Folks will love these hearty overnight breakfast burritos, baked with red sauce and cheese. And you can prep them the night before for an easy bake in the morning to feed a crowd.
When you have a crowd to feed at breakfast time, a make-ahead dish like this one means you don't have to spend the whole morning in the kitchen!
This recipe for breakfast burritos is a hearty and filling choice to start the day, a breakfast casserole that's hit with a whole lot of folks. This recipe takes burritos and gives them a little enchilada treatment: by baking them with red enchilada sauce and cheese.
(Here's another make-ahead recipe you'll love: Breakfast Sandwiches!)
Do you know the difference between the enchiladas and burritos? Enchiladas are made with corn tortillas, and baked with a topping of with red or green chile sauce and cheese. Burritos are made with flour tortillas, stuffed with fillings, wrapped and eaten as is.
This has been our fun fact for the day!
Why you'll love this recipe
This make ahead breakfast burrito recipe makes eight burritos, meaning you'll have enough to feed a large morning crew. And if any are leftover, they reheat nicely in the oven or the microwave.
It's a make-ahead recipe, meaning you can prepare the whole dish the night before and leave it waiting in the fridge. In the morning, add the sauce and cheese, then pop it in the oven to bake up. A tasty, hot overnight breakfast burrito casserole... and you still get to sleep in a little.
You can make these burritos as spicy or mild as you like. Use a spicy sausage like hot Italian or chorizo for a kick, or stick with regular, mild breakfast sausage. Serve them with mild or hot salsa, and a dollop of sour cream.
🔪 How to make Overnight Breakfast Burritos For A Crowd
Step 1: Cook the sausage, peppers and onions
Brown the sausage in a large skillet along with the diced bell pepper and diced onion. Cook these together until the sausage is cooked through. Drain off the grease and hold them aside.
Step 2: Scramble the eggs
Whisk together the eggs, milk and spices. Cook the eggs in a large skillet over medium heat, gently pulling the eggs together as they cook until no liquid is left but they’re still jiggly. Stir a little butter and sour cream into the eggs, and hold them aside.
Step 3: Assemble the burritos
The sausage mixture and the eggs will be divided between eight tortillas. Spoon some of the sausage mixture over the center of a flour tortilla. Spoon some scrambled eggs next to the sausage. Add some beans and a sprinkle of cheese over the fillings. Roll up the tortilla over the filling, and place it in a greased baking dish. Fill and roll the rest of the tortillas and place them in the pan.
Step 4: Refrigerate the burritos
Wrap the pan with plastic wrap and refrigerate it overnight.
Step 5: Add toppings and bake
Pour enchilada sauce over the tops of the burritos, and then add a sprinkle of shredded cheese and a few slices of chili pepper.
Bake the burritos for about 35 minutes, until they are hot throughout and the cheese has melted. Serve the burritos with salsa and sour cream.
- Use 8-inch round tortillas for this recipe, often labeled as fajita-size.
- You can use hot or mild sausage in these overnight breakfast burritos. If you like a spicy kick, chorizo is a great choice for these.
These make ahead breakfast burritos for a crowd are an excellent choice when you have guests or to bring to a breakfast or brunch gathering. You may even find yourself making them mid-week for your own family. I really think this is the best breakfast burrito recipe ever!
The recipe for Overnight Breakfast Burritos For A Crowd is below, and here are some more make-ahead breakfast ideas for you:
💬 What do you think of this recipe? Please leave a comment, and stay in touch with me on Instagram, too!
Overnight Breakfast Burritos For A Crowd
- 1 medium yellow onion (about 5 ounces)
- 1 green bell pepper
- 16 ounces bulk sausage, spicy or mild (Chorizo is a great choice if you like spicy)
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- 1 pinch black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons sour cream
- ⅓ cup black beans, drained
- 8 flour tortillas, 8-inch size
- 1¼ cups shredded Mexican blend cheese, divided
- ½ cup red enchilada sauce
- 1 jalapeño pepper, seeds removed and sliced into rings
- Salsa (to serve with the burritos)
- Sour cream (to serve with the burritos)
Cook the sausage mixture
- Dice the yellow onion. Remove the stem and seeds from the green pepper, and dice the pepper as well. Crumble the sausage into a large nonstick skillet. Add in the onion and pepper. Cook the mixture over medium-high heat, stirring often until the sausage is cooked through and the vegetables are soft - about 10 minutes. Transfer the mixture to a bowl and hold it aside. Wipe out the pan
Scramble the eggs
- Crack the eggs into a large bowl and whisk them together until they're blended and smooth. Whisk in the milk, the salt and pepper.
- Heat the skillet over medium heat. When the pan is hot, pour the egg mixture into the pan. Allow the eggs to sit for 1 minute, then slowly push a spatula across the bottom. This will push up the egg that has cooked and allow raw egg to flow over the bottom. Let the eggs sit for 30 seconds, then push the eggs again with the spatula. (Reduce the heat a little if they're cooking too fast.) Repeat this every 30 seconds or so to slowly cook the egg and push the curds together. When the eggs are cooked, with no liquid left but the eggs still jiggly – about 6 minutes total, remove the pan from the heat.
- Gently stir 1 tablespoon of the butter into the eggs until it's melted. Then stir the sour cream gently through the eggs. Hold the scrambled eggs aside.
Assemble the burritos
- Spray a 9-inch x 13-inch baking dish with nonstick spray.
- Have the sausage mixture, scrambled eggs, black beans and shredded cheese ready along with the 8 flour tortillas. Set ¼ cup of the shredded cheese aside - this will go on top of the burritos just before baking.
- Lay 1 tortilla flat on the work surface. Spoon some of the sausage mixture into the middle. Then spoon some scrambled egg in next to the sausage. Add about a tablespoon of black beans over the eggs and sausage, followed by a couple tablespoons of the shredded cheese.
- Roll up the tortilla over the fillings, then place it in the pan with the seam side down.
- Repeat these steps to fill and roll the rest of the burritos and fit them into the pan.
- Cover the pan tightly with plastic wrap and refrigerate the burritos overnight.
Top and bake the burritos
- Preheat the oven to 375° F.
- Remove the plastic from the pan. Pour the enchilada sauce down the middles of all 8 burritos. Sprinkle the ¼ cup of cheese you set aside over the tops of the burritos, followed by the jalapeño rings. Spray a sheet of foil with nonstick spray, then place it spray side down over the pan, crimping the edges.
- Bake the burritos for 30 minutes. Remove the foil and bake the burritos for 5 more minutes: they should be hot in the centers and the cheese on top melted. Don't let the tortilla edges get too brown.
- Remove the pan from the oven and serve the burritos while they're hot. Serve them with salsa and sour cream.
- Leftover burritos can be wrapped and refrigerated for up to 3 days. Reheat them in the microwave or covered in the oven until they're hot.
- Use 8-inch round tortillas for this recipe, often labeled as fajita-size.
- You can use hot or mild sausage in the burritos. If you like a spicy kick, chorizo is a great choice for these.