Name: Sheet Pan Breakfast Burritos With Steak And Eggs Feeds A Crowd
Cook time: 45 min
Total time: 45 min
Ingredients: 1.5 lbs Sirloin steak or Flank steak, thinly sliced into strips; 10 large eggs; 1/4 cup whole milk; 2 large bell peppers (red and green), sliced into strips; 1 large yellow onion, thinly sliced; 8 to 10 large flour tortillas; 2 cups shredded Mexican blend cheese or Sharp Cheddar; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; Salt and black pepper to taste; Optional toppings: Salsa, sour cream, avocado, and fresh cilantro

Ingredients

Scale

1.5 lbs Sirloin steak or Flank steak, thinly sliced into strips
10 large eggs
1/4 cup whole milk
2 large bell peppers (red and green), sliced into strips
1 large yellow onion, thinly sliced
8 to 10 large flour tortillas
2 cups shredded Mexican blend cheese or Sharp Cheddar
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and black pepper to taste
Optional toppings: Salsa, sour cream, avocado, and fresh cilantro

Instructions

Preheat your oven to 400°F (200°C). On a large, rimmed sheet pan, toss the sliced steak, bell peppers, and onions with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread everything out in a single, even layer. This ensures the steak sears properly rather than steaming.
Place the sheet pan in the oven and roast for about 12 to 15 minutes. You want the steak to reach your desired level of doneness and the vegetables to become tender and slightly charred at the edges. Once cooked, remove the pan from the oven and move the steak and veggies to one side or a separate bowl, keeping the pan juices for flavor.
While the steak is roasting, whisk the eggs and milk in a bowl with a pinch of salt and pepper. You can scramble these in a skillet over medium heat for 3 to 4 minutes until they are just set but still moist. Avoid overcooking them, as they will warm up again inside the burritos.
Lay out your flour tortillas on a flat surface. In the center of each tortilla, layer a generous portion of the steak and vegetable mixture, followed by the scrambled eggs and a heavy sprinkle of shredded cheese. Fold in the sides and roll them up tightly to create the burrito shape.
Place the rolled burritos back onto the sheet pan, seam-side down. Brush the tops lightly with a little oil or melted butter if you want extra crunch. Return the pan to the oven for 5 to 7 minutes, or until the tortillas are golden brown and the cheese inside has completely melted. Serve immediately with your favorite toppings.

Cook Time: 45 minutes