Breakfast Burrito Casserole

“A friend gave me this burrito casserole 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

Breakfast Burrito CasseroleTaste of Home
Servings Prep Time Cook Time
8servings 25minutes 30minutes
Servings Prep Time
8servings 25minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove.
  2. In the 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, the scrambled eggs, the sausage, and the 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. To 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.
Recipe Notes

Nutrition Facts
1 cup: 506 calories, 34g fat (14g saturated fat), 243mg cholesterol, 1419mg sodium, 27g carbohydrate (5g sugars, 2g fibre), 22g protein.