This Breakfast Burrito Casserole combines fluffy eggs, spicy pepperjack cheese, pinto beans, and fire-roasted tomatoes into one crowd-pleasing baked dish. It's ideal for meal prep or weekend brunch because it bakes hands-off and feeds a group.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, whisk together 8 large eggs and 1 tsp salt.
Stir in pepper jack cheese, pinto beans, and ro-tel. Grease a Suvie pan and pour the mixture into the prepared pan. Place in the bottom zone of Suvie. Hold the Tap to Scan tag to the logo on the appliance, rotating the pan halfway through cooking.
Set Suvie to Bake at 350°F for 40 minutes in bottom zone, top zone none.
Remove pan from Suvie. Set aside to cool for 5 minutes. Cut into squares and served with cilantro leaves, avocado, and a squeeze of fresh lime juice.
Cover and refrigerate leftovers up to 3 days, or freeze up to 2 months; reheat covered at 350°F until warmed through.
Yes. Assemble the casserole, cover with foil, and refrigerate up to 12 hours. Add 5–10 minutes to baking time if baking cold.
Use sharp cheddar, Monterey Jack, or a mild cheddar-pepper blend if you prefer less heat.
Yes, use 1½ cups diced fresh tomatoes, but drain excess liquid to prevent a watery casserole.
Cover and refrigerate up to 3 days. Reheat covered at 350°F for 10–15 minutes until heated through.
Yes. Cool completely, cover tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
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