Mohamed Shili This Pioneer Woman Breakfast Burrito Casserole is made with refrigerated diced potatoes with onions, bulk breakfast sausage, milk, sour cream, and eggs. It takes around 1 hour and 25 minutes to prepare and serves 8 people. Pair your Breakfast Burrito Casserole with fresh fruit salad, avocado slices, Greek yogurt with honey, roasted vegetables, and Pesto Pasta Salad.
To make Breakfast Burrito Casserole, Ree Drummond starts by greasing a baking dish and adding diced potatoes with onions. She then cooks the sausage until browned, layers it over the potatoes, and mixes eggs with milk, sour cream, and cheese, pouring this over the sausage and potatoes, and baking it.
In addition to the Breakfast Burrito Casserole, Pioneer Woman offers other tasty recipes such as Chicken Biscuit Casserole and Poppy Seed Chicken Casserole, great for those who enjoy rich and flavorful dishes.
Pioneer Woman Breakfast Burrito Casserole Ingredients
- Nonstick cooking spray, oil, or butter for greasing the baking dish
- 20-ounce bag of 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 (like 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 cheese
- 1 cup grated sharp Cheddar cheese
- 1/2 cup jarred pickled jalapeno slices
- Tortillas and salsa for serving
How To Make Pioneer Woman Breakfast Burrito Casserole
- Prepare the Baking Dish: Grease a 9-by-13-inch baking dish and add the diced potatoes with onions.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 to 10 minutes. Then, sprinkle the sausage over the potatoes and onions in the dish.
- Mix the Egg Mixture: In a large bowl, combine milk, sour cream, seasoned salt, black pepper, eggs, scallions, bell pepper, 1 cup of pepper jack cheese, and 1/2 cup of Cheddar cheese. Pour this mixture over the potatoes and sausage in the baking dish.
- Add Cheese and Jalapenos: Top the mixture with the remaining 1 cup of pepper jack and 1/2 cup of Cheddar cheese. Place the jalapeno slices over the top. You can cover and refrigerate this uncooked casserole for up to 2 days if not baking immediately.
- Bake the Casserole: When ready to bake, preheat the oven to 350 degrees F. Bake the casserole covered for 25 minutes. Then, remove the foil and continue baking until the cheese is brown and bubbly, and the casserole is cooked through, about another 20 to 35 minutes.
- Serve: Warm the tortillas and set out the salsa. Scoop a portion of the casserole into a warm tortilla, add salsa as desired, roll it into a burrito, and enjoy.
What To Serve With Breakfast Burrito Casserole
Serve your Breakfast Burrito Casserole with sides like fresh fruit salad, avocado slices, Greek yogurt with honey, roasted vegetables, and a green salad. These sides complement the rich flavors of the casserole and add a refreshing balance to your meal.
How To Store Breakfast Burrito Casserole
In The Fridge:
Store the Breakfast Burrito Casserole in an airtight container in the fridge. It will stay fresh for up to 3-4 days. Ensure it’s cooled to room temperature before storing to maintain its quality.
In The Freezer:
Freeze the Breakfast Burrito Casserole by wrapping it tightly in foil or plastic wrap, then placing it in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. Thaw in the fridge before reheating.
How To Reheat Breakfast Burrito Casserole
To reheat the Breakfast Burrito Casserole, preheat your oven to 350 degrees F. Cover the casserole with foil to prevent it from drying out. Heat for about 20-25 minutes or until it’s thoroughly warmed through. For individual servings, a microwave can be used, heating for 1-2 minutes.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Pineapple Casserole
- Pioneer Woman Mexican Chicken Casserole
- Pioneer Woman Chicken Spaghetti Casserole
Pioneer Woman Breakfast Burrito Casserole
Description
This Pioneer Woman Breakfast Burrito Casserole is made with refrigerated diced potatoes with onions, bulk breakfast sausage, milk, sour cream, and eggs. It takes around 1 hour and 25 minutes to prepare and serves 8 people. Pair your Breakfast Burrito Casserole with fresh fruit salad, avocado slices, Greek yogurt with honey, roasted vegetables, and Pesto Pasta Salad.
Pioneer Woman Breakfast Burrito Casserole Ingredients
How To Make Pioneer Woman Breakfast Burrito Casserole
- Prepare the Baking Dish: Grease a 9-by-13-inch baking dish and add the diced potatoes with onions.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 to 10 minutes. Then, sprinkle the sausage over the potatoes and onions in the dish.
- Mix the Egg Mixture: In a large bowl, combine milk, sour cream, seasoned salt, black pepper, eggs, scallions, bell pepper, 1 cup of pepper jack cheese, and 1/2 cup of Cheddar cheese. Pour this mixture over the potatoes and sausage in the baking dish.
- Add Cheese and Jalapenos: Top the mixture with the remaining 1 cup of pepper jack and 1/2 cup of Cheddar cheese. Place the jalapeno slices over the top. You can cover and refrigerate this uncooked casserole for up to 2 days if not baking immediately.
- Bake the Casserole: When ready to bake, preheat the oven to 350 degrees F. Bake the casserole covered for 25 minutes. Then, remove the foil and continue baking until the cheese is brown and bubbly, and the casserole is cooked through, about another 20 to 35 minutes.
- Serve: Warm the tortillas and set out the salsa. Scoop a portion of the casserole into a warm tortilla, add salsa as desired, roll it into a burrito, and enjoy.
