How Long To Cook Breakfast Burritoes In The Oven

Folks will love these hearty overnight breakfast burritos, baked with blood-red sauce and cheese. And you can prep them the night earlier for an easy bake in the morning to feed a oversupply.

Breakfast burrito sliced open to show the filling.

When you have a crowd to feed at breakfast time, a make-ahead dish like this one means you don't accept to spend the whole morning in the kitchen!

This recipe for breakfast burritos is a hearty and filling choice to beginning the day, a breakfast goulash that's striking with a whole lot of folks. This recipe takes burritos and gives them a little enchilada handling: by baking them with red enchilada sauce and cheese.

(Here's some other make-ahead recipe you lot'll honey: Breakfast Sandwiches!)

Fun Fact:

Do you know the divergence between the enchiladas and burritos? Enchiladas are made with corn tortillas, and baked with a topping of with cherry or green republic of chile sauce and cheese. Burritos are fabricated with flour tortillas, stuffed with fillings, wrapped and eaten equally is.

This has been our fun fact for the solar day!

Close-up of jalapenos and baked cheese on burritos.

Why you'll love this recipe

This make ahead breakfast burrito recipe makes eight burritos, pregnant you'll have enough to feed a big morning crew. And if any are leftover, they reheat nicely in the oven or the microwave.

Information technology's a make-ahead recipe, meaning you lot can prepare the whole dish the night earlier and leave it waiting in the fridge. In the morning, add the sauce and cheese, then pop information technology in the oven to bake up. A tasty, hot overnight breakfast burrito goulash... and you lot still go to sleep in a lilliputian.

You can make these burritos as spicy or mild as you lot like. Employ a spicy sausage like hot Italian or chorizo for a kick, or stick with regular, mild breakfast sausage. Serve them with balmy or hot salsa, and a dollop of sour cream.

Breakfast burrito ingredients like beans, peppers, sauce and cheese.

🔪 How to make Overnight Breakfast Burritos For A Oversupply

Pace 1: Cook the sausage, peppers and onions

Cooked crumbled sausage with green peppers in a pan.

Brown the sausage in a big skillet forth with the diced bong pepper and diced onion. Melt these together until the sausage is cooked through. Drain off the grease and concur them bated.

Step two: Scramble the eggs

Whisk together the eggs, milk and spices. Melt the eggs in a large skillet over medium rut, gently pulling the eggs together equally they cook until no liquid is left merely they're still jiggly. Stir a piddling butter and sour foam into the eggs, and hold them aside.

Step three: Assemble the burritos

Breakfast burrito fillings in bowls and on a tortilla.

The sausage mixture and the eggs will be divided between viii tortillas. Spoon some of the sausage mixture over the center of a flour tortilla. Spoon some scrambled eggs next to the sausage. Add some beans and a sprinkle of cheese over the fillings. Whorl up the tortilla over the filling, and identify it in a greased baking dish. Fill and roll the rest of the tortillas and identify them in the pan.

Sausage, egg and black beans on a flour tortilla.

Step 4: Refrigerate the burritos

Rolled burritos in flour tortillas in a pan next to sauce and cheese.

Wrap the pan with plastic wrap and refrigerate it overnight.

Step 5: Add toppings and broil

Red sauce poured over breakfast burritos in a pan.

Pour enchilada sauce over the tops of the burritos, and then add a sprinkle of shredded cheese and a few slices of chili pepper.

Pan of rolled breakfast burritos with cheese before baking.

Bake the burritos for well-nigh 35 minutes, until they are hot throughout and the cheese has melted. Serve the burritos with salsa and sour cream.

Eight breakfast burritos baked in a glass pan.

Notes:

Use 8-inch round tortillas for this recipe, often labeled every bit fajita-size.
Yous can employ hot or mild sausage in these overnight breakfast burritos. If you similar a spicy kick, chorizo is a great choice for these.

These make ahead breakfast burritos for a crowd are an fantabulous choice when you have guests or to bring to a breakfast or brunch gathering. You lot may even observe yourself making them mid-calendar week for your own family. I actually think this is the best breakfast burrito recipe ever!

The recipe for Overnight Breakfast Burritos For A Crowd is below, and here are some more make-ahead breakfast ideas for y'all:

Pan full of breakfast sandwiches

Image of a pan of baked Spicy Egg & Sausage Bake

Quiche Lorraine

This is a classic quiche with bacon and Gruyère cheese, a sophisticated and more importantly, delicious choice for breakfast or luncheon!

Take me there

💬 What do you lot think of this recipe? Please go out a annotate, and stay in touch on with me on Instagram, too!

