Thursday, December 1, 2016

Taco Breakfast Casserole

Taco Breakfast Casserole


1 lb. lean ground beef
1 packet taco seasoning
2/3 cup water
6 slices white bread
1 1/2 cups shredded cheddar cheese
5 eggs
2 cups half and half
1/2 teaspoon salt
1 can rotel tomatoes undrained


1. In a large skillet, cook ground beef until no longer pink. Drain fat and return to skillet, add taco seasoning and water. Simmer for 5 minutes until most of the liquid is absorbed. set aside.
2. Butter bother sides of each slice of bread and cut into cubes. Place in a 9x13 inch dish. Top with taco meat and cheese.
3. Whisk together eggs, half and half, and salt. Stir in rotel tomatoes and pour over meat and cheese. Cover and refrigerate at least 8 hours.


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