Overnight Breakfast Burrito Casserole

This overnight breakfast burritos are perfect for feeding a hungry breakfast crowd. Sausage, cheese, eggs and chile peppers, it's everything you'd expect from a breakfast burrito casserole.

Course Breakfast Recipes

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 376kcal

Author Lea Ann Brown

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

10 tortillas will fit in that 9 x 13 baking dish. Just squeeze them close together.

These burritos are thin. If you want thicker burritos, use 8 flour tortillas and make them fatter by using ½ cup sausage mixture per burrito.

Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.

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.

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.

Nutrition