Breakfast Burrito Casserole (Many Ways)
8+ colorSTHE WHY BEHIND THIS RECIPE
Since moving to Minnesota, I’ve been missing California breakfast burritos, so this recipe is my current re-creation. It mixes California-inspired flavor and Minnesota practicality, and it’s the easiest way to meal prep a colorful, nutrient dense dish for super busy weeks.
A casserole doesn’t have to mean a sad, beige, cream-of-mushroom situation! Think of it instead as a one-dish meal that lets you pack in protein, beans, veggies, spice, and color—and have breakfast (or lunch, or dinner) ready to reheat all week! I’m usually not a super big meal prep person because I love the act of making a meal, but this one tastes just as great as leftovers and is so helpful to have during busy life seasons.
One of my little tricks here is whisking salsa right into the eggs. It gives the whole casserole a little spice boost, keeps it moist, and saves you from having to fuss with tons of seasonings. Another tip is adding just a dash of baking powder to make it lighter and fluffier. . The baking powder helps the eggs puff up during baking, which prevents the common issue of egg casseroles becoming dense or rubbery as they cool.
In terms of the exact burrito ingredients, I learned from my IG poll that you all have VERY STRONG opinions on what should go into a perfect burrito so consider this a formula to design your perfect burrito casserole:
Protein: chorizo, sausage, bacon, or even ground turkey
Beans: pinto or black beans
Veggies: onions, peppers, or you could do mushrooms, kale, spinach etc.
Cheese: sharp cheddar, feta, goat or whatever you love
Extras: potatoes, sweet potatoes, or cauliflower rice if you want more bulk (I left it out in this variation)
Toppings: avocado, crema, cilantro, more salsa….always more salsa
This is my campaign to convert you: casseroles can be colorful, fresh, and nutrient-dense. And in this case, they taste just like your favorite breakfast burrito!
Yields: 8 servings
Total time: ~60 minutes
Prep time: 15-20 minutes
Cook time: 30-35 minutes
WHAT YOU NEED
Tools
Large casserole dish - I used a 10 x 12 but most any size will work
INGREDIENTS
1 lb ground chorizo or breakfast sausage (or ground turkey + smoked paprika + cumin for lighter) - I like doing 2 spicy sausages and 2 Italian sausages to balance flavor
1 medium onion, diced
2 bell peppers, diced (one red, one orange for max color)!
1 jalapeño, deseeded and diced
1 can (15 oz) pinto beans, rinsed and drained
Juice of ½ lime
12 large pasture-raised eggs
½ cup whole milk or coconut milk
½ cup salsa (clean, no-seed-oil brand) - pick spicy, medium or mild pending your preference!
½ tsp baking powder
1 tsp sea salt
½ tsp black pepper
1 tsp smoked paprika
1 1/2 cups shredded raw cheddar cheese
Toppings: avocado slices, extra salsa, jalapeños, cilantro, crema (Blend 1 cup cashews with 1 cup salsa and you have the best crema ever. Just put the cashews in a bowl of warm water for 15-20 minutes before blending)
HOW TO DO IT
Preheat oven to 350°F. Grease a 9x13 casserole dish (or something similar-ish) with butter or avocado oil.
Do some prep! Dice the onion, peppers and (de-seeded) jalapeño. In a large bowl, whisk together 12 large eggs until frothy. Whisk in ½ cup whole milk (or coconut milk), ½ cup salsa, ½ tsp baking powder, 1 tsp sea salt, ½ tsp black pepper, 1 tsp smoked paprika, until smooth. Fold in 1 cup of the shredded cheese. Set aside.
Cook sausage and veggies in the skillet: In a large skillet, cook 1 lb ground chorizo or sausage until browned. Remove with a slotted spoon if you have one and set aside, leaving a little fat in the pan. In the same pan, sauté the 1 medium diced onion, 2 diced bell peppers (one red, one orange), and 1 diced jalapeño for 5–6 minutes until softened and lightly charred at the edges. Stir in 1 can (15 oz) rinsed and drained pinto beans plus the juice of ½ lime and a pinch of salt. Cook for 1–2 minutes to warm through.
