Chorizo, Egg + Cheese Breakfast Burrito Casserole – a vibrant and customizable recipe brimming with protein, veggies, and carbs. Perfect for make-ahead convenience, this versatile recipe transforms breakfast into a zesty experience, ideal for lazy weekends, holiday brunches, or meal prep ease.

A baked breakfast burrito casserole topped with melty cheese, green onions and diced avocado.

Why and When to Make This Recipe

Do you like to start your day with a warm tortilla stuffed with sausage, eggs and cheese? Then you’ll love this deconstructed breakfast burrito full of vibrant colors and bold flavors! This breakfast burrito casserole recipe is a complete meal full of protein, vegetables and carbs to fuel you for hours.

Enjoy the convenience of this great make-ahead breakfast. Assemble it the night before, so all you have to do is bake it in the morning. It’s also customizable…swap out proteins, veggies and cheese to give it a new spin each time. And while it’s perfect for feeding a crowd, it’s also a great meal prep option for quick and easy mornings.

Make this easy breakfast burrito casserole for a lazy weekend or holiday brunch, when you need to feed overnight guests, or even as breakfast-for-dinner! It’ll be a big hit with all the savory breakfast lovers who like to start their mornings with a little spice.

Raw ingredients for breakfast burrito casserole on white marble counter.

Gather Your Ingredients

I’ve provided substitutions next to the key ingredient to help you tailor this recipe to your needs or personal taste.

Russet potato – Dice up one russet to turn into ‘hash browns’. Feel free to use another variety of potato…you’ll need about 14 to 16 oz total.
Red onion – Shallot or white onion would work just as well.
Red bell pepper – Any color bell pepper is fine; pick your favorite.
Poblano pepper – I’m a huge fan of poblano peppers. They have a great earthy quality and are mild as peppers go. You can substitute with a small can of green chiles, but don’t roast them with the potato and bell pepper…just add them straight from the can into the filling ingredients.
Cooking oil – Avocado or light olive oil for roasting the veggies.
Chorizo – Fresh Mexican chorizo is smoky and spicy. Remove the casings and crumble into small bits as it browns. You can use pork, poultry-based or vegetarian chorizo. For a less spicy alternative, feel free to use your favorite breakfast sausage.
Soft flour tortillas – What’s a burrito without a tortilla? However, for this application, the tortillas are cut into strips and mixed into the filling.
Large eggs – This casserole calls for 8 eggs. If you prefer to use liquid eggs (like Eggbeaters), you’ll need 2 cups. I have not tested this with plant-based egg substitute (like JUST egg).
Milk – 2% is my go-to. For a richer egg mixture, use whole milk or half and half.
Salsa – This is mixed into the eggs for an extra boost of flavor. Use your favorite red or green salsa!
Monterey jack cheese – Purchase a block of cheese and shred it at home for the best meltability. Sharp cheddar cheese or pepper jack cheese (for extra heat), are great substitutes.
Garnishes – Green onions and avocado.
Kosher salt + black pepper

Further customize this casserole to suit your palate or to use ingredients you have on hand. Swap any of the vegetables or sausage for equal amounts of another ingredient, like mushrooms, zucchini, spinach, or black beans. (See the Recipe Tip about cooking veggies below.) Serve it with other garnishes and toppings like hot sauce, sour cream, or fresh cilantro.

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

Step 1. Roast the veggies – Toss diced potatoes, onion, bell pepper, and poblano with oil, salt and pepper. Spread them out in an even layer on a baking sheet and roast for 20 to 25 minutes in 425°F preheated oven. Give them a stir halfway through. (When the veggies are done, leave the oven on, but reduce the temp to 350°F.)

Step 2. Brown the chorizo – Cook the chorizo over medium heat in a large skillet, breaking it up as it browns. Drain off the rendered fat and transfer the sausage to a large bowl.

Step 3. Cut the tortillas – Stack the tortillas then cut them into strips roughly 1×2-inches.

Step 4. Mix the filling ingredients – Add the tortilla strips and roasted veggies to the bowl of chorizo and stir everything together.

Photos illustrating the first four steps in making breakfast burrito casserole.

Step 5. Whisk the eggs – In another bowl, whisk together the eggs, milk, salsa and black pepper until well blended.

Step 6. Build the casserole – Spread half of the cooked chorizo mixture over the bottom of a 9×13-inch casserole dish spritzed with cooking spray. Sprinkle on half of the shredded cheese, then the rest of the chorizo filling. Slowly pour in the egg mixture to evenly cover, then top with the remaining cheese.

Step 7. Bake the casserole – Cover the baking dish with foil and bake for 30 minutes at 350°F. Remove the foil and bake for another 20 to 25 minutes until the eggs are just set. (There will be some carryover cooking once it comes out of the oven, so take care not to over bake.)

