Recipe: Breakfast Burrito Egg Casserole
It's everything you love about a classic breakfast burrito layered into an egg casserole.
Serves8 to 10
Prep10 minutes
Cook45 minutes to 1 hour
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
It's everything you love about a classic breakfast burrito layered into an egg casserole.
Prep time 10 minutes
Cook time 45 minutes to 1 hour
Serves 8 to 10
Nutritional Info
Ingredients
Cooking spray
- 6 ounces
sharp cheddar cheese (about 1 1/2 cups shredded)
- 1 (about 15-ounce) can
black beans
- 1 (4-ounce) can
chopped green chiles, drained
- 1 (20-ounce) bag
frozen shredded hash brown potatoes (do not thaw)
- 10
large eggs
- 1 cup
sour cream
- 1 cup
whole or 2% milk
- 1 1/2 teaspoons
kosher salt
- 1/4 teaspoon
freshly ground black pepper
Serving options: sliced avocado, fresh cilantro leaves and tender stems, salsa
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray.
Prepare the following, adding each to the baking dish as you complete it: Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Drain and rinse 1 (about 15-ounce) can black beans. Drain 1 (4-ounce) can chopped green chiles (do not rinse).
Add 1 (20-ounce) bag frozen shredded hash brown potatoes, breaking up any large clumps with your hands. Stir to combine, then spread into an even layer.
Place 10 large eggs, 1 cup sour cream, 1 cup whole or 2% milk, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk until smooth. Pour over the vegetable mixture.
Bake until the top is light golden-brown and a knife inserted in the center comes out clean, 45 to 60 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. Uncover and bake.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
