If you’re on the hunt for a hearty, crowd-pleasing breakfast that’s all about convenience and flavor, the Overnight Breakfast Burrito Casserole is a real game changer. This dish takes all the classic goodness of a breakfast burrito—savory sausage, cheesy hashbrowns, fluffy eggs, and a hint of spice—and layers it into a luscious casserole you prepare ahead of time. It’s perfect for busy mornings or brunch gatherings when you want to impress without working late into the night. Trust me, once you try this casserole, it’ll become your go-to weekend breakfast or the ultimate solution for feeding a hungry crowd with minimal fuss.

Overnight Breakfast Burrito Casserole Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are refreshingly simple but work together beautifully to create a taste and texture that’s comforting and satisfying. Each element brings something special: the spicy sausage adds a savory kick, the hashbrowns bring crispy creaminess, and the blend of cheeses ensures every bite is gooey and delicious.

20 small flour tortillas (fajita size): The perfect vessel that holds all the flavorful fillings tightly together.
1 pound ground breakfast sausage (hot): Adds a zesty, meaty layer that wakes up your taste buds.
1 (10 ounce) can diced tomatoes & green chiles (undrained): Adds juiciness and a subtle smoky heat to balance the richness.
2 tablespoons butter: Helps crisp up the hashbrowns and adds a silky richness.
20 ounces shredded hashbrowns: Provides a golden, slightly crispy texture that’s irresistible.
2.5 cups shredded Colby Jack cheese: Melts beautifully, binding everything with creamy, mild cheesiness.
12 large eggs: Creates the custard base that holds the casserole together.
1 cup half & half: Makes the egg mixture luxuriously creamy, lending a tender bite.
1 cup sour cream: Adds tangy smoothness and keeps the casserole moist and rich.
1/2 tsp salt (divided): Enhances every flavor layer without overpowering.
1/2 tsp pepper (divided): Adds just enough warmth and spice to complement the sausage.

How to Make Overnight Breakfast Burrito Casserole

Step 1: Prepare Your Casserole Dishes

Start by giving two 9×13 baking dishes a generous spray of non-stick cooking spray. This will help your casserole slide out effortlessly after baking and make cleanup a breeze. Setting these aside early saves you time later on.

Step 2: Cook the Sausage Mixture

Brown the ground breakfast sausage in a large skillet until there’s no pink left—this lets the meat get flavorful and slightly crispy. Next, stir in the entire can of diced tomatoes and green chiles with their juice. This mixture adds moisture and a subtle kick that makes the casserole stand out. Pour this savory blend into a large mixing bowl to get ready for the next layer.

Step 3: Brown the Hashbrowns

In the same skillet, melt the butter and toss in the frozen hashbrowns. Cook them until they start to turn golden and crispy on the edges—that texture is key for a casserole that isn’t mushy. Sprinkle in a pinch of salt and pepper, then transfer the potatoes to the mixing bowl with the sausage. Add 2 cups of shredded Colby Jack cheese and mix everything together well, creating a hearty filling that’s bursting with flavor.

Step 4: Roll and Assemble the Burritos

Grab each flour tortilla and spoon about 1/4 cup of the sausage and hashbrown mixture into the center. Roll them up tightly—seam side down—in the prepared casserole dishes in neat rows. This step transforms familiar breakfast burritos into a casserole format, layering convenience with all those great textures wrapped inside.

Step 5: Make the Egg Mixture

Whisk together the eggs, half and half, sour cream, and the remaining salt and pepper. This luscious custard will seep into the rolled burritos while baking, binding everything and adding incredible creaminess. Pour this mixture evenly over the tortilla rolls, then sprinkle the remaining 1/2 cup of cheese on top for a golden, bubbly finish.

Step 6: Refrigerate Overnight and Bake

Cover the dishes tightly with plastic wrap and refrigerate for at least 30 minutes or up to overnight. When you’re ready to bake, let the casserole sit out for a few minutes to take the chill off. Bake uncovered at 350° Fahrenheit for 30 to 40 minutes or until the egg is fully set and the top is beautifully golden brown. If you notice the top getting too dark, tent with foil during the last 10 to 15 minutes of baking.

How to Serve Overnight Breakfast Burrito Casserole

Garnishes

This casserole loves a fresh pop of brightness. Try topping it with chopped fresh cilantro, sliced green onions, or a dollop of sour cream for contrast. For an extra kick, drizzle on some salsa, hot sauce, or even a little guacamole. Each garnish brings a new dimension that turns every bite into a little celebration.

Side Dishes

Since the casserole itself is pretty filling, lighter sides work best. A simple mixed greens salad with a bright vinaigrette, fresh fruit salad, or even some roasted veggies provide a refreshing balance. If you want to keep the brunch vibes going, crispy breakfast potatoes or refried beans are delicious companions that echo the dish’s robust flavors.

Creative Ways to Present

For a brunch crowd, consider serving the casserole straight from the baking dish for a cozy family-style meal. Alternatively, cut it into individual portions and plate with a small side salad and toppings array for a restaurant-inspired feel. You can also transform leftover casserole into hearty breakfast sandwiches or wrap slices in warm tortillas for an easy grab-and-go meal the next day.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, wrap any leftovers tightly with foil or transfer them to an airtight container. Stored in the refrigerator, the casserole will keep its flavor and texture for up to 3 days—making it a fantastic way to enjoy a quick breakfast or snack without additional prep.

