There’s something magical about a cozy, make-ahead breakfast that feeds a crowd without making you feel like you’ve just run a kitchen marathon. This Breakfast Burrito Casserole quickly became a weekend favorite in our house during the chaos of back-to-school season — when lazy mornings turned into rushed routines, and I needed something hearty, comforting, and satisfying.
What makes this recipe stand out isn’t just its crowd-pleasing flavor or the way the Colby Jack melts beautifully into the layers of eggs, sausage, and golden hashbrowns — it’s the convenience.
Loaded with protein, this dish keeps you full longer, which means it’s not just a comfort food win — it’s a smart choice for anyone trying to cut down on snacking throughout the day. In fact, studies show that high-protein breakfasts can reduce mid-morning cravings by up to 60%. That’s a game changer.
Creamy, cheesy, and slightly spicy thanks to the diced tomatoes and green chiles, every bite hits that perfect sweet spot between bold flavor and cozy comfort.
Need a couple easy sides? Pair it with these Chocolate Peanut Butter Smoothies for a boost of morning energy or some Breakfast Muffins to add a little sweet to the savory spread.
You’ll smell it before you even pull it from the oven — buttery, cheesy, slightly smoky. Trust me, everyone will be hovering near the kitchen.
Why I Love This Recipe (And You Will Too!)
- Instant Hit at Family Brunch: The first time I served this, it vanished in minutes. Now it’s a weekend tradition whenever we have guests over.
- Perfect for Meal Prep: I love a good “prep once, eat twice” recipe. This one tastes even better the next day — just pop it in the oven or microwave and breakfast is ready in minutes.
- Super Adaptable: I’ve swapped in turkey sausage, added spinach, and even tried it with whole wheat tortillas. It always turns out great, which makes it so easy to personalize.
- Energy That Lasts: Since adding more protein to my mornings, I’ve noticed fewer cravings and more focus through the day. This casserole makes it simple to stay on track.
- Cozy Comfort in Every Bite: Buttery hashbrowns, gooey Colby Jack cheese, and that smoky sausage flavor — it’s everything I want in a comfort breakfast, with none of the guilt.
Breakfast Burrito Casserole Recipe
Equipment
- Large skillet
- Mixing bowls
- Whisk
- 9×13-inch baking dish
- Spatula or wooden spoon
- Measuring cups & spoons
- Oven
Ingredients
- 20 small flour tortillas fajita size
- 1 pound ground breakfast sausage hot
- 1 10 ounce can diced tomatoes & green chiles, undrained
- 2 tablespoons butter
- 20 ounces shredded hashbrowns
- 2.5 cups shredded Colby Jack cheese
- 12 large eggs
- 1 C half & half
- 1 cup sour cream
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a skillet, cook breakfast sausage until browned. Add diced tomatoes & green chiles. Cook for 2–3 more minutes.
- In a separate pan, melt butter and cook hashbrowns until lightly golden.
- In a bowl, whisk together eggs, half & half, sour cream, salt, and pepper.
- Layer half the tortillas at the bottom of the baking dish.
- Add layers of hashbrowns, sausage mixture, and shredded cheese. Repeat layers, ending with cheese on top.
- Pour egg mixture evenly over the casserole.
- Bake uncovered for 40–45 minutes until the center is set and the top is golden. Let it cool slightly before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 371.8kcal |
| Carbohydrates | 20.6g |
| Protein | 16.9g |
| Fat | 24.8g |
| Sugar | 2.4g |
| Sodium | 774mg |
Creative Tips For The Best Breakfast Burrito Casserole!
- Toast the tortillas first (optional but worth it)
Lightly toasting the tortillas in a dry skillet before layering adds a subtle texture and prevents them from getting too soggy at the bottom. - Use a mix of cheeses:
While Colby Jack is delicious, try combining it with a sharp cheddar or pepper jack for extra flavor depth and a little kick. - Don’t skip resting time after baking:
Let the casserole rest for at least 10 minutes before slicing — it sets better and gives you cleaner cuts without the layers falling apart. - Grate your own cheese if you can:
Pre-shredded cheese has anti-caking agents that can affect meltability. Freshly grated melts smoother and gives that gooey, stretchy texture everyone loves. - Make it spicy (or not) your way:
Use hot sausage, add jalapeños, or swap in chipotle powder for a smoky heat. Cooking for kids or spice-sensitive guests? Use mild sausage and skip the chiles. - Double it and freeze one:
This recipe freezes beautifully. Assemble one for now and one in a disposable foil pan to stash in the freezer — just thaw overnight and bake as usual.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
