Yield: 6-8 servings
Hearty, delicious, and easy to make. This Breakfast Burrito Egg Casserole is a great dish to start your mornings right! You can also assemble this the night before and pop it in the oven the next day. Serve this scrumptious casserole with optional but recommended garnishes from sliced avocado, fresh cilantro leaves, tender stems, or salsa.
INGREDIENTS
10 large eggs
1 (20 oz) bag of frozen shredded potatoes (do not thaw)
1 (4 oz) can of chopped green chiles, drained
1 (15 oz) can of black beans, drained and rinsed
1 c. sour cream
1 c. whole or 2% milk
1 tsp kosher salt
1 1/2 c. shredded sharp cheddar cheese (about 6 oz.)
1/4 tsp freshly ground black pepper
Serving options: sliced avocado, fresh cilantro leaves, tender stems, salsa
Cooking spray
How to make Breakfast Burrito Egg Casserole
Step 1: In the middle, arrange the oven rack and preheat the oven to 375 degrees F.
Step 2: Using cooking spray, lightly grease a 13 x 9-inch baking dish.
Step 3: Into the prepared baking dish, place the shredded potatoes, beans, and chiles. Mix well, spreading the mixture into an even layer.
Step 4: In a large bowl, place the eggs, sour cream, milk, cheese, salt, and pepper. Mix well until blended, then pour this over the veggie mixture.
Step 5: Place in the preheated oven and bake for about 45 minutes or until the top of the casserole is golden brown and a knife inserted in the middle comes out clean.
Step 6: Remove the casserole from the oven when done and allow it to cool for about 5 minutes before slicing. Enjoy the breakfast burrito egg casserole with sliced avocado, fresh cilantro, and salsa.
NOTES:
Assemble this casserole in advance. Cover and keep in the fridge overnight. Before baking, allow the casserole to sit at room temperature while preheating the oven.
In a covered container, keep any leftovers and store them in the fridge for up to 5 days.
Ingredients
- 10 large eggs
- 1 (20 oz) bag of frozen shredded potatoes (do not thaw)
- 1 (4 oz) can of chopped green chiles, drained
- 1 (15 oz) can of black beans, drained and rinsed
- 1 c. sour cream
- 1 c. whole or 2% milk
- 1 tsp kosher salt
- 1 1/2 c. shredded sharp cheddar cheese (about 6 oz.)
- 1/4 tsp freshly ground black pepper
- Serving options: sliced avocado, fresh cilantro leaves, tender stems, salsa
- Cooking spray
Instructions
Step 1: In the middle, arrange the oven rack and preheat the oven to 375 degrees F.
Step 2: Using cooking spray, lightly grease a 13 x 9-inch baking dish.
Step 3: Into the prepared baking dish, place the shredded potatoes, beans, and chiles. Mix well, spreading the mixture into an even layer.
Step 4: In a large bowl, place the eggs, sour cream, milk, cheese, salt, and pepper. Mix well until blended, then pour this over the veggie mixture.
Step 5: Place in the preheated oven and bake for about 45 minutes or until the top of the casserole is golden brown and a knife inserted in the middle comes out clean.
Step 6: Remove the casserole from the oven when done and allow it to cool for about 5 minutes before slicing. Enjoy the breakfast burrito egg casserole with sliced avocado, fresh cilantro, and salsa.
Notes
Assemble this casserole in advance. Cover and keep in the fridge overnight. Before baking, allow the casserole to sit at room temperature while preheating the oven. In a covered container, keep any leftovers and store them in the fridge for up to 5 days.