Pan of baked breakfast burritos with jalapenos on top.

Overnight Breakfast Burritos For A Crowd

Folks will love these hearty overnight breakfast burritos, baked with red sauce and cheese. And y'all tin prep them the nighttime before for an easy bake in the morn to feed a crowd.

Prep Time 47 mins

Cook Fourth dimension 45 mins

Overnight Chill 8 hrs

Full Time 9 hrs 32 mins

Course Breakfast, Brunch, Lunch

one medium yellow onion (about five ounces)
i green bell pepper
xvi ounces bulk sausage, spicy or mild (Chorizo is a great choice if yous similar spicy)
8 large eggs
⅓ cup milk
½ teaspoon salt
1 pinch black pepper
1 tablespoon unsalted butter
2 tablespoons sour cream
⅓ cup blackness beans, drained
eight flour tortillas, 8-inch size
ane¼ cups shredded Mexican blend cheese, divided
½ cup scarlet enchilada sauce
1 jalapeño pepper, seeds removed and sliced into rings
Salsa (to serve with the burritos)
Sour foam (to serve with the burritos)

Cook the sausage mixture

Dice the yellow onion. Remove the stem and seeds from the greenish pepper, and dice the pepper as well. Crumble the sausage into a large nonstick skillet. Add in the onion and pepper. Melt the mixture over medium-loftier heat, stirring often until the sausage is cooked through and the vegetables are soft - about ten minutes. Transfer the mixture to a basin and hold it aside. Wipe out the pan

Scramble the eggs

Crack the eggs into a large bowl and whisk them together until they're blended and polish. Whisk in the milk, the salt and pepper.
Estrus the skillet over medium heat. When the pan is hot, pour the egg mixture into the pan. Allow the eggs to sit for ane minute, then slowly push a spatula across the bottom. This will push up the egg that has cooked and allow raw egg to flow over the lesser. Let the eggs sit down for thirty seconds, then button the eggs again with the spatula. (Reduce the heat a niggling if they're cooking besides fast.) Echo this every 30 seconds or and so to slowly cook the egg and push the curds together. When the eggs are cooked, with no liquid left just the eggs nonetheless jiggly – most six minutes full, remove the pan from the rut.
Gently stir 1 tablespoon of the butter into the eggs until it'due south melted. So stir the sour cream gently through the eggs. Hold the scrambled eggs bated.

Assemble the burritos

Spray a 9-inch x 13-inch baking dish with nonstick spray.
Have the sausage mixture, scrambled eggs, black beans and shredded cheese gear up along with the 8 flour tortillas. Prepare ¼ cup of the shredded cheese aside - this will continue top of the burritos just before baking.
Lay one tortilla flat on the piece of work surface. Spoon some of the sausage mixture into the center. Then spoon some scrambled egg in next to the sausage. Add about a tablespoon of blackness beans over the eggs and sausage, followed past a couple tablespoons of the shredded cheese.
Gyre up the tortilla over the fillings, then place information technology in the pan with the seam side down.
Repeat these steps to fill and roll the residue of the burritos and fit them into the pan.
Cover the pan tightly with plastic wrap and refrigerate the burritos overnight.

Elevation and broil the burritos

Preheat the oven to 375° F.
Remove the plastic from the pan. Pour the enchilada sauce down the middles of all viii burritos. Sprinkle the ¼ cup of cheese you set up aside over the tops of the burritos, followed by the jalapeño rings. Spray a sheet of foil with nonstick spray, then place information technology spray side down over the pan, crimping the edges.
Broil the burritos for 30 minutes. Remove the foil and broil the burritos for 5 more minutes: they should be hot in the centers and the cheese on top melted. Don't permit the tortilla edges get too brown.
Remove the pan from the oven and serve the burritos while they're hot. Serve them with salsa and sour cream.
Leftover burritos can be wrapped and refrigerated for up to 3 days. Reheat them in the microwave or covered in the oven until they're hot.

Use eight-inch round tortillas for this recipe, often labeled equally fajita-size.
You can utilize hot or balmy sausage in the burritos. If you like a spicy kick, chorizo is a great pick for these.

Serving: 1 burrito Calories: 404 kcal Carbohydrates: 21 g Protein: xx k Fat: 26 1000 Saturated Fatty: 9 grand Cholesterol: 261 mg Sodium: 955 mg Potassium: 350 mg Fiber: 2 g Sugar: 4 grand Vitamin A: 618 IU Vitamin C: 16 mg Calcium: 113 mg Iron: three mg