YIELD: Serves 6 to 8
Fluffy eggs and a hearty filling? Sounds like my favourite breakfast!
Breakfast Burrito Egg Casserole is a super simple casserole made with shredded potatoes, black beans, cheddar cheese, creamy avocado, and spicy salsa. The best burrito casserole with a combination of flavours that come together perfectly! Enjoy this as-is or cut into small pieces, stuff in soft tortillas, and wrap for a more convenient breakfast.
INGREDIENTS
Cooking spray
1 (20-oz.) bag frozen shredded potatoes (do not thaw)
1 (15-oz.) can black beans, drained and rinsed
1 (4-oz.) can chop green chiles, drained
10 large Eggs
1 c. sour cream
1 c. whole or 2% milk
1 1/2 c. shredded sharp cheddar cheese (about 6 oz.)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Serving options: sliced avocado, fresh cilantro leaves, and tender stems, salsa
How to make Breakfast Burrito Egg Casserole
Step 1: In the middle of the oven, arrange the rack, then preheat the oven to 375 degrees F.
Step 2: Using cooking spray, lightly grease a 13 x 9-inch baking dish. To the prepared dish, add the shredded potatoes while breaking any large clumps using your hands, then the beans, and chiles. Stir well to combine, then spread evenly.
Step 3: In a large bowl, add the eggs, sour cream, milk, cheese, salt, and pepper. Whisk well, then pour the mixture over the vegetable mixture.
Step 4: Place in the preheated oven and bake for about 45 minutes until the top is golden-brown and the knife inserted in the middle of the casserole comes out clean. Remove from the oven when done and allow to cool for at least 5 minutes.
Step 5: Slice the casserole and if desired, serve with sliced avocado, fresh cilantro, and salsa.
NOTES:
To make this ahead, assemble, cover, and store the casserole in the fridge overnight. When ready to serve, let it come to room temperature before baking.
Place the leftovers in a covered container and store them in the fridge for up to 5 days.
Nutrition Facts:
Calories 389 | Fat 22.9g (35.2%) | Saturated 10.0g (50.2%) | Carbs 26.8g (8.9%) | Fiber 5.8g (23.1%) | Sugars 4.0g | Protein 19.6g (39.1%) | Sodium 701.3mg (29.2%)
Ingredients
- Cooking spray
- 1 (20-oz.) bag frozen shredded potatoes (do not thaw)
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (4-oz.) can chop green chiles, drained
- 10 large Eggs
- 1 c. sour cream
- 1 c. whole or 2% milk
- 1 1/2 c. shredded sharp cheddar cheese (about 6 oz.)
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Serving options: sliced avocado, fresh cilantro leaves, and tender stems, salsa
Instructions
Step 1: In the middle of the oven, arrange the rack, then preheat the oven to 375 degrees F.
Step 2: Using cooking spray, lightly grease a 13 x 9-inch baking dish. To the prepared dish, add the shredded potatoes while breaking any large clumps using your hands, then the beans, and chiles. Stir well to combine, then spread evenly.
Step 3: In a large bowl, add the eggs, sour cream, milk, cheese, salt, and pepper. Whisk well, then pour the mixture over the vegetable mixture.
Step 4: Place in the preheated oven and bake for about 45 minutes until the top is golden-brown and the knife inserted in the middle of the casserole comes out clean. Remove from the oven when done and allow to cool for at least 5 minutes.
Step 5: Slice the casserole and if desired, serve with sliced avocado, fresh cilantro, and salsa.
Notes
To make this ahead, assemble, cover, and store the casserole in the fridge overnight. When ready to serve, let it come to room temperature before baking. Place the leftovers in a covered container and store them in the fridge for up to 5 days.
