Iowa Girl Eats · by Kristin Porter★ 5.0 (8)
Breakfast Taco Casserole
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 36%
CARBS 37G31% OF CAL
3G FIBER0G ADDED0G INTRINSIC29G OTHER5G TOTAL SUGAR
FAT 30G57% OF CAL
12G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A breakfast casserole layering eggs, sausage, peppers, corn tortillas, and cheese. Gluten-free and satisfying, perfect for feeding a crowd at brunch or breakfast.
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View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 8 large eggs
- 1/4 cup milk (any kind)
- salt and pepper
- 1 lb gluten free breakfast sausage (I like Jimmy Dean brand)
- extra virgin olive oil
- 2 small green bell peppers (seeded and chopped)
- 1/2 yellow onion (chopped)
- 14 6" gluten free corn tortillas (cut into 1” strips, I like Mission brand)
- 3 Tablespoons butter
- 3 Tablespoons gluten free flour
- 2 cups milk (any kind, at room temperature)
- 8 oz freshly shredded sharp cheddar cheese
- salt
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 36%
CARBS 37G31% OF CAL
3G FIBER0G ADDED0G INTRINSIC29G OTHER5G TOTAL SUGAR
FAT 30G57% OF CAL
12G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1208mg
- Total sugar
- 5g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 299mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.