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- 8 large eggs - 1 cup milk - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and freshly ground black pepper to taste - 1 cup cooked chorizo (or spicy turkey sausage for a lighter alternative) - 1 cup bell peppers, diced (a mix of red and green for color) - 1 cup onion, diced - 2 cups shredded hash browns (freshly grated or frozen) - 1 cup shredded sharp cheddar cheese - 1/2 cup salsa (your favorite kind) - Fresh cilantro, chopped, for garnish These ingredients create a flavorful base for your breakfast burrito casserole. The eggs and milk give it a rich texture. The spices, like cumin and chili powder, add warmth. The chorizo or turkey sausage brings in protein, while the veggies add color and crunch. - Black beans for added protein - Avocado for creaminess - Jalapeños for heat - Different types of cheese like Monterey Jack or feta - Spinach or kale for extra greens You can mix and match these optional ingredients based on your taste. Feel free to add black beans for more fiber or jalapeños for a spicy kick. The goal is to make it your own! - Use egg substitutes for a vegan option. - Swap milk with almond or soy milk for dairy-free needs. - Choose turkey sausage instead of chorizo for a leaner choice. - Use gluten-free hash browns if needed. These substitutions make the casserole more inclusive. You can enjoy this dish no matter your dietary needs. Just remember to adjust the cooking time if you make major changes. Start by preheating your oven to 350°F (175°C). This ensures even cooking. Next, grab a 9x13-inch baking dish. Grease it well with cooking spray or a drizzle of olive oil. This step helps to keep the casserole from sticking. In a large mixing bowl, crack 8 large eggs. Add 1 cup of milk. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of chili powder. Season with salt and pepper to taste. Use a whisk to mix these ingredients well. You want it to be slightly frothy. Set this egg mixture aside for later. Now, heat a medium skillet over medium flame. Add 1 cup of diced onions and 1 cup of diced bell peppers. Sauté them for about 5-7 minutes. You want them soft and fragrant. If using chorizo, add 1 cup of it now. Cook until heated through. Take your prepared baking dish. First, spread out 2 cups of shredded hash browns evenly at the bottom. This forms a solid base. Next, spoon the sautéed onion and bell pepper mixture over the hash browns. Follow this with an even layer of your chorizo or turkey sausage. Now, carefully pour your egg mixture over the entire layered creation. Make sure it seeps into all the layers for even cooking. On top, dollop 1/2 cup of salsa across the surface. Finally, sprinkle 1 cup of shredded sharp cheddar cheese generously on top. Place the baking dish in your preheated oven. Bake for about 35-40 minutes. Check for doneness by looking for set eggs and melted, bubbly cheese. The top should be golden brown. Once baked, let the casserole cool for about 5 minutes. This makes it easier to slice. Cut it into squares and serve warm. Enjoy your delicious breakfast burrito casserole! To get a great texture, use fresh hash browns. They add a nice crunch. If you use frozen ones, make sure they are thawed first. The eggs should be whisked until frothy. This helps them mix well and become fluffy. Bake until the eggs are just set. This keeps your casserole moist and soft. Prep your veggies ahead of time. Chop the onions and bell peppers the night before. Store them in the fridge. You can also cook the chorizo in advance. Just heat it up when you’re ready to layer. This saves you about 15 minutes on busy mornings. Add more flavor by using different spices. Try smoked paprika or cayenne for heat. You can also mix in some black beans for extra protein and fiber. Another idea is to use a variety of cheeses. Pepper jack adds a spicy kick. Don’t forget to garnish with fresh cilantro. It adds color and flavor that brightens the dish! {{image_4}} You can easily make a vegetarian version of this dish. Just skip the chorizo or turkey sausage. Use extra veggies instead. I recommend adding black beans, spinach, or zucchini. These options give you protein and flavor. You can also add extra cheese for creaminess. Use a mix of sharp cheddar and Monterey Jack for a tasty twist. To make this casserole low-carb, swap the hash browns for cauliflower rice. This keeps the texture while cutting carbs. You can also reduce the amount of milk. Try using unsweetened almond milk instead. For added flavor and richness, include more cheese. This will help keep the casserole moist without extra carbs. Adjust the spice level to fit your taste. If you love heat, add diced jalapeños or a pinch of cayenne. For a milder dish, just use less chili powder. You can also mix in fresh herbs like cilantro or green onions for a fresh twist. Adding a squeeze of lime juice before serving enhances the flavors even more. To keep your leftover casserole fresh, let it cool first. Use an airtight container to store it. Place it in the fridge if you plan to eat it within three days. If you need more time, freezing is a better option. For the best taste, reheat in the oven. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 20 minutes or until warm. You can also use the microwave. Heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even warming. If you want to freeze the casserole, do it before baking. Wrap it tightly in plastic wrap and then in foil. This keeps out air and protects the dish. To bake, remove the plastic wrap, but keep the foil on. Bake from frozen at 350°F (175°C) for about 60-70 minutes. This way, you can enjoy a tasty breakfast anytime! Yes, you can make this casserole ahead. Prepare it the night before and store it in the fridge. This helps the flavors blend. Just cover it tightly with foil. In the morning, bake it straight from the fridge. You may need to add a few extra minutes to the cooking time. To reheat leftovers, use the oven for the best taste. Preheat it to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warm. You can also use the microwave for quick reheating. Absolutely! You can swap cheddar for mozzarella or pepper jack. Each cheese brings a different flavor. If you like a sharper taste, try a mix of cheeses. Just ensure you shred the cheese for even melting. To make this casserole dairy-free, use almond or oat milk instead of regular milk. Replace cheese with dairy-free cheese options. You can also skip the cheese for a lighter version. This still keeps the dish tasty and satisfying. This blog post covered how to make a delicious breakfast burrito casserole. We explored the key ingredients, preparation steps, and baking tips. You can customize it for various diets and spice levels. Storing leftovers and reheating them properly was also discussed. In conclusion, preparing this casserole is simple and fun. You can easily adjust it to fit your taste and needs. Enjoy making this dish for your next meal or gathering!

