Overnight Breakfast Burrito Casserole
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 these breakfast burritos.
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Servings: 20 burritos
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) 9x13 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.