Overnight Make Ahead Baked Breakfast Burrito Casserole Recipes

BREAKFAST BURRITO CASSEROLE

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove. , In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses., Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.

MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
• In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
• Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
• Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.

BREAKFAST BURRITO SUPREME CASSEROLE

Steps:

• Pan fry the diced potatoes, salt, pepper and garlic powder in a little shortening, vegetable oil or rendered bacon fat until browned and nearly done; add onions and peppers and continue to cook until potatoes are done and onions and peppers are tender. (or you can fry up a pre-packaged bag of O'Brian potatoes if desired).
• Remove from heat and stir in the meat and scrambled eggs.
• Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
• Spread a 1/3 of the meat, potato and egg mixture on top of tortillas.
• Pour 1/2 cup of the sauce over the meat, potatoes and egg.
• Sprinkle on 1/2 cup of the cheese.
• Repeat layer once more.
• Add one more layer by adding tortillas and meat, potatoes and egg.
• Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
• Sprinkle with remaining cheese.
• Bake in 350 degree oven until hot and the cheese is melted.
• Top with lettuce and tomatoes if desired.
• Serve with sour cream.

LOADED OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
• Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
• Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.