Easy Breakfast Burrito Casserole
Who doesn’t love a breakfast casserole? Made in advance, just pop into oven the morning of and presto breakfast is served! When it comes to my favorite breakfast food I have a hard time choosing between biscuits and gravy, breakfast burritos, and a classic egg bake casserole. Why not combine it all and make this Easy Breakfast Burrito Casserole?
And the best part of this casserole is you can switch up the ingredients to fit your family’s tastes and preferences.
Like ham? Substitute it for the breakfast sausage.
Like spice? Add in some diced jalapenos or top with homemade salsa. 
Perfect for kid sleepovers or family brunch after Sunday church.
Make the night before and breakfast is served.
Easy Breakfast Burrito Casserole
Ingredients
- 1 lb Breakfast Sausage, cooked and drained
- 4 slices Bacon, cooked and crumbled
- 2 cups Frozen Shredded Hash Browns, cooked
- 1/2 Onion, diced
- 2 cups Shredded Cheddar Cheese divided
- 10 (8 inch) Flour Tortillas
- 6 Eggs, beaten
- 1 3/4 cup Half and Half
- 1 Tbsp Flour
- 1/4 tsp Salt
Instructions
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In a large bowl, combine sausage, bacon, hash browns, onion, and 1 cup of cheddar cheese.
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Spoon 1/3 to 1/2 cup of filling into each tortilla shell. Roll tightly and place seam side down in a greased 9x13 inch baking pan.
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In another bowl, mix together eggs, half and half, flour, and salt until smooth. Pour egg mixture over the top of tortillas.
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Cover with foil and refrigerate 8 hours or overnight.
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Remove baking dish from refrigerator 30 minutes before baking. Leave dish covered with foil and bake at 350 degree F for 25 minutes. Uncover, bake for another 10 minutes. Sprinkle with remaining 1 cup of cheddar cheese and bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Do you have to refrigerate overnight or can you make it the day of?
It isn’t necessary, but I do think it works best, plus it saves time the next morning that everything is already assembled and you just have to pop in the oven.
Can I freeze this recipe? I’m cooking for a large family that needs something easy just to pop in the oven.
I have not froze this recipe before. If you do, I’d suggest wrapping tightly to prevent freezer burn, but still thawing it before baking. The best option though is to clear some fridge space, prepare these burritos before guests arrive, and let the bake sit in the fridge overnight (or for even a day or two in advance). Then bake the morning you need them.