Breakfast Burrito Casserole

Start your day right with this delicious Breakfast Burrito Casserole! Packed with creamy eggs, hearty chorizo, and zesty salsa, this recipe is a family favorite that brings all the flavors of a classic breakfast burrito into one easy-to-make dish. Perfect for brunch or meal prep, it’s both satisfying and simple. Click through to explore the step-by-step guide and elevate your breakfast game today!
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Ingredients
  

8 large eggs

1 cup milk

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

1 cup cooked chorizo (or spicy turkey sausage for a lighter alternative)

1 cup bell peppers, diced (a mix of red and green for color)

1 cup onion, diced

2 cups shredded hash browns (freshly grated or frozen)

1 cup shredded sharp cheddar cheese

1/2 cup salsa (your favorite kind)

Fresh cilantro, chopped, for garnish

Instructions
 

Begin by preheating your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with cooking spray or a light drizzle of olive oil to prevent sticking.

    In a large mixing bowl, combine the eggs, milk, ground cumin, chili powder, salt, and pepper. Use a whisk to blend these ingredients thoroughly until they are well mixed and slightly frothy. Set this mixture aside for later.

      In a medium skillet, heat over medium flame. Add the diced onions and bell peppers to the skillet, sautéing them until they soften and become fragrant, about 5-7 minutes. If you're using chorizo or turkey sausage, add it to the skillet, cooking until it is heated through and flavors meld together.

        Layer the prepared baking dish with the shredded hash browns at the bottom, spreading them out evenly to form a solid base. Spoon the sautéed onion and bell pepper mixture over the hash browns, followed by an even distribution of the chorizo or turkey sausage on top.

          Carefully pour the egg mixture over the entire layered creation, ensuring that it penetrates all layers and covers them evenly. On top, dollop the salsa and sprinkle the shredded cheddar cheese generously across the surface.

            Place the baking dish in the preheated oven and bake for approximately 35-40 minutes. Check for doneness: the eggs should be set, and the cheese should be melted, bubbly, and golden brown.

              Once baked, allow the casserole to cool in the pan for about 5 minutes before slicing it into squares for serving.

                Prep Time: 15 min | Total Time: 55 min | Servings: 6-8

                  - Presentation Tips: Serve warm, garnished with freshly chopped cilantro. For an added touch, offer dollops of sour cream or guacamole alongside the casserole, and a side of extra salsa for those who enjoy a little extra flavor kick. Enjoy your delightful breakfast creation!