With a filling of sausage, cheese and chile peppers, this overnight breakfast burrito casserole is a perfect way to feed that hungry breakfast crowd. A make ahead breakfast casserole that will WOW. Simply prep the night before and bake the next morning. Let’s take a look.
About this recipe and why it works
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 breakfast the night before with this easy recipe for overnight breakfast casserole. Pop it into the oven the next morning and your morning meal will easily satisfy your hungry house guests.
Everyone loves a breakfast burrito, so why not give them what they want with this sausage, egg and chile pepper combo wrapped in flour tortillas and baked casserole style.
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.
So, if you’re looking for make ahead breakfast recipes with sausage … let’s take a look.
What you’ll need to make this breakfast burrito casserole
- 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: 10 inch flour tortillas
- Sausage: Use 1 pound of breakfast sausage, or bulk chorizo sausage.
- Onion: 1 cup chopped sweet or yellow onion.
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.
- Ham: This recipe is also delicious using chopped ham. No need to cook the ham, just dice in small pieces. Saute the onion in some olive oil, add the chile peppers and ham and stir until combined. Then proceed with the recipe. Great for using left-over Christmas or Easter ham.
How to make these baked breakfast burritos
Step 1: 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 Step 3
- 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 Step 5
- Step 4: Place 1/3 cup of the sausage cheese mixture in a flour tortilla.
- Step 5: Roll the tortilla into a burrito 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 Step 8
- Step 7: Pour the egg mixture over the top of the rolled sausage burritos. 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 with ingredients of your choice. Chopped tomatoes, chopped cilantro, chopped lettuce, rings of jalapeno peppers, chopped avocado, etc.
Serve and dig in.
Tips and FAQ’s
When serving this breakfast burrito casserole, 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. Hot sauce. Cholula is a good choice. And a side dish of potatoes is perfect. Check out this this potato casserole with hash browns and cornflakes. = yum!
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.
Yes, but keep in mind that pre-shredded convenience packages contain chemicals to keep the cheese from sticking together in the bag. Which in turn keeps the cheese from melting as smoothly. Grating the cheese by hand is recommended, but yes, you can use packaged shredded cheese.
Overnight Sausage Breakfast Casserole Recipe
Breakfast burritos filled with cheese, onion, chorizo. Every single time I’ve made these 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.
I hope you give this wonderfully creamy burrito casserole a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite overnight breakfast sausage casserole, let me know, I’d love to give it a try.
More breakfast ideas for family gatherings
- Avocado Scrambled Egg Baked Breakfast Burritos
- 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
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.
Overnight Make Ahead 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 1/2 cups Shredded Cheddar Cheese Divided
- 10 Flour Tortillas 10 inch
- 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 1/3-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 1/2 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.
