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This image shows a breakfast burrito casserole baked to golden-brown perfection in a rectangular white dish, the surface crisp and inviting with edges slightly puffed.

Breakfast Burrito Casserole Recipe

This hearty breakfast burrito casserole layers fluffy scrambled eggs, savory sausage, tortillas, and melty cheese with a creamy sour cream-soup mix and salsa. Baked to bubbly perfection, it’s a satisfying, crowd-pleasing dish perfect for brunch or meal prep—delicious topped with enchilada sauce and green onions.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 8 people
Calories 506 kcal

Equipment

  • 13x9-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.
    This image shows a bowl of cracked eggs being whisked with milk, salt, and black pepper, creating a fluffy mixture ready for scrambling.
  • 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.
    This image shows scrambled eggs being gently cooked in a pan, fluffy and golden as they begin to set into soft curds.
  • 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.
    This image shows sausage browning in a skillet, being broken into crumbles with a spatula, releasing its rich, savory aroma.
  • In another bowl, stir together the sour cream and condensed soup.
    This image shows sour cream and condensed soup being mixed together into a smooth, creamy base to bring richness to the casserole.
  • Spread half of this mixture into an ungreased 13x9-inch baking dish.
    This image shows half of the creamy sour cream mixture being evenly spread across the bottom of a baking dish, forming a velvety base layer.
  • 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.
    This image shows the breakfast casserole baking uncovered in the oven, the top turning golden and slightly bubbly with delicious promise.
  • If you like, serve with enchilada sauce and sliced green onions on top.
    This image shows the baked casserole being topped with optional garnishes like shredded cheese, chopped tomatoes, avocado slices, and green onion for a burst of color and flavor.

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.