Freezing

This Overnight Breakfast Burrito Casserole freezes beautifully. After assembling but before pouring the egg mixture, cover the dish tightly with foil and plastic wrap to avoid freezer burn. Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, then proceed with the egg custard and baking steps as usual.

Reheating

To reheat, pop individual slices or the whole casserole into a preheated oven at 350° Fahrenheit until warmed through, about 15 to 20 minutes for portions and longer for a whole dish. You can also microwave slices on medium heat but be mindful it might slightly soften the crispy edges. Reheating gently helps keep the cheesy, savory magic alive.

FAQs

Can I use a different type of sausage for this casserole?

Absolutely! While spicy breakfast sausage adds a nice kick, you can swap it for mild sausage, turkey sausage, or even a plant-based sausage alternative depending on your preference. Just be sure to cook it thoroughly before assembling the casserole.

Do I have to use flour tortillas, or can I use corn tortillas?

Flour tortillas are best for this recipe because they are more pliable and hold together well after soaking in the egg mixture. Corn tortillas are more brittle and might crack during rolling, so sticking with flour tortillas ensures a neater casserole.

Is it possible to make this casserole gluten-free?

Yes! Simply use gluten-free flour tortillas and double-check that all other ingredients like sausage and seasoning are gluten-free. This swaps the casserole into a safe option without sacrificing any of the comforting flavors.

Can I prepare this casserole in a single baking dish instead of two?

You can! Use a larger baking dish (around 13×18 inches) to fit all the rolled burritos. Just keep an eye on baking time as it might be a bit longer to ensure the egg custard sets properly throughout.

What if I don’t have half and half—can I substitute something else?

Definitely! You can replace half and half with equal parts whole milk and heavy cream or use just whole milk for a slightly lighter texture. The goal is to add creaminess, so pick whatever you have on hand that fits that profile.

Final Thoughts

The Overnight Breakfast Burrito Casserole is more than just a recipe—it’s your ticket to effortless, flavorful mornings that feel like a special occasion every time. Whether you’re feeding a crowd or craving a cozy solo breakfast, this dish brings comfort, convenience, and joy to the table. Give it a try, and I promise it’ll quickly become one of your all-time favorites.

Overnight Breakfast Burrito Casserole Recipe

★★★★★

5 from 9 reviews

Author: anna
Total Time: 1 hour
Yield: Serves 12–16 1x
Diet: Halal

Print Recipe

Description

This Overnight Breakfast Burrito Casserole is a hearty and flavorful dish perfect for feeding a crowd. Layers of seasoned breakfast sausage, diced tomatoes and green chiles, crispy hashbrowns, melted Colby Jack cheese, and a creamy egg mixture combine to create a satisfying and easy-to-make casserole that can be prepared ahead of time and baked fresh in the morning.

Instructions

Prepare baking dishes: Spray two 9×13 inch baking dishes with nonstick cooking spray and set them aside to keep the casserole from sticking.
Cook sausage mixture: In a large skillet over medium heat, brown the ground breakfast sausage until no pink remains. Stir in the can of diced tomatoes & green chiles along with their juices. Remove the sausage mixture from the skillet and transfer it to a large mixing bowl.
Cook hashbrowns: In the same skillet, melt 2 tablespoons of butter, then add the frozen shredded hashbrowns. Cook until the hashbrowns begin to brown and crisp up, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, then add this cooked potato mixture to the bowl with the sausage. Stir in 2 cups of shredded Colby Jack cheese so the mixture is combined well.
Assemble burritos: Place about 1/4 cup of the sausage and potato mixture into the center of each flour tortilla. Roll each tortilla up tightly and place them seam side down in the prepared baking dishes, packing them snugly side by side.
Make egg mixture and pour: In a large bowl, whisk together 12 eggs, 1 cup half & half, 1 cup sour cream, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper until smooth. Pour this creamy egg mixture evenly over the rolled tortillas in the casserole dishes. Sprinkle the remaining 1/2 cup shredded Colby Jack cheese on top.
Chill casserole: Cover the dishes tightly with plastic wrap and refrigerate for at least 30 minutes or up to overnight to allow the flavors to meld and the eggs to infuse the burritos.
Bake: When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for a few minutes to reduce the chill. Preheat the oven to 350°F. Bake uncovered for 30 to 40 minutes until the eggs are fully set and the top is lightly browned. If the top browns too quickly, loosely cover with foil for the last 10-15 minutes of baking.

Notes

For milder flavor, substitute mild breakfast sausage for hot sausage.
You can prepare this casserole the night before for a convenient grab-and-bake breakfast.
If using fresh hashbrowns instead of frozen, ensure they are well-drained and patted dry before cooking.
Cover loosely with foil if the top starts browning too fast in your oven.
This dish freezes well – assemble and freeze before baking; thaw overnight and bake as directed.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch, Casserole
Method: Baking, Skillet Cooking
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1 slice (approximately 1/12th of casserole)
Calories: 350
Sugar: 3g
Sodium: 650mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 20g
Fiber: 2g
Protein: 18g
Cholesterol: 240mg

Keywords: breakfast casserole, breakfast burrito casserole, overnight casserole, sausage breakfast recipe, brunch casserole, Tex-Mex breakfast, easy make ahead breakfast