Overnight Breakfast Burrito Casserole

This overnight breakfast burrito casserole is the ultimate solution for feeding a crowd without morning stress. Prepare it the night before, then simply bake while you enjoy your coffee. The tortillas soak up the egg mixture creating layers of flavor that will have everyone asking for seconds.

The combination of spicy sausage and creamy eggs creates a breakfast that satisfies everyone. I started making this casserole when hosting my in-laws for Christmas, and it's become our traditional holiday breakfast that everyone looks forward to all year.

Ingredients

• Ground breakfast sausage: Get the hot variety for extra flavor but substitute mild if serving sensitive palates
• Diced tomatoes and green chiles: The canned version with juice adds moisture and spice without extra chopping
• Frozen hashbrowns: Thawed shreds cook faster and integrate better with the other ingredients
• Colby Jack cheese: The perfect melt for binding ingredients while adding rich flavor
• Flour tortillas: Fajita size works best for easy rolling and proper portion control
• Half and half: Creates a silkier egg texture than milk alone
• Sour cream: Adds tanginess and creates a luxurious egg custard

Step-by-Step Instructions

Prepare The Baking Dishes:

Start by thoroughly coating two 9x13 baking dishes with nonstick cooking spray, making sure to cover the sides. This prevents sticking and makes cleanup easier after your delicious breakfast.

Cook The Sausage Mixture:

Brown the pound of breakfast sausage in a large skillet over medium heat, breaking it into small crumbles as it cooks. Continue cooking until no pink remains, about 7 minutes. Add the undrained can of diced tomatoes and green chiles, stir to combine, then transfer to a large mixing bowl.

Prepare The Hashbrowns:

In the same skillet used for the sausage, melt 2 tablespoons of butter over medium high heat. Add the frozen hashbrowns and cook until the edges begin to turn golden brown, about 8 minutes. Season with ¼ teaspoon salt and ¼ teaspoon pepper, then add to the bowl with the sausage mixture.

Create The Filling:

Add 2 cups of shredded Colby Jack cheese to the sausage and hashbrown mixture. Combine thoroughly, ensuring the cheese is evenly distributed throughout the filling to create consistent flavor in each burrito.

Fill And Roll The Tortillas:

Place about ¼ cup of the filling mixture in the center of each tortilla. Fold in the sides slightly, then roll tightly from the bottom up, creating a secure cylindrical shape. Place each rolled tortilla seam side down in the prepared baking dishes.

Prepare The Egg Mixture:

In a large bowl, whisk together the eggs, half and half, sour cream, remaining salt, and remaining pepper until completely smooth. This mixture should have a consistent pale yellow color with no streaks of egg white visible.

Assemble The Casserole:

Pour the egg mixture evenly over the rolled tortillas in both baking dishes. The liquid should come about halfway up the sides of the tortillas. Sprinkle the remaining ½ cup of cheese evenly over the top of both casseroles.

Refrigerate For Flavor Development:

Cover the dishes tightly with plastic wrap and refrigerate for at least 30 minutes or overnight. This resting period allows the tortillas to absorb some of the egg mixture and the flavors to meld together beautifully.

Bake To Perfection:

Remove the casseroles from the refrigerator about 30 minutes before baking to take the chill off. Preheat your oven to 350°F, then bake uncovered for 30 to 40 minutes until the egg mixture is completely set and the top is golden brown.

The spicy sausage is truly the heart of this dish. My father who typically avoids spicy food always takes seconds of this casserole. He once told me the balance of creamy eggs and spicy meat creates the perfect harmony for starting the day.

Make-Ahead Tips

This casserole performs better when made ahead. The tortillas benefit from time to absorb some of the egg mixture, creating a texture similar to a savory bread pudding around the edges while maintaining their structure in the center. For best results, prepare this casserole the evening before your gathering and refrigerate overnight.

Serving Suggestions

This casserole pairs beautifully with a fresh fruit salad to balance the rich flavors. I like to set out small bowls of additional toppings like sliced avocado, extra sour cream, salsa, and chopped cilantro so guests can customize their portions. For a complete brunch spread, serve alongside a simple green salad dressed with lime vinaigrette.

Storage And Reheating

Leftovers will keep in the refrigerator for up to three days when stored in airtight containers. For best reheating results, microwave individual portions for 1 to 2 minutes or until heated through. You can also reheat larger portions in a 325°F oven for about 20 minutes, covered with foil to prevent drying out.

Customization Options

This recipe welcomes creative variations based on your family preferences. Try swapping the sausage for crumbled bacon or diced ham. For a vegetarian version, replace the meat with black beans and sautéed bell peppers. Experiment with different cheese combinations like pepper jack for more heat or a Mexican blend for authentic flavor.

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Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes, this casserole is designed to be prepped the night before and baked the following morning.

→ What type of tortillas should I use?

Use small fajita-sized flour tortillas for the best texture and fit in the dish.

→ Can I substitute the ground sausage?

Yes, ground turkey or chicken sausage works well as a substitute.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

→ Can I freeze this casserole?

Yes, assemble the casserole, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.