot, sour cream spreads and melts, so add this to a lukewarm pie.
  • Green Chiles – sliced
  • Red bell pepper – diced
  • Salsa or pico de Gallo – you can make your own with diced tomatoes, lime juice, red onions, green onions, and olive oil.
  • Diced ripe avocado
  • Slices of fresh chili
  • Fresh cilantro
  • Diced red onion
  • Homemade guacamole try my 4 ingredients guacamole for a quick recipe.

Side Selection

The best healthy sides to this taco egg bake recipe are:

Storage Instructions

You can store the leftovers of this Mexican egg bake for three days in the fridge and just reheat it in the microwave before serving.

It’s also possible to freeze individual slices and keep them for up to 3 months in the freezer.

Allergy Swaps

Here are some option to make this easy breakfast if you have food allergies:

  • Vegetarian – You can swap ground beef for black beans, lentils, or alternative vegan meat that you love to use as ground beef tacos alternative.
  • Gluten-Free – Make sure your taco seasoning is gluten-free.
  • Dairy-Free – Replace the heavy cream with almond milk or plant-based milk of your choice.

Frequently Asked Questions

Can I Double Up The Recipe?

Yes, you can make a large egg casserole using this recipe.
Double the recipe and bake it in a 9-inch x 13-inch rectangular baking dish. It will take a very similar time to bake as the thickness is very similar.

How Should I Rewarm This Taco Egg Bake?

You can rewarm this recipe, without toppings, in the microwave or under the stove on medium heat.
Rewarm until piping hot, and then add the toppings.

More Egg Recipes

If you love easy egg recipes for breakfast, you may want to try some of my other recipes below:

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

keto easy taco pie

Taco Egg Bake

1.8gNet Carbs
This Taco Egg Bake is an easy Mexican dinner to enjoy with sour cream, avocado, salsa, and cilantro.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 8 servings
Serving Size: 1 slice
4.97 from 461 votes

Ingredients

Optional – add only if your seasoning is unsalted

  • ½ teaspoon Salt
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Preheat oven to 350ºF (180°C). Grease a 9-inch round deep pie dish with butter. Set aside.
  • Warm coconut oil in a large frying pan over medium heat.
  • Stir in onion and cook for 1-2 minutes until fragrant.
  • Stir in ground beef, breaking it apart into tiny pieces to evenly cook the meat on all sides.
  • When the beef is cooked – the meat is not red – stir in diced chili and taco seasoning. Keep cooking for 1 minute, constantly stirring to flavor the meat. Taste the meat and add salt if needed.
  • Remove the frying pan from heat, and using a slotted spoon, transfer the cooked meat into the prepared deep dish pan. Make sure you drain the meat well with the spoon to avoid adding meat juice that can make the pie wet. Set the pie pan aside while preparing the egg mixture.
  • In another large mixing bowl, beat eggs with salsa sauce and heavy cream. Stir in half the shredded cheese.
  • Pour the egg mixture into the deep dish pan, over the cooked meat, and gently stir with a spoon to combine and avoid the egg mixture to stay on top.
  • Sprinkle the remaining shredded cheese on top of the pan.
  • Bake for 30-35 minutes or until the pie is set.
  • Cool down 10 minutes before slicing into 8 even slices.

Serving

  • Add the toppings on the entire pie only if the whole pie will be eaten all at once – toppings don't rewarm well. Otherwise, add the toppings per slice just before eating.
  • Best toppings to add are a dollop of sour cream, diced avocado slices, extra slices of chilies, fresh cilantro. Serve with shredded lettuce on the side with a drizzle of olive oil on it.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice
Yield: 8 servings
Serving: 1sliceCalories: 306.3kcal (15%)Carbohydrates: 2.2g (1%)Fiber: 0.4g (2%)Net Carbs: 1.8gProtein: 16.8g (34%)Fat: 25.3g (39%)Saturated Fat: 12.4g (78%)Cholesterol: 173mg (58%)Sodium: 400.2mg (17%)Potassium: 221.2mg (6%)Sugar: 0.8g (1%)Vitamin A: 623.1IU (12%)Vitamin C: 1.6mg (2%)Calcium: 142.5mg (14%)Iron: 1.7mg (9%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    6 Thoughts On Taco Egg Bake
  1. 5 stars
    Definitely a keeper! I always season my ground beef with S/P and granulated garlic when brown it. I didn’t have have a green chili, so I substituted with a 4 oz can of diced mild diced green chilis. Otherwise followed the directions as written. DELICIOUS!

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