My family loves breakfast. The problem is I am not a morning person. Well, it is not that I am not a morning person, it is more like I am not a breakfast person.
I have never been much of a breakfast eater, and I doubt I ever will be. I know breakfast is important, and I have tried to eat it on a regular basis, but food first thing in the morning has just never set well with me.
However, my family is the total opposite. They all wake up hungry and are always ready for a good breakfast and that is a good thing. I know breakfast is important and good for them.
Because of this I am always looking for quick and easy breakfasts and breakfasts that can be made ahead.
This recipe today is a make ahead breakfast that I have been making for years. It is a recipe that I found in a Taste of Home magazine at least ten years ago. I have adapted it some over the years, but it is the same basic recipe.
I love this because it can all be made the night before and all you do is put it in the oven in the morning. I love recipes that make breakfast so easy like that.
Breakfast Burrito Casserole
- 2 cups of diced ham, cooked sausage, or cooked bacon ( any of them work, but we prefer sausage)
- 10 tortillas (We prefer corn, but you can also use flour tortillas)
- 2 cups shredded cheddar, pepper jack, or colby jack cheese, divided
- 2 cups half and half ( you can use milk, but half and half is better)
- 6 eggs
- 1/4 teaspoon salt
- salsa for serving
In a large bowl combine meat and 1 1/2 cups of cheese.
Place about 1/4 cup of mixture in each tortilla and roll up. (or use my fold over method)
Place filled tortillas into a 9×13 pan.
In a bowl combine eggs, half and half, and salt. Mix together well and pour over filled tortillas.
Sprinkle remaining cheese on top. Cover with foil and refrigerate overnight.
In the morning, remove them from the fridge and let stand at room temperature for about 30 minutes.
Bake covered at 350 degrees for 25 minutes. Uncover and bake about 10 minutes more.
Serve with salsa and enjoy!