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Breakfast Burrito Casserole Recipe

This hearty breakfast burrito casserole layers fluffy scrambled eggs, savory sausage, tortillas, and melty cheese with a creamy sour cream-soup mix and salsa. Baked to bubbly perfection, it’s a satisfying, crowd-pleasing dish perfect for brunch or meal prep—delicious topped with enchilada sauce and green onions.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 8 people
Calories 506 kcal

Equipment

  • 13x9-inch baking dish
  • Oven
  • Large skillet
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients
  

  • 1 cup salsa, divided
  • 8 large eggs
  • Enchilada sauce and thinly sliced green onions, optional
  • ⅔ cup shredded cheddar cheese
  • ⅓ cup milk
  • ⅔ cup shredded part-skim mozzarella cheese
  • 1 lb bulk pork sausage
  • ½ tsp salt
  • 1 can of condensed cream of chicken soup, undiluted
  • ½ tsp pepper
  • 1 cup sour cream
  • 4 flour tortillas

Instructions
 

  • Preheat your oven to 350°F.
  • In a bowl, whisk the eggs with milk, salt, and pepper.
  • Coat a large skillet with cooking spray and pour in the egg mixture, cooking over medium heat while stirring until the eggs are thick and no liquid remains, then remove them from the pan.
  • In the same skillet, cook and crumble the sausage over medium heat until fully cooked and no longer pink, about 5 to 7 minutes, then drain the grease.
  • In another bowl, stir together the sour cream and condensed soup.
  • Spread half of this mixture into an ungreased 13x9-inch baking dish.
  • Begin layering with half of the tortilla pieces, then add half the salsa, all the scrambled eggs, the cooked sausage, and the remaining tortilla pieces.
  • Spread on the rest of the sour cream mixture, top with the remaining salsa, and sprinkle generously with shredded cheeses.
  • Bake uncovered for 30 to 35 minutes or until heated through.
  • If you like, serve with enchilada sauce and sliced green onions on top.

Notes

  • Use a mix of cheddar and Monterey Jack for a gooey, flavorful cheese topping.
  • Warm the tortillas slightly before layering to prevent tearing.
  • Add diced bell peppers or jalapeños to the egg mixture for extra flavor and color.