I’m not sure if breakfast burritos from the local taqueria are popular in your next of the woods, but they are very popular here in the Pacific Northwest. You can find taco trucks, and small burrito spots all over and almost every one of them has some variation of the Breakfast Burrito. It is usually eggs, pinto beans, cheese and some choice of breakfast meat like ham, bacon or sausage. Some also may add in some potatoes. I was craving one of the giant burritos but wasn’t up for making 6 of them separately. So I put on my thinking cap, and came up with sort of lasagna like casserole. Layered Breakfast Burrito Casserole has all the great flavors of a breakfast burrito in a family friendly meal.
This recipe was featured on Inscructables.com! If you want step-by-step photos of how to put this recipe together check it out here – Layered Breakfast Burrito Casserole.
This is another one of those casseroles that can be easily adjusted to your tastes. If you need to take the heat down, use a mild taco sauce, or use green chilies instead of jalapenos. If you don’t like ham or bacon, you could use some cooked breakfast sausage. Or a combination of all three. You could also go all corn tortilla or all flour tortilla. I guess you could call this recipe more of a “Guideline” – LOL.
This is a very hearty meal packed with protein and cheese, so I don’t really see a need for a side. But, as always, I like to make a suggestion. If I did make a side for this I would probably make my Mexican Red Rice. It’s 2 cups long grain rice, 1 qt chicken broth, 4oz can green chilies, 15oz can tomato sauce, 1 tsp each of cumin and chili powder. Put it all in a sauce pan over medium heat, cover and let cook for 17 minutes. Remove from heat, but don’t remove lid until ready to serve.
Now Let’s Get Cookin’!
Layered Breakfast Burrito Casserole
- 4 tbsp Butter
- 1 tsp Cumin
- 8 Corn Tortillas
- 1 15oz can Pinto Beans drained
- 1 cup Bacon Crumbles divided
- 1 cup Taco Sauce divided
- 7 slices Colby Jack Cheese
- 3 Flour Tortillas soft taco size
- 12 Eggs divided
- 1 4oz can Jalapenos
- 4 slices Ham
- 1½ cup Colby Jack Cheese shredded, divided
- ½ cup Sour Cream
- Preheat oven to 400 degF.
- Melt butter in bottom of 13×9 baking dish. Add cumin and spread around edges of dish. Add three corn tortillas across bottom. Cut 2 corn tortillas in half and use to filling bottom of baking dish. Sprinkle with pinto beans, 3/4 cup bacon crumbles, and 3/4 cup taco sauce. Cover with slices of Colby jack cheese.
- Lay 2 flour tortillas over top. Cut remaining tortilla in half and fill in space. Beat 6 eggs with can of jalapenos. Pour over top of flour tortillas. Layer with slices of ham. Cut remaining corn tortillas into ¾-inch strips and spread over top of ham. Sprinkle with 1 cup of shredded Colby jack cheese. Drizzle with remaining taco sauce.
- Break 6 eggs, evenly spaced, over top of cheese. Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with remaining shredded cheese and bacon. Bake another 15 minutes. Let rest for at least 5 minutes before serving with dollop of sour cream and additional taco sauce, if desired.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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