Love breakfast burritos? Us too! But cooking them for a crowd can be a painstaking ritual of fill, wrap and serve. And we know that time is best spent eating at the table together, rather than waiting in line for burrito filling! That’s why we love this breakfast burrito casserole. It’s made with everything you love about breakfast burritos – flour tortillas, breakfast sausage, eggs and potatoes – but it cooks in a casserole dish that makes it easy to serve. Rise and shine!
Ingredients
1
lb. ground breakfast sausage or Mexican chorizo
4
cups frozen potatoes O’Brien (frozen diced potatoes with onions and peppers)
1
can chopped green chiles
2
(8-inch) flour tortillas, cut into ~1.5-inch pieces
3
green onions, chopped
2
cups shredded Mexican cheese blend
12
eggs
1 3/4
cups milk
1/4
tsp salt
optional: hot sauce to taste
additional toppings as desired, such as salsa, pico de gallo, sour cream, avocado, cilantro, etc.
Steps
- Preheat the oven to 350 degrees.
- In a large skillet, brown the breakfast sausage until cooked through. Turn off heat. Add the potatoes, green chiles, flour tortilla pieces and green onions. Stir well and set aside.
- In a large bowl, add eggs, milk and salt and whisk to combine. Add an optional dash or two of hot sauce.
- In a 13×9 casserole dish, evenly distribute the potato and sausage filling mixture with about 1 1/2 cups of the cheese.
- Pour the egg mixture gently over the top of the filling in the casserole dish. Top with the remaining 1/2 cup cheese.
- Bake for 55 minutes until the middle is just set. Let stand for for about 10 minutes before serving.
- Serve with your favorite salsa and top as desired.
You can leave out the flour tortillas for a gluten-free version of this recipe — or to fill individual breakfast burritos or tacos as you are ready to eat.
If divided into 12 servings, each serving has approximately 394 calories, 28 grams of fat, 12 grams of carbs and 23 grams of protein.
