Breakfast Burrito Casserole (Ready-to-Print Version)

A layered Tex-Mex bake with sausage, eggs, peppers, melted cheeses, and a bacon topping, perfect for brunch or meal prep.

# What You’ll Need:

→ Filling

01 - 1 lb fresh breakfast sausage
02 - 1 cup diced onions
03 - 1 cup diced red bell peppers
04 - 8 large eggs
05 - 1 cup whole milk
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper
08 - ½ cup shredded cheddar cheese
09 - ½ cup shredded Monterey Jack cheese

→ Assembly

10 - 8 large flour tortillas
11 - 1 can (10 oz) mild red enchilada sauce

→ Topping

12 - ½ cup shredded cheddar cheese
13 - ½ cup shredded Monterey Jack cheese
14 - 1 cup crumbled cooked bacon

→ Serving & Garnish

15 - 1 cup sour cream
16 - 1 cup mild chunky salsa
17 - ¼ cup sliced green onions

# Step-by-Step Guide:

01 - Preheat oven to 375°F and lightly grease a 9x13 inch baking dish with oil or nonstick spray.
02 - Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels and crumble, reserving 1 tablespoon drippings in skillet.
03 - Add breakfast sausage to skillet with reserved drippings and cook over medium-high heat, breaking into crumbles until browned. Drain excess fat.
04 - Add diced onions and red bell peppers with a pinch of salt to the same skillet. Cook over medium heat until tender and lightly caramelized. Combine with sausage and set aside.
05 - Whisk eggs, whole milk, salt, and black pepper until smooth. Pour into a clean nonstick skillet over medium-low heat and stir gently until eggs are glossy and nearly set, about 85-90% cooked.
06 - Remove skillet from heat and fold in sausage and vegetable mixture along with ½ cup cheddar and ½ cup Monterey Jack cheeses until evenly incorporated.
07 - Warm flour tortillas until pliable by microwaving wrapped in a damp towel for 45-60 seconds or lightly toasting in a dry skillet.
08 - Divide filling evenly among the tortillas, roll tightly while tucking in sides, and arrange seam side down in prepared baking dish.
09 - Pour mild enchilada sauce evenly over rolled burritos. Sprinkle remaining ½ cup cheddar and ½ cup Monterey Jack cheeses on top, then finish with crumbled bacon.
10 - Bake for 20 to 25 minutes until cheese is bubbly and edges are lightly golden. Remove from oven and let rest for 10 minutes before serving.
11 - Top each serving with sour cream, mild chunky salsa, and sliced green onions.

# Handy Tips:

01 - Pull eggs off heat at 85-90% set to ensure tender, soft texture after baking.
02 - Drain sausage thoroughly and do not oversaturate with sauce for crisp edges.
03 - Warm tortillas until flexible to avoid cracking and help maintain filling inside.
04 - Cheese incorporated inside binds filling; topping cheese adds a bubbly, browned crust.
05 - Lightly oil or sauce baking dish to prevent sticking without sogginess.
06 - Assemble casserole up to 12 hours ahead; add sauce and toppings just before baking. Increase bake time by 5-10 minutes if starting from cold.

Go Back