If you’re on the hunt for a cozy, flavorful breakfast that feels like a warm hug in every bite, this Overnight Breakfast Burrito Casserole Recipe is exactly what you need. Imagine layers of savory breakfast sausage, crispy hash browns, gooey melted cheddar cheese, and tender flour tortillas all soaked in a fluffy egg and half-and-half custard, waiting patiently overnight to bake into a golden, cheesy morning masterpiece. It’s the perfect make-ahead dish for busy mornings or weekend brunches when you want to impress without stressing in the kitchen.
Ingredients You’ll Need
This recipe celebrates simple, everyday ingredients that pack a punch in flavor and texture. Each component blends harmoniously to create that comforting, hearty breakfast vibe that feels indulgent yet approachable.
- Breakfast sausage (16 oz roll): The savory backbone of the dish, bringing rich, meaty flavor and a little spice.
- Refrigerated hash browns (20 oz): Crisp up nicely in the skillet, adding a golden, tender potato layer that balances the meat.
- Shredded cheddar cheese (2½ cups): Provides creamy, tangy pockets of melted goodness, making each bite luscious.
- Large eggs (6): These bind everything together, giving a custardy texture once baked.
- Half-and-half (2 cups): Adds richness and moisture to create that unforgettable soft, filling consistency.
- Flour tortillas (10): They cradle all the fillings, softening just right after soaking in the egg mixture.
- Salt and pepper (to taste): Essential seasoning to make each flavor pop.
How to Make Overnight Breakfast Burrito Casserole Recipe
Step 1: Cook the sausage
Start by heating a large skillet over medium-high heat and cooking the breakfast sausage until it turns golden brown and no longer pink. Browning the sausage properly builds a deep, savory flavor base that makes this casserole sing. Once cooked, remove the sausage and set it aside—your kitchen will already be smelling amazing.
Step 2: Brown the hash browns
In the same skillet, add your refrigerated hash browns. Let them cook undisturbed until they develop crispy, golden edges. This step adds a wonderful texture contrast to the casserole, so don’t rush it. Those little crispy bits bring a delightful crunch among the softer layers.
Step 3: Prepare your baking dish
Grab a 9×13-inch baking dish and give it a good spray with cooking spray. This prevents sticking and means your casserole will come out of the dish easily after baking—always a small but satisfying victory.
Step 4: Mix and roll
Combine the cooked sausage, browned hash browns, and 2 cups of cheddar cheese in a bowl. This creates a delicious filling mix, packed with cheesy, savory goodness. Divide this mixture evenly among the tortillas, then roll each one up tightly and place them seam side down in the baking dish. Layering these burrito-style gives each slice a beautiful spiral of flavors.
Step 5: Whisk together custard and pour
Whisk the 6 eggs and 2 cups of half-and-half together until fully combined with a smooth texture. This creamy custard will soak into the tortillas and filling, turning into the luscious heart of the casserole. Pour it evenly over your rolled tortillas, making sure every inch is covered for perfect baking results.
Step 6: Refrigerate overnight
Cover the baking dish tightly with foil and pop it into the refrigerator overnight. This step does more than save you time in the morning. It allows the eggs to fully absorb into the tortillas and filling, melding the flavors and softening everything just right. You’ll wake up to a dish ready to transform in the oven.
Step 7: Bake covered
The next day, preheat your oven to 350ºF. Bake the casserole covered with foil for 30 to 40 minutes. Covering ensures gentle, even cooking so the casserole sets perfectly without drying out.
Step 8: Add cheese topping and finish baking
Remove the foil and sprinkle the remaining ½ cup of cheddar cheese on top. Return the dish to the oven and bake for an additional 5 to 10 minutes until the cheese melts beautifully and forms a bubbling golden crust. This final step gives the casserole that irresistible, melty cheese finish that makes it so special.
How to Serve Overnight Breakfast Burrito Casserole Recipe
Garnishes
A sprinkle of fresh chopped cilantro or green onions adds a vibrant pop of color and a burst of freshness that perfectly cuts through the rich casserole. If you like a little heat, a dollop of salsa or sliced jalapeños can elevate every bite.
Side Dishes
This casserole pairs wonderfully with simple sides like fresh fruit salad or a crisp green salad for some brightness. If you want to go truly indulgent, serve it alongside creamy guacamole or a dollop of sour cream. Whatever you choose, keep it light and fresh to balance the richness of the casserole.
