Easy Breakfast Burrito Casserole Recipe
This is the Easy Breakfast Burrito Casserole Recipe that’s gonna save your mornings. Think layers of cheesy, eggy, sausage-y goodness all baked into one pan. It’s like a burrito but, you know, easier to shovel into your face when you’re half-asleep. Trust me, you need this in your life.
My husband, bless his heart, is NOT a morning person. Like, a bear with a headache is sunnier than him before 9 AM. But this? This casserole actually gets him talking before his coffee kicks in. One time, I forgot to put the salsa in (mom brain, what can I say?), and he STILL ate two slices. Said it was “surprisingly edible.” That’s high praise coming from Mr. Grumpy Pants. The kids LOVE it too. I swear, they think I’m some kind of super-chef when all I did was throw a bunch of stuff in a pan and bake it. It’s basically my secret weapon for winning at breakfast.
Why You’ll Love This Easy Breakfast Burrito Casserole Recipe
- It’s ridiculously easy. Like, dump-and-bake easy. Even I can’t mess it up (usually).
- It’s a crowd-pleaser. Seriously, everyone loves it. Even the picky eaters.
- It makes mornings SO much less stressful. Prep it the night before and just pop it in the oven when you wake up. BAM! Breakfast is served.
- It’s customizable. Throw in whatever veggies, meats, or cheeses you have on hand. It’s like a refrigerator clean-out in the best way possible.
- It tastes like a party in your mouth. A cheesy, savory, breakfasty party.
How to Make It
Alright, so here’s the deal. We’re basically layering deliciousness in a pan. First, you gotta brown your sausage (or whatever meat you’re using). I usually use Jimmy Dean because, well, it’s what I always buy. Drain off the grease, because nobody wants a greasy casserole, ew.
Then, whisk together your eggs, milk, and seasonings. Don’t be shy with the salt and pepper! I usually add a dash of hot sauce too, because I like a little kick.
Now, the layering part. Spray your baking dish with cooking spray. This is important, unless you want to spend the next hour scrubbing burnt egg off your pan (been there, done that, NOT fun). Then, layer your tortillas, meat, cheese, and egg mixture. Repeat until you’ve used everything up.
Bake it until it’s golden brown and bubbly. Let it cool for a few minutes before slicing, otherwise it’ll fall apart (trust me). Top with salsa, sour cream, avocado… whatever your heart desires!
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Ingredient Notes
- Sausage: I’m a Jimmy Dean kinda gal, but honestly, use whatever sausage you like. Ground beef works too, or even chorizo if you’re feeling fancy! Just make sure it’s cooked and drained.
- Tortillas: I usually use flour tortillas, but corn tortillas work too if you’re gluten-free. Just make sure they’re soft, or they’ll be a pain to work with. And don’t skimp — you want them to cover the bottom of the pan completely.
- Cheese: Cheddar is my go-to, but Monterey Jack, Colby Jack, or even pepper jack would be amazing. Basically, any cheese that melts well will work. Use a LOT. Cheese is life.
- Eggs: Uh, yeah, you need eggs. They’re kind of the star of the show. I usually use large eggs, but if you only have medium, that’s fine too. Just add an extra one for good measure.
- Milk: I use 2% because that’s what we usually have in the fridge, but whole milk will make it richer. You could probably even use almond milk if you’re dairy-free, but I haven’t tried it myself, so don’t blame me if it’s weird.
- Salsa: This is where you can really get creative. I usually use a mild salsa for the kids, but I like to add a spicier salsa on top for myself.
- Seasonings: Salt, pepper, garlic powder… you know, the usual suspects. But feel free to add whatever spices you like! Chili powder, cumin, or even a little bit of oregano would be delicious.
Recipe Steps:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Brown sausage in a skillet over medium heat; drain excess grease.
- Whisk together eggs, milk, salt, and pepper in a large bowl.
- Layer tortillas in the baking dish, overlapping as needed to cover the bottom.
- Sprinkle cooked sausage and cheese over the tortillas.
- Pour egg mixture evenly over the sausage and cheese.
- Repeat layers as needed.
- Bake for 30-40 minutes, or until golden brown and set.
- Cool slightly before slicing and serving.
- Serve with salsa, sour cream, avocado, or your favorite toppings.
What to Serve It With
Okay, so this casserole is pretty awesome on its own, but if you want to take it to the next level, here are a few ideas:
- Salsa: Duh. I like to have a few different kinds on hand so everyone can choose their own adventure.
- Sour cream: Adds a nice tang and creaminess. Greek yogurt works too if you’re feeling healthy.
- Avocado: Because avocado makes everything better.
- Hot sauce: For those who like a little kick.
- Fresh cilantro: Adds a pop of freshness.
- A side of fruit: Because you know, balance.
Tips & Mistakes
- Don’t overbake it! Nobody likes dry, rubbery eggs.
- Let it cool slightly before slicing. It’ll be easier to cut and serve.
- Don’t be afraid to experiment with different fillings. The possibilities are endless!
- If you’re making it ahead of time, cover it tightly with plastic wrap and refrigerate it overnight. Add a few extra minutes to the baking time.
- I once tried to use pre-shredded cheese and it didn’t melt as well. Freshly grated cheese is the way to go.
Storage Tips
Store any leftover casserole in an airtight container in the fridge. It’ll keep for about 3-4 days. You can reheat it in the microwave or oven. Honestly? I usually just eat it cold straight from the fridge. It’s surprisingly good that way. Don’t judge. And for breakfast, you bet! Cold breakfast casserole is a thing.
Variations and Substitutions
- Meat: Use ground beef, chorizo, bacon, or even shredded chicken instead of sausage. Or go vegetarian and use black beans and corn.
- Cheese: Monterey Jack, Colby Jack, pepper jack, or even a Mexican cheese blend would be delicious.
- Veggies: Add chopped onions, peppers, mushrooms, or spinach to the egg mixture. I’ve even thrown in leftover roasted veggies before, and it was surprisingly good.
- Spices: Add chili powder, cumin, or oregano to the egg mixture for a little extra flavor.
- Tortillas: Use corn tortillas if you’re gluten-free. Or skip the tortillas altogether and just make an egg bake.
One time I was out of milk so I used half-and-half… it was RICH. Like, almost too rich. But still good. And another time I forgot to add the salt, and it was SO bland. Don’t forget the salt!
Frequently Asked Questions
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Easy Breakfast Burrito Casserole Recipe
Ingredients
Main Ingredients
- 8 oz ground sausage spicy or mild
- 8 oz shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 cup salsa
- 4 medium flour tortillas cut into strips
- 0.5 cup chopped green onions for garnish
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a skillet, cook sausage over medium heat until browned.
- In a bowl, whisk together eggs, milk, cumin, and garlic powder.
- Layer tortilla strips in a greased baking dish.
- Top with cooked sausage, pour egg mixture over the top, and sprinkle with cheese.
- Bake for 30 minutes until eggs are set. Garnish with green onions and serve with salsa.
Notes
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