Overnight baked breakfast burritos. The best thing about this recipe, is that it's made the night before and then baked the next morning for an easy Breakfast Burrito to serve to guests.

Overnight Hatch Chile Breakfast Burritos

These overnight Hatch chile breakfast burritos are perfect for feeding a hungry brunch bunch. It's one of our favorite Hatch Green Chili recipes for a make-ahead breakfast!

Course Breakfast
Cuisine Mexican
Keyword hatch chile breakfast burritos, hatch green chili recipes, overnight breakfast recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8


  • 1 pound bulk chorizo sausage or breakfast sausage
  • 4 roasted Hatch chile or one small can
  • 1 sweet onion chopped
  • 2 1/2 cups Shredded Cheddar Cheese Divided
  • 10 inch small Flour Tortillas 8
  • 2 cups half and half
  • 6 eggs
  • 1 Tablespoon flour
  • Salsa and Sour Cream for serving


  1. 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.
  2. In a large pan, cook the sausage and onions together until the sausage is done. Let cool slightly.
  3. Transfer sausage/onion mixture to a large bowl and fold in two cups of the cheese.
  4. Spray a 9 x 13 casserole dish with PAM. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Repeat until all the tortillas are squeezed into the pan.
  5. Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
  6. In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
  7. Sprinkle remaining 1/2 cup of cheese over burritos and bake, uncovered for 10 more minutes, or until the cheese is melted.
  8. Serve with salsa and sour cream.