The whole family will love the spicy Southwestern flavors in this cheesy burrito breakfast casserole! It's packed with cheese, sausage, a creamy sauce, and scrambled eggs, layered between soft tortillas, and topped with zesty salsa. This mouthwatering recipe is a great way to start any day!
10-¾ouncescondensed cream of chicken soupundiluted
4flour tortillascut into 1-in. pieces
1-⅓cupssalsadivided use
⅔cupCheddar cheeseshredded from a block
⅔cupMonterey Jack or Pepper Jack cheeseshredded from a block
¼cupcilantrochopped - optional
Thinly sliced green onionsfor 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.
Notes
Storage: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.Tips:
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.