Warm, satisfying, and flavorful, this Breakfast Burrito Casserole is the ultimate make-ahead breakfast for busy mornings or a weekend brunch.
Breakfast Casseroles are a great way to feed a crowd. For more breakfast casseroles as delicious as this one, check out my other favorites, such as: Ham and Cheese Croissant Breakfast Casserole or Tater Tot Breakfast Casserole!
Sabrina’s Breakfast Burrito Casserole Recipe
This recipe is the ultimate solution for a hearty, stress-free morning meal, combining bold, comforting flavors in a baked dish that’s perfect for feeding a crowd. It’s easy to prep ahead, making busy mornings or relaxed brunches feel effortless, and it delivers that satisfying, all-in-one breakfast experience everyone loves. Whether you’re hosting or just want something warm and filling ready to go, this casserole is a reliable, crowd-pleasing favorite.
Recipe Card
Ingredients
- 1 pound pork sausage
- 12 large eggs , divided
- 1 1/4 cups whole milk , divided
- 1 teaspoon kosher salt
- 1/2 teaspoon course ground black pepper
- 1 tablespoon unsalted butter
- 6 flour tortillas , quartered (burrito size)
- 1 1/2 cups salsa
- 1 cup cheddar cheese , shredded
- 1 cup jack cheese , shredded
Instructions
- Preheat oven to 350 degrees and spray a 9×13 baking dish with vegetable oil.
- Cook sausage in a large skillet on high heat, breaking it apart as you cook it, until it is browned, about 5-6 minutes.
- Remove sausage from pan, draining from the fat.
- In a large bowl whisk together 6 eggs, ¼ cup milk, salt and pepper.
- Add butter to a large skillet on medium heat.
- When melted add eggs and cook, scrambling them until they're just short of fully cooked (it's okay if they're wet, they will cook in the oven).
- In the same large bowl you mixed the eggs in add the remaining 6 eggs, remaining 1 cup milk and whisk well.
- Layer ½ the flour tortillas in the bottom of the baking dish.
- Add half the cheese, half the salsa, eggs, sausage, remaining salsa and remaining cheese.
- Layer with the remaining flour tortillas on top.
- Pour the egg/milk mixture carefully over the casserole evenly.
- Bake, uncovered for 35-40 minutes.
- Serve with sour cream, green onions, more cheese and salsa as desired.
Nutrition
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Sabrina’s Tips
The casserole is done when the eggs are fully cooked and there is a light browning on top. To check it, you can insert a toothpick into the middle of the casserole and remove it. If it’s clean, it’s ready to eat! This trick works for cakes and cupcake recipes too!
Table of contents
About this Recipe
If you’re tired of making the same old breakfast recipes, then you have to try my easy Burrito Casserole. It’s a savory casserole with classic breakfast ingredients like scrambled eggs and sausage. But it changes up your typical breakfast by adding ingredients from your favorite Mexican dishes like tortillas, salsa, and pepper jack cheese. Making this breakfast casserole is a simple matter of cooking up some eggs and sausage, and then layering them with other delicious ingredients. There’s minimal cleanup, and it’s easy for people to serve it up themselves.
Ingredients
- 1 pound Pork Sausage: The savory flavor of the hearty breakfast sausage is so good and filling. Pork is traditional breakfast food, but you can substitute it with equal parts ground beef or even bacon!
- 12 large Eggs: You can use whatever eggs you have at home, they don’t have to be the fancy kind unless that’s what you prefer.
- 1 ¼ cups Whole Milk: You’ll want the creaminess of whole milk vs skim milk for this recipe. But if 2% milk or skim milk is what is available, that will be fine. You can use half and half too if you have extras you need to be used up before it goes bad.
- 1 teaspoon Kosher Salt: The teaspoon salt can be adjusted according to your preference. You can use regular table salt or pink salt if you prefer.
- ½ teaspoon Course Ground Black Pepper: The half-teaspoon black pepper can be freshly ground or pre-ground.
- 1 tablespoon Unsalted Butter: Make sure the is not the sweet cream kind. If it’s salted that’s fine too, just adjust the salt content if you don’t want it too salty.
- 6 Flour Tortillas, quartered (burrito size): The soft flour tortillas are the top and bottom layers. You can use 12 small taco tortillas if you don’t have the burrito size. Corn tortillas can be used for a gluten-free version. You can try making your own Homemade Flour Tortillas too!
- 1 ½ cups Salsa: The flavor of salsa is needed to bring this yummy casserole up a notch. You can use your favorite brand or homemade version, like my Easy Cooked Jarred Salsa.
- 1 cup Cheddar Cheese, shredded: The tangy goodness of cheddar cheese is essential. Feel free to use a cup of sharp cheddar cheese or a different cheese, like Mexican blend cheese, if preferred.
