Breakfast can turn into a full-contact sport when everyone's hungry at once. This breakfast burrito casserole keeps the peace with layers of tortillas, seasoned sausage, eggs, salsa, a creamy sour cream filling, and plenty of cheese. Assemble it the night before or bake it right away. Either way, there's enough to feed a crowd without spending your entire morning standing over the stove.
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🥰 Is this breakfast burrito casserole recipe for you?
This recipe is definitely for you if:
- You'd rather layer breakfast burritos than roll a dozen of them before coffee.
- You love make-ahead breakfasts that are ready for the oven the next morning.
- You're feeding a hungry family, overnight guests, or a brunch crowd.
- You believe breakfast should involve plenty of cheese and absolutely no apologies.
- You need a trustworthy Christmas morning breakfast that lets you stay in your pajamas a little longer (and works just as well any day of the year).
🧾 Ingredients you'll need.
Nothing complicated here. Grab your favorite breakfast sausage, a stack of tortillas, and plenty of cheese. Fresh peppers and onions are great, but I usually reach for the frozen blend because most mornings convenience wins.
- Bulk breakfast sausage: Mild, hot, or sage all work here. Pick your favorite and brown it until it's beautifully crumbly.
- Eggs: The glue that holds this glorious breakfast together (and protein of course).
- Onion: Adds a little sweetness and plenty of savory flavor.
- Bell peppers: Any color works, although red and orange bring a little extra sweetness to the party.
- Flour tortillas: The shortcut that turns breakfast burritos into an easy casserole.
- Sharp cheddar cheese: Melty, cheesy comfort in every bite.
- Pepper Jack cheese: Adds just enough kick to keep things interesting without setting off the fire alarm.
- Sour cream: Makes the filling rich, creamy, and worth fighting over.
- Salsa: Use your favorite. Mild, medium, or hot. This is not the place for judgment.
- Milk: Helps create a light, fluffy egg layer.
- Cream of chicken soup: The not-so-secret ingredient that makes the filling extra creamy and keeps the casserole from drying out. In the South this ingredient is almost as essential as butter.
- Green onions: Sprinkle them on top for a fresh pop of flavor and color.
- Salt and black pepper: Season to taste. The sausage and cheese already bring plenty of flavor, so don't go overboard.
- Fresh cilantro: Optional if you're one of the lucky people who think it tastes fresh instead of like dish soap. 🌿
Be sure to download the free printable breakfast burrito casserole kitchen cheat sheet. It's got extra tips, storage, and variations.
📖 Recipe
Breakfast Burrito Casserole Recipe
Print Pin Recipe Rate RecipeIngredients
- 8 eggs
- ⅓ cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound bulk pork sausage, I use spicy
- ½ cup onion, chopped
- ½ cup bell peppers, chopped
- 1 cup sour cream
- 10-¾ ounces condensed cream of chicken soup, undiluted
- 4 flour tortillas, cut into 1-in. pieces
- 1-⅓ cups salsa, divided use
- ⅔ cup Cheddar cheese, shredded from a block
- ⅔ cup Monterey Jack or Pepper Jack cheese, shredded from a block
- ¼ cup cilantro, chopped - optional
- Thinly sliced green onions, for garnish
Instructions
- Preheat oven to 350°℉
- Spray a 13x9-inch baking dish with non-stick cooking spray. Set aside.
- Whisk together eggs, milk, salt, and pepper in a medium bowl.
- Spray a large, cast iron skillet with non-stick cooking spray.
- Add egg mixture.
- Stir over medium heat until thickened and no liquid egg remains.
- Remove from the pan and set aside.
- In the same skillet, cook and crumble sausage, peppers, and onions over medium heat until no longer pink, 5-7 minutes.
- Drain off the fat and pat with paper towels to absorb any excess grease. Set aside.
- Stir together sour cream and soup in a small mixing bowl.
- Spread half the sour cream mixture in the bottom of the prepared baking dish.
- Layer with half the tortilla pieces, half the salsa, the scrambled eggs, and the sausage.
- Add the remaining tortillas and top wtih the remaining sour cream mixture.
- Spoon remaining salsa over the top then sprinkle with cheeses.
- Bake, uncovered, until heated through, 30-35 minutes.
- Garnish with green onions and cilantro.