Creative Ways to Present
For a fun brunch twist, slice the casserole into individual portions and serve each on a colorful plate with garnishes arranged artistically. Or turn it into handheld portions by wrapping slices in parchment paper for a grab-and-go breakfast treat. It’s a versatile dish that shines whether plated elegantly or served family-style.
Make Ahead and Storage
Storing Leftovers
Cover any leftover casserole tightly and store it in the refrigerator for up to 3 days. The flavors actually deepen after sitting for a bit, so leftovers are just as delicious—if not more!
Freezing
This casserole freezes beautifully. Wrap it securely or store in an airtight container and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently so you don’t lose any of that wonderful texture.
Reheating
To reheat, place individual slices in the oven at 350ºF for about 15 minutes until heated through. You can also microwave portions for a quick breakfast fix; just cover to keep moisture and avoid drying out. Either way, it tastes fresh and comforting all over again.
FAQs
Can I use a different type of sausage?
Absolutely! While breakfast sausage works perfectly, you can swap in chorizo, turkey sausage, or even a plant-based sausage to suit your taste and dietary needs.
Is it possible to make this recipe gluten-free?
Yes! Simply use gluten-free tortillas instead of flour ones. Make sure other ingredients like sausage are labeled gluten-free as well, and you’re good to go.
Can I add vegetables to the casserole?
Definitely! Chopped bell peppers, onions, or spinach can be sautéed with the sausage or mixed in with the hash browns for a veggie boost without sacrificing flavor.
What if I don’t have half-and-half on hand?
You can substitute with whole milk or a mixture of milk and cream if needed, though the texture might be slightly lighter. For dairy-free, unsweetened almond or oat milk works best.
How long does the casserole last once baked?
Once baked, it’s best enjoyed within 3 days if stored properly in the refrigerator. For longer storage, freezing is the way to go.
Final Thoughts
This Overnight Breakfast Burrito Casserole Recipe is a total game-changer for hassle-free mornings that don’t sacrifice flavor or comfort. It’s like breakfast and brunch rolled into one satisfying, cheesy, savory package that warms your heart and tummy. I can’t recommend making it enough—once you try it, it’ll quickly become a beloved staple in your breakfast rotation!
Print
Overnight Breakfast Burrito Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus overnight refrigeration
- Yield: Serves 5 to 6 people
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Overnight Breakfast Burrito Casserole is a hearty and delicious make-ahead breakfast perfect for busy mornings. Featuring savory breakfast sausage, crispy hash browns, and melty cheddar cheese all wrapped in soft flour tortillas and baked to perfection, this casserole offers the flavors of a breakfast burrito in a convenient casserole form. Simply prepare the night before, refrigerate, and bake in the morning for a comforting, crowd-pleasing breakfast.
Ingredients
Meat
- 1 (16-oz) roll breakfast sausage
Vegetables & Potatoes
- 1 (20-oz) package refrigerated hash browns
Dairy
- 2½ cups shredded cheddar cheese
- 6 large eggs
- 2 cups half-and-half
Others
- 10 flour tortillas
- Salt and pepper, to taste
- Cooking spray
Instructions
- Cook the sausage: In a large skillet over medium-high heat, cook the breakfast sausage until it is no longer pink, breaking it up as it cooks. Once done, remove the sausage from the skillet and set aside.
- Cook the hash browns: In the same skillet, add the refrigerated hash browns and cook until they start to brown and get slightly crispy, about 5 to 7 minutes.
- Prepare the baking dish: Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Assemble the burritos: In a bowl, mix together the cooked sausage, browned hash browns, and 2 cups of shredded cheddar cheese. Divide this mixture evenly among the 10 flour tortillas. Roll up each tortilla tightly and place them seam side down in the prepared baking dish.
- Make the custard: In a separate bowl, whisk together the 6 large eggs and 2 cups of half-and-half until fully combined. Season with salt and pepper to taste.
- Pour custard over burritos: Pour the egg and half-and-half mixture evenly over the rolled tortillas in the baking dish.
- Refrigerate overnight: Cover the baking dish with foil and refrigerate overnight to allow the flavors to meld and the custard to soak in.
- Bake the casserole: Preheat the oven to 350ºF (175ºC). Bake the casserole covered with foil for 30 to 40 minutes until the eggs are set and the casserole is heated through.
- Add the finishing cheese layer: Remove the foil and sprinkle the remaining ½ cup of cheddar cheese evenly on top of the casserole. Bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbly.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the sausage mixture.
- Use whole wheat or low-carb tortillas for a healthier version.
- Make sure the casserole is fully cooled before refrigerating overnight.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This casserole can be reheated in the microwave or oven for a quick breakfast.
