This Overnight Breakfast Burrito Casserole turns breakfast burritos stuffed with spicy sausage, hashbrown potatoes and cheese into an easy, make ahead casserole that can feed a crowd! Soaked in eggs and cream and topped with extra cheese, family and friends are going to love having festive breakfast burritos for weekends, holidays and brunches.
We love having breakfast burritos, but it takes a lot to make all of the separate dishes required to put together a “build your own” breakfast burrito bar. Who has that kind of time on a Saturday or holiday morning?
That’s where this simple breakfast burrito casserole comes in so handy! It allows you to make 20 perfectly yummy breakfast burritos all at once! And with a time-saving make ahead option, breakfast burritos might just become one our most (tasty) convenient breakfast ideas ever!
Ingredients for Breakfast Burrito Casserole
- small flour tortillas
- ground breakfast sausage (hot)
- diced tomatoes & green chiles
- frozen shredded hashbrowns
- shredded Colby Jack cheese
- sour cream
- eggs
- half and half
- salt, pepper, butter
How to Make Overnight Breakfast Burrito Casserole
Make the Filling. Brown the ground sausage with the tomatoes and chiles and set aside in a mixing bowl. Brown the potatoes with butter and salt and pepper in the same skillet with the sausage drippings. Add to the mixing bowl with shredded cheese to complete your burrito filling!
Roll the Tortillas. Add about ¼ cup of the burrito filling to the center of each tortilla. Roll tortillas up tightly and place seam side down in casserole dish.
Make the Sauce. Whisk together eggs, half & half, sour cream, salt and pepper and pour over the rolled tortillas. Top with more cheese. Cover tightly with plastic wrap and store in the refrigerator 30 minutes to overnight.
Bake. Remove from refrigerator. Preheat oven and allow refrigerated dish to sit for a bit to take the chill off before popping it in a hot oven. Bake 30-40 minutes or until all of the egg is set for easy breakfast burritos you can serve to a crowd!
What to Serve with Breakfast Burrito Casserole
We love to serve these easy breakfast burritos with slices of avocado, cherry tomatoes, a dollop of sour cream and fresh cilantro. But you’ll also find big bowls of salsa, guacamole and fruit on our table using the recipes below!
- Fresh Salsa with Cilantro & Lime
- Tex Mex Guacamole
- Red & Green Fruit Salad
- Berry Watermelon Fruit Salad
- Pineapple Orange Fizzies
Tips for Making The Best Burrito Casserole
- This recipe separately seasons the hashbrowns and the eggs. Many recipes don’t. But I’ve found that adding well seasoned components to a recipe makes for a better over all dish than just seasoning one component and hoping that it is enough for everything.
- Flour tortillas tend to work better than corn for this recipe because they soak up the egg and cream mixture better.
- Fajita sized tortillas are also used for this dish. Why not burrito sized you might ask? Burrito sized tortillas are really large and usually produce a bigger than serving than most people want for breakfast. Most people eat 1-3 of these smaller breakfast burritos.
- Yes, technically this recipe is more like an enchilada recipe than a true burrito. This is a convenient twist on an individually made & served breakfast burrito.
Can I Freeze Breakfast Burrito Casserole?
You sure can! This breakfast casserole can be frozen before or after being baked.
Frozen before. Thaw in the fridge overnight and bake as directed in original recipe.
Frozen after. Let dish thaw in refrigerator and reheat by placing the whole dish in a 350 oven or by placing individual servings in a microwave.
Other Easy Breakfast Casseroles
- Overnight Green Chile Breakfast Strata
- Cheesy Farmhouse Breakfast Casserole
- Make Ahead Blueberry Breakfast Bake
- Overnight Sausage Breakfast Casserole with Croutons
- Egg Nog French Toast Bake with Cranberry Pecan Topping
If You Make This Recipe, I Can’t Wait To Hear About It!
Leave A Comment & Rating Below Or Snap A Photo To Share.
Overnight Breakfast Burrito Casserole
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
- Spray (2) 9×13 cooking dishes with non stick cooking spray. Set aside.
- In a large skillet, brown ground sausage until there is no more pink. Stir in diced tomatoes and chiles. Pour sausage mixture from skillet into a large mixing bowl.
- Add 2 tablespoons butter and frozen hashbrown potatoes to skillet and cook until they begin to brown. Sir in ¼ teaspoon salt and ¼ teaspoon pepper. Add seasoned cooked potatoes to mixing bowl with sausage. Add 2 cups cheese and combine sausage, potatoes and cheese well.
- Add about ¼ cup of the sausage mixture to the center of each tortilla. Roll tortillas up tightly and place seam side down in casserole dish.
- Whisk together eggs, half & half, sour cream, ¼ teaspoon salt and ¼ teaspoon pepper. Pour egg mixture over rolled tortillas. Top with ½ cup cheese. Cover tightly with plastic wrap and store in the refrigerator 30 minutes to overnight.
