Breakfast Burrito Casserole (Paleo + Whole30)

When it comes to getting organized and equipped for a successful week of eating clean and well, one of our favorite techniques is to do a make-ahead breakfast! Make it on Sunday, and this breakfast burrito casserole is a great way to have a large breakfast you can simply re-heat in the morning throughout the work week. 

Make it on Sunday, and this Paleo and Whole30 Breakfast Burrito Casserole is a great way to have a large breakfast you can simply re-heat in the morning! | realsimplegood.com

The Flavors Of A Breakfast Burrito In Casserole Form

This casserole has all of the classic breakfast burrito flavors you love. Eggs, sausage, potatoes, onion, salsa, avocado and cilantro all combine in the perfect mixture for this casserole. You won’t even miss the tortilla! Okay, maybe you’ll miss being able to pick this with your hands and eat it like a burrito, but that’s it. You’ll have to  break out the fork for this one, but it’s worth it to dig into this breakfast burrito casserole.

This Paleo and Whole30 Breakfast Burrito Casserole has all of the flavors of a breakfast burrito you love - just minus the tortilla. Eggs, sausage, potatoes, onion, salsa, avocado and cilantro make this a perfect casserole. Paleo + Whole30. | realsimplegood.com

Make-Ahead Breakfasts

They really just make sense. It’s such a game changer to spend a little time over the weekend setting yourself up for success during the week. Make-ahead breakfasts make it so that you don’t have to carve out extra time in the morning to eat well. The work is already done, and all you have to do is heat it up and enjoy! There are less dishes to wash when you’re trying to get out the door and you just generally have less to factor into your morning routine, which means you can focus on sleep and channeling your energy elsewhere.

This Paleo and Whole30 Breakfast Burrito Casserole has all of the flavors of a breakfast burrito you love - just minus the tortilla. Eggs, sausage, potatoes, onion, salsa, avocado and cilantro make this a perfect casserole. Paleo + Whole30. | realsimplegood.com

Meal Planning

Meal planning can totally feel like such a daunting task. It’s true, right? However, when you have a system in place and take the time to effectively meal plan it can seriously be life changing. We know because we get that feedback from our Paleo Meal Plan Subscription members. Our Paleo Meal Plans include recipes like this make-ahead breakfast burrito casserole in addition to other make-ahead recipes like a snack and a treat. When you don’t have to worry about the organizing, planning and dealing with grocery shopping during the week, it makes enjoying your downtime and time with family in the evening so much more enjoyable. Give our Paleo Meal Plans a try for 21 days for free!

This Paleo and Whole30 Breakfast Burrito Casserole has all of the flavors of a breakfast burrito you love - just minus the tortilla. Eggs, sausage, potatoes, onion, salsa, avocado and cilantro make this a perfect casserole. Paleo + Whole30. | realsimplegood.com

Your Turn To Try Our Breakfast Burrito Casserole

Go ahead and add this make-ahead breakfast burrito casserole to your weekend plans and enjoy the tasty breakfast and easy mornings the following week! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!

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This Paleo and Whole30 Breakfast Burrito Casserole has all of the flavors of a breakfast burrito you love - just minus the tortilla. Eggs, sausage, potatoes, onion, salsa, avocado and cilantro make this a perfect casserole. Paleo + Whole30. | realsimplegood.com

Breakfast Burrito Casserole Recipe (Paleo + Whole30)

4.11 from 19 votes
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Course: Breakfast
Servings: 8
Make it on Sunday, and this Paleo and Whole30 Breakfast Burrito Casserole is a great way to have a large breakfast you can simply re-heat in the morning! 
Print Recipe Rate Recipe

Ingredients

  • 1 tbsp grass-fed butter (or ghee)
  • 1 lb ground breakfast sausage (or chorizo)
  • 1 lb potatoes, cut into small cubes
  • 1 bell pepper, diced
  • 1 onion, diced
  • 12 eggs
  • 1 cup salsa
  • 1/4 cup cilantro, chopped (plus more for garnish)
  • Salt and pepper
  • 2 avocados sliced

