Description
Transform your breakfast routine with this delightful Big Batch Breakfast Burrito Bake, featuring layers of cheesy, savory goodness wrapped in flour tortillas.
Ingredients
Scale
- 8 large flour tortillas
- 1 lb breakfast sausage, cooked and crumbled
- 8 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 cup hash browns, cooked or thawed frozen
- ½ cup salsa
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- Sour cream, for topping
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease your 9×13-inch baking dish.
- Whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until frothy.
- Heat a non-stick skillet over medium heat and scramble the egg mixture until just set.
- Lay out the flour tortillas and evenly distribute the sausage, scrambled eggs, hash browns, salsa, and half of the shredded cheese among them.
- Roll each tortilla tightly into a burrito and place them seam-side down in the prepared baking dish.
- Sprinkle the remaining cheese over the top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
- Top with sour cream and chopped green onions before serving.
Notes
For make-ahead tips, assemble the burritos the night before and refrigerate. You can also customize the filling with different meats or vegetables.
Nutrition
- Serving Size: 1 burrito
- Calories: 445
- Sugar: 2g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 320mg