- Remove from refrigerator. Preheat oven to 350° Fahrenheit. Allow refrigerated dish to sit for a bit to take the chill off before popping it in a hot oven. Bake 30-40 minutes or until all of the egg is set.NOTE: It is not necessary to cover the casserole when baking; however, (as ovens vary) if you notice your the top getting too brown, you can cover it for the last 10 -15 minutes.
This recipe is easy, turns out pretty, makes a large amount, and freezes well! Please note- make sure to STRAIN the can of diced tomatoes/green chilies well, otherwise your filling mix will be way too runny. I used mild sausage because toddlers would be eating the dish but it still had good flavor. Baking took right around 35 minutes. I cooled the dish, froze it, and then thawed out for breakfast the next weekend and it held up great! Topping with cilantro/green onion/avocado/sour cream/salsa definitely elevates the recipe to excellent. Will be making again for a quick dish to please many!
Hi, Dove! I am just tickled to hear that you loved this recipe as much as my family does! We are huge breakfast burrito fans and this casserole makes serving them for family and holiday brunches (even football tailgate brunches for those Saturday morning college games) sooo much easier!
Have you ever made this dish 2 days in advance?
Hi, Virginia! I haven’t made this dish that far in advance. I would be concerned that the tortillas would break down too much and the texture of the dish would not hold up.
Did you freeze it unbaked or baked?
I made this for Christmas morning this past Sunday. It was a big hit and made a ton. I added a can of diced green chilies to the egg mixture and sautéed bell peppers and onions with the sausage. I also drained the tomatoes as was suggested by the previous review. Garnished with diced tomatoes, green onion, and cilantro.
Will certainly add this to my rotation of recipes for brunch.
Hi, Garnet! Yay! I love it! The bell peppers and onions sound delicious, and I am just tickled it will be a regular part of your brunches!
Please clarify. Is that one 10 oz can of diced tomatoes AND one 10 oz can of green chiles? Or one 10 oz can of a mixture of tomatoes and chiles?
The tomatoes and chiles are in one can and the usual brand is RoTel.
Has anyone used ground chicken and added spices? I’m making this for my husbands employees and some don’t eat pork
Hi, Marie! I have made this using ground turkey sausage, and it’s delicious. Hope that helps!
🥰 Thank you!
This is the BEST make ahead of time breakfast I’ve ever had and have got raves about it when I bring in weekend trips away with friends!! Ive made it lots and will continue too!
Hi, Kara! Yay! I am so excited! Thank you so very much. I love that you make this and share with friends!
Can you make with using gluten free tortillas?
Hi, Tammie! This recipe wasn’t tested using GF tortillas, so I don’t know how they would hold up soaking overnight in the egg mixture. It would certainly be worth a try though. Let me know how it goes!
I just made this for a work potluck. I made it according to your recipe and it was perfect! Everyone loved it.
Hi, Pam! That’s awesome! Thank you so much for making and sharing this recipe with people at work! I am just tickled that everyone enjoyed it. Thank you!
Looks delicious, could I make it and refrigerate it for 2 nights
Hi, Susan! You could make the burritos ahead of time, roll them and put them in the casserole dish, but I wouldn’t pour the egg mixture over them more than one day in advance. The tortillas will break down and not render the best results. Hope you make this recipe soon!
Delicious!
Hi, Ann! Tickled you made this recipe and enjoyed it! Thank you so much! Breakfast burritos are some of my favorites.
Could these be made in a crock pot?
Hi, Shelah! I’ve never made these in the crockpot. If you try it, let me know!
Not sure how you fit 20 small wraps in a 9×13!?! I couldn’t!
Hi, Betty! The recipe notes TWO 9×13 casserole dishes. Hope that helps!
Looking to make this, looks really good.
Clarify, pour mixture over the rolled burritos correct?
Hi, Elizabeth! Yay! I’m so excited; I think you’re going to love these! Yes, Pour the egg mixture over the rolled burritos. Merry Christmas!
There is only two of us. We will eat one of the 9×13 for a meal and leftovers. Can you clarify how I could freeze the second pan? Do I bake and freeze? Or prepare (not bake) and freeze?
Hi, Michelle! I sure can! Please refer to the section under the heading “Can I Freeze Breakfast Burrito Casserole?” at the bottom of the recipe post.
Can you verify how to freeze it? Is it cooked and freeze? Or pre prep (not bake) and freeze?
Hi, Michelle! I sure can! Please refer to the section under the heading “Can I Freeze Breakfast Burrito Casserole?” at the bottom of the recipe post.
after removing the plastic, do you cover with foil, then bake in oven?
Hi, Holly! It is not necessary to cover the casserole when baking; however, (as ovens vary) if you notice your the top getting too brown, you can cover it for the last 10 -15 minutes. Enjoy!
Do you cover the burrito when baking
Hi, Joanne! No, you don’t have to. But if you notice the casserole getting too brown (since ovens can vary), I would put some foil over it. Enjoy!