Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk or heavy cream
- 1 lb breakfast sausage, browned and drained (or chopped cooked bacon)
- 1 red bell pepper, finely diced
- 1 small yellow onion, finely diced
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 large (10-inch) flour tortillas
- Optional: Chopped cilantro, pickled jalapenos, or hot sauce
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 13×18-inch rimmed baking sheet with parchment paper, ensuring the paper goes up the sides to prevent sticking. Lightly grease the parchment with non-stick cooking spray for extra insurance. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until the mixture is completely smooth and combined.
- Spread the cooked breakfast sausage, diced bell peppers, and onions evenly across the prepared baking sheet. Carefully pour the egg mixture over the toppings. Use a fork to gently distribute the ingredients so they are submerged in the egg. Sprinkle the shredded cheese evenly over the top. Bake for 18 to 22 minutes, or until the eggs are set in the center and slightly puffed. Remove from the oven and let the egg sheet cool for at least 10 minutes.
- Slice the baked egg sheet into 8 equal rectangles. Lay a flour tortilla flat on a clean surface. If the tortillas are stiff, microwave them for 15 seconds to make them pliable. Place one egg rectangle in the center of the tortilla. Add any extra toppings like hot sauce or cilantro if desired. Fold in the sides of the tortilla, then roll it tightly from the bottom up to create a sealed burrito.
- Wrap each individual burrito tightly in a piece of parchment paper or aluminum foil. If you plan to freeze them, place the wrapped burritos into a large gallon-sized freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date. These will stay fresh in the freezer for up to 3 months.
- Cook Time: 35 minutes