Breakfast Taco Casserole (Gluten-Free)

Gluten-free breakfast taco casserole made with eggs, breakfast sausage, corn tortillas, bell peppers, onions, and a creamy cheddar cheese sauce. This easy breakfast casserole is perfect for brunch, meal prep, or feeding a crowd, and works well as a make-ahead morning dish or holiday breakfast option.

Ingredients

• 8 large eggs
• 1/4 cup milk (any kind)
• Salt and black pepper, to taste
• 1 lb gluten-free breakfast sausage
• Extra virgin olive oil
• 2 small green bell peppers, seeded and chopped
• 1/2 yellow onion, chopped
• 14 gluten-free 6-inch corn tortillas, cut into 1-inch strips

Cheese Sauce

• 3 tablespoons butter
• 3 tablespoons gluten-free flour
• 2 cups milk, at room temperature
• 8 oz sharp cheddar cheese, freshly shredded
• Salt, to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with nonstick spray and set aside.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
3. Heat a large skillet over medium-high heat. Add the sausage and cook until browned and fully cooked. Transfer to a plate.
4. Add a drizzle of olive oil to the same skillet. Add the bell peppers and onion, season with salt and pepper, and sauté until tender, about 8–10 minutes. Transfer to a plate.
5. Reduce heat to medium. Pour the whisked eggs into the skillet and gently scramble until just set. Do not overcook. Transfer to a plate.

Make the Cheese Sauce
6. In a medium saucepan over medium heat, melt the butter. Whisk in the gluten-free flour and cook for 1 minute.
7. Slowly add the milk, whisking constantly until smooth. Increase heat slightly and bring to a gentle simmer, stirring often. Cook until thickened, 2–3 minutes.
8. Remove from heat, add the shredded cheddar, and stir until smooth. Season with salt to taste.

Assembly
9. Spread 3/4 cup of cheese sauce evenly over the bottom of the prepared baking dish.
10. Layer half of the tortilla strips, sausage, vegetables, scrambled eggs, and remaining cheese sauce. Repeat the layers once more.
11. Cover with foil lightly sprayed with nonstick spray. Bake for 30 minutes, until hot and bubbly.
12. Let rest for 15 minutes before slicing and serving.

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Tips

• Let the casserole rest before cutting to help it hold its shape.
• Use freshly shredded cheese for a smoother sauce.
• Avoid overcooking the eggs before baking to keep them soft.

Variations and Substitutions

• Use turkey or chicken breakfast sausage instead of pork.
• Swap cheddar for Monterey Jack or a Mexican cheese blend.
• Add diced tomatoes, jalapeños, or spinach for extra flavor.

FAQs

Can this be made ahead of time?
Yes, assemble the casserole, cover, and refrigerate overnight. Bake just before serving.

Can I freeze this casserole?
Yes, freeze baked and cooled portions for up to 2 months. Reheat in the oven.

Serving Suggestions

• Serve with salsa, avocado slices, or guacamole.
• Pair with fresh fruit or a simple green salad for balance.
• Add sour cream or Greek yogurt on top if desired.

Why You’ll Love This Recipe

• Hearty, filling, and perfect for breakfast or brunch
• Completely gluten-free and family-friendly
• Great for meal prep and feeding a crowd