There’s absolutely nothing better than waking up on Saturday or Sunday morning and getting a breakfast burrito to wash away all of your previous nights’ drinking. I’ve eaten so many breakfast burritos (and often) throughout the years that I do believe myself to be a connoisseur on the subject. The best in the Los Angeles region are at Corner Cottage in Burbank. It’s potato heavy, which makes my potato loving heart so happy, and the salsa they serve it with is incredible. The second best is right down the street from me in Pasadena at a place called Tops and it’s really good. I like these because they’re made with crispy hash browns and they’re giant. I prefer bacon in my burritos but I’ll take them anyway I can get them. With all that being said, I wanted to create an easier way to serve breakfast burritos for a crowd. That’s where this Chorizo Breakfast Burrito Casserole comes into play. It’s perfect for the holidays and for breakfast and for brunch and for dinner. Basically, I’m saying it’s perfect all day every day of the year, and I hope you’ll give it a try!
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My collaboration this month for 
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This Sausage Gravy and Biscuit Breakfast Casserole is a mouthful, both to eat and to say, but that shouldn’t stop you from making it because it is going to become your new favorite dish. Of that, I am certain. I wasn’t originally going to post this recipe on my blog. I made it early last month for 
