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Breakfast Burrito Casserole 1

Breakfast Burrito Casserole

This make-ahead burrito bake transforms the traditional hand-held breakfast burrito into a satisfying casserole that feeds the whole family with minimal morning effort. Perfect for busy households, this Breakfast Burrito Casserole delivers all the Mexican-inspired flavors you love in an easy-to-serve format.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American, Mexican
Servings 8 servings
Calories 420 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Mixing Bowl
  • Whisk
  • Aluminum Foil

Ingredients
  

Casserole Base

  • 10 flour tortillas 8-inch size
  • 8 large eggs
  • 1/2 cup milk
  • 1 pound breakfast sausage can substitute ground turkey
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 oz diced green chilies canned
  • 2 cups Mexican cheese blend shredded

Seasonings

  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste

Optional Toppings

  • fresh cilantro chopped
  • avocado slices or guacamole
  • sour cream
  • salsa
  • pickled jalapeños

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Add the breakfast sausage, breaking it apart with a wooden spoon as it cooks. When the sausage is about halfway cooked (approximately 4 minutes), add the bell peppers and garlic. Continue cooking until the sausage is no longer pink and vegetables are softened, about 3-4 more minutes.
  • Sprinkle the cumin, chili powder, paprika, salt, and pepper over the sausage mixture. Stir in the diced green chilies and cook for another minute to allow the flavors to meld.
  • In a medium bowl, whisk together the eggs and milk until well combined. For fluffier eggs, whisk vigorously for 30 seconds to incorporate air into the mixture.
  • Layer 5 tortillas on the bottom of your prepared baking dish, overlapping slightly to cover the entire surface. Spread half of the sausage mixture evenly over the tortillas, followed by one-third of the shredded cheese.
  • Add another layer of tortillas, then the remaining sausage mixture, and another third of the cheese.
  • Pour the egg mixture evenly over the casserole, allowing it to seep into the layers. Gently press down with a spatula to ensure the eggs are distributed throughout.
  • Sprinkle the remaining cheese on top of the casserole. Cover with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden, and a knife inserted in the center comes out clean.
  • Allow the casserole to rest for 5 minutes before cutting. Serve with your choice of optional toppings.

Notes

For a vegetarian version, replace the sausage with 2 cups of black beans or 12 ounces of crumbled tofu seasoned with taco spices.
Corn tortillas can be used for a gluten-free option, though you may need to adjust quantities (approximately 14-16 corn tortillas).
This casserole can be assembled the night before and refrigerated. Add 10 minutes to the baking time if cooking from cold.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 22gFat: 25gSaturated Fat: 10gCholesterol: 235mgSodium: 760mgFiber: 3gSugar: 3g
Keyword Breakfast Casserole, Breakfast Burrito, Make-Ahead Breakfast, Mexican Breakfast
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