There's nothing like a hearty breakfast to start the day. This casserole is a family favorite!
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🗝️ Key takeaways
- No fussy rolling involved, overnight breakfast burrito casserole is a great make-ahead breakfast the whole family will love.
- This no-stress dish is perfect for busy mornings and lazy weekends—especially when you have guests staying the night!
- Refrigerate your unbaked casserole in the evening and bake it the next morning for a filling, delicious breakfast in no time.
Breakfast burritos are made easier—and more fun—with this breakfast burrito casserole recipe. Enjoy all the meaty, cheesy, eggy, tortilla-filled goodness without any stress or hassle!
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- You can make this easy breakfast burrito casserole with breakfast sausage, spicy pork sausage, ground beef, or cooked chorizo.
- In addition to the green bell peppers (or in place of them) add green chiles, red chile peppers, or chipotle peppers for a Southern kick!
- Pick your favorite salsa! Salsa verde, mild tomato salsa, and pico de gallo all work great.
- Feel free to use whole milk or 2% milk—either is fine in this recipe. Or, use half-and-half for an extra creamy casserole!
- You can use mild cheddar, sharp cheddar cheese, pepper jack, Colby jack, Monterey jack, or mozzarella in breakfast burrito casserole.
- Add frozen hash browns on top of the final layer of tortillas for an extra crispy crust! So fun, too.
- Make your breakfast burrito casserole even more filling by adding a can of drained black beans or pinto beans.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Spread the soup/sour cream mixture into the bottom of a casserole dish greased with cooking spray.
- Layer on half the tortilla pieces and cover with half the salsa.
- Spread the scrambled egg mixture on top.
- Add the sausage mixture and cover with remaining tortillas, sour cream mixture, and salsa. Sprinkle the shredded cheese on top and bake.
I like to use a large skillet to brown the sausage and cook the eggs. Then, we'll use a sturdy, 13x9-inch baking dish to bake the casserole.
🥫 How to store leftover breakfast burrito casserole
Everyone always goes back for a second helping. However, if you've got some extras, spoon the leftover casserole into an airtight container and refrigerate for up to three days.
Then, simply microwave individual portions until warm for a quick and easy breakfast.
I don't recommend freezing the casserole after it’s baked. The eggs specifically can become watery and tough if you freeze and thaw 'em.
💭 Things to know
Expert Tip: Skip the store-bought shredded cheese and grate it from a block—freshly grated cheese melts better and is sooo much yummier.
- 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.
- Cook the eggs thoroughly over low heat before spreading 'em on top of the tortillas and salsa. Too much heat makes scrambled eggs tough!
- Don’t forget to grease the whole dish with olive oil or non-stick spray. Otherwise, your breakfast burrito casserole will stick to the bottom.
- It can take anywhere from 30-40 minutes to bake this casserole. You'll know it’s done when the top turns a nice golden brown.
- Garnish your baked casserole with sliced black olives, candied jalapenos, fresh cilantro, or thinly sliced green onions. And don't forget hot sauce, of course!
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.
The make-ahead option is easy-peasy! 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 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.
📚 Related recipes
- 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!
🍽️ Serve with...
Nothing wakes you up in the morning quite like that first cup of coffee. Enjoy your breakfast burrito casserole with a Starbucks copycat Salted Caramel Latte.
Crispy, light, and delicate, Homemade Tater Tots are always a good choice for a breakfast side! Customize your tots with bacon, cheese, onion, chives, or jalapenos.
Finally, balance out your savory meal with a sweet treat, like homemade Cranberry Orange Scones. Bursting with tangy fresh fruit and coated in a sweet orange glaze, this Starbucks copycat recipe is even better than the original!
📞 The last word
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.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Burrito Breakfast CasserolePrint Pin Recipe Save Recipe
- 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
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- 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.
- 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.
- Cook the eggs thoroughly over low heat before spreading 'em on top of the tortillas and salsa.
- Don’t forget to grease the whole dish with olive oil or non-stick spray.
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.