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Layered Breakfast Burrito Casserole

Layered Breakfast Burrito Casserole

Inspired by the classic taqueria Breakfast burrito - this casserole has it all.
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Prep Time 10 mins
Cook Time 45 mins
Course Breakfast, Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6


  • 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


  • 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.
Keyword beans, cheese, green chilies, Ham, sour cream, tortilla
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