Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk or heavy cream
- 1 lb ground breakfast sausage (uncooked)
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (red and green)
- 1/4 cup diced yellow onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 large flour tortillas
- Optional: Salsa, avocado, or sour cream for serving
Instructions
- Step 1: Preparation
Preheat your oven to 375°F (190°C). Generously grease a standard 13×18 inch rimmed sheet pan with non-stick cooking spray or line it with parchment paper for the easiest cleanup. In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until the mixture is uniform and slightly frothy. - Step 2: Assemble the Sheet Pan
Crumble the raw breakfast sausage into very small pieces and spread them evenly across the prepared sheet pan. Scatter the diced bell peppers and onions over the sausage. Carefully pour the egg mixture over the meat and vegetables. Use a spatula to gently stir the ingredients on the pan to ensure an even distribution. Sprinkle the shredded cheddar cheese over the top. - Step 3: Baking
Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the eggs are set in the center and the sausage is fully cooked through. If you prefer a slightly browned top, you can turn on the broiler for the last 60 seconds of cooking, but watch it closely to prevent burning. - Step 4: Assembly and Serving
Remove the pan from the oven and let it cool for 5 minutes. Use a knife or pizza cutter to slice the egg and sausage mixture into 8 equal rectangles. Place one rectangle in the center of each flour tortilla. Fold in the sides and roll tightly to form a burrito. Serve immediately with your favorite toppings like salsa or sour cream.
- Cook Time: 35 minutes