Egg & Potato Casserole Breakfast Burritos
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
35
minutesIngredients
13 13 eggs
1/3 cup 1/3 sour cream
1/3 cup 1/3 milk
1 tsp 1 salt
1 tsp 1 pepper
1 tsp 1 garlic powder
1 tsp 1 onion powder
3 cups 3 frozen potatoes obrian
1/2 cup 1/2 tomato salsa
Directions
- Preheat oven to 350 degrees
- To a large bowl add in the eggs, sour cream, and milk beat well to break the yolks. Stir in the remaining ingredients.
- Bake for 35 minutes or until the egg has set. Enjoy in tortillas for breakfast burritos with bacon!
Video has lots more helpful info on preparing and assembling these. As well as freezing and reheating info. Thanks.
Very filling, even though I scaled down to fit 7-inch Fajita sized flour tortillas. I got 6 burritos from a half-recipe of the baked casserole in an 8×8 pan, using 6 eggs and 1.5 C potatoes. Also used 6 slices of bacon cooked in the microwave and shredded cheddar cheese. My egg casserole cooled-off on countertop in about 35 minutes, while I enjoyed a freshly made burrito for breakfast. Another time I might refrigerate to speed cooling. We liked these with extra salsa on the side for dipping.