Breakfast Burrito Egg Casserole – Start your day off right with our delectable Breakfast Burrito Egg Casserole recipe! This mouthwatering dish combines the flavors of a classic breakfast burrito with the ease of a casserole. Loaded with savory ingredients, it’s the perfect way to fuel your morning. Join us as we dive into the story of how this recipe became a cherished favorite in our household.
Let me tell you a little story about how this Breakfast Burrito Egg Casserole became a beloved staple in our home. It all started when I wanted to surprise my husband on his birthday with a special breakfast treat. After experimenting with different ideas, I stumbled upon this incredible recipe. As soon as he took the first bite, his face lit up with pure joy. The combination of fluffy eggs, crispy potatoes, and zesty chiles created a flavor explosion that we couldn’t resist. Since then, this casserole has become a weekend tradition, eagerly anticipated by our little family. It’s a dish that brings us all together, creating cherished memories around the breakfast table.
Why This Brunch Must-Have: Breakfast Burrito Egg Casserole
- A Unique Twist: This recipe takes the classic breakfast burrito to new heights by transforming it into a convenient casserole. It’s a fun and creative way to enjoy your favorite breakfast flavors.
- Flavorful Ingredients: With a medley of frozen shredded potatoes, black beans, and chopped green chiles, each bite bursts with savory goodness. These ingredients infuse the casserole with a satisfying texture and a touch of zing.
- Creamy and Cheesy: The combination of eggs, sour cream, and shredded cheddar cheese creates a luscious and velvety texture that will make your taste buds dance with joy.
- Versatile Serving Options: Customize your Breakfast Burrito Egg Casserole by serving it with creamy avocado slices, fresh cilantro leaves, and zesty salsa. These toppings add a burst of freshness and enhance the overall flavor profile.
Ingredients:
- Cooking spray
- 1 (20-ounce) bag frozen shredded potatoes (not thawed) (567 g)
- 1 (15-ounce) can black beans, drained and rinsed (425 g)
- 1 (4-ounce) can chopped green chiles, drained (113 g)
- 10 large eggs
- 1 cup sour cream
- 1 cup whole or 2% milk
- 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces) (170 g)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Serving options: sliced avocado, fresh cilantro leaves and tender stems, salsa
Directions:
Preheat your oven to 375°F (190°C) and position a rack in the middle.
Lightly coat a 13×9-inch baking dish with cooking spray to prevent sticking.
In the baking dish, combine the frozen shredded potatoes (break up any large clumps with your hands), black beans, and chopped green chiles. Give it a good stir to distribute the ingredients evenly, then spread them into an even layer.
In a large bowl, whisk together the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and black pepper until well combined.
Pour the egg mixture over the vegetable mixture in the baking dish, ensuring it is evenly distributed.
Bake the casserole in the preheated oven for approximately 45 minutes or until the top is light golden-brown and a knife inserted in the center comes out clean.
Once done, allow the casserole to cool for 5 minutes before slicing.
Serve this delectable Breakfast Burrito Egg Casserole with optional toppings such as sliced avocado, fresh cilantro leaves, and salsa. Get creative and make it your own!
Notes:
- If you prefer a spicier kick, feel free to add a dash of hot sauce or sprinkle some red pepper flakes into the egg mixture.
- Experiment with different cheese varieties like Monterey Jack or pepper jack for an extra flavor twist.
- This casserole can be prepared in advance and stored in the refrigerator overnight. Simply pop it in the oven the next morning for a hassle-free breakfast.
In conclusion, our Breakfast Burrito Egg Casserole is a true morning delight that will have your taste buds singing with joy. This recipe offers a unique twist on the classic breakfast burrito, transforming it into a convenient and flavorful casserole. The combination of fluffy eggs, crispy shredded potatoes, zesty green chiles, and creamy cheese creates a harmony of textures and tastes that will leave you craving more.
Whether you’re preparing a special brunch for your loved ones or simply want to elevate your everyday breakfast routine, this casserole is the perfect choice. It has become a cherished favorite in our household, bringing us together around the table to share laughter and create lasting memories.
So why not give this Breakfast Burrito Egg Casserole a try? It’s an easy and delicious way to kick-start your day with a burst of flavor and a satisfying, protein-packed meal. Customize it with your favorite toppings and make it your own. Your family and friends will thank you for introducing them to this incredible breakfast treat.
Indulge in the warmth and comfort of a homemade breakfast that will leave you energized and ready to conquer the day ahead. Get ready to savor every bite and experience the magic of our Breakfast Burrito Egg Casserole. Bon appétit!
FAQ
Can I freeze the Breakfast Burrito Egg Casserole?
Yes, you can! Once the casserole has cooled, wrap it tightly in aluminum foil or place it in an airtight container. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat in the oven.
Can I make this recipe vegetarian?
Absolutely! This recipe is already vegetarian-friendly as it does not contain any meat. The combination of black beans and shredded potatoes provides a satisfying and protein-packed alternative.
Can I substitute any ingredients?
Feel free to get creative and make substitutions based on your preferences or dietary restrictions. You can swap the black beans for pinto beans or add diced bell peppers for extra color and flavor. Just remember that ingredient substitutions may affect the final taste and texture of the casserole.
Is this recipe suitable for a crowd?
Definitely! This Breakfast Burrito Egg Casserole is perfect for feeding a hungry crowd. Simply adjust the quantities of the ingredients accordingly and use a larger baking dish if needed. It’s a fantastic option for brunch gatherings or family breakfasts.
![](https://8fivefive.com/wp-content/uploads/2023/06/Breakfast-Burrito-Egg-Casserole-360x361.jpg)
Breakfast Burrito Egg Casserole
Ingredients
- Cooking spray
- 1 20-ounce bag frozen shredded potatoes (not thawed) (567 g)
- 1 15-ounce can black beans, drained and rinsed (425 g)
- 1 4-ounce can chopped green chiles, drained (113 g)
- 10 large eggs
- 1 cup sour cream
- 1 cup whole or 2% milk
- 1 1/2 cups shredded sharp cheddar cheese about 6 ounces (170 g)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Serving options: sliced avocado fresh cilantro leaves and tender stems, salsa
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the middle.
- Lightly coat a 13x9-inch baking dish with cooking spray to prevent sticking.
- In the baking dish, combine the frozen shredded potatoes (break up any large clumps with your hands), black beans, and chopped green chiles. Give it a good stir to distribute the ingredients evenly, then spread them into an even layer.
- In a large bowl, whisk together the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and black pepper until well combined.
- Pour the egg mixture over the vegetable mixture in the baking dish, ensuring it is evenly distributed.
- Bake the casserole in the preheated oven for approximately 45 minutes or until the top is light golden-brown and a knife inserted in the center comes out clean.
- Once done, allow the casserole to cool for 5 minutes before slicing.
- Serve this delectable Breakfast Burrito Egg Casserole with optional toppings such as sliced avocado, fresh cilantro leaves, and salsa. Get creative and make it your own!
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