Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked breakfast sausage crumbles (or chopped bacon)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced red bell pepper
- 1/4 cup diced green onions
- 8 large flour tortillas (burrito size)
- Optional: Salsa or hot sauce for serving
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 13×18-inch rimmed baking sheet with non-stick cooking spray or line it with parchment paper. If using parchment, ensure it covers the sides so the eggs don’t stick to the edges of the pan.
- In a large mixing bowl, crack all 12 eggs. Add the milk, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. This aeration ensures the baked eggs remain light and fluffy rather than dense.
- Pour the egg mixture onto the prepared sheet pan. Sprinkle the cooked sausage, diced bell peppers, and green onions evenly across the liquid eggs. Place the pan in the oven and bake for 15 to 18 minutes, or until the eggs are set and no longer jiggle in the center. Remove from the oven and immediately sprinkle the shredded cheese over the hot eggs so it melts.
- Let the egg sheet cool for about 5 minutes. Using a knife or a pizza cutter, slice the egg slab into 8 equal rectangles. Place one flour tortilla on a clean surface. Set one egg rectangle in the center of the tortilla. Fold the sides in and roll it up tightly from the bottom to create a neat burrito.
- Let the assembled burritos cool completely to room temperature. Wrap each burrito tightly in aluminum foil or parchment paper. Place the wrapped burritos in a large gallon-sized freezer bag, squeeze out the excess air, and seal. Label the bag with the date and reheating instructions.
- Cook Time: 40 minutes