Step 8. Serve! – Allow the casserole to rest for 10 to 15 minutes. Cut into individual portions and serve with green onions and avocado. A little extra salsa on the side is nice, too!

Photos illustrating the last four steps in making breakfast burrito casserole.

Make It An Overnight Breakfast Burrito Casserole

Yes…a make-ahead option! Assemble the entire casserole as instructed. Cover it tightly with plastic wrap and refrigerate overnight. The next morning, remove the casserole to the counter while the oven preheats to 350°F. Replace the plastic wrap with foil and bake for 35 minutes (that’s an extra 5 from the standard baking time). Remove the foil and bake for another 20 to 25 minutes.

Recipe Tips

Cooking the veggies first – You might be wondering why we’re roasting the veggies if they’re just going to bake in the casserole again. Raw peppers, onions and potatoes contain a decent amount of water. Cooking them in dry heat first will help release that moisture and concentrate the flavors. Have you ever had a soggy breakfast casserole or quiche? It might not be that the eggs were undercooked…it might be that the vegetables released all their moisture into the casserole. When possible, roast them directly on the pan (even though my photo shows the sheet pan lined with parchment 🙄) so they can get a bit of browning along the edges…yum! The added bonus: efficiency – while the veggies roast, you can tackle other parts of the recipe.

Spritz foil with cooking spray, too – Unless you’re using non-stick foil, spray the underside with cooking spray so the melty cheese sticks to the casserole and not your foil.

A single serving of breakfast burrito casserole on a plate drizzled with salsa.

Storing and Reheating

Storing leftover breakfast burrito casserole – Transfer leftovers to an airtight container, or individual containers for easy meal prep or grab-and-go solutions. Store in the refrigerator for 4 to 5 days.

Reheating leftovers – Place individual servings on a microwave safe plate and micro-cook for 1-1/2 to 2 minutes until hot throughout.

Breakfast Casseroles Rule!

Chorizo, Egg + Cheese Breakfast Burrito Casserole

Linda Feller

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1 15

1 55

Breakfast

Mexican, Southwestern

439 kcal

Equipment

Ingredients

1 large russet potato, peeled + diced small (about 14-16 oz)
½ cup red onion, diced
½ cup red bell pepper, diced
1 poblano pepper, seeded + diced
2 tablespoon avocado oil, or vegetable / light olive oil
kosher salt
12 ounce chorizo sausage, without casings (pork or poultry-based)
4 flour tortillas, 6-inch, white or whole wheat
8 eggs
1 cup milk
½ cup salsa, plus additional for serving (optional)
¼ teaspoon black pepper
8 ounce monterey jack cheese, shredded from the block
¼ cup green onions, sliced
1 avocado, sliced or diced

Instructions

Preheat oven to 425°F.
Add the potatoes, onion, bell pepper, and poblano to a large bowl. Drizzle with the avocado oil and season with kosher salt and fresh cracked black pepper. Toss it all together to evenly coat. Spread the vegetables in an even layer across a sheet pan (line with parchment paper unless the pan is nonstick.) Set the bowl aside to use again later. Roast the veggies for 20 to 25 minutes; give them a stir halfway through.
While the veggies roast, spray a 9 x 13-inch casserole with nonstick spray.
Next, brown the chorizo in a skillet over medium heat for 5 to 7 minutes, breaking it up as it cooks. Drain off the fat and transfer the cooked chorizo to the bowl you set aside earlier.
Stack the tortillas and cut them into strips, roughly 1 x 2-inches. Add those to the bowl.
Transfer the roasted vegetables to the bowl and toss everything together.
Turn the oven temperature down to 350°F.
In separate bowl, whisk together the eggs, milk, salsa and black pepper until well blended.
Layer half the chorizo mixture into the prepared casserole dish. Top with half the cheese, then the remaining chorizo mixture. Pour the eggs evenly over the top. Add the remainder of the cheese. (If making this overnight, stop here: see NOTES.)
Cover with foil and bake for 30 minutes. (Spritz the foil with cooking spray to help prevent the cheese from sticking to it.) Remove the foil and bake an additional 20 to 25 minutes. Rest for 10 to 15 minutes before serving.
Garnish with green onions and avocado; serve with additional salsa on the side.

Notes

Make-ahead / overnight instructions: Cover the assembled casserole tightly with plastic wrap and refrigerate overnight. In the morning, remove the casserole to the counter while the oven preheats to 350°F. Replace the plastic wrap with foil and bake for 35 minutes (that’s an extra 5 from the standard baking time). Remove the foil and bake for another 20 to 25 minutes.
Pre-roasting the vegetables: Cooking the vegetables in dry heat first will help release their moisture & concentrate the flavors; and help prevent a soggy casserole.