Layering corn tortillas, potato wedges, soft scrambled eggs, and more than a pound of cheese makes for a mouthwatering brunch casserole that's re-defines the taco. 

By Grace Elkus
March 13, 2018
Grace Elkus

I eat a breakfast taco almost every weekend. After a long run (or a long sleep), they satisfy my every craving: crispy corn tortillas, hearty potato wedges, soft scrambled eggs, spicy salsa, fresh cilantro—plus whatever extra toppings I can dig up from the fridge. 

Despite my enthusiasm for them, I’ve never made tacos when I host my friends for brunch. I always opt for something more appropriate for a crowd, such as baked French toast or a breakfast strata. But I recently discovered that by layering all the components of a taco into a casserole dish, I can feed my friends my favorite weekend breakfast. Here’s how to serve tacos to a crowd:

What you'll need: 

1 tablespoon unsalted butter, plus more for baking dish
18 corn tortillas (we like La Tortilla Factory White Corn and Wheat tortillas)
12 large eggs
½ cup whole milk
Kosher salt
Freshly ground black pepper
2 16 oz. bags frozen diced hash brown potatoes or sweet potatoes (such as Cascadian Farms Fire Roasted Sweet Potatoes), cooked according to package directions (if sautéeing, throw in a few cloves of chopped garlic and a chopped onion)
1 lb. 4 oz. grated Cheddar or Pepperjack cheese (I used a combo)
1 28 oz. can fire roasted diced tomatoes
Chopped avocado, cilantro leaves and tender stems, pico de gallo, and hot sauce, for serving

What to do:

Preheat oven to 350°F. Butter a 9x13” baking dish. Arrange 6 of the tortillas in the bottom of the dish (they will overlap). Whisk together eggs, milk, ½ teaspoon salt and several grinds pepper in a large bowl. Set aside.

Melt butter in a large nonstick skillet over medium-low. Add egg mixture and cook, making long, slow strokes with a rubber spatula, until large, soft curds form and eggs are just barely set, 6 to 7 minutes. Remove from heat.

Top the tortillas in the dish with half the potatoes, half the scrambled eggs, half the can of tomatoes, and 1/3 of the cheese. Top with 6 more tortillas, the rest of the potatoes, eggs, and tomatoes, and half the remaining cheese. Top with remaining 6 tortillas and remaining cheese. Bake until cheese is melted and casserole is warmed through, 25 to 30 minutes. Heat broiler to high and broil until cheese is golden and bubbly and edges of tortillas are browned and crispy, 4 to 5 minutes.

Remove from oven and top with avocado, cilantro, pico de gallo, and hot sauce. Serve warm.

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