With a filling of breakfast sausage, cheese and chile peppers, this overnight breakfast burrito casserole is a perfect way to feed that hungry breakfast crowd. Simply prep the night before and bake casserole style the next morning. Let’s take a look.
Serving breakfast to overnight guests is such a fun thing to do. That is, as long as you’re organized and morning prep is minimal.
There’s no reason to try to turn yourself into a short order cook first thing in the morning.
Prepare this breakfast burrito casserole the night before, pop it into the oven the next morning and your morning meal will easily satisfy your hungry house guests.
The sausage mixture is wrapped in a flour tortilla then topped with a combination of half and half, eggs and a bit of flour.
Once the casserole is baked, the egg mixture sets up into a rich custard that surrounds not only the inside of the breakfast burrito, but also the outside.
It’s a creamy, savory, just right spicy treat that will have everyone asking for seconds.
Ingredients You’ll Need
- Six large eggs
- 1 cup of roasted, peeled, chile peppers. Seeds and veins removed. Or two four ounce cans of Hatch Chile Peppers.
- Half and Half
- Cheddar Cheese: Mild, medium or sharp, shredded
- Flour: 1 tablespoon all purpose flour is used to thicken the egg and milk sauce.
- Flour Tortillas: 8-inch flour tortillas
- Sausage: Use 1 pound of breakfast sausage, or bulk chorizo sausage.
- Onion: 1 cup chopped sweet or yellow onion.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
Ingredient Swaps
- Chile Peppers: Substitute roasted poblano peppers for the Hatch chile peppers. Poblanos bring an earthy flavor to this overnight sausage breakfast casserole. You can also remove stems and seeds, dice the poblanos, and cook them with the sausage without going through the process of roasting. You’ll just loose that smoky note, but still have a very flavorful breakfast casserole
- Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.
- Tortillas: Stick to the flour tortillas for this breakfast burrito casserole. Using corn tortillas turns this into an entire different project that simply won’t work well. You always have to fry corn tortillas before rolling. And besides, flour tortillas make burritos, corn tortillas rolled and filled are enchiladas.
- Sausage: You can make this overnight breakfast sausage casserole with either breakfast sausage or bulk chorizo. The flavor however, is much more exciting and festive using chorizo.
Step by Step Instructions
- Step 1: Brown Sausage: In a large fry pan, cook the sausage and onions together until the sausage is done. Add the chopped green chiles and stir until combined. Let cool slightly.
- Step 2: Place the cooked sausage mixture in a large bowl. Add the shredded cheese.
- Step 3: Stir the cheese and sausage mixture together.
- Step 4: Place ⅓ cup of the sausage cheese mixture in a flour tortilla.
- Step 5: Roll the tortillas into burritos and place in a greased 9 x 13 baking dish.
- Step 6: In a mixing bowl, whisk together the eggs, half and half and flour until smooth.
- Step 7: Pour the egg mixture over the top of the rolled sausage burritos. Cover and let sit in the refrigerator overnight. The next morning, bake 40 minutes at 350 degrees or until egg mixture has set up into a custard.
- Step 8: Remove from oven and top with more grated cheese. Bake 10 more minutes to melt cheese.
- Step 9: Garnish this breakfast burrito casserole with ingredients of your choice. Chopped tomatoes, chopped cilantro, chopped lettuce, rings of fresh jalapeno peppers, chopped avocado, etc.
- Step 10: Serve and dig in.
Tips and FAQ’s
Don’t make this breakfast casserole too far in advance. Making this in the evening and baking it by mid morning will keep everything nice and firm. If you make it early afternoon and wait until noon to bake, the flour tortillas may become soggy.
You can freeze this breakfast burrito casserole after it is baked. Just cover the pan well with plastic wrap and then foil. Or transfer leftovers to a plastic storage container. Just let the casserole thaw in the refrigerator and then reheat individual servings in the microwave. Place one or two burritos on a plate, cover with a paper towel and heat in 1 minute increments at 50% power. Repeat until the burrito is nice and steamy.
Yes, they will work fine. The texture will just be a bit chewier.
For this casserole, we’re not using a traditional breakfast burrito fold, we’re simply rolling the flour tortillas with the mixture inside. Place the sausage mixture in the center of the tortilla. Take one end of the tortilla and lay it over just far enough to tuck in slightly under the sausage mixture and then pull the mixture towards you. Then roll the flour tortilla to create the burrito. Please refer to the photo labeled as Step 5.
What Goes Good With A Breakfast Burrito Casserole?
- When serving, place a bowl of sour cream and salsa on the table for guests to garnish their burritos.
- As far as a side dish, serve a big bowl of fresh fruit. Berries are always a good choice.
- A bottle of hot sauce is always welcome for those that want to shake some heat onto their breakfast..
- And a side dish of potatoes is perfect. Check out this this potato casserole with hash browns and cornflakes. = yum!
Overnight Breakfast Burrito Casserole
Breakfast burritos filled with cheese, onion, chorizo. Every single time I’ve made this Green Chile Breakfast Burritos everyone asks for the recipe.