Make-Ahead Option
- Assemble the casserole in your prepared baking dish, cover with plastic wrap, and refrigerate overnight.
- When ready to bake take the casserole dish out of the fridge while you preheat your oven.
- Bake the uncovered casserole in a 350-degree F oven as directed, increasing the time by three to five minutes.
Notes
-
- Remember to cook the sausage until it's completely browned.
- I also recommend draining the excess grease from the meat so it's not oily.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 Instructions for breakfast burrito casserole
No tortilla rolling. No assembly line. Just layer the ingredients, slide the casserole into the oven, and wait for the smell to lure everyone into the kitchen.
- Give your baking dish a quick spritz of cooking spray, then spread the sour cream and cream of chicken mixture across the bottom. Think of it as laying down a soft landing for everything that's about to happen.
- Scatter half the tortilla pieces over the creamy layer, then spoon half the salsa on top. Precision is optional. This isn't Architecture 101.
- Spread the scrambled eggs over the tortillas, then pile on the sausage and pepper mixture. Don't worry if it looks a little wild. Casseroles thrive on controlled chaos.
- Top with the remaining tortillas, spread on the rest of the creamy mixture, drizzle over the remaining salsa, and blanket the whole thing with shredded cheese. Bake until it's hot, bubbly, and the kind of golden that has people wandering into the kitchen asking, "Is it done yet?" every five minutes.
😱 What can go wrong (and how to fix it)
🥚 My casserole is watery.
Most of the time, the salsa is the culprit. Choose a thicker salsa and don't skip draining excess grease from the sausage. Let the casserole rest for 10 to 15 minutes before serving so everything has a chance to settle down.
🥚 The center is still runny.
Your oven may run a little cool, or the casserole may need a few extra minutes. Keep baking until the center is set and a knife inserted in the middle comes out clean.
🥚 The tortillas turned soggy.
A little softness is part of the charm, but if they're downright mushy, your salsa probably had too much liquid. Next time, use a chunkier salsa or spoon off some of the excess juice before layering.
🥚 The cheese is getting too brown before the casserole is done.
Loosely cover the dish with foil and let it finish baking. The cheese will stay melty instead of turning into roof shingles.
🥚 It won't slice into neat squares.
Fresh from the oven, this casserole is enthusiastic about spreading out. Give it 10 to 15 minutes to rest before serving, and it'll behave much better.
👩🍳 FAQs
Yep! Assemble the casserole in your prepared baking dish, cover with plastic wrap, and refrigerate overnight.
The next morning, take the casserole dish out of the fridge while you preheat your oven. Bake the uncovered casserole in a 350-degree F oven as directed, increasing the time by three to five minutes.
I prefer to use soft flour tortillas in this breakfast burrito casserole. They absorb the moisture and flavor better than corn tortillas do. However, corn will work fine if you prefer them.
I haven't tested this recipe in the slow cooker. However, I DO have similar breakfast casseroles that I've designed to cook in the crockpot. Check 'em out in the Related Recipe section below.
If you need a gluten-free breakfast casserole, use corn tortillas or hashbrown potatoes instead of the flour tortillas. Also, be sure to choose cream of chicken soup that is certified gluten-free.
📚 More breakfast casseroles
- Crockpot Christmas Breakfast Casserole is easy and full of potatoes, cheese, sausage, and eggs-perfect for a cozy holiday morning!
- With crispy tots, gooey cheese, and salty ham, it's no wonder why Slow Cooker Tater Tot Breakfast Casserole is a family favorite.
- This exciting Leftover Pizza Breakfast Casserole is a delicious way to use up leftover slices and gets everyone out of bed-fast!
🏡 I love going out for breakfast but if I have to make it just for myself it's usually cold cereal or a couple of bites of last night's cold leftovers.
Having this breakfast casserole in the fridge and warming it up in the microwave is everything! So good!
And it's so easy I don't mind making it just for me.
Julie says
Can you make the day before?
Marye says
Yes. 🙂
Karen Clarke says
First of all looks really delicious!!!! Am going to make it for Christmas Day....what size tortillas do you use? Thanks!!
Marye says
I use just the regular size flour tortillas, not the burrito size.
Phillip Schmidt says
Where do the onions, bell peppers and cilantro go? And the cilantro?
Marye says
Onions and peppers go in with the sausage in #8. Cilantro is used as a garnish with the green onions before serving. 🙂