Ingredients
Scale
- 10 large flour tortillas (burrito size)
- 12 large eggs
- 1/2 cup whole milk
- 1 lb thick-cut bacon, diced
- 2 cups shredded sharp cheddar cheese
- 1 red bell pepper, finely diced
- 1 small yellow onion, finely diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Non-stick cooking spray
Instructions
- Step 1: Prep and Preheat 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. This ensures your egg mixture doesn’t stick and makes cleanup a breeze.
- Step 2: Sauté the Bacon and Veggies Place the diced bacon in a large skillet over medium heat. Cook until crispy, then remove the bacon bits with a slotted spoon and set them aside on a paper towel. In the same skillet with a little leftover bacon grease, sauté the diced onions and bell peppers for 3-4 minutes until they are soft and translucent.
- Step 3: Prepare the Egg Mixture In a large mixing bowl, whisk together the 12 eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy. Stir in the cooked bacon bits and the sautéed vegetables. Ensure the ingredients are distributed evenly through the liquid eggs.
- Step 4: Bake the Sheet Pan Filling Pour the egg mixture onto the prepared sheet pan. Carefully slide the pan into the oven. Bake for 15-20 minutes, or until the eggs are set and no longer jiggle in the center. Once cooked, sprinkle the shredded cheddar cheese evenly over the hot eggs and let it melt for 2 minutes. Remove from the oven and let the egg sheet cool for about 5-10 minutes.
- Step 5: Assemble the Burritos Slice the sheet of eggs into 10 equal rectangular portions. Place one flour tortilla on a flat surface. Place one egg rectangle in the center of the tortilla. Fold in the sides, then roll tightly from the bottom up. Repeat this for all 10 burritos.
- Step 6: Freeze for Later Wrap each individual burrito tightly in aluminum foil or plastic wrap. Place the 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