Prepare the casserole: Spread the cooked sausage in the bottom of the casserole dish. Layer the onion/pepper/bean mixture over top. Pour the egg mixture evenly over the casserole layers. Top with the remaining ½ cup shredded cheese OR for extra gooey cheese, add the topping halfway through baking instead of at the start.
Bake: Bake uncovered for 35–40 minutes, until the center is just set and the top is golden. Let rest for 10 minutes before slicing into squares.
Serve as squares or inside tortillas: You can slice into squares and serve with with sliced avocado, extra salsa, fresh cilantro, jalapeños, and crema (equal parts cashews and salsa in blender) OR you can put inside a tortilla (I like Siete or Coyotes) and top with more crema or salsa for more of a burrito experience!!
SWAPS, TIPS & TRICKS
Protein: Pick your favorite! Try ground breakfast sausage, bacon, shredded chicken, or even turkey with smoked paprika + cumin for a lighter but still flavorful option.
Beans: Pinto beans keep it classic, but black beans or even chickpeas work just as well. If skipping beans, add 2 cups extra veggies to balance volume.
Veggies: The onion + pepper base is a must, but you can also fold in zucchini, mushrooms, or leafy greens (like Dino kale or spinach). For a heartier casserole, layer in roasted sweet potato cubes or cauliflower rice. Pending on the size of your sweet potato cubes, you might want to pre-roast or broil them so they are halfway cooked before putting them into the casserole so they aren’t underdone.
Cheese: Sharp cheddar is a go-to in my opinion, but Monterey Jack, goat cheddar, or pepper jack would be yummy to. If you want dairy-free, use 1/2 cup of nutritional yeast in the egg mixture.
Eggs: Using 12 eggs makes this hearty enough to feed a crowd, but you can scale down to 8–10 eggs for a thinner casserole or scale up to 14–16 in a larger dish.
Dairy: Whole milk keeps it custardy and fluffy, but you can use coconut milk or even 2–3 tbsp of Greek yogurt to give it a little tang and tenderness.
Spice Level: Control the heat by swapping mild, medium, or hot salsa. Keep the jalapeño seeds for more spice, or use poblano/green chiles for smoky mild flavor.
Cheese Topping Trick: For gooey meltiness, sprinkle cheese halfway through baking. For a crisp golden top, add it at the start.
Make-Ahead and Store: Assemble fully (without baking), cover, and refrigerate overnight. In the morning, bake as directed — add 5–10 minutes to the cook time. Or bake, cool, and store slices in the fridge for up to 5 days. Reheat in the oven at 300°F for 10–12 minutes.
Make It Your Own: Think of this breakfast burrito casserole as a build your own. Use the same base, then swap in whatever you’ve got on hand:
Protein: sausage, chorizo, bacon, shredded chicken, ground turkey
Beans: pinto, black beans, or chickpeas
Veggies: onion, peppers, zucchini, mushrooms, spinach, Dino kale
Cheese: cheddar, jack, goat, feta
Flavor Boosters: spicy salsa, jalapeños, poblano peppers, chipotle powder
Optional Add-Ins: roasted potatoes, sweet potatoes, cauliflower rice, tator tots
Toppings: avocado, cilantro, crema, hot sauce, extra salsa, tahini etc.
This is Alex’s preferred variation, he insisted I share 🤣
🔥 Alex’s Loaded Bacon & Tater Tot Bake
Protein: Crispy bacon (cut into 1-inch pieces before baking or pan-fry until just done)
Beans: Skip the beans (potatoes bring the starch here)
Veggies: Onion + bell peppers
Optional Add-In: A layer of frozen tater tots spread over the sausage/veg before pouring in the egg mixture — they bake up golden and crispy on top (Roots makes seed oil free tots)
Cheese: Sharp cheddar + a little Monterey Jack for melt
Toppings: Avocado, scallions, hot sauce
Nutritional Info
Per serving, yields 8 servings
Calories: 531
Carbohydrates: 20g
Fiber: 4g
Net carbs: 16g
Protein: 33g
Fat: 36g
Sodium: 1817mg
Sugar: 4g
