Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 lb ground breakfast sausage or chorizo, browned and drained
- 1 red bell pepper, finely diced
- 1 small yellow onion, finely diced
- 2 cups shredded cheddar or Monterey Jack cheese
- 16 small flour tortillas (taco size)
- Optional: Fresh cilantro and 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 spray or line it with parchment paper for the easiest cleanup. Ensure the parchment paper hangs over the edges slightly so you can lift the egg sheet out easily later.
- In a large mixing bowl, whisk together the 12 eggs, milk, salt, and pepper until the mixture is uniform and frothy. Pour the egg mixture onto the prepared sheet pan. Carefully sprinkle the diced peppers, onions, and cooked sausage evenly across the eggs. Bake for 15 to 20 minutes, or until the eggs are set in the center and no longer jiggle.
- Remove the pan from the oven and immediately sprinkle the shredded cheese over the hot eggs. Let it sit for two minutes until the cheese melts completely. Use a knife or a pizza cutter to slice the egg sheet into 16 equal rectangles. Allow the egg portions to cool for about 10 minutes before moving to the next step to prevent the tortillas from getting soggy.
- Place one egg rectangle into the center of each flour tortilla. Fold the tortillas in half. If you are eating them immediately, serve with your favorite toppings. For meal prep, proceed to the storage step.
- To freeze, wrap each assembled taco individually in parchment paper or aluminum foil. Place the wrapped tacos into a large gallon-sized freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date and reheating instructions.
- Cook Time: 45 minutes