Layered Breakfast Burrito Casserole

Inspired by the classic taqueria Breakfast burrito – this casserole has it all. Perfect for a crowd!

Prep Time 10 minutes Cook Time 45 minutes Servings 6

Ingredients

• 4 tbsp Butter
• 1 tsp Cumin
• 8 Corn Tortillas
• 1 15oz can Pinto Beans, drained
• 1 cup Bacon Crumbles, divided
• 1 cup Taco Sauce, divided
• 7 slices Colby Jack Cheese
• 3 Flour Tortillas, soft taco size
• 12 Eggs, divided
• 1 4oz can Jalapenos
• 4 slices Ham (more if smaller slices)
• 1½ cup Colby Jack Cheese shredded, divided
• ½ cup Sour Cream

13x9 Baking Dish

Knife

Bowl

Whisk

Foil

Preheat oven to 400 degF.

Melt butter in the bottom of the 13×9 baking dish. Add cumin and spread around the edges of the dish. Add three corn tortillas across the bottom. Cut 2 corn tortillas in half and use them to fill the bottom of the baking dish. Sprinkle with pinto beans, 3/4 cup bacon crumbles, and 3/4 cup taco sauce. Cover with slices of Colby jack cheese.

Lay 2 flour tortillas over top. Cut the remaining tortilla in half and fill in space. Beat 6 eggs with a can of jalapenos. Pour over top of flour tortillas. Layer with slices of ham. Cut remaining corn tortillas into ¾-inch strips and spread over top of ham. Sprinkle with 1 cup of shredded Colby jack cheese. Drizzle with remaining taco sauce.

Break 6 eggs, evenly spaced, over top of the cheese. Cover with foil and bake for 30 minutes.

Remove foil, sprinkle with remaining shredded cheese and bacon. Bake another 15 minutes. Let rest for at least 5 minutes before serving with a dollop of sour cream and additional taco sauce, if desired.