Overnight Breakfast Burrito Casserole (Print Version)
# Ingredients:
→ Tortillas
01 -
20 small flour tortillas (fajita size)
→ Protein
02 -
1 pound ground breakfast sausage, hot
→ Vegetables
03 -
1 (10 ounce) can diced tomatoes and green chiles, undrained
→ Dairy
04 -
2.5 cups shredded Colby Jack cheese
05 -
1 cup sour cream
06 -
1 cup half and half
→ Eggs
07 -
12 large eggs
→ Potatoes
08 -
20 ounces shredded hashbrowns
→ Seasoning
09 -
½ teaspoon salt, divided
10 -
½ teaspoon pepper, divided
→ Butter
11 -
2 tablespoons butter
# Instructions:
01 -
Spray two 9×13 cooking dishes with non-stick cooking spray. Set aside.
02 -
In a large skillet, brown the ground sausage until no pink remains. Stir in the diced tomatoes and chiles. Transfer the sausage mixture into a large mixing bowl.
03 -
Add 2 tablespoons of butter and the shredded hashbrowns to the skillet. Cook until they begin to brown. Season with ¼ teaspoon of salt and ¼ teaspoon of pepper. Add the cooked, seasoned potatoes to the bowl with the sausage.
04 -
To the mixing bowl with sausage and potatoes, add 2 cups of shredded Colby Jack cheese. Mix until well combined.
05 -
Place about ¼ cup of the sausage mixture in the center of each tortilla. Roll the tortillas tightly and arrange them seam-side down in the prepared casserole dishes.
06 -
In a separate bowl, whisk together the eggs, half and half, sour cream, ¼ teaspoon salt, and ¼ teaspoon pepper.
07 -
Pour the egg mixture evenly over the rolled tortillas in the casserole dishes. Top with the remaining ½ cup of cheese.
08 -
Cover tightly with plastic wrap and refrigerate for 30 minutes or overnight.
09 -
Preheat the oven to 350°F. Let the refrigerated casserole sit at room temperature briefly before placing it in the oven. Bake for 30-40 minutes, or until the eggs are fully set.