Name: Breakfast Casserole Burritos
Prep time: 35 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. olive oil, plus more for the baking dish; 1 lb. bulk breakfast sausage; 1 (28-ounce) bag frozen diced potatoes with peppers and onions; 1 c. milk; 1/2 c. sour cream; 1/2 tsp. seasoned salt (such as Lawry’s); 1/4 tsp. freshly ground black pepper; 4 large eggs; 4 green onions, sliced; 1 red bell pepper, diced; 2 c. grated pepper jack cheese (about 8 ounces); 1 c. grated sharp cheddar cheese (about 4 ounces); 1/2 c. jarred pickled jalapeño slices; 8 large flour tortillas, for serving; Salsa, for serving; Sliced avocados, for serving

Step 1Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with olive oil.

Step 2In a large skillet, heat the oil and cook the sausage over medium heat, breaking the meat up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove to a plate.

Step 3Add the potatoes to the drippings in the skillet and cook over medium heat, turning occasionally, until warmed through, about 12 minutes. Add the potatoes and sausage to the prepared baking dish.

Step 4In a large bowl, whisk the milk, sour cream, seasoned salt, black pepper, and eggs. Stir in the green onions, bell pepper, 1 cup of the pepper jack, and 1/2 cup of the cheddar. Pour the egg mixture over the potato and sausage mixture, then top with the remaining 1 cup pepper jack and 1/2 cup cheddar. Place the jalapeño slices over the top. Cover with foil and refrigerate until you are ready to cook and serve. The uncooked casserole will keep in the refrigerator for up to 2 days.

Step 5Bake the casserole, covered, for 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Allow to cool for 10 minutes.

Step 6Warm the tortillas and set out the salsa. Scoop an eighth of the casserole straight into a warm tortilla, top with salsa, and serve with sliced avocado.

Ingredients

Directions

Breakfast