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.
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 8x8 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.