Ingredients
Scale
- 12 large flour tortillas (room temperature)
- 12 large eggs
- 1/2 cup whole milk
- 1 lb thick-cut bacon
- 2 cups shredded sharp cheddar cheese
- 1 red bell pepper, finely diced
- 3 green onions, thinly sliced
- 1/2 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 sheet pan with parchment paper or spray it generously with non-stick cooking spray. If you are cooking the bacon at the same time, prepare a second smaller sheet pan with foil.
- Lay the bacon strips on the second sheet pan. Bake for 15-20 minutes until crispy. Once finished, remove the bacon from the oven and drain it on paper towels. Chop the bacon into small pieces and set aside. Turn the oven temperature down to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth. Stir in the diced red peppers and green onions. Pour the egg mixture into the prepared large sheet pan. Tilt the pan to ensure the eggs reach all four corners. Bake for 12-15 minutes, or until the eggs are just set and no longer liquid.
- Remove the egg sheet from the oven and immediately sprinkle the shredded cheddar cheese and chopped bacon evenly over the top. Let it sit for 2 minutes so the cheese melts. Use a pizza cutter or a sharp knife to cut the egg sheet into 12 equal rectangles.
- Place one flour tortilla on a flat surface. Use a spatula to lift one egg rectangle and place it in the center of the tortilla. Fold the sides of the tortilla inward, then roll from the bottom up to create a tight burrito. Repeat for all 12 burritos.
- Let the burritos cool completely to room temperature. Wrap each burrito tightly in plastic wrap or aluminum foil. Place all wrapped burritos into a large gallon-sized freezer bag. Squeeze out as much air as possible before sealing and labeling with the date.
- Cook Time: 45 minutes