Breakfast Burrito Casserole Recipe (gluten free, dairy free option)
Even with the rising cost of eggs, this Breakfast Burrito Casserole Recipe is great for tight budgets. You can feed 6 people for under $20. It’s a favorite in my house for breakfast for dinner, but it’s also great for breakfast or brunch on the weekend.
What ingredients you need to make this easy breakfast burrito casserole
Sausage: turkey or pork sausage works great for this recipe
Eggs: whole eggs, liquid eggs, and egg whites all work well in this dish
Cottage cheese: this ingredient isn’t mandatory, but it makes the eggs extra creamy. If you don’t like cottage cheese, sour cream is a good choice. Greek yogurt also works well. To keep it dairy free, omit this ingredient or use dairy free sour cream
Milk: use whatever plain milk you have on hand. I’ve used unsweetened almond milk, whole milk, 2% milk, and Original Nutpods creamer, and all have worked great in this recipe
Shredded cheese: sharp cheddar cheese is my favorite for this recipe, but Monterey Jack is a good choice too. Use whatever shredded cheese you have on hand
Tortillas: soft flour tortillas work best, and Mission almond flour tortillas are my favorite gluten free option. Corn tortillas will also work if you prefer them. To keep this recipe low carb, use your favorite low carb tortillas
How to make this breakfast burrito casserole recipe
In a large skillet, brown sausage over medium-high heat until no longer pink. Drain excess grease by placing browned sausage on a plate lined with paper towels, set aside.
In a medium mixing bowl, add 8 eggs, 1/4 cup sour cream or cottage cheese, and 2 tablespoons milk of your choice. Whisk together and set aside.
Line bottom of greased 8×8 baking dish with tortillas. Add half the sausage to the top of the tortillas and then pour 1/3 of the egg mixture over the sausage. Top with shredded cheese.
Add another layer of tortillas on top of the cheese. Add the other half of the sausage in an even layer over the tortillas. Pour another 1/3 of the egg mixture over the sausage and top with shredded cheese.
Add a final layer of tortillas and pour the remaining egg mixture over top and sprinkle with shredded cheese.
Cover with foil and bake in a 350 degree oven for about 25 minutes, until eggs are cooked through. Cooking times depend on oven and casserole dish. Metal baking dishes cook faster than glass. After 25 minutes, remove foil, turn oven to broil, and watch carefully as cheese browns and bubbles on top.
Allow to cool for 5 minutes before cutting into 6 equal squares. Serve with salsa, sour cream, hot sauce, salsa verde, or pico de gallo.
This overnight breakfast burrito casserole is a great make-ahead breakfast. Layer the casserole in your baking dish and cover with foil or plastic wrap. Place in fridge overnight until you’re ready to bake the next morning.
Great additions to this casserole:
green chiles
black olives
green onions
hash browns (cook them first) and use then in place of the tortillas or on top of the tortillas
red bell pepper
chile peppers
How to turn this recipe into a Mexican breakfast casserole
Use cooked chorizo sausage or add a packet of taco seasoning or two teaspoons chili powder to breakfast sausage
Add green chilies to the egg mixture
Top with fresh cilantro
Add a layer black beans or pinto beans on top of the sausage mixture
Use corn tortillas
Layer and bake the same as above
More breakfast recipes your overnight guests will love
Gluten Free Dutch Baby (German Pancake)
Gluten Free Biscuit Recipe without Xanthan Gum
Easy Gluten Free White Country Gravy
Gluten Free Cinnamon Roll Recipe
Breakfast Burritos (gluten free, healthy)
Breakfast Burrito Casserole Recipe (gluten free, dairy free option)
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 1/4 cup cottage cheese
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
- 5 Mission almond flour tortillas
Instructions
- In a large skillet, brown sausage over medium-high heat until no longer pink. Drain excess grease by placing browned sausage on a plate lined with paper towels, set aside.
- In a medium mixing bowl, add 8 eggs, 1/4 cup sour cream or cottage cheese, and 2 tablespoons milk of your choice. Whisk together and set aside.
- Line bottom of greased 8×8 baking dish with tortillas. Add half the sausage to the top of the tortillas and then pour 1/3 of the egg mixture over the sausage. Top with shredded cheese.
- Add another layer of tortillas on top of the cheese. Add the other half of the sausage in an even layer over the tortillas. Pour another 1/3 of the egg mixture over the sausage and top with shredded cheese.
- Add a final layer of tortillas and pour the remaining egg mixture over top and sprinkle with shredded cheese.
- Cover with foil and bake in a 350 degree oven for about 25 minutes, until eggs are cooked through. Cooking times depend on oven and casserole dish. Metal baking dishes cook faster than glass. After 25 minutes, remove foil, turn oven to broil, and watch carefully as cheese browns and bubbles on top.
- Allow to cool for 5 minutes before cutting into 6 equal squares. Serve with salsa, sour cream, hot sauce, salsa verde, or pico de gallo.
Nutrition
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