Overnight Breakfast Burrito Casserole

Overnight Breakfast Burrito Casserole Recipe

Overnight Breakfast Burrito Casserole Recipe - an easy and delicious make-ahead breakfast casserole! Tortillas stuffed with sausage, hash browns, and cheese topped with a mixture of half-and-half, eggs, salt, and pepper. Can add onion, bell pepper, spinach, diced tomatoes and green chiles, or mushrooms to the burrito mixture. Great for breakfast, lunch, dinner, baby showers, overnight guests, school mornings, tailgating, and potlucks. This will quickly become a family favorite!
CLICK FOR RECIPE:
https://www.plainchicken.com/2019/07/overnight-breakfast-burrito-casserole.html
breakfast burritos on a plate with salsa and sour cream

Easy Make-Ahead Breakfast Casserole

I love eating breakfast, but I don't love making breakfast first thing in the morning. This Overnight Breakfast Burrito Casserole is my perfect breakfast! Assemble the casserole the night before and pop it in the oven when you get up in the morning. SO easy and SO delicious! A delicious hot breakfast without any work in the morning.

We LOVED this easy make-ahead breakfast casserole. Tortillas stuffed with sausage, hash browns, and cheese and topped with eggs and more cheese. What's not to like?!?! While this is a "breakfast casserole", it is also great for lunch or dinner. It is also great for baby showers, overnight guests, school day mornings, tailgating, and potlucks.

breakfast burrito casserole in a baking dish

How to Make Overnight Breakfast Burrito Casserole

This Overnight Breakfast Burrito Casserole is very easy to make. Start with browning the breakfast sausage in a skillet. Remove the cooked sausage from the skillet, but leave the grease. Add a bag of shredded hash browns and cook the hashbrowns until they start to brown. Place the cooked sausage, hash browns, and some cheese on top of a tortilla and roll up. Place in a baking dish. Whisk together the eggs and cream and pour over the burritos. Top with more cheese and cover and refrigerate. Pull the casserole out in the morning and bake. Easy Peasy!

I used flour tortillas in this Overnight Breakfast Burrito Casserole. Feel free to swap them for corn tortillas. You will get more breakfast burritos using corn tortillas because they are smaller. 

What Can I Add to the Breakfast Burrito Mixture?

Feel free to add onions, spinach, bell peppers, and mushrooms to the burrito mixture. Add the veggies to the skillet when the sausage or hash browns cook to soften them and reduce moisture. You could even add a can of diced tomatoes and green chiles to the mixture if you want to kick these up a notch!

breakfast burritos topped with salsa

Can I Freeze Overnight Breakfast Burrito Casserole?

Sure! This Overnight Breakfast Burrito Casserole will freeze great. Make the casserole up to the point of refrigerating. Cover the casserole dish and freeze it. To bake from frozen, thaw completely in the refrigerator and bake as directed below. 

You can also freeze this Overnight Breakfast Burrito Casserole after it has baked. Cover the casserole and thaw and reheat when ready to serve. You can reheat the casserole in the oven or microwave. 

For leftovers, I wrap the individual breakfast burritos in plastic wrap and place them in a freezer bag. That way I can pull one breakfast burrito out of the freezer for a quick breakfast. Just pop in the microwave for a few minutes and breakfast is done!

breakfast burritos on a plate topped with salsa and sour cream

What to Serve with Overnight Breakfast Burrito Casserole

We LOVE this easy Overnight Breakfast Burrito Casserole. It has all of our favorite breakfast foods combined into one delicious dish. We like to serve this topped with some salsa and sour cream. YUM! This is a hearty dish. You don't need many side dishes to go with this Overnight Breakfast Burrito Casserole. Sometimes we will have some fresh fruit or a simple fruit salad. Here are a couple of our favorite recipes from the blog that goes great with these Overnight Breakfast Burrito Casserole:



Don't forget to follow us on Pinterest for more recipe ideas!



CLICK FOR MORE-->

from Plain Chicken® https://ift.tt/2Gym0OH

Comments

Post a Comment

Popular posts from this blog

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker

Image
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more

Restaurant Workers Are Combing Through Job Listings — But They’re Not Applying

Image
Photo by Dominic Lipinski/PA Images via Getty Images Culinary Agents CEO Alice Cheng on the restaurant worker shortage and how workers will return to the industry ‘on their timeframe’ As restaurants across the country expand capacity, reopen for indoor dining, and prepare for a new season of outdoor service, owners are struggling to find staff to meet their needs. Many workers still don’t feel safe returning to work during a pandemic. Others don’t want to fight with patrons over health and safety guidelines. Some may have left town or joined another industry while they were laid off and will return when the timing and opportunity are right. Alice Cheng, CEO of hospitality industry job search engine Culinary Agents , has a macro view of the hiring trends across various cities and states and is a careful observer of candidate behavior. “A lot of the data that we see is there’s so many people looking at jobs, more so than in the past, and they’re waiting,” Cheng told Eater’s Digest
Read more