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–+ servings
Breakfast Burrito Casserole

Easy Breakfast Burrito Casserole for Effortless Mornings

This Breakfast Burrito Casserole transforms breakfast into a crowd-pleasing delight, perfect for leisurely mornings.
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Prep Time 30 minutes
Cook Time 40 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 20 pieces Small Flour Tortillas Corn tortillas can be used for a gluten-free option.
  • 1 lb Ground Breakfast Sausage Hot variety; can substitute with ground turkey or chicken.
  • 1 can Diced Tomatoes & Green Chiles 10 oz, undrained. Drain well to avoid excess liquid.
  • 20 oz Shredded Hashbrowns Both fresh or frozen hashbrowns work beautifully.
  • 2 tablespoons Butter For browning hashbrowns; olive oil is a good substitute.
For the Egg Mixture
  • 12 large Eggs Essential for setting the casserole.
  • 1 cup Half & Half For creaminess; can use milk or dairy-free alternatives.
  • 1 cup Sour Cream Greek yogurt can be a healthier substitute.
  • 0.5 teaspoon Salt Divided; adjust to taste.
  • 0.5 teaspoon Pepper Divided; try seasoning blends for a twist.
For the Cheese Topping
  • 2.5 cups Shredded Colby Jack Cheese Can substitute with cheddar or Monterey Jack cheese.

Equipment

  • 9x13-inch baking dishes
  • Skillet
  • Mixing Bowl
  • plastic wrap

Method
 

Main Instructions
  1. Prepare the Dishes: Spray two 9x13-inch baking dishes with non-stick cooking spray.
  2. Brown the Sausage: In a skillet over medium heat, cook the ground breakfast sausage until fully browned. Combine with diced tomatoes and green chiles.
  3. Cook the Hashbrowns: In the same skillet, melt butter, add shredded hashbrowns seasoned with salt and pepper, and cook until golden brown.
  4. Fill the Tortillas: Place about ¼ cup of filling in each tortilla, roll tightly, and arrange seam-side down in baking dishes.
  5. Mix the Egg Mixture: Whisk together eggs, half & half, sour cream, and remaining salt and pepper. Pour over burritos and sprinkle with cheese.
  6. Refrigerate the Casserole: Cover tightly with plastic wrap and refrigerate for 30 minutes to overnight.
  7. Bake to Perfection: Preheat oven to 350°F. Bake for 30-40 minutes until the egg is set and the top is golden.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 250mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Serve with fresh avocado slices or salsa for a vibrant touch. Best to prepare ahead of time for a hassle-free breakfast.

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