Frozen Breakfast Burrito Casserole
This breakfast burrito bake is an easy, hearty breakfast made with frozen breakfast burritos and lots of melty cheese. It's perfect for busy mornings, weekend brunch or feeding a crowd.
Servings: 8 servings
Calories: 317kcal
Equipment
Ingredients
- 8 frozen breakfast burritos
- 10 ounce can red or green chile enchilada sauce
- 1 1/2 cups shredded cheese cheddar and Mexican blend work well
- Optional garnishes: diced tomatoes, chopped red or green onion, chopped fresh cilantro, salsa, sour cream
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Unwrap the frozen burritos and place them in an even layer in the prepared baking dish.8 frozen breakfast burritos
- Pour the enchilada sauce over the burritos, covering evenly.10 ounce can red or green chile enchilada sauce
- Top with the shredded cheese.1 1/2 cups shredded cheese
- Cover the pan tightly with aluminum foil and bake for 25-30 minutes. Carefully remove the foil and continue baking for an additional 10 to 15 minutes.
- Serve warm with garnishes, if using.Optional garnishes: diced tomatoes, chopped red or green onion, chopped fresh cilantro, salsa, sour cream
Notes
- For even cooking, burritos shouldn't overlap.
- Cover the burrito edges with sauce to keep them from drying out.
- If thawed burritos are used, reduce the cook time.
- Store cooled leftovers in an airtight container in the frig for up to 2 days.
- Nutritional calculations do not include optional toppings and will vary based on the burritos used.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 32g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 714mg | Potassium: 131mg | Fiber: 3g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 12mg | Calcium: 206mg | Iron: 3mg