Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 12 large eggs
- 1 lb ground breakfast sausage or diced bacon
- 2 cups frozen shredded hash browns
- 1 red bell pepper, diced
- 1/2 small onion, finely diced
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper or spray it generously with non-stick cooking spray. In a large bowl, whisk the 12 eggs with salt, pepper, and garlic powder until well combined and slightly frothy.
- Spread the frozen hash browns, diced bell peppers, onions, and raw ground sausage across the prepared sheet pan. If using sausage, break it into small crumbles. Bake for 15 minutes. Remove the pan from the oven and pour the whisked eggs over the top of the vegetable and meat mixture. Carefully return the pan to the oven and bake for another 10 to 12 minutes, or until the eggs are set and no longer liquid.
- Once the sheet pan is out of the oven, sprinkle the shredded cheddar cheese evenly over the hot eggs so it begins to melt. Use a spatula to cut the egg and meat mixture into 8 equal rectangles. Place one rectangle in the center of each flour tortilla. Fold in the sides of the tortilla and roll it up tightly to form the burrito.
- Allow the assembled burritos to cool completely to room temperature. This step is vital to prevent sogginess. Wrap each burrito tightly in plastic wrap or aluminum foil. Place the wrapped burritos into a large gallon-sized freezer bag, squeeze out the excess air, and label the bag with the date.
- Cook Time: 40 minutes