Tuck into the morning with a dish that brings together the cozy warmth of Southern brunch and the handheld joy of a classic Mexican breakfast burrito—no tortilla juggling required. This Breakfast Burrito Casserole is layered with flavor, perfect for laid-back weekends or brunches that lean a little luxe.
Inspired by the all-in-one convenience of Spanish tortilla and the layered comfort of American breakfast bakes, this casserole simplifies the art of a savory start. Crisped hash browns, seasoned eggs, melty cheese, and sautéed veggies come together in one pan, echoing the flavors of a street-side breakfast in Mexico City.
Using oven-baking as a professional time-saver, you get café-level results with minimal morning effort. Pair it with Egg Salad for a double egg affair or a Chocolate Peanut Butter Smoothie for a sweet, sippable contrast that ties the whole breakfast spread together.
Why You’ll Love This Recipe?
- I thought it would feel too heavy for breakfast—but it’s surprisingly balanced, especially when I layer in spinach or peppers for brightness.
- I started making it for weekend brunch, but now I batch prep it for weekday breakfasts—it reheats beautifully without losing texture.
- The spices reminded me of my trip to Oaxaca, where breakfast always had a little heat—smoked paprika or cumin works wonders here.
- I didn’t expect it to be so versatile—I’ve subbed in tofu scramble or plant-based sausage, and it still hits the spot.
- This casserole became a staple during my weight loss phase; it’s protein-packed, filling, and keeps me energized through the morning.
Breakfast Burrito Casserole Recipe
Equipment
- 13×9-inch baking dish
- Oven
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1 cup salsa, divided
- 8 large eggs
- Enchilada sauce and thinly sliced green onions, optional
- ⅔ cup shredded cheddar cheese
- ⅓ cup milk
- ⅔ cup shredded part-skim mozzarella cheese
- 1 lb bulk pork sausage
- ½ tsp salt
- 1 can of condensed cream of chicken soup, undiluted
- ½ tsp pepper
- 1 cup sour cream
- 4 flour tortillas
Instructions
- Preheat your oven to 350°F.
- In a bowl, whisk the eggs with milk, salt, and pepper.
- Coat a large skillet with cooking spray and pour in the egg mixture, cooking over medium heat while stirring until the eggs are thick and no liquid remains, then remove them from the pan.
- In the same skillet, cook and crumble the sausage over medium heat until fully cooked and no longer pink, about 5 to 7 minutes, then drain the grease.
- In another bowl, stir together the sour cream and condensed soup.
- Spread half of this mixture into an ungreased 13×9-inch baking dish.
- Begin layering with half of the tortilla pieces, then add half the salsa, all the scrambled eggs, the cooked sausage, and the remaining tortilla pieces.
- Spread on the rest of the sour cream mixture, top with the remaining salsa, and sprinkle generously with shredded cheeses.
- Bake uncovered for 30 to 35 minutes or until heated through.
- If you like, serve with enchilada sauce and sliced green onions on top.
Notes
- Use a mix of cheddar and Monterey Jack for a gooey, flavorful cheese topping.
- Warm the tortillas slightly before layering to prevent tearing.
- Add diced bell peppers or jalapeños to the egg mixture for extra flavor and color.
| Nutrition | Value |
| Calories | 506kcal |
| Carbohydrates | 27g |
| Fibre | g |
| Fat | 34g |
| Protein | 22g |
| Cholesterol | 243g |
Variations To Help You Customize This Dish!
- Vegetarian Twist: Swap the sausage for sautéed mushrooms, black beans, or a veggie crumble to keep it hearty and meat-free.
- Southwest Kick: Add corn, diced green chiles, and a sprinkle of taco seasoning to the egg mixture for a bolder flavor.
- Spicy Sausage Swap: Use hot breakfast sausage or chorizo to turn up the heat and add extra depth to the dish.
- Low-Carb Version: Replace tortillas with thin slices of cooked zucchini or cauliflower tortillas for a lighter option.
- Tex-Mex Inspired: Stir in some cumin and chili powder, and layer in refried beans or seasoned rice for a Tex-Mex flavor boost.
