Savory LifeRECIPES

Overnight Breakfast Burrito Casserole Recipe

Updated November 5, 2026

Total time
8 hr 15 min
prep 25 min · cook 55 min
Serves
8
portions as written

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Overnight Breakfast Burrito Casserole Recipe

This overnight breakfast burrito casserole takes all the flavors of a classic breakfast burrito—scrambled eggs, seasoned sausage, peppers, onions, and cheese—and layers them into a hearty, make-ahead bake. Assemble it the night before, let the tortillas soak up the egg mixture, and bake it in the morning for a fuss-free breakfast or brunch that feeds a crowd. It’s the perfect dish for holidays, weekend mornings, or meal prep.

Ingredients

  • 1 lb (450 g) breakfast sausage (or 12 slices bacon, cooked and crumbled)
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup / 150 g)
  • 1 red bell pepper, diced (about 1 cup / 150 g)
  • 1 green bell pepper, diced (about 1 cup / 150 g)
  • 10 large eggs
  • 1 ½ cups (360 ml) whole milk
  • 1 tsp (5 g) kosher salt
  • ½ tsp (1 g) black pepper
  • 1 tsp (2 g) chili powder
  • ½ tsp (1 g) ground cumin
  • 8 large (10-inch / 25 cm) flour tortillas, cut into 1-inch (2.5 cm) strips
  • 2 cups (226 g) shredded sharp cheddar cheese
  • 1 cup (113 g) shredded Monterey Jack cheese
  • Optional toppings: salsa, sour cream, sliced jalapeños, chopped cilantro, hot sauce

Instructions

  1. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles, until browned and cooked through, about 6–8 minutes. Transfer to a paper-towel-lined plate. If using bacon, cook until crisp, then crumble.
  2. In the same skillet, heat the olive oil over medium heat. Add the onion and both bell peppers; sauté until softened, about 5–6 minutes. Remove from heat and set aside.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, chili powder, and cumin until well combined.
  4. Spread about â…“ cup of the egg mixture on the bottom of a 9×13-inch (23×33 cm) baking dish to prevent sticking. Layer half of the tortilla strips over the bottom, then sprinkle with half of the cooked sausage, half of the sautéed vegetables, and half of both cheeses. Repeat the layers with the remaining tortillas, sausage, vegetables, and cheeses.
  5. Pour the remaining egg mixture evenly over the top. Press down gently with a spatula to ensure the tortillas are soaked. Cover the dish tightly with aluminum foil and refrigerate overnight (at least 8 hours, or up to 24 hours).
  6. When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for 20–30 minutes while the oven heats.
  7. Bake covered for 40 minutes. Uncover and bake for an additional 15–20 minutes, until the top is golden brown and the center is set. The internal temperature of the egg mixture should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS guidelines. Check with a food thermometer inserted into the center.
  8. Let the casserole rest for 10 minutes before slicing. Serve with optional toppings.

Tips

  • Substitutions: Swap the sausage for cooked chorizo, shredded hash browns, or black beans for a vegetarian version (omit the meat and add an extra cup of beans). Use half-and-half instead of milk for a richer custard.
  • Storage: The assembled casserole can be refrigerated for up to 24 hours before baking. Baked leftovers keep in the fridge for 3–4 days.
  • Common mistakes: Don’t skip the overnight soak—this allows the tortillas to absorb the egg mixture and become tender, not mushy. Also, be sure to cover the dish while baking for the first 40 minutes to prevent the top from over-browning.
  • Make it ahead: You can bake the casserole completely, let it cool, then refrigerate for up to 2 days. Reheat individual portions in the microwave or the whole dish in the oven.

Serving Suggestions

Serve the casserole warm, cut into squares, with a dollop of sour cream, fresh salsa, and a sprinkle of cilantro. It pairs beautifully with fresh fruit, roasted potatoes, or a simple green salad. For brunch, offer hot sauce and sliced avocado on the side.

Variations

  • Southwest: Add 1 cup (150 g) frozen corn (thawed) and 1 can (4 oz / 113 g) diced green chiles to the vegetable mixture. Use pepper jack cheese instead of Monterey Jack.
  • Vegetarian: Omit the sausage and add 1 ½ cups (240 g) cooked black beans and 1 cup (150 g) sautéed mushrooms.
  • Bacon & Potato: Use cooked bacon and add 1 cup (150 g) frozen shredded hash browns (thawed) to the layers.
  • Gluten-Free: Use corn tortillas instead of flour; note that corn tortillas will hold up differently and may be slightly more crumbly.

Storage and Reheating

Refrigerate any leftovers within 2 hours of baking. Store in an airtight container for up to 4 days. To reheat, microwave individual portions on high for 1–2 minutes, or reheat the entire casserole in a 350°F (175°C) oven for 15–20 minutes, until heated through to 165°F (74°C). You can also freeze the baked casserole for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I skip the overnight step? Yes, but the tortillas won’t absorb as much of the egg mixture, so the texture will be less custardy and more like a layered tortilla bake. If baking immediately, reduce the initial covered baking time to 30 minutes.

Can I use corn tortillas instead of flour? Yes, corn tortillas work, but they are more prone to breaking apart and may result in a slightly drier casserole. You may need to add an extra ¼ cup (60 ml) of milk to the egg mixture.

Can I make this without meat? Absolutely. Omit the sausage and add an extra cup of sautéed vegetables or beans. You may want to add a pinch of smoked paprika to mimic the smoky flavor.

How do I know when the casserole is done? The center should be set (not jiggly) and the top golden brown. Use a food thermometer to check that the internal temperature reaches 160°F (71°C) for egg dishes, per USDA FSIS guidelines.

Can I add cheese on top? Yes, if you prefer a cheesier crust, sprinkle an extra ½ cup (57 g) of shredded cheese on top during the last 10 minutes of baking.

Can I use egg substitute? Yes, you can use 2 ½ cups (600 ml) of liquid egg substitute instead of the 10 eggs, but note that the texture will be slightly different and the bake time may be a few minutes shorter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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