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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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 8 large eggs
  • 1/3 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound bulk pork sausage
  • 1 cup sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 4 flour tortillas (10 inches), cut into 1-in. pieces
  • 1-1/3 cups salsa, divided
  • 2/3 cup shredded cheddar cheese
  • 2/3 cup shredded part-skim mozzarella cheese
  • Optional: Enchilada sauce and thinly sliced green onions,

Directions

  • 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.
  • 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.
  • Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions.
  • 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.
Nutrition Facts
1 cup: 506 calories, 34g fat (14g saturated fat), 243mg cholesterol, 1419mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.

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