Breakfast Burrito Casserole Recipe

Breakfast Burrito Casserole Recipe
Breakfast Burrito Casserole Recipe photo by Taste of Home
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Breakfast Burrito Casserole Recipe

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A friend gave me this recipe and I modified it to fit our family. It's perfect for a brunch, because you can prep it the night before and bake it the next morning.—Krista Yoder, Due West, South Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 8 large eggs
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 cup sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 4 flour tortillas (10 inches), cut into 1-in. pieces
  • 1-1/3 cups salsa, divided
  • 2/3 cup shredded cheddar cheese
  • 2/3 cup shredded part-skim mozzarella cheese
  • Enchilada sauce and thinly sliced green onions, optional

Directions

Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large nonstick skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove.
In same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, scrambled eggs, sausage and remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses.
Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time by 5 minutes. Yield: 8 servings.
Originally published as Breakfast Burrito Casserole in Breakfast & Brunch Bookazine 2016, p44

  • 8 large eggs
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 cup sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 4 flour tortillas (10 inches), cut into 1-in. pieces
  • 1-1/3 cups salsa, divided
  • 2/3 cup shredded cheddar cheese
  • 2/3 cup shredded part-skim mozzarella cheese
  • Enchilada sauce and thinly sliced green onions, optional
  1. Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large nonstick skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove.
  2. In same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, scrambled eggs, sausage and remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses.
  3. Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions.
  4. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time by 5 minutes. Yield: 8 servings.
Originally published as Breakfast Burrito Casserole in Breakfast & Brunch Bookazine 2016, p44

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