Yield: 6 to 8 Servings
If you are a big fan of breakfast casseroles, then you are going to love this recipe! This Breakfast Burrito Egg Casserole is something I can eat every day and still crave! With servings of up to 8, this is a total family meal! Try it now!
Ingredients:
1 c whole or 2% milk
1 (20 oz) bag frozen shredded potatoes (do not thaw)
1 ½ c shredded sharp cheddar cheese (about 6 oz.)
1 tsp kosher salt
10 large Eggs
1 (15 oz) can of black beans, drained and rinsed
¼ tsp freshly ground black pepper
1 c sour cream
1 (4 oz) can of chopped green chiles, drained
Serving options: sliced avocado, fresh cilantro leaves, tender stems, salsa
Cooking spray
Directions:
Preheat the oven to 190 degrees C or 375 degrees F. Place the rack in the center of the oven.
Apply cooking spray to a 13×9-inch baking dish.
Add the beans, chilis, and shredded potatoes to the bottom of the prepared baking dish. Stir everything until well incorporated.
In a bowl, add eggs, sour cream, salt, pepper, cheese, and milk. Whisk everything until well blended.
Add the egg mixture over the potato mixture and spread it evenly.
Put the baking dish in the preheated oven and bake the casserole for 45 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the casserole from the oven and let it rest for a few minutes at room temperature. Slice into even pieces.
Serve with sliced avocado, salsa, and freshly chopped cilantro. Enjoy!
Notes:
You can make this casserole the night before. Just let it cool completely at room temperature, then cover it with foil and place it in the fridge. Bake in the morning.
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
Ingredients
- 1 c whole or 2% milk
- 1 (20 oz) bag frozen shredded potatoes (do not thaw)
- 1 ½ c shredded sharp cheddar cheese (about 6 oz.)
- 1 tsp kosher salt
- 10 large Eggs
- 1 (15 oz) can of black beans, drained and rinsed
- ¼ tsp freshly ground black pepper
- 1 c sour cream
- 1 (4 oz) can of chopped green chiles, drained
- Serving options: sliced avocado, fresh cilantro leaves, tender stems, salsa
- Cooking spray
Instructions
Preheat the oven to 190 degrees C or 375 degrees F. Place the rack in the center of the oven.
Apply cooking spray to a 13×9-inch baking dish.
Add the beans, chilis, and shredded potatoes to the bottom of the prepared baking dish. Stir everything until well incorporated.
In a bowl, add eggs, sour cream, salt, pepper, cheese, and milk. Whisk everything until well blended.
Add the egg mixture over the potato mixture and spread it evenly.
Put the baking dish in the preheated oven and bake the casserole for 45 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the casserole from the oven and let it rest for a few minutes at room temperature. Slice into even pieces.
Serve with sliced avocado, salsa, and freshly chopped cilantro. Enjoy!
Notes
You can make this casserole the night before. Just let it cool completely at room temperature, then cover it with foil and place it in the fridge. Bake in the morning. Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
