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Top-down view of a freshly baked breakfast casserole in a white 9x13 inch ceramic dish. The golden top features layers of melted Colby Jack cheese, sausage, hashbrowns, and tortillas. The dish is placed on a clean white marble countertop, looking warm and hearty, perfect for a family brunch or cozy weekend breakfast.

Breakfast Burrito Casserole Recipe

This hearty breakfast burrito casserole is loaded with sausage, cheesy hashbrowns, and fluffy eggs. It's easy to make, full of flavor, and perfect for brunch, meal prep, or family mornings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 20
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 371.8
Ingredients Equipment Method

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

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • 9x13-inch baking dish
  • Spatula or wooden spoon
  • Measuring cups & spoons
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a skillet, cook breakfast sausage until browned. Add diced tomatoes & green chiles. Cook for 2–3 more minutes.
    Top-down view of a black skillet filled with browned ground breakfast sausage combined with diced tomatoes and green chiles. The skillet is on a white marble countertop. A spatula rests beside the skillet. The ingredients are sizzling together, creating a flavorful base for the casserole with steam slightly rising from the mixture.
  3. In a separate pan, melt butter and cook hashbrowns until lightly golden.
    Top-down image of golden hashbrowns cooking in a black nonstick skillet with butter. The hashbrowns have crispy, lightly browned edges and are being sautéed evenly. The skillet is placed on a white marble countertop. This step adds a rich, crispy texture to the breakfast casserole, making it extra hearty and comforting.
  4. In a bowl, whisk together eggs, half & half, sour cream, salt, and pepper.
    Top-down view of a large clear glass mixing bowl filled with eggs, half and half, sour cream, salt, and pepper being whisked together. A metal whisk is seen in motion, blending the ingredients into a smooth, creamy egg mixture. All items are set on a clean white marble countertop for clarity.
  5. Layer half the tortillas at the bottom of the baking dish.
    Top-down view of a white baking dish with visible layers of golden hashbrowns, sausage with diced tomatoes and green chiles, and a generous topping of shredded Colby Jack cheese. The dish is halfway filled and sits on a clean white marble countertop. Each ingredient is evenly spread to build flavor and texture.
  6. Add layers of hashbrowns, sausage mixture, and shredded cheese. Repeat layers, ending with cheese on top.
    Top-down image of the creamy egg mixture being poured from a glass bowl into the baking dish filled with tortilla, sausage, hashbrowns, and cheese layers. The ingredients begin soaking in the mixture. The dish rests on a white marble countertop, capturing the final stage before baking this hearty breakfast casserole.
  7. Pour egg mixture evenly over the casserole.
  8. Bake uncovered for 40–45 minutes until the center is set and the top is golden. Let it cool slightly before serving.
    Top-down view of the fully baked breakfast casserole resting on a white marble countertop. The top is golden brown, the cheese is melted and slightly crisped, and the casserole appears set in the center. A spatula is placed next to the dish, ready for serving. The casserole looks warm and inviting.