Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 1 lb ground breakfast sausage (mild or spicy)
- 8 large eggs
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup whole milk or heavy cream
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh cilantro or hot sauce for serving
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. Dicing your peppers and onions uniformly ensures they cook evenly alongside the meat.
- Crumble the raw breakfast sausage across one half of the sheet pan. Place the diced bell peppers and onions on the other half. Sprinkle the vegetables with a pinch of salt and pepper. Place the pan in the oven and bake for 10 to 12 minutes, or until the sausage is browned and the vegetables are beginning to soften. Use a spatula to break up the sausage into smaller crumbles halfway through.
- While the sausage cooks, crack the eggs into a large mixing bowl. Add the pumpkin puree, milk, dried sage, garlic powder, salt, and pepper. Whisk vigorously until the pumpkin is fully incorporated and the mixture is smooth and pale orange. This combination ensures the eggs stay moist and fluffy during the baking process.
- Remove the sheet pan from the oven. Carefully drain any excess grease from the sausage. Spread the sausage and vegetables evenly across the entire pan. Pour the pumpkin egg mixture over the top, tilting the pan slightly to ensure the eggs cover all the ingredients. Sprinkle the shredded cheddar cheese evenly over the eggs. Return the pan to the oven and bake for another 10 to 12 minutes, or until the eggs are set and no longer jiggly.
- Let the sheet pan cool for 5 minutes. Use a knife or pizza cutter to divide the egg bake into 8 equal rectangular portions. Place one portion in the center of a flour tortilla. Fold in the sides and roll tightly from the bottom up. If you are eating them immediately, you can sear the seam-side down in a hot skillet for 30 seconds for extra crunch.
- If you are meal prepping, let the burritos cool completely to room temperature. Wrap each burrito tightly in aluminum foil or parchment paper. Place the wrapped burritos in a gallon-sized freezer bag. They will stay fresh in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Cook Time: 40 minutes