Instructions 

  • Preheat oven to 375° Fahrenheit and grease a 9×13 baking dish with butter or ghee.
  • Heat a large pan over medium heat. Once hot, add in sausage. Break into small bits and cook, stirring occasionally, until the sausage is browned, about 7-8 minutes. Remove, reserving the fat in the pan, and place on a plate for later.
  • While the sausage is cooking, chop potatoes, bell pepper and onion as noted.
  • In the same pan you cooked the sausage in over medium heat, add the potatoes. Season with salt and pepper (about 1/2 tsp each) and cook, stirring occasionally, for about 8-10 minutes, until they just start to soften. 
  • Add the onions and peppers to the pan. Add some more oil/fat to the pan if needed. Continue to cook until the onions and pepper soften and the potatoes are tender, about 5-6 minutes. Remove from heat.
  • Crack all of the eggs in a large bowl. Add a pinch of salt and pepper and the salsa and whisk well. 
  • Add the sausage, potatoes, bell pepper and onion to the bowl. Chop the cilantro and add it to the bowl. Stir to mix. 
  • Pour the mixture into the baking dish. 
  • Place in the oven to bake for 30-40 minutes, or until the eggs are set in the middle. Cooking time will depend on the oven, so check the casserole after 30 minutes and continue cooking as necessary. Serve topped with avocado slices.

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17 thoughts on “Breakfast Burrito Casserole (Paleo + Whole30)

  • Thanks for the great recipe! All my life I have struggled with an addiction to sugar. The more svieet things I ate. the more I wanted. I couldn’t eat just one piece of something without wanting more. Last week I read this book //preview.tinyurl.com/yb5lfrk4
    Since learning about nutrition and the glycemic index, my relationship with food has changed dramatically. I have learned that there are healthy alternatives for sugar, and I can still have delicious desserts and not feel deprived!
    When out to dinner with friends and they order dessert. I am no longer bothered seeing the dessert, because I know I can go home and have something just as delicious that won’t spike my blood sugar and is even good for me!

  • Yet another tasty and useful recipe by J&E!! I love the idea of making a large batch and eating over next few days. I modified a bit – I removed the potatoes and tripled up the veggies (including adding zucchini and mushrooms). Delicious!! Thank you for another good one.

    • Hi there – as part of our Paleo lifestyle we actually do not track calories or nutrition info on our recipes. We just focus on fueling our bodies with real food. It is one of our favorite things about the way we eat and has been quite liberating for both of us. Sorry we don’t have the nutrition info readily available for you.

  • Hi there! I am wanting to make this ahead in the evening for an event in the (very early) morning. How would you suggest reheating the whole pan?

    • A couple of options:
      1- Don’t pre-cook the casserole, just prep all the ingredients and store them in a container with a lid to prevent spilling. Transfer to the casserole dish and bake as noted in the recipe.
      2- If you cook it the night before, allow the casserole to come to room temperature. Cover with foil and bake in the oven for 30 minutes or so until it is warmed through.

  • This is my new favorite breakfast casserole! I made it each of the last two Sundays, and it’s the perfect thing to have before I leave for work in the mornings. Thanks for another great recipe!

  • OMG, this came out so good. Can’t believe it’s paleo. My family is asking me to make this again and again. Serving this at my next girlfriends brunch gathering. This recipe is a keeper.

  • LOVE this recipe l, I’ve made it several times. Such a great snack or easy breakfast to take into work. I tried using some frozen sweet potatoe spirals this last time but they burned…i think maybe bc they were too thin…but got me thinking ab using a bag of compliant frozen potato/bell pepper/onion mix? Have you tried it before? I assume I would just cook it per the instructions on the bag and mix it into the chorizo and eggs/salsa? Just a thought to save time – I know fresh is always better but sometimes you gotta do what you need to do. Thanks!

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