- 1 cup Jack Cheese, shredded: This mild and creamy cheese pairs nicely with the cheddar. Pepper jack can be used for added spiciness. Colby jack is also a good option.
Can this be made ahead of time?
Yes! This is a great make-ahead option! Either prepare the dish exactly according to the recipe or double up the recipe to make two breakfast burrito casseroles. If you make two, you can enjoy one casserole on the day of and save the other in the freezer. Once it’s assembled, wrap it well in plastic wrap then foil. Write the date on the tin foil so you know how long it’s been in there, and put it in the freezer. When you’re ready to reheat remove the plastic wrap and foil carefully. Add the foil back to the pan and bake, covered, for 30 minutes. Take foil off and bake an additional 20-25 minutes.
How to Store
- Store: Once you’ve cooked your casserole dish, don’t leave it at room temperature for more than 2 hours. Let the dish cool, before storing any leftovers in the fridge. Cover the baking dish in plastic wrap or tin foil to keep it fresh for up to 4 days.
- Reheating Tips: You can reheat in the air fryer at 350º for 7-9 minutes, or in the oven at 350º for 15-20 minutes. Microwaving works too.
- Freeze: You can freeze this recipe for 3 months. Just make sure it’s sealed in an airtight container.
Variations
- Meat: Some other meat options to try are ham, turkey, and turkey bacon. You can also try using ground beef. Ground beef with taco seasoning is a classic ingredient for Mexican food. However, ground beef will also make this recipe taste less like breakfast food. So if you’d like to prepare a Beef Burrito Casserole as a main dish for lunch or dinner this would be a great option.
- Cheese: There are plenty of different kinds of cheeses you can add to your recipe. Try mozzarella, queso fresco, Cotija, or any other kind of cheese you want to try layering in this casserole.
- Tortillas: Instead of using regular flour tortillas, you can exchange them for whole wheat tortillas or corn tortillas.
- Bean Burrito Casserole: Again, you might not like this idea as much if you’re enjoying your casserole in the morning. However, if you want to change up this breakfast casserole a bit to have it throughout the day you can always add beans. Both refried beans and black beans would be great options. Layer the black or refried beans along with your salsa and cheese.
- Toppings: There are plenty of other flavors add-ins and toppings you can try in your Burrito Casserole recipe. Try adding in some sour cream. For extra flavor mix in some cilantro or chopped green onion with the sour cream. Layer the sour cream mixture over the salsa. you could also try replacing the salsa with other classic Mexican sauces. A creamy enchilada sauce or creamy avocado sauce would taste amazing in this recipe.
- Heartier Filling: make it more filling by adding a layer of a can of pinto beans or black beans to the sausage.
- Salsa: Use your favorite salsa! Choose a mild, medium, or hot salsa that is either store-bought or homemade. May I suggest trying my own Restaurant Style Salsa or Chipotle Tomatillo Green-Chili Salsa (Copycat)? They’re super easy to make and incredibly delicious!
Related Recipes
A New Breakfast Casserole Every Week!
Photos used in a previous version of this post:
Can this recipe be halved?
If you hover over the word “yield” in the recipe card and “halve” the number of servings you will be able to see what ingredients to use to cut this recipe in half.
I didn’t see in the instructions what to do with the sausage
Instruction #9 🙂
Enjoy
I have not tried your recipe yet. Does it freeze well? I would like to make the full recipe and freeze half. Do I bake the frozen portion without defrosting? Also does freezing it making the tortillas soggy? I would rather just make half the recipe if freezing is not a good idea.
When you’re ready to reheat remove the plastic wrap and foil carefully. Add the foil back to the pan and bake, covered, for 30 minutes. Take foil off and bake an additional 20-25 minutes. This dish can be kept frozen for 3 months.
This recipe is awesome! (Tastes just like McDonald’s breakfast burritos!). I used Smart Balance low-carb flour tortillas & it turned out great – made it twice already. Leftovers warm up beautifully in the microwave, too. A keeper recipe, for sure – thank you!
Fantastic! I’m so glad you love it!
I want to make the Breakfast Burrito Casserole.
But substitute Chorizo for the breakfast sausage.
Will there be any changes to the recipe if I do that ?
Thanks.
No changes needed. It sounds amazing!
Can this casserole be made ahead?
I’ve been looking for a tex-mex breakfast casserole that doesn’t take lots and lots of eggs. If you come up with a recipe like that, I’ll be a big fan.
Yes 🙂
What a great way to start my day! This looks amazing; looking forward to breakfast tomorrow, indeed!
Enjoy!
This breakfast casserole turns out delicious every time! Always people ask me for the recipe!
Glad to know it’s such a hit, Allyson.
Yes, please! We love breakfast burritos, but in casserole form..yum! Very tasty!
Thanks for the 5 stars, Natalie.