Layered Breakfast Burrito Casserole

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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.

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.

Layered Breakfast Burrito Casserole

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.

Layered Breakfast Burrito Casserole

Now Let’s Get Cookin’!

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Layered Breakfast Burrito Casserole

Inspired by the classic taqueria Breakfast burrito – this casserole has it all.
Course Breakfast, Main Course
Cuisine American, Mexican, Tex-Mex
Keyword beans, cheese, green chilies, Ham, sour cream, tortilla
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 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
  • cup Colby Jack Cheese shredded, divided
  • ½ cup Sour Cream

Instructions

  • 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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

4 thoughts on “Layered Breakfast Burrito Casserole

  1. Brian and Jim – Two of us here…recently moved to the Palm Springs area and exploring a whole new batch of food fun. Brian does most of the posting but Jim is an equal partner in the eating. We love discovering new dishes, new foods and new places to eat!
    Brian says:

    Looks great!

    1. Estelle Forrest – I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. Cooking is a huge part of my life. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me but to the people I care about.
      Estelle Forrest says:

      Thanks so much

  2. We featured your Layered Breakfast Burrito Casserole on Full Plate Thursday, 579. I just pinned your post and hope you will come back soon.
    Happy St. Patrick’s Day!
    Miz Helen

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