Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked breakfast sausage crumbles or chopped bacon
- 1 red bell pepper, finely diced
- 2 cups fresh baby spinach, roughly chopped
- 1.5 cups shredded cheddar cheese
- 8 large flour tortillas (burrito size)
- Non-stick cooking spray or parchment paper
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 18×13-inch rimmed baking sheet with parchment paper or spray it generously with non-stick cooking spray. In a large mixing bowl, whisk together the 12 eggs, milk, salt, and black pepper until the mixture is smooth and slightly frothy. Ensure the egg yolks are fully incorporated into the whites for an even bake.
- Scatter the cooked sausage crumbles, diced bell peppers, and chopped spinach evenly across the prepared baking sheet. Pour the egg mixture slowly over the fillings to ensure they stay distributed. Sprinkle the shredded cheddar cheese across the top. Place the tray in the oven and bake for 18 to 20 minutes, or until the eggs are set in the center and no longer jiggle. Remove from the oven and let the egg slab cool for at least 10 minutes; this prevents the tortillas from getting soggy.
- Once cooled, use a knife or pizza cutter to slice the egg slab into 8 equal rectangles. Lay out your 8 tortillas on a clean work surface. Place one egg rectangle in the center of each tortilla. Fold in the sides of the tortilla and roll it tightly from the bottom up to create a burrito shape. Wrap each individual wrap tightly in aluminum foil or plastic wrap. Place all wrapped burritos into a large freezer-safe gallon bag, squeeze out the excess air, and label it with the date. Store in the freezer for up to 3 months.
- Cook Time: 35 minutes