Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 10 large eggs
- 1/4 cup whole milk or heavy cream
- 1 cup cooked breakfast sausage crumbles or chopped bacon
- 2 cups shredded Mexican blend cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup mild or medium salsa
- 1/4 cup diced green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Melted butter or cooking spray for the pan
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or grease it generously with non-stick cooking spray. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until the mixture is light and frothy. Stir in the cooked sausage (or bacon), black beans, and green onions. Set this mixture aside for a moment while you prepare the tortillas.
- Lay the flour tortillas across the prepared sheet pan so they overlap slightly and cover the entire bottom. Let the edges of the tortillas hang over the sides of the pan. Pour your egg and meat mixture evenly over the center of the tortillas. Sprinkle the shredded cheese and salsa across the top of the egg mixture. Carefully fold the overhanging edges of the tortillas back toward the center to “close” the giant sheet pan burrito. If needed, place another tortilla or two on top to ensure the filling is completely covered. Place another baking sheet on top of the burritos to weigh them down and keep them sealed. Bake for 20 minutes, then remove the top sheet and bake for another 5 minutes to crisp the top.
- Remove the pan from the oven and let it sit for 5 minutes. This cooling period allows the eggs to set fully and the cheese to bind the layers together. Use a sharp knife or a pizza cutter to slice the giant sheet pan creation into individual rectangular burritos. Serve immediately with extra salsa, sour cream, or sliced avocado on the side.
- Cook Time: 35 minutes