Breakfast Burrito Casserole takes all the flavors of a classic breakfast burrito,eggs, sausage, cheese, tortillas, and seasonings,and layers them into one hearty, oven-baked dish. It’s the perfect make-ahead breakfast for busy mornings, meal prep, or feeding a crowd without having to roll individual burritos.
With fluffy eggs, savory sausage, melted cheese, and tortillas baked together, every bite delivers the cozy comfort of a burrito with the convenience of a casserole. Whether you serve it for a weekend brunch, holiday breakfast, or grab-and-go weekday meal, this recipe is guaranteed to be a family favorite.
Ingredients
- 1 lb breakfast sausage (or ground turkey)
- 1 small onion, diced
- 1 bell pepper, diced
- 8 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (4 oz) diced green chilies
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 flour tortillas, cut into strips
- Fresh cilantro or green onions, chopped (for garnish)
- Salsa, sour cream, or hot sauce (for serving)
Preparation
Step 1: Cook the Sausage & Veggies
- In a skillet over medium heat, cook sausage until browned. Drain grease.
- Add onion and bell pepper, sautéing until softened. Stir in diced green chilies.
Step 2: Make Egg Mixture
- In a large bowl, whisk together eggs, milk, garlic powder, chili powder, paprika, salt, and pepper.
Step 3: Assemble the Casserole
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread half the tortilla strips on the bottom.
- Add half the sausage mixture and cheeses.
- Repeat layers with remaining tortillas, sausage, and cheese.
- Pour egg mixture evenly over the top.
Step 4: Bake
- Cover with foil and bake for 35 minutes.
- Remove foil and bake an additional 10–15 minutes, until eggs are set and cheese is melted.
Step 5: Serve
- Garnish with cilantro or green onions.
- Serve warm with salsa, sour cream, or hot sauce.
Variations
- Spicy Kick: Use chorizo or add jalapeños.
- Veggie Lover’s: Add spinach, mushrooms, or zucchini.
- Southwest Style: Add black beans, corn, and taco seasoning.
- Make Ahead: Assemble the night before and refrigerate; bake in the morning.
Cooking Notes
- Flour tortillas work best, but corn tortillas can be used for a gluten-free version.
- To prevent sogginess, lightly toast tortillas before layering.
- Cover halfway through baking to avoid over-browning.
Serving Suggestions
- Serve with a side of fruit salad for a balanced brunch.
- Pair with hashbrowns or roasted potatoes for a fuller breakfast spread.
- Top with avocado slices or guacamole for freshness.
Tips
- Use freshly shredded cheese for the best melt.
- Let casserole rest for 5–10 minutes before slicing.
- Freeze baked portions for up to 2 months.
- Reheat in oven or microwave for easy breakfasts.
Timing
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information (per serving, 8 servings)
- Calories: 410
- Protein: 26g
- Sodium: 740mg
FAQs
Q1: Can I make breakfast burrito casserole ahead of time?
- Yes, assemble it the night before and refrigerate, then bake in the morning.
Q2: Can I freeze this casserole?
- Yes, bake first, cool completely, and freeze in portions for up to 2 months.
Q3: Can I use corn tortillas instead of flour?
- Yes, but they may break down more quickly.
Q4: Can I make it vegetarian?
- Yes, swap sausage for beans, veggies, or plant-based meat.
Q5: Can I make it dairy-free?
- Yes, use dairy-free cheese and milk substitutes.
Conclusion
Breakfast Burrito Casserole is the ultimate way to serve a flavorful, satisfying breakfast with all the classic burrito fixings baked into one dish. It’s customizable, make-ahead friendly, and perfect for meal prep or brunch gatherings. With tortillas, sausage, cheese, and eggs baked together, it’s a dish that’s sure to become a regular on your breakfast table.