This Breakfast Burrito Casserole is truly the best meal-prep for busy weeks. It’s packed with flavor, lasts for days (or feeds a group!), and is filling for hours. It’s perfectly balanced with healthy protein, carbs, and fat. It’s definitely a crowd-pleaser too – just serve it hot with some fresh toppings such as avocado, salsa, sour cream, and you are all set for a delicious meal!
Nutritional benefits of this recipe
- Ground sausage is rich in iron, protein, vitamin b12, and more. I recommend buying high-quality sausage. I use Mulay’s ground sausage, which I buy from my local Natural Grocers.
- Eggs are a complete source of protein and are one of the richest sources of choline. They also have vitamin D3, folate, etc.
- Jasmine rice provides easily digestible carbohydrates that fuel the body and brain, along with small amounts of B vitamins and minerals that support energy production.
- Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
- Black beans are rich in plant protein, fiber, iron, magnesium, and antioxidants, supporting gut health, steady energy, and overall metabolic health.
- For the healthiest dairy products, I always recommend buying grass-fed. Better yet, if you can support a local farm that has grass-fed cows and dairy products, then do that!
Ingredients for Breakfast Burrito Casserole
Breakfast sausage – I used Mulay’s ground breakfast sausage.
Eggs
Rice – I used jasmine rice
Broth – for cooking the rice
Black beans – I used canned black beans
Greek Yogurt or sour cream
Shredded cheese
Toppings – This is where you get to easily customize these bowls to your own preference, so use whatever toppings you want! Some great options are avocado, salsa, sour cream, cilantro, etc.
How to make Breakfast Burrito Casserole
- Prep the rice: Thoroughly rinse 1 cup of white rice until the water runs clear. Put into a small pot with 2 cups of broth and turn heat to hight. Bring to a boil, then reduce to low, cover the pot, and cook for about 12-15 minutes until the broth is absorbed. Remove from heat and let steam for 10 minutes with the lid on. Then remove the lid and fluff with a fork.
- Drain and rinse the black beans.
- Preheat the oven to 350ºF.
- Make the sausage: Preheat a large pan to medium-high heat and add the ground breakfast sausage. Cook, breaking up the sausage into pieces, for about 8 minutes until done.
- Remove the sausage onto a plate and turn the heat down to low. Scramble the eggs and add to the pan the sausage was just cooked in. Season with salt to preference – I did about 1/2 teaspoon. Cook and scramble until done.
- Mix together all of the rice, black beans, sausage, eggs, and 1/2 cup of Greek Yogurt or sour cream. I did this in the large pan that I cooked the eggs in. Taste test and add salt if needed.
- Put half of the mixture into the bottom of a 9×13-inch baking dish. Layer the tortillas on top, then add the remaining half of the mixture on top of the tortillas. Top with the shredded cheese.
- Put into the oven and bake for 20 minutes until the cheese is melted. If desired, you can broil for a few minutes to brown the cheese.
- Prep the toppings: Get all the toppings ready that you are using, such as dicing the avocado, chopping the cilantro, etc.
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Verse of the Day: “A dishonest man spreads strife, and a whisperer separates close friends.” – Proverbs 16:28
PrintBreakfast Burrito Casserole
This Breakfast Burrito Casserole is the absolute best meal-prep! It’s high-protein, filling, delicious, and easy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Category: Breakfast
Ingredients
Rice:
1 cup white rice – I used jasmine
2 cups broth
Additional:
1 lb ground breakfast sausage – I love Mulay’s
12 large eggs
1/2 tsp salt
1 can black beans, rinsed and drained
1/2 cup Greek Yogurt or sour cream
4 tortillas – I used these 8-inch homemade whole wheat tortillas
2–3 cups shredded cheese, to preference
Toppings:
Avocado
Salsa
Sour cream
Cilantro
Instructions
- Prep the rice: Thoroughly rinse 1 cup of white rice until the water runs clear. Put into a small pot with 2 cups of broth and turn heat to high. Bring to a boil, then reduce to low, cover the pot, and cook for about 15 minutes until the broth is absorbed. Remove from heat and let steam for 10 minutes with the lid on.
- Drain and rinse the black beans.
- Preheat the oven to 350ºF.
- Make the sausage: Preheat a large pan to medium-high heat and add the ground breakfast sausage. Cook, breaking up the sausage into pieces, for about 8 minutes until done.
- Remove the sausage onto a plate and turn the heat down to low. Scramble the eggs and add to the pan the sausage was just cooked in. Season with salt to preference – I did about 1/2 teaspoon. Cook and scramble until done.
- Mix together all of the rice, black beans, sausage, eggs, and 1/2 cup of Greek Yogurt or sour cream. I did this in the large pan that I cooked the eggs in. Taste test and add salt if needed.
- Put half of the mixture into the bottom of a 9×13-inch baking dish. Layer the tortillas on top, then add the remaining half of the mixture on top of the tortillas. Top with the shredded cheese.
- Put into the oven and bake for 20 minutes until the cheese is melted. If desired, you can broil for a few minutes to brown the cheese.
- Prep the toppings: Get all the toppings ready that you are using, such as dicing the avocado, chopping the cilantro, etc.
Nutrition
- Serving Size: 1/10th of casserole
- Calories: 485
- Fat: 28
- Carbohydrates: 29
- Fiber: 4
- Protein: 27
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