Ingredients for Breakfast Burrito Supreme Casserole
- Smoked Beef Sausage
- Eggs
- 2 pounds potatoes, diced
- Onion
- Bell Pepper
- 1 teaspoon salt
- Black Pepper
- 1 teaspoon garlic powder
- Flour Tortillas
- Green Chili Sauce
- 1 cup shredded cheddar cheese
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How to Make Breakfast Burrito Supreme Casserole
- Dice 2 pounds potatoes. Pan-fry the potatoes with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder in 2 tablespoons shortening, vegetable oil, or rendered bacon fat until browned and nearly cooked through.
- Add 1 medium onion, chopped, and 1 bell pepper, chopped, and continue to cook until potatoes are tender and onions and peppers are softened.
- Remove from heat and stir in 2 cups cooked breakfast meat (sausage, bacon, chorizo, or a mix) and 6 large eggs, scrambled.
- Cut 12 (6-inch) flour tortillas in half.
- Lay the tortilla halves in a greased 9x13 inch rectangular baking pan, placing the cut edges square to the sides of the pan, overlapping as needed to cover the bottom.
- Spread 1/3 of the meat, potato, and egg mixture evenly over the tortillas.
- Pour 1/2 cup enchilada sauce over the meat and potato mixture.
- Sprinkle with 1/2 cup shredded cheddar cheese.
- Repeat layers 6-8 once more.
- Add one more layer of tortilla halves.
- Top with the remaining meat, potato, and egg mixture.
- Cover with a final layer of tortilla halves.
- Pour the remaining 1 cup enchilada sauce over the casserole.
- Sprinkle with the remaining 1/2 cup shredded cheddar cheese.
- Bake in a preheated 350°F (175°C) oven for 45-55 minutes, or until heated through and the cheese is melted and bubbly.
- Let stand for 10 minutes before topping with lettuce and sliced tomatoes, if desired. Serve with sour cream.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
18g
Fat
61g
Carbs
19g
