This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. These easy to make, customizable, and prepare ahead of time, Cheesy Baked Breakfast Tacos are perfect for brunch or breakfast for dinner.
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE #2 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
PRIZE#4 SWEETS & TREATS
PRIZE#6 COOKBOOK SET
How do you prepare Cheesy Baked Breakfast Tacos ahead of time?
The scrambled eggs, bacon (or breakfast sausage, if you prefer), and hash browns can all be cooked the day before, refrigerated, and reheated to just warm before filling the taco shells. All of the veggies can be chopped the day before and refrigerated, as well. I made these Cheesy Baked Breakfast Tacos with #BrunchWeek sponsor Cabot’s shredded Mexican cheese blend. They take about ten minutes to fill the tacos and less than ten minutes to bake into delicious and filling Cheesy Baked Breakfast Tacos.
Fill hard taco shells with scrambled eggs with cheese seasoned with chili powder, cumin, garlic powder, and onion powder. It is best if you use the taco shells that stand up for these baked breakfast tacos, or an oven-proof taco holder.
Top with crumbled bacon, shredded hash brown potatoes, diced onions, tomatoes, and jalapenos.
Top with lots of shredded Mexican cheese.
Bake them for seven to ten minutes or until the filling is hot and the cheese is melted.
Looking for more brunch entree recipes for Mother’s Day, or anytime? Try these:
Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!
WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!
- 12 hard taco shells (preferably the stand up kind)
- 8 large eggs
- 9 slices bacon , cooked and crumbled
- 3 cups shredded hash brown potatoes , cooked according to package directions
- 2 1/2 cups shredded Mexican cheese blend , divided
- 1 tomato , diced
- 1 small red onion , finely diced
- 1 jalapeno , seeded, membrane removed, and minced
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon butter
Melt the butter in a large frying pan over medium-low heat. Crack the eggs into the pan, sprinkle with chili powder, cumin, garlic powder, and onion powder. Stir in one cup of the shredded Mexican cheese blend, and scramble the eggs until fully cooked.
Cook, drain and crumble the bacon. Cook the hash browns according to package directions.
At this point the scrambled eggs, bacon, and hash browns can be refrigerated until the next day and the eggs and potatoes reheated until just warm before filling the tacos.
Preheat the oven to 325 degrees F.
Fill taco shells with the scrambled eggs mixture evenly. Top with crumbled bacon, shredded hash brown potatoes, diced onions, tomatoes, and jalapenos, followed by the remaining 1 1/2 cups cheese. Place the filled tacos on a baking sheet.
Bake for seven to ten minutes or until the filling is hot and the cheese is melted.
Take a look at what the #BrunchWeek Bloggers are creating today!
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make
BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food
BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes
BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker
BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy
Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.