Taco Egg Bake (Low-Carb, 2g Net Carbs)

This Taco Egg Bake is a simple egg bake for Mexican food lovers. It tastes like your favorite tacos, but it’s packed with proteins from eggs for a fulfilling high-protein breakfast. Plus, it’s easy to rewarm the next day for a quick keto breakfast.

A Taco Egg Bake, or Mexican Breakfast Casserole, is baked eggs cooked with tacos-flavored ground meat, which can be chicken, beef, or turkey. It has all the flavors of your favorite tacos but the texture of a classic breakfast egg bake.

It’s very low in carbs, gluten-free, and easy to make vegetarian use canned lentils or rehydrated textured soy proteins instead of meat. This Mexican Egg bake is the perfect family breakfast on the weekend for everyone who loves Mexican cuisine.

Ingredients and Substitutions

Let’s see all the simple ingredients you need to make this Mexican style egg bake recipe at home.

• Lean Ground beef – You can also use any taco meat you like – ground turkey or ground chicken if you prefer.
• Coconut oil or olive oil – to fry the meat.
• Onion – or garlic
• Taco seasoning – I am using my taco seasoning recipe or my Low Sodium Taco Seasoning to flavor the dish, but you can use store-bought if preferred.
• Green chili – If you don’t like your food too spicy, skip the chili or just add some black pepper.
• Large eggs
• Salsa sauce
• Heavy cream
• Monterey Jack cheese or cheddar cheese 

How To Make Taco Egg Bake

This is a straightforward recipe.

Serving

There are many toppings you can add on top of your egg bake to bring out more taco flavors. Remember to always add toppings just before serving, especially fresh herbs as they can wilt quickly. If you plan to serve this dish for a family breakfast, make sure that the entire dish will be eaten, and add the toppings on top of the egg bake.

It looks stunning, and the whole family will be impressed. However, note that if your dish is too hot, dairy toppings like sour cream will spread and melt, so it might be better to add them to individual slices. The best Mexican taco toppings that goes well with egg bake are:

• Sour Cream – as said above, if the pie is too hot, sour cream spreads and melts, so add this to a lukewarm pie.
• Green Chili – sliced
• Red Bell Pepper – diced
• Salsa or Pico de Gallo – you can make your own with diced tomatoes, lime juice, red onions, green onions, and olive oil.
• Diced Ripe Avocado
• Fresh Cilantro
• Diced Red Onion
• Homemade Guacamole try my 4-ingredient guacamole for a quick recipe.

The best healthy sides to this taco egg bake recipe are:

• Cauliflower Rice
• Shredded Lettuce 
• Roasted Potatoes
• Baby Spinach Leaves
• Smoked Cauliflower
• Roasted Cauliflower
• Steamed Broccoli
• Sliced Cucumbers
• Roasted Green Beans
• Homemade Tortillas
• Nacho Chips

Storage Instructions

You can store the leftovers of this Mexican egg bake for 3 days in the fridge and just reheat it in the microwave before serving. It’s also possible to freeze individual slices and keep them for up to 3 months in the freezer.

Allergy Swaps

Here are some option to make this easy breakfast if you have food allergies:

• Vegetarian – You can swap ground beef for black beans, lentils, or alternative vegan meat that you love to use as ground beef tacos alternative.
• Gluten-Free – Make sure your taco seasoning is gluten-free.
• Dairy-Free – Replace the heavy cream with almond milk or plant-based milk of your choice.

Frequently Asked Questions

More Egg Recipes

If you love easy egg recipes for breakfast, you may want to try some of my other recipes below: