If you love a cozy breakfast that’s packed with flavor, you absolutely must try this Breakfast Burrito Casserole. It takes all the best parts of a classic Tex-Mex breakfast burrito—spicy chorizo, fluffy eggs, melty cheese, tortillas, and a hit of salsa—and bakes them together in bubbly, golden layers. Every bite is bold, satisfying, and blissfully easy, especially when you’re feeding a hungry crowd (or just want weekday leftovers!).
Why You’ll Love This Recipe
- Hearty & Satisfying: Each serving is loaded with protein, cheese, and tortillas, keeping you full and happy all morning.
- Perfect for a Crowd: Whether it’s brunch with friends or a holiday breakfast, this casserole makes serving a group effortless and fun.
- Make-Ahead Magic: Prep it the night before and simply bake in the morning—no frantic kitchen time needed before coffee.
- Customizable Layers: You can easily swap in your favorite meats, veggies, or spices and truly make it your family’s own.
Ingredients You’ll Need
This Breakfast Burrito Casserole relies on simple, familiar ingredients, but don’t underestimate their magic together! Each element—from chorizo to cheese—brings bold flavor, lovely texture, and plenty of personality to every forkful. Here’s what you’ll need (plus a few tasty tips!):
- Chorizo sausage: This spicy, savory sausage is the backbone of the casserole. Try a mild chorizo for less heat, or swap with breakfast sausage if you prefer.
- Eggs: Twelve eggs might sound like a lot, but they transform into fluffy layers and a creamy “custard” that holds everything together.
- Milk: Whole or 2% milk works great—it makes the eggs tender and helps form that classic breakfast casserole texture.
- Green chiles: A can of these adds a gentle kick and a pop of freshness. Don’t forget to drain them well!
- Kosher salt & black pepper: The essential seasoning duo that ties the whole dish together.
- Butter: Just a bit for soft, flavorful scrambled eggs.
- Green onions: Sliced and sprinkled in for color and a mild oniony bite.
- Burrito-size flour tortillas: Quartered to create easy, hearty casserole layers—so much easier than rolling burritos for a crowd.
- Salsa: Adds color, tang, and just the right punch of flavor. Choose your favorite jarred or homemade salsa.
- Cheddar cheese: Grated for that classic, cheesy melt and mellow sharpness.
- Monterey Jack cheese: Melts beautifully and balances the cheddar with creamy goodness.
- Kosher salt and freshly ground black pepper (to taste): Finish with a pinch more for seasoning each layer just right.
Variations
One of the best things about this Breakfast Burrito Casserole is how easy it is to riff on—change up the meats, veggies, or cheeses based on what you like or what needs to be used up in the fridge! Here are some of my favorite ways to mix it up:
- Go Vegetarian: Swap the chorizo for sautéed mushrooms, peppers, and spinach, or add black beans for extra protein and heartiness.
- Switch Up the Cheese: Use pepper jack for extra heat, or try a smoky gouda for a fun twist on the classic flavor combo.
- Try Corn Tortillas: If you’re gluten-free or just love the taste, use sturdy corn tortillas instead of flour—they bring a wonderful texture.
- Lighter Option: Use turkey or chicken sausage and reduced-fat cheese for a lighter—but still incredibly tasty—version.
How to Make Breakfast Burrito Casserole
Step 1: Cook the Chorizo
Preheat your oven to 350°F and grab a large skillet. Over high heat, brown the chorizo sausage, breaking it into crumbles as it cooks. This should take about 7 minutes, and you’ll want to make sure it’s fully cooked through. When done, transfer the chorizo to a plate and pour off any extra fat so your casserole isn’t too greasy.
Step 2: Scramble the First Batch of Eggs
In a mixing bowl, whisk together 6 eggs, 1/4 cup milk, drained green chiles, salt, and pepper. Melt a tablespoon of butter in your skillet over medium heat, then pour in the egg mixture. Gently scramble until the eggs are just cooked and still soft—remember, they’ll finish in the oven so don’t overdo it!
Step 3: Prepare the Egg Custard
Crack the remaining 6 eggs into a clean bowl, add the last cup of milk, and whisk until well combined. Season with a bit more salt and pepper. This mixture will be poured over the casserole to give everything that creamy, fluffy breakfast texture.
Step 4: Layer the Casserole
Spray a 9×13-inch baking dish with nonstick spray. Start layering: arrange half the quartered tortillas in the bottom, sprinkle with half the cheddar and Monterey Jack, spoon over half the salsa, then evenly spread the scrambled eggs, browned chorizo, green onions, and the rest of the salsa. Top with the remaining tortillas, then pour the egg/milk custard evenly over everything. Finish with the remainder of the cheese for that irresistible golden crust.
Step 5: Bake and Enjoy
Slide the dish into your preheated oven and bake for 35-40 minutes, or until the cheese is melted, bubbly, and starting to brown beautifully at the edges. Let it stand for a few minutes before serving—this helps everything set and makes it easier to slice. Dig in and watch the smiles appear!
Pro Tips for Making Breakfast Burrito Casserole
- Crispier Tortilla Layers: For toasty tortilla edges, let a few pieces stick up slightly above the cheese before baking—they’ll crisp up beautifully in the oven.
