Chorizo, Egg + Cheese Breakfast Burrito Casserole
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.
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.
Nutrition
Calories: 439kcal | Carbohydrates: 26g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 244mg | Sodium: 479mg | Potassium: 632mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1247IU | Vitamin C: 44mg | Calcium: 328mg | Iron: 3mg
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