Egg & Potato Casserole Breakfast Burritos
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
8
servingsPrep time
10
minutesCooking time
35
minutes
Cook Mode
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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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Video has lots more helpful info on preparing and assembling these. As well as freezing and reheating info. Thanks.
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.