Breakfast Burrito Casserole
55 min
|
easy
Recipe by Eunice
Introduction
All the best parts of a breakfast burrito get stacked and baked into a cheesy, saucy casserole with savory sausage, peppers, fluffy eggs, melty cheddar and Jack, and a bacon crown that means business.
Perfect for brunch, sleepover mornings, or meal prep, this Tex-Mex enchilada-bake twist slices clean, feeds a crowd, and lets the oven do the heavy lifting while you sip your coffee.
Ingredients (8 servings)
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Ingredients for the Filling
- 1 lb fresh breakfast sausage fresh breakfast sausage 1 lb
- 1 cup onions, diced onion 1 ct
- 1 cup red bell peppers, diced red bell pepper 0.5 ct
- 8 large eggs large eggs 8 ct
- 1 cup whole milk whole milk 8 fl oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ cup shredded cheddar cheese shredded cheddar cheese 2.5 oz
- ½ cup shredded Monterey Jack cheese shredded Monterey Jack cheese 2 oz
Ingredients for Assembling
- 8 large flour tortillas large flour tortillas 8 ct
- 1 can (10 oz) mild red enchilada sauce mild red enchilada sauce 10 oz (10 oz)
Ingredients for Topping Before Baking
- ½ cup shredded cheddar cheese shredded cheddar cheese 2.5 oz
- ½ cup shredded Monterey Jack cheese shredded Monterey Jack cheese 2 oz
- 1 cup bacon, crumbled bacon 7.14 oz
Ingredients for Serving & Garnish
- 1 cup sour cream sour cream 8 oz
- 1 cup mild chunky salsa (spooned on top of each serving) mild chunky salsa 8.47 oz
- ¼ cup green onions, sliced green onions 0.25 bunch
How to Make Breakfast Burrito Casserole
-
Preheat and prep the dish
Heat the oven to 375 F and lightly grease a 9x13 inch baking dish with oil or spray.
-
Cook the bacon for topping
Cook the bacon in a large skillet over medium heat until crisp, then drain on paper towels and crumble, reserving 1 tablespoon of the drippings in the skillet.
-
Brown the sausage
Add the breakfast sausage to the skillet and cook over medium high heat, breaking it into small crumbles until well browned, then drain off excess fat.
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Soften the veggies
Add the onion and red bell pepper to the same skillet with a pinch of salt and cook over medium heat until tender and lightly sweet, then combine with the sausage and set aside.
-
Soft scramble the eggs
Whisk the eggs, milk, salt, and black pepper in a bowl until smooth, then pour into a clean nonstick skillet over medium low heat and stir gently until just glossy and barely set.
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Finish the filling
Off the heat, fold the sausage and veggie mixture into the eggs along with the 1/2 cup cheddar and 1/2 cup Monterey Jack from the filling list until cohesive.
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Warm the tortillas
Warm the flour tortillas until pliable by microwaving in a damp towel for 45 to 60 seconds or by toasting briefly in a dry skillet.
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Assemble the burritos
Divide the filling evenly among the tortillas, roll snugly while tucking in the sides, and place seam side down in the prepared baking dish.
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Sauce and top
Pour the mild enchilada sauce evenly over the burritos, then sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack from the topping list and finish with the crumbled bacon.
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Bake and rest
Bake for 20 to 25 minutes until the cheese is bubbling and the edges are lightly golden, then let rest for 10 minutes so everything sets nicely.
-
Serve
Top each serving with sour cream, spoonfuls of mild chunky salsa, and sliced green onions.
Substitutions
- Breakfast sausage -> Mexican chorizo
- Chorizo brings a deeper chile warmth and a gorgeous brick-red color, giving the casserole a bolder, smokier bite without needing extra spices.
- Flour tortillas -> Whole wheat flour tortillas
- Whole wheat tortillas add a nutty flavor and a little extra structure, which helps the burritos hold their shape while baking.
- Mild enchilada sauce -> Salsa verde or green enchilada sauce
- Green sauce brings bright acidity and a fresh roasted chile vibe that cuts through the richness of eggs and cheese for a cleaner finish.
Tips
- Soft-scramble strategy
- Pull the eggs off the heat when they are 85 to 90 percent set so they finish gently in the oven and stay tender instead of rubbery.
- Control moisture for crisp edges
- Drain sausage well and do not over-sauce; a 10 ounce can is plenty to coat without soaking the tortillas.
- Warm tortillas for a tight roll
- Pliable tortillas roll clean and do not crack, which keeps the filling in and the sauce where it belongs.
- Cheese in two places
- A little cheese inside the filling binds it while the cheese on top gives you that bubbly, browned cap everyone fights over.
- Lightly sauce the pan
- If sticking worries you, swipe a few tablespoons of enchilada sauce across the bottom of the dish so the bottoms release without turning soggy.
- Make-ahead game plan
- Assemble and refrigerate up to 12 hours, add sauce and toppings right before baking, and add 5 to 10 minutes to the bake time if starting cold.
Nutrition Facts *
| Energy | 955 | kcal |
|---|---|---|
| Protein | 45 | g |
| Total Fat | 60 | g |
| Carbohydrates | 53 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the burritos from getting soggy?
- Drain the sausage, do not drown them in sauce, and give the casserole a 10 minute rest so steam settles and the tortillas firm up.
- My tortillas crack when I roll them, what am I doing wrong?
- They are too cold or dry, so warm them until flexible and keep them covered so they do not lose moisture while you fill.
- Why are my eggs watery after baking?
- Overcooking can force liquid out of the curds, so soft-scramble before assembly and pull the casserole as soon as the cheese is bubbling.
- Can I assemble and freeze this?
- Yes, roll the burritos without sauce, wrap tightly, freeze up to 2 months, then thaw overnight, sauce, top, and bake until hot and bubbly.
- What if I want more heat without blasting everyone’s palate?
- Use pepper jack in the topping and set out hot sauce or pickled jalapenos so spice lovers can dial it up on their plates.
- Can I make this without bacon or pork?
- Skip the bacon and use turkey sausage or a plant-based crumble, then season the veggies with a pinch of smoked paprika for that savory depth.
Serving Suggestions
Big brunch energy meets weeknight ease, and if you want a little swagger add roasted poblano strips inside the burritos or swap in green enchilada sauce for a tangier finish.
Serve with crispy skillet potatoes and a bright fruit salad, and do not be shy with the hot sauce lineup for the table.
More pairings:
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