There is nothing quite like a hearty breakfast burrito to start the day, but standing over a stove rolling individual tortillas for a group? Not exactly my idea of a relaxing morning. That’s why I created this Breakfast Burrito Casserole.
It has everything you love about the classic—spicy sausage, fluffy eggs, black beans, and plenty of melted cheese—all layered between soft flour tortillas and baked until bubbly. It’s essentially a “Breakfast Lasagna” with a Mexican-inspired twist. Whether you’re hosting a holiday brunch or just meal-prepping for a busy week, this casserole is a total game-changer.
Why You’ll Love This Recipe
- Feed the Whole Family: No more making burritos one by one; just slice and serve.
- Make-Ahead Friendly: You can assemble the entire dish the night before and just pop it in the oven in the morning.
- Perfectly Balanced: A satisfying mix of protein, healthy fats, and fiber to keep you full until lunch.
- Customizable: Swap the sausage for bacon, add extra veggies, or dial up the heat with more jalapeños.
Recipe Card Info
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8–10
- Difficulty: Easy
Ingredients
- 8–10 large flour tortillas (fajita or soft taco size)
- 1 lb ground breakfast sausage or chorizo
- 10 large eggs
- 1/2 cup whole milk or heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa (your favorite variety)
- 2 cups shredded Mexican blend cheese (or Cheddar/Monterey Jack)
- 1/2 cup diced green chilies (canned)
- 1/4 cup fresh cilantro, chopped
- Toppings: Diced avocado, sour cream, extra salsa, and sliced jalapeños.
Instructions
- Brown the Meat: In a large skillet over medium heat, cook the sausage until browned and crumbled. Drain any excess grease.
- Prep the Eggs: In a large bowl, whisk together the eggs, milk, green chilies, and a pinch of salt and pepper.
- Layer One: Lightly grease a 9×13 inch baking dish. Lay 3 or 4 tortillas across the bottom, overlapping them to cover the surface (you can tear them to fit).
- The Filling: Spread half of the cooked sausage, half of the black beans, and 1/2 cup of salsa over the tortillas. Sprinkle with 1/2 cup of cheese.
- Layer Two: Add another layer of tortillas, followed by the remaining sausage, beans, and another 1/2 cup of salsa.
- The Egg Pour: Pour the whisked egg mixture slowly and evenly over the top of the layers. Top with the remaining cheese.
- Bake: Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 15 minutes until the eggs are set and the cheese is golden and bubbly.
- Serve: Let it rest for 5 minutes before slicing. Garnish with cilantro and your favorite toppings.
Chef’s Tips for Success
- Tip 1 (The Tortilla Trick): If you want a slightly crispier texture, lightly toast your tortillas in a dry pan before layering. It adds a subtle nutty flavor and helps them hold up against the eggs.
- Tip 2 (Drain Well): Make sure your beans and meat are well-drained. Excess liquid can lead to a soggy bottom, which we want to avoid!
- Tip 3 (The Overnight Soak): If making this ahead, assemble everything except the top layer of cheese, cover, and refrigerate. Add the cheese just before baking in the morning.
Encouraging Conclusion
This Breakfast Burrito Casserole is proof that you don’t have to choose between a “big breakfast” and an “easy morning.” It’s a crowd-pleaser that always garners requests for the recipe.
