4.58 from 7 votes

Egg and Potato Casserole Breakfast Burritos

By: Julia Pacheco
These egg & potato casserole breakfast burritos are hearty, make-ahead friendly, and perfect for freezing, meal prep, or a grab-and-go breakfast.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8 servings
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Ingredients 

  • 13 eggs
  • ⅓ cup sour cream
  • ⅓ cup milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 cups frozen potatoes obrian
  • ½ cup tomato salsa

Instructions 

  • Preheat oven to 350 degrees F.
  • 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!

Nutrition

Calories: 199kcal | Carbohydrates: 17g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 273mg | Sodium: 523mg | Potassium: 403mg | Fiber: 2g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Midwest Cook says:

    4 stars

    Video has lots more helpful info on preparing and assembling these. As well as freezing and reheating info. Thanks.

    Reply
    1. Midwest Cook says:

      4 stars

      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.

      Reply