Home Made Interest » Recipes » » Breakfast Burrito Casserole
published November 26, 2018 — last updated December 22, 2021by Kat30 comments
Jump to RecipePrint Recipe
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
This delicious Breakfast Burrito Casserole is everything you love about a breakfast burrito, baked into an easy casserole that is perfect for a holiday breakfast or brunch!
Breakfast Burrito Casserole
Breakfast Burrito CasseroleI’ve got to tell you guys, I’m so excited that the holiday season is here. My sister and her family will be spending a whole week with us and I’m ready to soak up every second of playing with the kids, and gossiping in the kitchen with my mom and sister. Having a house full of people for a whole week means lots of mouths to feed and my mom and I have already started exchanging recipe ideas and planning out our holiday menu.
This year I’m in charge of breakfast which is more like brunch in my family. We all stay up late after the kids go to bed, wrapping presents and talking. That means mornings are kind of slow with everyone waking up at their own time and wandering downstairs to see what there is to eat.This easy Breakfast Burrito Casserole is the perfect solution. It’s packed full of sausage, eggs, cheese, peppers, and onions, all sandwiched between Mission® Super Soft Flour Tortillas. It is just as delicious served piping hot, straight out of the oven, or at room temperature, for those late-sleepers.
If there is one thing everyone in my family agrees on, it is southwest flavors. We love them, and having your breakfast wrapped up in a soft tortilla is the best of both worlds. Since breakfast casseroles are the easiest way to feed a crowd I’ve taken everything I love about a breakfast burrito and made it into an easy breakfast casserole.
Of course, the most important part of a burrito is the tortillas and I used Mission® Super Soft Flour Tortillas for my tortilla layers. Mission® Super Soft Flour Tortillas are hands down my favorite tortilla. We use them all the time for easy weeknight dinners. I love that soft texture, and when you warm them up to bring out their flavor, they make the best wrap for a burrito, or an enchilada! They also happen to be the perfect size for an 11″ x 7″ inch casserole dish. It just takes two tortillas for each layer. For the filling I included breakfast sausage, cream cheese, cheddar cheese, eggs, and a mix of bell peppers and onions. Feel free to get creative and add your favorite breakfast items!
What You’ll Need to Make a Breakfast Burrito Casserole:
- Mission® Super Soft Flour Tortillas – These delicious flour tortillas are my personal favorite and you can find them in the bread or tortilla aisle at your local grocery store. They are available nationwide. Use the store locator hereto find the store closest to you.
- Sausage – Ground breakfast sausage. You can go with regular, or spicy if want to kick your Breakfast Burrito Casserole up a notch.
- Eggs – It wouldn’t be breakfast without eggs! I add a little milk to mine to make them extra light and fluffy.
- Cheese – This recipe has two types of cheese: shredded cheddar for in between the layers and on top, and cream cheese that is cooked with the sausage.
- Peppers and Onions – Red and green bell peppers cooked with onions add the perfect southwest flavor to this Breakfast Burrito Casserole. If you like things a little spicier, you can also add some jalapeños!
- 11″ x 8″ casserole dish – You’ll want this casserole dish to be at least 2.5 inches deep so you can stack up the layers!
Mission® Super Soft Flour Tortillas aren’t just for breakfast burritos. Make sure you pick up an extra package and make yourself a big batch of enchiladas or get creative with those holiday leftovers. You can find more awesome recipe ideas here.
How to Make a Breakfast Burrito Casserole:
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl whisk together eggs, milk, salt and pepper.
- Heat a large skillet coated with cooking spray over medium-high heat and add diced onions and peppers. Cook for 5 minutes until softened and set aside.
- In the same skillet with a little more cooking spray, add eggs and scramble until they are fully cooked but still slightly runny. Set eggs aside.