- Make-Ahead Friendly: This Breakfast Burrito Casserole can be assembled, covered, and refrigerated overnight—just add an extra 5-10 minutes if baking straight from the fridge.
- Salsa Selection: Use a thick, chunky salsa for less sogginess, or drain off any excess liquid from a thin salsa before layering.
- Cheese Shredder: Shred your own cheese for the best melt—pre-shredded cheese can be a bit dry and sometimes lacks that perfect gooeyness.
How to Serve Breakfast Burrito Casserole
Garnishes
To take your Breakfast Burrito Casserole from delicious to downright irresistible, top each slice with a shower of fresh cilantro, avocado slices, extra green onions, or even a dollop of sour cream. A sprinkle of sliced jalapeños or a squeeze of lime can add brightness and a hint of heat—just like your favorite breakfast burrito from the taco truck!
Side Dishes
This casserole is super hearty, so a light, fresh side is perfect: try a simple fruit salad, crispy hash browns, or a zesty black bean and corn salad. If you want to lean into the brunch vibe, serve with mimosas or strong coffee on the side—bliss.
Creative Ways to Present
For a brunch buffet, slice the casserole into squares and set up a topping bar with hot sauce, pickled onions, salsa, and crema. If you’re feeding a crowd, bake in individual ramekins for personalized servings, or wrap slices in foil to take breakfast on the go during busy mornings!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply let the casserole cool completely, then wrap tightly or transfer to an airtight container. It’ll stay fresh in the fridge for up to 4 days—just as tasty the next morning!
Freezing
This Breakfast Burrito Casserole is a freezer champ. After baking and cooling, cut into portions, wrap well in plastic and foil, and freeze for up to three months. When you’re ready, thaw overnight in the fridge or reheat from frozen (just allow a few extra minutes in the oven).
Reheating
To reheat, pop a slice in the microwave for a speedy breakfast, or warm in a 325°F oven until heated through for that fresh-from-the-oven vibe. Add a fresh sprinkle of cheese or toppings if you like!
FAQs
-
Can I make Breakfast Burrito Casserole ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate overnight. In the morning, simply bake as directed, adding 5–10 extra minutes if it’s cold from the fridge. This makes breakfast totally stress-free.
-
Can I use a different kind of sausage or make it vegetarian?
Yes! Swap the chorizo for mild breakfast sausage, turkey sausage, or even plant-based crumbles. Or pile in sautéed veggies and drained black beans for a hearty vegetarian twist that’s just as satisfying.
-
What’s the best way to prevent a soggy casserole?
Be sure to drain the green chiles and choose a chunky salsa (or drain excess liquid from a runny salsa). You can also let the casserole stand for several minutes after baking to help everything set up nicely.
-
Do I have to use burrito-size tortillas?
Not at all! You can use smaller tortillas and simply overlap the pieces to fully cover each layer. Corn tortillas work too, though the texture will be a bit different—and delicious in its own way!
Final Thoughts
If you’re craving a warm, cheesy brunch that’s a breeze to pull together, give this Breakfast Burrito Casserole a spot on your table. It’s endlessly customizable, always crowd-pleasing, and I promise you’ll have everyone coming back for seconds. Happy cooking—your kitchen is about to smell amazing!
Print
Breakfast Burrito Casserole Recipe
- Prep Time: 15m
- Cook Time: 35m
- Total Time: 50m
- Yield: Serves 6
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Breakfast Burrito Casserole is a delicious and satisfying dish that’s perfect for feeding a crowd at breakfast or brunch. It features layers of flavorful chorizo sausage, eggs, cheeses, and salsa all baked together for a hearty and savory meal.
Ingredients
For the Casserole:
- 1 lb chorizo sausage
- 12 eggs, divided
- 1 1/4 cups milk, divided
- 1 (4 oz) can green chiles, drained
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 3/4 cup green onions, sliced
- 6 burrito size flour tortillas, quartered
- 1 1/2 cups salsa
- 1 cup cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
Instructions
- Preheat Oven: Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Brown Sausage: In a large skillet over high heat, brown sausage until cooked through, about 7 minutes. Remove from pan and drain fat.
- Prepare Egg Mixture: In a large bowl, whisk together 6 eggs, 1/4 cup milk, green chiles, salt, and pepper.
- Cook Scrambled Eggs: Melt butter in skillet over medium heat, add egg mixture, and scramble until just cooked.
- Prepare Egg/Milk Mixture: Add remaining eggs to a mixing bowl, along with 1 cup milk. Whisk to combine and season with salt and pepper.
- Layer Ingredients: Layer half of the tortillas, cheeses, salsa, scrambled eggs, sausage, green onion, and remaining salsa in the baking dish.
- Top and Bake: Top with remaining tortillas, pour the egg/milk mixture over the top, add remaining cheese, and bake for 35-40 minutes.
- Serve: Enjoy this delicious casserole straight from the oven!
Notes
- To make ahead, refrigerate casserole just before the baking step up to overnight.
- Bake 5-10 minutes longer if chilled.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 280mg
