Layered Breakfast Burrito Casserole
Inspired by the classic taqueria Breakfast burrito - this casserole has it all.
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
- 1½ cup Colby Jack Cheese shredded, divided
- ½ cup Sour Cream
Instructions
- Preheat oven to 400 degF.
- Melt butter in bottom of 13x9 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.
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