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.
Ingredients
Scale
Sausage and Veggie Mixture
- 1 pound ground breakfast sausage, hot
- 1 (10 ounce) can diced tomatoes & green chiles, undrained
- 2 tablespoons butter
- 20 ounces shredded hashbrowns (frozen)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 cups shredded Colby Jack cheese (for the mixture)
Burrito Wraps
- 20 small flour tortillas (fajita size)
Egg Mixture
- 12 large eggs
- 1 cup half & half
- 1 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Topping
- 1/2 cup shredded Colby Jack cheese (for topping)
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
