Taco Brunch Casserole

Taco Brunch Casserole A fluffy egg and cheese layer tops seasoned ground meat in a tasty taco casserole.


Nutrition (per serving): 360 calories, 15 g protein, 10 g carbohydrates, 3 g fiber, 3 g sugar, 22 g fat, 8 g saturated fat, 220 mg sodium


  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • Cooking spray
  • 5 large eggs
  • 1/2 cup whole milk
  • 3/4 cup shredded Monterey Jack
  • 1 cup shredded romaine lettuce
  • 1 medium tomato, chopped
  • 1 small avocado, halved, pitted, and diced Sour cream, for drizzling


  1. Preheat oven to 350. In a 10″ ovenproof skillet over medium-high, heat oil.
  2. Add ground turkey and season with chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking up meat with back of a wooden spoon, until turkey is no longer pink, 6 to 8 minutes. Remove from heat and liberally coat the sides of the skillet with cooking spray.
  3. In a medium bowl, whisk together eggs, milk, and cheese. Pour over the cooked ground turkey.
  4. Bake until center of eggs are set, 30 to 40 minutes.
  5. Garnish with lettuce, tomatoes, avocado, and sour cream before serving.