- Wipe skillet clean and add the pork sausage, cooking over medium-high heat until fully cooked. Drain grease and add the sausage back to the pan along with the cream cheese. Continue to cook over medium heat, stirring constantly, until the cream cheese is completely melted. Set aside.
- In a greased 11×8 inch casserole dish place two Mission® Super Soft Flour Tortillas in the bottom of the dish and top withhalf of the sausage mixture, followed by half of the eggs, half of the onions and peppers, and ⅓ of the shredded cheese.
- Place two more tortillas in the dish and repeat the sausage, eggs, onions and peppers, and cheese.
- Top with the remaining 2 flour tortillas and sprinkle with remaining cheese.
- Bake for 30 minutes or until the cheese is melted and the casserole is warmed through.
Nothing makes me happier during the holidays than a kitchen full of friends and family. The smell of this Breakfast Burrito Casserole cooking is guaranteed to have everyone sitting at the table waiting for breakfast. I can’t wait!!
BREAKFAST BURRITO CASSEROLE
Like this recipe? Pin it to your Breakfast and Brunch board!
Follow Home. Made. Interest. on Pinterest
Servings: 10
Prep Time: 10 minutes mins
Cook Time: 55 minutes mins
Total Time: 1 hour hr 5 minutes mins
Breakfast Burrito Casserole
Created By:
This delicious Breakfast Burrito Casserole is everything you love about a breakfast burrito baked into an easy casserole that is perfect for a holiday breakfast or brunch!
Print Recipe
4.34 from 24 votes
Ingredients
- 6 Mission® Super Soft Flour Tortillas
- 12 large eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds pork breakfast sausage, ground
- 8 ounces cream Cheese
- 1 large onion, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 8 ounces cheddar cheese, shredded
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a bowl whisk together eggs, milk, salt and pepper.
Heat a large skillet coated with cooking spray over medium high heat and add diced onions and peppers. Cook for 5 minutes until softened and set aside.
In the same skillet with a little more cooking spray, add eggs and scramble until they are fully cooked but still slightly runny. Set eggs aside.
Wipe skillet clean and add the pork sausage, cooking over medium high heat until it is fully cooked. Drain grease and add the sausage back to the pan along with the cream cheese. Continue to cook over medium heat, stirring constantly, until the cream cheese is completely melted. Set aside.
In a greased 11x8 inch casserole dish, place two Mission® Super Soft Flour Tortillas in the bottom of the dish.
Spread half of the sausage mixture over the tortillas, followed by half of the eggs, half of the onions and peppers, and ⅓ of the shredded cheese.
Place two more tortillas in the dish and repeat the sausage, eggs, onions and peppers, and cheese.
Top with the remaining 2 flour tortillas and sprinkle with remaining cheese.
Bake for 30 minutes or until the cheese is melted and the casserole is warmed through.
Enjoy!
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Course: Breakfast
Cuisine: American
Casserole Recipes Christmas Recipes Cinco de Mayo Recipes Cooking Method Father's Day Recipes Mother's Day Recipes New Year's Recipes Thanksgiving
by Kat on Nov 26, 2018 (updated Dec 22, 2021)
30 comments Leave a comment »
« Previous PostReindeer Chocolate Bark
Next Post »Santa’s Candy Cabin
4.34 from 24 votes (12 ratings without comment)
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
30 comments on “Breakfast Burrito Casserole”
-
Miranda — Reply
I love breakfast burritos, but this is even better to feed the whole family. I think I will make these for Christmas morning.
-
Gina — Reply
This is a good casserole, great for a breakfast brunch. The only problem I had was the instructions did not say to cover with foil when baking. I even read it over twice. So I had to throw the top layer of tortillas away as they were hard and dry. Otherwise, worth the effort.
-
Kathy Witt — Reply
have you tried to make night before then just warm up? I am needing to know if works so can make for a school funcion
thanksSee AlsoHomemade Egg McMuffins-
Melinda — Reply
Hi Kathy, we haven’t tried making it ahead but I think if you assemble it then cook the next day it should be fine. I would make sure that you drain as much liquid out of the sausage as possible so it doesn’t become soggy overnight. Let us know if it works.
