Breakfast Burrito Casserole Recipe

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Marinês Published: February 25, 2021 Modified: September 8, 2021
Breakfast Burrito Casserole Recipe

How To Make Breakfast Burrito Casserole

Perfect for breakfast, this burrito casserole is just like your usual burrito filled with salsa, cheese, eggs, and sausages – but baked for a hearty meal!

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 1lbpork sausage
  • 12large eggs,divided
  • cupswhole milk,divided
  • 1tspkosher salt
  • ½tsppepper
  • 1tbspunsalted butter
  • 6flour tortillas,quartered, burrito size
  • cupssalsa
  • 1cupcheddar cheese,shredded
  • 1cupjack cheese,shredded


  1. Preheat the oven to 350 degrees F and spray a 9×13-inch baking dish with vegetable oil.

  2. Cook the sausage in a large skillet on high heat, breaking it apart as it cooks for about 5 to 6 minutes until it is browned. Remove the sausage from pan, draining from the fat.

  3. In a large bowl, whisk together 6 eggs, ¼ cup of milk, salt, and pepper.

  4. Add butter to a large skillet on medium heat. When melted, add the eggs and cook, scrambling them until they’re just short of fully cooked.

  5. In the same large bowl the eggs were mixed in, add the remaining 6 eggs, the remaining 1 of cup milk, and whisk well.

  6. Layer ½ of the flour tortillas in the bottom of the baking dish. Add half the cheese, half the salsa, eggs, sausage, remaining salsa, and remaining cheese.

  7. Layer with the remaining flour tortillas on top. Pour the egg or milk mixture carefully over the casserole evenly.

  8. Bake uncovered for 35 to 40 minutes.

  9. Serve with sour cream, green onions, more cheese, and salsa as desired. Enjoy!


  • Calories: 279.12kcal
  • Fat: 18.66g
  • Saturated Fat: 7.55g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 6.63g
  • Polyunsaturated Fat: 2.67g
  • Carbohydrates: 12.36g
  • Fiber: 0.90g
  • Sugar: 2.88g
  • Protein: 15.53g
  • Cholesterol: 178.92mg
  • Sodium: 682.17mg
  • Calcium: 199.92mg
  • Potassium: 272.22mg
  • Iron: 1.74mg
  • Vitamin A: 126.40µg
  • Vitamin C: 0.46mg
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