Breakfast Burrito Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 teaspoon pepper
- 8 large eggs
- 1/3 cup whole milk
- 2/3 cup shredded cheddar cheese
- 1 pound bulk pork sausage
- 4 pieces
- 1 can (10-3/4 ounces) condensed cream of chicken soup,
- 2/3 cup shredded part-skim mozzarella cheese
- 1-1/3 cups salsa divided
- enchilada sauce and thinly sliced green onions optional
- Carbohydrate 1.93040031728292 g
- Cholesterol 483.909771640442 mg
- Fat 31.2586519803252 g
- Fiber 0.017825921474359 g
- Protein 24.5571102182827 g
- Saturated Fat 12.0414471239347 g
- Serving Size 1 1 servings. (191g)
- Sodium 578.294490247217 mg
- Sugar 1.91257439580856 g
- Trans Fat 3.33303564721714 g
- Calories 390 calories
Preheat oven to 350degrees. Whisk together eggs, milk, salt and pepper. In a large nonstick skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove., In same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, scrambled eggs, sausage and remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses., Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350degrees. Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time by 5 minutes.
