Breakfast Burrito Casserole

1 h | easy

Overhead view of a white 9x13 baking dish filled with breakfast burrito casserole: rolled tortillas covered in red enchilada sauce, browned sausage, and melted cheddar and Monterey Jack, topped with chopped herbs, diced tomato, and lime wedges on a white wood surface.

Updated Oct 11, 2025

Prep Time	Cook Time	Total Time
25 min	35 min	1 h

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Introduction

This breakfast burrito casserole has all your favorite Tex-Mex brunch flavors baked into one cozy, crowd-pleasing dish.

It layers soft flour tortillas with cheesy sausage-and-egg filling, then finishes with smoky bacon and plenty of melty cheese on top.

Perfect for holiday mornings, weekend meal prep, or feeding a hungry brunch crowd without standing at the stove flipping burritos.

Plated breakfast burrito casserole: two enchilada-sauce–coated tortillas baked with melted cheddar and topped with crumbled bacon, a dollop of sour cream, diced salsa, and sliced green onions; a bowl of sour cream and additional plates sit blurred in the background.

How to Make Breakfast Burrito Casserole

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Preheat oven and prep the baking dish

Preheat your oven to 350°F and position a rack in the center.
Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil.
Cook the sausage and vegetables

Place a large skillet over medium heat and add the breakfast sausage.
Cook, breaking it into crumbles, until browned and cooked through, about 6 to 8 minutes.
Stir in the diced onion and red bell pepper and cook until softened, about 4 minutes.

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Whisk the eggs and season

In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Scramble eggs with sausage mixture

Pour the egg mixture over the hot sausage and vegetables in the skillet.
Cook over medium low heat, gently stirring, until the eggs are just set but still slightly glossy.
Remove the skillet from the heat and stir in the ½ cup cheddar and ½ cup Monterey Jack.
Fill and roll the tortillas

Lay the flour tortillas on a clean counter or board.
Divide the warm egg and sausage mixture evenly down the center of each tortilla.
Roll each tortilla up snugly, tucking in the sides burrito style to hold the filling.

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Arrange burritos and add enchilada sauce

Place the rolled burritos seam side down in the prepared baking dish, fitting them tightly in a single layer.
Pour the mild enchilada sauce evenly over the burritos so every tortilla is coated.
Add cheese and bacon topping

Sprinkle the remaining ½ cup cheddar and ½ cup Monterey Jack evenly over the sauced burritos.
Top with the crumbled bacon, spreading it in an even layer for good coverage.
Bake the casserole

Cover the baking dish loosely with foil and bake for 20 minutes.
Remove the foil and bake another 10 to 15 minutes, until the cheese is melted and bubbly.
Let the casserole rest for 5 to 10 minutes before slicing so it holds together nicely.

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Garnish and serve

Cut the casserole into portions, using a sharp knife to slice between the burritos.
Top each serving with a spoonful of salsa, a dollop of sour cream, and a sprinkle of green onions.
Serve warm, with extra salsa and sour cream on the side if you like.

Plated serving of breakfast burrito casserole: two rolled tortillas covered in melted cheddar and Monterey Jack with browned spots, topped with crumbled bacon, a dollop of sour cream, diced tomato salsa, and sliced green onions; baking dish of casserole blurred in background.

Substitutions

Use turkey breakfast sausage instead of pork sausage: Turkey sausage gives you the same savory bite with less fat and grease, so the casserole tastes lighter but still hearty.
Use corn tortillas instead of flour tortillas: Corn tortillas add a toasty flavor and gluten-free twist; just warm them first so they roll without cracking.
Use plain Greek yogurt instead of sour cream: Thick Greek yogurt brings tang and creaminess with extra protein, and it holds up well on hot slices.

Overhead view of a white 9x13 baking dish filled with rolled breakfast burritos covered in red sauce, melted cheddar and Monterey Jack, and crumbled sausage, garnished with chopped cilantro, diced tomatoes, and lime wedges.

Tips

Make it the night before: You can assemble the casserole fully, then cover and refrigerate overnight. Add 5 to 10 extra minutes to the baking time since it starts cold.
Avoid dry, rubbery eggs: Pull the skillet off the heat while the eggs still look slightly glossy. They will finish cooking in the oven and stay tender.
Keep tortillas from tearing: If your tortillas feel stiff, wrap them in a damp paper towel and microwave briefly. Warm tortillas roll more easily and stay intact.
Prevent a greasy casserole: If your sausage is very fatty, drain off some grease before adding the eggs. This keeps the texture rich but not heavy.
Slice clean portions: Let the baked casserole rest before cutting, and use a sharp, thin knife. Wiping the blade between cuts gives neat slices.

Nutrition Facts ^*

Energy	865	kcal
Protein	40	g
Total Fat	53	g
Carbohydrates	52	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the tortillas from getting soggy?: Lightly cooking the egg mixture until set helps, because there is less liquid soaking into the tortillas. Also, do not drown the burritos in sauce; just coat them evenly in a single layer.
Can I freeze this breakfast burrito casserole?: Yes, bake it first, cool completely, then wrap portions tightly and freeze. Reheat covered in a 350°F oven until hot, or microwave individual pieces in short bursts so they do not dry out.
What if my casserole is still runny in the center?: Bake it for another 5 to 10 minutes and check again. If the top browns too fast, cover loosely with foil while the center finishes setting.
Can I make this without pork or bacon?: You can swap in chicken or turkey sausage and skip the bacon, or use a plant-based crumble. Add a little extra cheese or smoked paprika for a satisfying, savory flavor.
Can I add extra vegetables to the filling?: Yes, just sauté moisture-heavy vegetables like mushrooms or spinach first. Cooking off their liquid keeps the filling flavorful without watering down the casserole.

Serving Suggestions

This cozy breakfast burrito casserole loves company from a fresh fruit salad or a crisp green salad on the side.

Try swapping in smoked cheese or a drizzle of hot sauce on top for deeper flavor and a little kick.

Leftovers also reheat beautifully, so tomorrow's breakfast is already handled.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Lori, Irvine: I used turkey sausage instead of the regular and left out the peppers, and got lots of compliments at brunch. 😊 It's a keeper! — 5 ★

Eunice: Glad it was a hit, Lori; turkey sausage works nicely here!