Sausage Gravy Burrito Casserole for Brunch (Print version)
Layers of flour tortillas, scrambled eggs, savory sausage gravy, and melted cheese baked into a bubbly Southern brunch casserole.
# Ingredients:
For the sausage gravy
01 -
1 lb (450 g) breakfast sausage, mild or hot
02 -
1/4 cup (30 g) all-purpose flour
03 -
2 1/2 cups (600 ml) whole milk
04 -
1/2 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
1/4 teaspoon cayenne pepper (optional)
For the casserole layers
07 -
8 large eggs
08 -
1/4 teaspoon salt
09 -
6 large flour tortillas (burrito size)
10 -
2 cups (200 g) sharp cheddar cheese, shredded
11 -
Butter or oil for greasing the dish
# Instructions:
01 -
Cook the sausage in a large skillet over medium heat, breaking it into small crumbles until no pink remains. Leave the rendered fat in the pan.
02 -
Sprinkle flour over the sausage and drippings and stir for one minute. Whisk in the milk slowly, scraping the bottom. Simmer until thick enough to coat a spoon, about five minutes. Season with salt, pepper, and cayenne.
03 -
Whisk the eggs with salt and cook in a separate nonstick pan over low heat, folding gently, until soft curds still slightly glossy. They will finish in the oven.
04 -
Spread a thin layer of gravy on the bottom of a greased 9x13 inch baking dish. Top with a layer of tortillas, half the eggs, half the remaining gravy, and half the cheese. Repeat once, ending with cheese on top.
05 -
Cover with foil and bake at 375°F for twenty minutes. Remove the foil and bake another ten to fifteen minutes until the cheese is melted and spotted with light brown. Let it rest ten minutes before slicing.
# Good to know:
01 -
Best served warm after a ten-minute rest so the layers set and slice cleanly.
02 -
The casserole holds its shape better when cut with a sharp knife and a gentle sawing motion.