Breakfast Burrito Casserole
This is an amazing make-ahead breakfast recipe. After taking out of the oven I made a country gravy that we topped it with, it was a hit. It makes 10 burritos, it fed 6 of my hearty eaters. Count on two burritos for each adult.
Equipment
- 1 9X13 inch baking dish
Ingredients
- 1 pound Jimmy Dean sausage, country mild flavor
- 1 cup onion, chopped
- 4 slices bacon, cooked & crumbled
- 2 cups frozen, shredded hash browns, cooked
- 2 cups shredded cheddar cheese, divided
- 10 8" flour totillas, I use gluten free
- 6 eggs
- 1 3/4 cups half and half
- 1 tbsp flour, Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1/4 tsp salt
Instructions
- Cook onion with sausage. Gently heat tortillas on the stove top to make them more pliable.
- In a large bowl, combine sausage, onion, bacon, hash browns, and 1 cup of cheddar cheese.
- Spoon 1/2 cup of filling into each tortilla. Roll tightly and place seam side down in a greased 9X13 inch baking dish.
- In another bowl, mix together eggs, half and half, flour and salt until smooth. Pour egg mixture over the top of tortillas.
- Cover with foil and refrigerate 8 hours or overnight.
- Remove baking dish from refrigerator 30 minutes before baking. Leave dish covered with foil and bake at 350 degrees for 25 minutes. Uncover, bake for another 10 minutes. Sprinkle with remaining 1 cup of cheddar cheese and bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
