Breakfast Burrito Casserole
A cozy and filling casserole that combines all the best parts of a breakfast burrito in one dish, perfect for feeding a crowd with minimal effort.
Ingredients
Main Ingredients
- 8 pieces Flour tortillas Corn tortillas can work if softened first.
- 12 large Eggs
- 1 cup Milk or half and half Plain yogurt thinned with a little milk works as well.
- 2 cups Cheese (cheddar/pepper jack or a mix) Shred your own cheese for better melting.
- 1 cup Cooked breakfast sausage or bacon Skip for a vegetarian option.
- 1 cup Chopped bell pepper Optional but recommended.
- 1 small Chopped onion Optional but adds flavor.
- 1 cup Salsa or diced tomatoes with green chiles Use thicker salsa to avoid a watery casserole.
- 1 teaspoon Salt Season the eggs well.
- 1 teaspoon Pepper Season to taste.
- 1 teaspoon Garlic powder
- 1 pinch Cumin Optional for added flavor.
Toppings
- 1 cup Sour cream Optional.
- to taste Cilantro Optional.
- to taste Hot sauce Optional.
- 1 medium Avocado Optional.
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a 9 x 13 baking dish.
- If using sausage or bacon, cook it and drain any excess grease.
- Chop any optional veggies, like onion and bell pepper, and sauté them for a few minutes until soft.
Layering
- Cut or tear tortillas into strips or squares and add half to the bottom of the dish.
- Sprinkle half the meat and veggies, followed by a layer of cheese.
- Spoon over some salsa, then repeat the layers one more time.
Egg Mixture and Baking
- In a bowl, whisk the eggs with milk, salt, pepper, garlic powder, and cumin.
- Pour the egg mixture evenly over the layered ingredients and press down gently with a spoon.
- Top with additional cheese.
- Bake for 30 to 40 minutes until the center is set and the edges are lightly golden.
- Let it rest for 10 minutes before slicing.
Notes
For best results, use thicker salsa and season eggs generously. Do not overload with fillings to ensure eggs set properly. It can be made ahead and stored for easy reheating.