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Egg & Potato Casserole Breakfast Burritos
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Egg & Potato Casserole Breakfast Burritos

Recipe by Julia Pacheco
4.6 from 7 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

35

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 13 eggs

  • 1/3 cup sour cream

  • 1/3 cup milk

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 3 cups frozen potatoes obrian

  • 1/2 cup tomato salsa

Directions

  • Preheat oven to 350 degrees
  • To a large bowl add in the eggs, sour cream, and milk beat well to break the yolks. Stir in the remaining ingredients.
  • Bake for 35 minutes or until the egg has set. Enjoy in tortillas for breakfast burritos with bacon!

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About Julia Pacheco

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2 Comments

  1. Midwest Cook says:

    Video has lots more helpful info on preparing and assembling these. As well as freezing and reheating info. Thanks.

    Reply
    1. Midwest Cook says:

      Very filling, even though I scaled down to fit 7-inch Fajita sized flour tortillas. I got 6 burritos from a half-recipe of the baked casserole in an 8×8 pan, using 6 eggs and 1.5 C potatoes. Also used 6 slices of bacon cooked in the microwave and shredded cheddar cheese. My egg casserole cooled-off on countertop in about 35 minutes, while I enjoyed a freshly made burrito for breakfast. Another time I might refrigerate to speed cooling. We liked these with extra salsa on the side for dipping.

      Reply