Ingredients with Measurements:
- 1 pound ground breakfast sausage
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 8 large eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground breakfast sausage over medium-high heat until browned and cooked through. Drain any excess fat.
3. Add the diced green and red bell peppers and onion to the skillet with the sausage. Cook until the vegetables are tender, about 5-7 minutes.
4. In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
5. Cut the flour tortillas into small pieces, about 1 inch in size.
6. In a 9x13 inch baking dish, layer half of the tortilla pieces on the bottom of the dish.
7. Add half of the sausage and vegetable mixture on top of the tortilla pieces.
8. Sprinkle half of the shredded cheddar cheese on top of the sausage and vegetable mixture.
9. Repeat the layers with the remaining tortilla pieces, sausage and vegetable mixture, and shredded cheddar cheese.
10. Pour the egg mixture over the top of the casserole.
11. Bake the casserole in the preheated oven for 35-40 minutes, or until the eggs are set and the cheese is melted and bubbly.
12. Remove the casserole from the oven and let it cool for a few minutes.
13. Sprinkle chopped fresh cilantro on top of the casserole before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 430
Fat: 28g
Carbohydrates: 20g
Protein: 23g
Sodium: 790mg
Sugar: 3g
Substitutions for ingredients:
- Ground breakfast sausage can be substituted with ground turkey sausage or vegetarian sausage.
- Green and red bell peppers can be substituted with any color bell pepper or other vegetables such as zucchini or mushrooms.
- Cheddar cheese can be substituted with any type of shredded cheese.
Variations:
- Add diced tomatoes or salsa to the casserole for extra flavor.
- Top the casserole with avocado slices or guacamole before serving.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to drain any excess fat from the cooked sausage and vegetable mixture before adding it to the casserole.
- Cut the tortillas into small pieces to make them easier to layer in the casserole.
- Let the casserole cool for a few minutes before serving to allow it to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole on a large platter and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, avocado slices, or guacamole.
Pairings:
Fresh fruit, coffee, or orange juice.
Suggested side dishes:
Hash browns, roasted potatoes, or fresh fruit salad.
Troubleshooting advice:
If the casserole is too dry, add a little more milk to the egg mixture before pouring it over the top of the casserole.
Food safety advice:
Make sure to cook the sausage and eggs to the proper temperature to avoid any foodborne illnesses.
Food history:
The breakfast burrito originated in Mexico and has become a popular breakfast item in the United States.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve the breakfast burrito casserole for breakfast or brunch.
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