Breakfast Burrito Casserole Recipe

If you love bold, zesty morning flavors and crave an all-in-one dish that feeds a hungry crowd, this Breakfast Burrito Casserole will absolutely make your day! It takes everything you adore about classic breakfast burritos—savory chorizo, fluffy eggs, melty cheeses, and golden tortillas—and tucks it all into a bubbly, hearty casserole that’s perfect for brunch, meal prep, or any time you want breakfast to feel like a celebration.

Ingredients You’ll Need

This recipe uses basic ingredients you likely already have on hand, but each one brings its own magic—fluffy eggs for richness, spicy chorizo for heat, melty cheeses for that irresistible pull, and tortillas for structure. Every element plays a delicious role in making this Breakfast Burrito Casserole shine!

• Chorizo sausage (1 lb): Delivers bold, smoky heat, and the perfect savory punch to anchor the casserole—pork or beef both work great.
• Eggs (12, divided): The star base—some get scrambled, others are poured for custardy lushness throughout.
• Milk (1 1/4 cups, divided): Helps keep the eggs light and fluffy, and brings the casserole together into one dreamy whole.
• Green chiles (1 can, 4oz, drained): Add gentle spice and a pop of freshness; look for mild or hot, depending on your heat tolerance.
• Kosher salt and black pepper: For perfectly seasoned layers. Don’t skip seasoning at different steps for balanced flavor.
• Butter (1 tablespoon): Gives your scrambled eggs extra silkiness and richness.
• Green onions (3/4 cup, sliced): Bring color, crunch, and a fresh oniony zip.
• Burrito-sized flour tortillas (6, quartered): These big tortillas make for sturdy, pillowy casserole layers and soak up all the flavor.
• Salsa (1 1/2 cups): Adds tang, moisture, and depth—choose mild, medium, or hot as you like.
• Cheddar cheese (1 cup, grated): Offers sharp, classic flavor that melts like a dream.
• Monterey Jack cheese (1 cup, grated): Buttery and ultra-melty, this cheese balances the cheddar for ultimate gooeyness.
• Kosher salt and fresh black pepper, to taste: Just a pinch at the end makes all the difference to bring everything together.

Variations

One of the best things about this Breakfast Burrito Casserole is how easily you can adapt it! Whether you’re working with what’s in your fridge, looking to change up the flavors, or making it vegetarian or gluten-free, the options are limitless—and always guarantee a delicious result.

• Vegetarian Breakfast Burrito Casserole: Swap the chorizo for cooked black beans or sautéed veggies like peppers and mushrooms for a meatless masterpiece.
• Different Proteins: Use breakfast sausage, bacon, or even shredded rotisserie chicken for a totally new spin on breakfast classics.
• Spice Level: Try Pepper Jack cheese, hot salsa, or diced jalapeños for extra heat—or skip the chiles for a milder breakfast dish.
• Gluten-Free: Sub in your favorite gluten-free tortillas and double-check your sausage and salsa labels to be sure.

How to Make Breakfast Burrito Casserole

Step 1: Brown the Chorizo

Start by preheating your oven to 350°F and spraying a 9×13-inch baking dish with nonstick spray. In a large skillet over high heat, cook your chorizo sausage until it’s beautifully browned and cooked through, about 7 minutes. Use a slotted spoon to transfer the chorizo to a bowl, letting any extra fat drain away—this keeps the casserole light and not greasy.

Step 2: Scramble Half the Eggs

In a big bowl, whisk together 6 of the eggs with 1/4 cup of milk, your drained green chiles, a teaspoon of kosher salt, and half a teaspoon of black pepper. Melt the butter in your skillet over medium heat, then pour in the egg mixture and gently scramble until just set and fluffy—don’t overcook; you want them soft since they’ll bake more in the oven.

Step 3: Prepare Remaining Egg Mixture

In the same mixing bowl (no need to wash it), whisk the remaining 6 eggs with 1 cup of milk. Season again with a good pinch of salt and pepper. This mixture will create that golden, custardy finish and help the casserole set into delicious, sliceable layers.

Step 4: Layer the Casserole

Layer half of your quartered flour tortillas in the bottom of the prepared baking dish. Sprinkle with half the grated cheddar and Monterey Jack cheeses. Spoon over half the salsa, then top with all your fluffy scrambled eggs, cooked chorizo, and sliced green onions. Drizzle over the remaining salsa for juiciness and zip.

Step 5: Pour, Top, and Bake

Lay the rest of the tortillas on top, then pour the remaining egg-milk mixture evenly over everything—make sure it soaks through! Finish with the rest of your cheese, then pop the casserole in the oven for 35 to 40 minutes, until the cheese is melted and golden and the casserole is just set in the center. Let it cool a few minutes before slicing for easy serving and maximum oozy cheese thrills.

How to Serve Breakfast Burrito Casserole

Garnishes

This casserole loves a little color and extra flavor on top! Try fresh cilantro, extra sliced green onions, diced fresh tomatoes, sliced avocado, or a dollop of sour cream or Greek yogurt. A hit of hot sauce or pickled jalapeños is perfect for anyone craving even more breakfast excitement.

Side Dishes

Pair your warm Breakfast Burrito Casserole with a crisp green salad, skillet potatoes, or a cool fruit salad for a beautiful contrast. Warm tortilla chips and fresh guacamole will never be unwelcome here, either!

Creative Ways to Present

Serve slices right from the baking dish for family-style comfort, or let each person customize their own with toppings laid out in bowls—think “build-your-own breakfast bar.” For extra flair, cut square portions and nestle onto plates with a lime wedge and a sprinkle of cotija cheese.

Make Ahead and Storage

Storing Leftovers

Let any leftover Breakfast Burrito Casserole cool to room temperature before placing slices in an airtight container. It keeps well in the fridge for up to 4 days and tastes just as satisfying reheated—if you’re lucky enough to have leftovers!

Freezing

You can freeze this casserole either whole or in individual portions. Wrap tightly in foil, then plastic wrap, or use a freezer-safe container. Thaw in the refrigerator overnight before reheating—this makes a wonderful “breakfast emergency” when you need a quick, hearty meal.

Reheating

For best results, reheat slices in a 350°F oven, covered with foil, until warmed through (about 15-20 minutes). You can also warm individual pieces in the microwave—just be sure to use short bursts to avoid overcooking the eggs.

FAQs

Final Thoughts

This Breakfast Burrito Casserole is hands down one of my favorite ways to feed a crew and start the day with big flavors and happy faces. If you love breakfast as much as I do, give this a try—once you see everyone diving in for seconds, you’ll know you’ve found a new go-to! Can’t wait for you to enjoy every cheesy, hearty, soulful bite.

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