The eggs, flour and half and half form a custard like base that hugs the green chile, chorizo, cheese filling inside that soft flour tortilla. Divine!
This is a perfect overnight breakfast casserole to serve for Thanksgiving or Christmas Morning. I’ve even baked it early morning and taken it to the office to treat co-workers. It travels well if well sealed and the distance isn’t too great.
Recipe for Overnight Breakfast Burrito Casserole
I hope you give this wonderfully creamy burrito casserole a try. It’s truly a very popular breakfast entree and I get asked for the recipe every time I serve it.
Are you green chile crazed? Take a look at the most popular and most classic chile recipe on my site, How to Make Hatch Green Chili, Colorado Style.
If you’re chile pepper crazed like us, don’t miss my post Chili vs. Chile. You’ll find some great information about chile peppers and a line of of chile pepper recipes.
More breakfast ideas for family gatherings
- Mango Cream Cheese Stuffed French Toast
- Pheasant Hunter’s Sausage Egg Cheese Casserole
- 3-cheese Baked Egg Casserole
- Hatch Green Chile Quiche with Bacon
- Southwestern Chorizo Sausage Biscuit Strata
And don’t miss my category for Breakfast Recipes. You’ll find lots of ideas for small, medium and large breakfast entrees. Including the most popular on my site for Pan Fried Biscuits. Super easy and super delicious.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Overnight Breakfast Burrito Casserole
Ingredients
- 1 pound bulk chorizo sausage or breakfast sausage
- 1 cup chile peppers roasted, stems and seeds removed, chopped. Or two 4-ounce cans canned chopped Hatch Chile Peppers
- 1 cup sweet onion chopped
- 2 ½ cups Shredded Cheddar Cheese Divided
- 10 Flour Tortillas 8 inch work best. 10 inch will also work.
- 2 cups half and half
- 6 large eggs
- 1 Tablespoon flour
- Salsa and Sour Cream for serving
Instructions
- Roast green chile by placing chile's on a sheet pan and broiling in oven until charred. Turn peppers every few minutes until charred on each side. When charred, place in a plastic bag and let steam for 5 minutes. With hands, remove blacken skins. Then slice off the tops to remove seed pods and veins. Rough chop chiles.
- Or use canned Hatch Chile Peppers. 8 ounces.
- In a large pan, cook the sausage and onions together until the sausage is done. Drain grease from sausage if needed. Add the chopped green chiles and stir until combined. Let cool slightly.
- Transfer sausage/onion/chile mixture to a large bowl and fold in two cups of the cheese.
- Spray a 9 x 13 casserole dish with PAM.
- Use a ⅓-cup measuring cup to scoop out sausage/cheese/chile mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Repeat until all the tortillas are squeezed into the pan.
- Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit in refrigerator overnight.
- In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
- Sprinkle remaining ½ cup of cheese over burritos and bake, uncovered for 10 more minutes, or until the cheese is melted.
- Serve with salsa and sour cream.
Notes
- Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.
Nutrition
Overnight Breakfast Burrito Casserole … It’s how to WOW guests.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
When it states cover and let sit overnight, I assume it is in the refrigerator? I bake a lot of bread that sits out over night on the counter.
Hi Brenda and thanks so much for your note.
Yes! In the refrigerator. I’ll correct the recipe to reflect that. I appreciate you letting me know that detail was omitted.
Make it a delicious day.
Whenever I mention breakfast burritos my husband cringes. 35 years in the film industry and having breakfast burritos on every shoot, everyday, he swears he has had enough breakfast burritos for a lifetime. However, this one is SO different and I think I could get away with making this, 🙂 I’m certainly not tired of breakfast burritos so this dish might just the compromise I’ve been looking for, Thanks Lea Ann!
I feel his pain. Working in the real estate industry for 35+ years most certainly found me eating my share of breakfast burritos. They were a staple at most breakfast meetings. Always good to hear from you MJ. Enjoy these burritos if you try them. 🙂
Oh, yum! I don’t make breakfast burritos nearly enough. These look excellent. And easy! Thanks.
Wish I had a pan of these ready to pop into the oven right now, Lea Ann! Nothing like waking up to a great no-work breakfast!
These are sinfully wonderful. When you’re feeling skinny give them a try. 🙂
Hello, this looks great! Do you assemble the entire dish, including pouring over the egg mixture, the night before? Or better to add the egg mixture just before baking so that the burritos don’t get soggy in the fridge? Thanks!
Hi Jessica. You assemble the entire dish the night before. For some reason those burritos don’t get soggy.
Let me know if you have any other questions.
These would be a huge hit in my family!
These sound wonderful, and super flavorful with the chiles and chorizo. Can’t wait to try them!
Can’t wait to try this Lea Ann. I do some overnight egg casseroles, but I’ve never tried over night enchiladas. These rock!
Are the eggs on top or inside? The photos look inside but yumm, I have a bunch of Hatch-roasted chiles already in the freezer!
These look soooo good… nothing I ever ate for breakfast sounds equal
Boy, would I LOVE this for breakfast!!! Wow!!!