Recipe: Breakfast Burrito Egg Casserole

Recipe: Breakfast Burrito Egg Casserole

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Kelli Foster
Aug 2, 2018
(Image credit: Joe Lingeman)

A good breakfast burrito is just as much about the fluffy eggs as it is the assortment of hearty fillings — I'm talking shredded potatoes, black beans, cheddar cheese, creamy avocado, and spicy salsa. This super-simple casserole combines all those components into a make-ahead egg dish that's perfect for feeding the whole table.

Sour Cream Is the Secret to the Best Egg Casserole

I've said it before, and I'll say it again: The best egg casseroles always start with a strong foundation. How you treat your eggs has the power to set your casserole apart from all the rest, and this version makes that happen by blending in sour cream. Combined with an equal amount of milk, the sour cream makes for lush and creamy eggs, and gives them a subtle tangy twist to balance the potatoes and beans.

Serve with Tortillas to Mimic a Burrito

If you believe breakfast burritos aren't complete without tortillas, then by all means — get them on the table. It can be as simple as charring them on a gas stovetop or under the broiler, topping them with slices of casserole and the requisite burrito toppings, and digging in with your knife and fork. Or, take my favorite approach by cutting the casserole into smaller pieces, stuffing it into a large, soft tortilla, and wrapping it up for a more portable breakfast.

Breakfast Burrito Egg Casserole

Serves 6 to 8

  • Cooking spray

  • 1 (20-ounce) bag

    frozen shredded potatoes (do not thaw)

  • 1 (15-ounce) can

    black beans, drained and rinsed

  • 1 (4-ounce) can

    chopped green chiles, drained

  • 10

    large eggs

  • 1 cup

    sour cream

  • 1 cup

    whole or 2% milk

  • 1 1/2 cups

    shredded sharp cheddar cheese (about 6 ounces)

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • Serving options: sliced avocado, fresh cilantro leaves and tender stems, salsa

Arrange a rack in the middle of the oven and heat to 375°F.

Lightly coat a 13x9-inch baking dish with cooking spray. Add the shredded potatoes (break up any large clumps with your hands), beans, and chiles. Stir to combine, then spread into an even layer.

Whisk the eggs, sour cream, milk, cheese, salt, and pepper in a large bowl. Pour over the vegetable mixture.

Bake until the top is light golden-brown and a knife inserted in the center comes out clean, about 45 minutes. Let cool for 5 minutes before slicing. Serve with sliced avocado, fresh cilantro, and salsa, if desired.

Recipe Notes

Make ahead: The casserole can be assembled, covered, and stored in the refrigerator overnight. Let sit at room temperature while the oven is heating before baking.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

(Image credit: Joe Lingeman)
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