Close-up of Breakfast Burrito Casserole, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Breakfast Burrito Casserole

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 8 servings
If you love breakfast burritos, then you’ll love Ree’s casserole, created for when her family is home for the holidays. This easy, no-stress dish can be made in advance and thrown in the oven to cook in just about an hour.



  1. Grease a 9-by-13-inch baking dish and add the diced potatoes with onions.
  2. 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.
  3. 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.
  4. When ready to cook, preheat the oven to 350 degrees F.
  5. 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.
  6. 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.