Name: Breakfast Burrito Casserole
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 servings
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; 1 cup grated sharp Cheddar; 1/2 cup jarred pickled jalapeno slices; Tortillas and salsa, for serving

Directions

Grease a 9-by-13-inch baking dish and add the diced potatoes with onions.
Add the olive oil to a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Sprinkle the sausage over the potatoes and onions.
In a large bowl, mix the milk, sour cream, seasoned salt, black pepper, eggs, scallions, bell pepper, 1 cup of the pepper jack and 1/2 cup of the Cheddar. Pour the egg mixture over the potatoes and sausage mixture, then top with the remaining 1 cup pepper jack and 1/2 cup Cheddar. Place the jalapeno slices over the top. Cover with foil and refrigerate until you are ready to cook and serve. The uncooked casserole will keep in the fridge for up to 2 days.
When ready to cook, preheat the oven to 350 degrees F.
Bake, covered, for 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes.
Warm the tortillas and set out the salsa. Scoop an eighth of the casserole straight into a warm tortilla and top with the desired amount of salsa. Roll the burrito and enjoy.

Breakfast Burrito Casserole

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