Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 12 large eggs, lightly beaten
- 1 lb ground breakfast sausage or chorizo
- 2 cups frozen shredded hash browns
- 1 large red bell pepper, diced
- 1 small yellow onion, diced
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Olive oil or non-stick cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or silicone mats for easy cleanup. This prevents the potatoes and meat from sticking to the bottom. Lightly spray the parchment with non-stick cooking spray to ensure everything crisps up perfectly.
- Spread the frozen hash browns, diced bell peppers, and onions on one side of the sheet pan. On the other side, crumble the raw breakfast sausage into small bite-sized pieces. Drizzle the vegetables with a little olive oil and sprinkle the garlic powder, smoked paprika, salt, and pepper over the entire tray. Toss the vegetables gently to coat. Bake for 20 minutes, or until the sausage is cooked through and the potatoes start to golden.
- While the filling roasts, whisk the 12 eggs in a large bowl with a splash of milk or water. You can scramble these in a skillet for the fluffiest texture, or carefully pour them onto a second small sheet pan and bake for 10-12 minutes until set. Once the eggs are cooked, chop them into small pieces to match the size of your other filling ingredients.
- Remove the sheet pan from the oven. If there is excess grease from the sausage, pat it dry with a paper towel. Mix the cooked eggs, sausage, and vegetables together on the pan. Lay out your tortillas on a clean surface. Place a generous scoop of the filling in the center of each tortilla and top with 1/4 cup of shredded cheddar cheese.
- Fold the sides of each tortilla inward, then roll from the bottom up to create a tight cylinder. If eating immediately, you can toast them in a dry pan for a crunchy exterior. For meal prep, wrap each individual burrito tightly in aluminum foil or parchment paper. Place the wrapped burritos in a large gallon-sized freezer bag, squeeze out the air, and label with the date.
- Cook Time: 45 minutes