-
Kim — Reply
How did it turn out preparing the night before?
-
-
Susan — Reply
This was delish!! I made it this weekend for my Easter guests and they loved it! Must make again!
-
Kat — Reply
So glad you liked it!!
-
-
Bonnie — Reply
Yummy! Please note your recipe calls for “6.” This is where it should ask for 6 flour tortillas 🙂
-
LIbba Byrne — Reply
I’m trying this out tomorrow to see if I want to add it to my Christmas morning buffet. I’m going to add a 4 oz. can of green Chile’s to give it a Tex-Mex flavor. Thanks for the easy recipe!
-
Kayla — Reply
Can you freeze half of this after baking?
Thank you!-
Melinda — Reply
Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through.
-
-
Katie J Prickett — Reply
So, so good!! We loved it as, but the second time I made it I added a can of green chiles and that was delicious too. Thanks for a great recipe!
-
Anne — Reply
This is delicious!! I used low carb tortillas to make this a delicious low carb breakfast!
-
Kat — Reply
Love that idea!
-
-
Nary — Reply
I made this and doubled the bell pepper and replaced half of the sausage w ground Turkey. It turned out great, and my husband loved it!
-
sharon meinert — Reply
Delicious!! So easy to make. I used low carb tortillas and turkey breakfast sausage. Amazing flavor. Will be sharing recipe and making again. Thanks!
-
Linda — Reply
How wood you adjust the recipe for a 13×9 dish.
Linda-
Kat — Reply
Hi Linda, you can make this recipe in a 13×9 dish as is you may just need 2 more tortillas to help cover each layer. The layers will be a little thinner but still delicious.
-
Linda — Reply
Thank you. I can add a little more to the filling. It will be awesome. Will let you know how it goes.
-
Linda Grooms — Reply
Hi Kat. I made the Breakfast Burrito casserole this last weekend in a 13×9. I just added 1 more egg and a little mire sausage and added 2 cans of Ortega’s too the egg mixture. It was awesome. It’s a keeper.
Thank You.
Linda-
Renee —
2 cans of Ortega? I missed this in the recipe. Can you explain it, please
-
Melinda —
We did not use Ortega salsa in our recipe. If you’re using salsa, I recommend draining it.
-
-
-
-
-
Carolyn — Reply
I made this for work and now they think I’m a chef! It was so good! I have to say I used Italian sausage and a Mexican blend taco cheese and Cheddar, otherwise I followed the recipe. I will be making this again soon–and often. Delish.
-
Kat — Reply
So glad you and your coworkers liked it!
-
-
Tegan — Reply
I used a combo of hillshire farms beef sausage and bacon, but otherwise the same and this is so friggin dope!!! So delicious!!!
-
Cattastroficka — Reply
Great recipe! I used roasted red peppers because I didn’t have fresh and added to the green peppers and onion after they cooked. Used bacon (hubby NEEDS bacon! LOL) and sage pork sausage. I also added the cream cheese to the egg mixture so the eggs stayed creamy after baked. I used a lot of mild cheddar and mozzarella to the top and covered the tortillas completely so they wouldn’t get dry. This is so much easier than rolling individual burritos. Happy to have found it. Thank you!
-
Holly — Reply
The Breakfast Burrito Casserole is a hit in my house! We love it so much, I’ve made it 3 times in the last couple of months! It’s so easy and the flavors are amazing!
-
Jane S — Reply
We made this for Easter Sunday brunch…..complete hit!
-
Brenda Flayton — Reply
How would you change the recipe to use an 8 by 8 inch pan?
-
Melinda — Reply
You can cut the tortillas in half and arrange them to fit a square better, but I would keep the recipe the same. You will have a little extra filling but not too much.
-
Leave a comment »
