Breakfast Burrito Casserole

All the best parts of a breakfast burrito get stacked and baked into a cheesy, saucy casserole with savory sausage, peppers, fluffy eggs, melty cheddar and Jack, and a bacon crown that means business. Perfect for brunch, sleepover mornings, or meal prep, this Tex-Mex enchilada-bake twist slices clean, feeds a crowd, and lets the oven do the heavy lifting while you sip your coffee.

I first made this casserole when hosting a brunch for friends and now it's a go to dish whenever I want something comforting and impressive without fuss.

Ingredients

• One pound fresh breakfast sausage: provides savory, spiced richness choose good quality for best flavor
• One cup diced onions: add sweetness and texture look for firm, dry onions without sprouting
• One cup diced red bell peppers: bring color and a subtle sweetness pick shiny, firm peppers
• Eight large eggs: the base of the fluffy filling fresh eggs make noticeable difference
• One cup whole milk: keeps eggs tender and creamy avoid low-fat for best texture
• A half teaspoon salt: enhances all flavors use fine salt for even seasoning
• A quarter teaspoon freshly ground black pepper: adds mild bite freshly cracked is best
• Half cup shredded cheddar cheese: sharp and melty go for aged cheddar if you like bold taste
• Half cup shredded Monterey Jack cheese: creamy and melts well mild flavor balances cheddar
• Eight large flour tortillas: wrap the filling and soften in the oven warm to keep pliable
• One 10 ounce can mild red enchilada sauce: coats the dish with savory, mild spice quality brands usually taste less processed
• Half cup shredded cheddar cheese for topping: melts into a golden crust
• Half cup shredded Monterey Jack cheese for topping: adds gooey richness
• One cup bacon, cooked and crumbled: crispy salty topping that crowns the casserole
• One cup sour cream: cool and tangy accompaniment for serving
• One cup mild chunky salsa: freshens each bite when spooned on top
• Quarter cup sliced green onions: adds a fresh brightness and garnish

Instructions

Preheat and prep the dish:

Heat the oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish with oil or spray to prevent sticking.

Cook the bacon for topping:

In a large skillet over medium heat cook the bacon until crisp. Drain on paper towels and crumble once cool. Reserve one tablespoon of the bacon drippings in the skillet for extra flavor.

Brown the sausage:

Add the breakfast sausage to the skillet with the drippings and cook over medium high breaking it into small crumbles until it is well browned and cooked through. Drain any excess fat to avoid greasiness.

Soften the veggies:

Add the diced onion and red bell pepper along with a pinch of salt to the same skillet. Cook over medium heat until the vegetables are tender and lightly sweetened which builds depth in the filling. Combine with the cooked sausage and set aside.

Soft scramble the eggs:

In a bowl whisk together the eggs, milk, salt, and black pepper until smooth and combined. Pour this mixture into a clean nonstick skillet over medium low heat. Stir gently and constantly to scramble the eggs until they are just glossy and about 85 to 90 percent set. Pull off the heat to avoid overcooking.

Finish the filling:

Off the heat fold the sausage and vegetable mixture into the eggs, then add half a cup each of shredded cheddar and Monterey Jack cheeses. Mix gently until cohesive but do not over stir.

Warm the tortillas:

Make the flour tortillas pliable by microwaving them wrapped in a damp towel for 45 to 60 seconds or toast them briefly in a dry skillet. This step prevents cracking when rolling.

Assemble the burritos:

Divide the filling evenly among the warm tortillas. Roll each burrito snugly while tucking in the sides, then place seam side down in the prepared baking dish so they hold their shape.

Sauce and top:

Pour the mild red enchilada sauce evenly over the burritos to coat them but not soak. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses on top and finish with the crumbled bacon for a crispy crown.

Bake and rest:

Bake the casserole for 20 to 25 minutes until the cheese is bubbly and the edges turn lightly golden. Let rest for 10 minutes after baking to allow everything to set nicely for clean slicing.

Serve:

Spoon sour cream, mild chunky salsa, and sliced green onions on each serving to add fresh coolness and counterbalance the rich baked flavors.

This casserole really shines if you take care to soft scramble the eggs just right so they stay tender and creamy instead of rubbery. The crispy bacon topping is my favorite part a perfect salty crunch that balances the layers of cheesy, saucy goodness. One weekend, my kids fought over the last slice so fiercely I had to make it again the very next morning.

Ingredient substitutions

Swap breakfast sausage for Mexican chorizo to add smoky heat and beautiful color that lifts the whole dish. Use whole wheat flour tortillas for a heartier bite and better structure when slicing. Replace the mild red enchilada sauce with salsa verde or green enchilada sauce for a brighter, tangier finish that cuts through the richness.

Storage tips

Store leftovers covered tightly in the refrigerator for up to three days and reheat covered with foil to keep moisture. To freeze, wrap the assembled casserole tightly in plastic wrap and foil before baking, then bake straight from frozen adding 10 to 15 minutes to the bake time. Reheat individual slices in the microwave or oven until warmed through.

Serving suggestions

Serve with avocado slices or guacamole for creamy freshness. Add a side of black beans or Mexican rice for a hearty brunch spread. Garnish with fresh cilantro or jalapeño slices if you like more brightness or heat.

This breakfast burrito casserole is an easy make ahead crowd pleaser that slices clean and reheats well. It's ideal for brunches, sleepovers, or meal prep.

Your Recipe Questions Answered

→ Can I substitute the breakfast sausage?

Yes, Mexican chorizo works well, adding a smoky, spicy flavor and rich color without extra seasoning.

→ What type of cheese is best for this dish?

A combination of shredded cheddar and Monterey Jack provides a creamy melt and flavorful depth.

→ How do I prevent soggy tortillas?

Drain the cooked sausage well and avoid over-saucing; just enough enchilada sauce to coat keeps tortillas intact.

→ Can this be prepared ahead of time?

Yes, assemble and refrigerate up to 12 hours, then add sauce and toppings before baking for fresh results.

→ What’s the best way to cook the eggs for filling?

Soft scramble the eggs off the heat when they are 85-90% set to ensure a tender, creamy texture after baking.

→ Are there alternative sauces to use?

Salsa verde or green enchilada sauce delivers a bright, fresh acidity that balances richness beautifully.