Breakfast Burrito Casserole

16 Servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Breakfast Burrito Casserole has all the flavors and texture from your favorite burrito baked into a simple casserole. With salsa, eggs, cheese, and sausage.

Casseroles are a great way to make classic Breakfast Recipes to feed a crowd. For more breakfast casseroles as delicious as this one, check out our Breakfast Casseroles page!

Breakfast Burrito Casserole piece on plate with sour cream


Sure, Breakfast Burritos are great on their own, but they have some drawbacks. For one thing, they can be very messy. Especially if you’re serving them to kids, you know half the filling will end up on the floor. It’s also time consuming to roll up individual burritos for everyone. Wouldn’t it be great if you could get the delicious Tex-Mex taste of a burrito without all that work? This Breakfast Burrito Casserole is the perfect solution!

Making this breakfast casserole is a simple matter of cooking up some eggs and sausage, then layering them with other delicious ingredients. There’s minimal cleanup, and it’s easy for people to serve it up themselves. 

If you’re tired of making the same old breakfast recipes, then you have to try this 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.

It’s a wonderfully creamy Burrito Casserole with melty cheese and slightly spicy flavors. You and your whole family are sure to love this fresh take on an egg and sausage for breakfast!

Breakfast Burrito Casserole in baking pan before cooking


Making this Baked Burrito Casserole is surprisingly easy. Once it’s done in the oven you’ll have layers of delicious Mexican flavors so you can get all the taste in each bite. Here’s how to layer it all so every bite is perfect:

  1. Before you start making the casserole cook the sausage in a skillet. After that, take out the sausage and scramble half the eggs in the skillet.
  2. The first layer in your casserole is tortilla. Layer half the tortillas flat across the bottom of your baking dish.
  3. Add in half the cheese, half the salsa, then put the cooked eggs over the top of that.
  4. Put another layer of cheese and salsa, and layer the rest of your flour tortillas over the top.
  5. Pour the remaining uncooked eggs mixed with milk over the top of your casserole dish.
  6. After that, just cook the casserole and serve with your choice of toppings.


Frozen Breakfast Burrito Casserole

  1. 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.
  2. Once it’s assembled, wrap it well in plastic wrap then foil.
  3. Write the date on the tin foil so you know how long it’s been in there, and put it in the freezer.
  4.  When you’re ready to reheat remove the plastic wrap and foil carefully.
  5. Add the foil back to the pan and bake, covered, for 30 minutes.
  6. Take foil off and bake an additional 20-25 minutes.

Breakfast Burrito Casserole in baking pan after cooking


  • 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 your 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.



  • Serve: Once you’ve cooked your casserole dish, don’t leave it at room temperature for more than 2 hours.
  • Store: 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.
  • Freeze: You can freeze this recipe for 3 months. Just make sure it’s sealed in an airtight container.

Breakfast Burrito Casserole slice in baking pan

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Breakfast Burrito Casserole

Breakfast Burrito Casserole has all the flavors and texture from your favorite burrito baked into a simple casserole. With salsa, eggs, cheese, and sausage.
Yield 16 Servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Mexican
Author Sabrina Snyder


  • 1 pound pork sausage
  • 12 large eggs , divided
  • 1 1/4 cups whole milk , divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon 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


  • Preheat oven to 350 degrees and spray a 9x13 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.


Calories: 254kcal | Carbohydrates: 9g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 177mg | Sodium: 718mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg

Breakfast Burrito Casserole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. 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.

  1. 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.

    1. 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.

  2. 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!

  3. 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 ?


  4. 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.