Few things in life compare to the experience of enjoying the early morning air and taking a bite out of that freshly made breakfast burrito, filled to the brim with refreshing and tangy salsa, fluffy eggs, and melty cheese all rolled together in a fresh tortilla. The Breakfast Burrito Casserole aims to capture that same experience with each helping, and succeeds wildly! Stuffed with savory sausage and served with enchilada sauce, Breakfast Burrito Casserole is a homecooked hero that can outcompete street vendors' fare in any taste test.
Ingredients• 8 large eggs • 1/3 cup milk, 2% • 1/2 teaspoon salt • 1/2 teaspoon pepper • 1 pound bulk pork sausage • 1 cup sour cream • 1 (10.75-ounce) can of condensed cream of chicken soup, undiluted • 4 (10-inch) flour tortillas, cut into 1-inch pieces • 1 1/3 cups salsa, divided • 2/3 cup cheddar cheese, shredded • 2/3 cup part-skim mozzarella cheese, shredded • enchilada sauce, optional, to taste • green onions, optional, thinly sliced
Preheat the oven to 350 degrees F.
Coat a large skillet with cooking spray.
Whisk together the eggs, milk, salt, and pepper.
Over medium heat in the prepared skillet, cook and stir the egg mixture until thickened and no liquid egg remains.
Transfer the eggs from the heat.
In the same skillet, cook and crumble the sausage over medium heat until no longer pink, about 5-7 minutes. Drain the fat from the skillet.
Stir the sour cream and cream of chicken soup together.
Spread 1/2 of the sour cream mixture into an ungreased 9x13-inch baking dish.
Layer 1/2 of the tortilla pieces, 1/2 of the salsa, the scrambled eggs, sausage, remaining tortillas, and remaining sour cream mixture in the baking dish, in that order.
Top with the remaining salsa, cheddar cheese, and mozzarella cheese.
Bake uncovered until heated through, about 30-35 minutes.
Serve with enchilada sauce and green onions.