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Breakfast Burrito Casserole

Satisfy Your Cravings with Breakfast Burrito Casserole

This Breakfast Burrito Casserole is a crowd-pleasing dish filled with spicy sausage, crispy hashbrowns, and gooey cheese, perfect for brunch or gatherings.
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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: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 pieces Small Flour Tortillas Opt for fajita size for ease of rolling.
  • 1 pound Ground Breakfast Sausage Use hot sausage for a spicy kick.
  • 1 can Diced Tomatoes & Green Chiles Canned, undrained.
  • 2 tablespoons Butter For sautéing hashbrowns.
  • 32 ounces Shredded Hashbrowns Frozen, for crispy texture.
  • 2 cups Shredded Colby Jack Cheese Feel free to substitute with other cheeses.
For the Custard
  • 8 pieces Large Eggs The binder for the casserole.
  • 2 cups Half & Half Can substitute with milk or heavy cream.
  • 1 cup Sour Cream Or Greek yogurt as a healthier option.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
Topping
  • 1 cup Additional Shredded Cheese For topping before baking.

Equipment

  • skillet
  • Mixing Bowl
  • Casserole Dishes

Method
 

Step-by-Step Instructions
  1. Prepare two 9x13 casserole dishes by spraying them with non-stick cooking spray.
  2. Brown the ground breakfast sausage in a skillet over medium heat for 6-8 minutes. Add the undrained diced tomatoes and green chiles, mixing well and transferring to a bowl.
  3. In the same skillet, melt the butter and cook the shredded hashbrowns until golden brown, approximately 8-10 minutes, before combining with the sausage and 2 cups of cheese.
  4. Take each tortilla and place about ¼ cup of the filling in the center. Roll the tortilla tightly and place seam side down in the prepared dishes.
  5. In a mixing bowl, whisk together the eggs, half & half, sour cream, salt, and pepper until smooth. Pour the custard evenly over the burritos.
  6. Cover and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F (175°C) and bake for 30-40 minutes until the egg is set and the top is golden.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 30gProtein: 23gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 210mgSodium: 820mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

For the best flavor, let the casserole sit in the refrigerator for at least 30 minutes before baking.

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