Pioneer Woman Breakfast Burrito Casserole Recipe

This Pioneer Woman Breakfast Burrito Casserole is a cheesy and hearty recipe, which is made with breakfast sausage and diced potatoes. It’s the perfect make-ahead breakfast, ready in about 1 hour and 25 minutes.

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Pioneer Woman Breakfast Burrito Casserole Ingredients

• Nonstick cooking spray, oil or butter, for the baking dish
• One 20-ounce bag refrigerated diced potatoes with onions
• 2 tablespoons olive oil
• 1 pound bulk breakfast sausage
• 1 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon seasoned salt, such as Lawry’s
• 1/4 teaspoon freshly ground black pepper
• 4 large eggs
• 4 scallions, sliced
• 1 red bell pepper, diced
• 2 cups grated pepper jack cheese, divided
• 1 cup grated sharp Cheddar cheese, divided
• 1/2 cup jarred pickled jalapeno slices
• Flour tortillas and salsa, for serving

How To Make Pioneer Woman Breakfast Burrito Casserole

1. Prepare the Potato Base: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread the diced potatoes and onions in an even layer.
2. Cook the Sausage: Heat the olive oil in a large skillet over medium heat. Add the breakfast sausage and cook for 8 to 10 minutes, using a wooden spoon to break it up, until it is browned and fully cooked.
3. Combine the Base Layers: Spoon the cooked sausage over the potatoes and onions in the baking dish and gently toss to combine.
4. Mix the Egg Custard: In a large bowl, whisk together the milk, sour cream, seasoned salt, black pepper, and eggs. Stir in the sliced scallions, diced red bell pepper, 1 cup of the pepper jack cheese, and 1/2 cup of the Cheddar cheese.
5. Assemble the Casserole: Pour the egg mixture evenly over the sausage and potato mixture in the baking dish. Sprinkle the remaining 1 cup of pepper jack and 1/2 cup of Cheddar over the top. Arrange the pickled jalapeño slices over the cheese.
6. Bake the Casserole: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for another 20 to 35 minutes, or until the casserole is set in the center and the cheese is golden and bubbly.
7. Serve: Let the casserole rest for a few minutes. To serve, scoop a portion directly into a warm tortilla, top with salsa, roll it up, and enjoy.

Recipe Tips

• How to control the spice level? The heat comes from the pepper jack cheese and the jalapeños. For a milder casserole, use Monterey Jack or mozzarella instead of pepper jack. You can also use fewer jalapeño slices or omit them entirely.
• Why let the casserole rest? Letting the casserole sit for 5-10 minutes after it comes out of the oven allows the egg custard to fully set. This makes it much easier to slice and serve without it falling apart.
• Can I use different vegetables? Absolutely. Feel free to add other vegetables like sautéed mushrooms or spinach. Just be sure to cook out any excess moisture from the vegetables before adding them to the casserole.
• How do I ensure the potatoes are cooked? Using refrigerated, pre-diced potatoes helps ensure they will be tender. If you are using raw potatoes, you may need to par-boil or microwave them for a few minutes first to give them a head start on cooking.

What To Serve With Breakfast Burrito Casserole

While it’s designed to be served in tortillas with salsa, this casserole is also delicious with:

• A dollop of sour cream or guacamole
• Sliced avocado
• A side of fresh fruit

How To Store Breakfast Burrito Casserole

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This casserole reheats very well in the microwave, making it perfect for quick breakfasts.

Breakfast Burrito Casserole Nutrition Facts

• Calories: 511 kcal
• Protein: 25g
• Fat: 38g
• Carbohydrates: 18g
• Sodium: 1100mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Broccoli Cheese Rice Casserole Recipe
• Pioneer Woman Cheesy Refried Bean Casserole Recipe