Description
A hands-off sheet-pan breakfast burrito, perfect for busy brunches and meal prep. Just bake and roll for a quick and satisfying meal!
Ingredients
- 6 large flour tortillas
- 8 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 cup cooked and crumbled sausage or bacon (or plant-based sausage for vegetarian)
- 1 cup diced bell peppers (any color)
- 1 cup diced onions (yellow or white)
- Salt and pepper to taste
- Salsa (optional for serving)
Instructions
- Preheat the oven to 400°F (200°C). Grease a large sheet pan or line it with foil for easier cleanup.
- In a large bowl, crack the 8 eggs and whisk until blended, seasoning with salt and pepper.
- Lay the six flour tortillas flat in the greased sheet pan, overlapping slightly if needed to fill the surface.
- Pour the whisked eggs over the tortillas, spreading gently so the eggs cover the tortillas evenly.
- Scatter the shredded cheese, cooked sausage (or bacon), diced bell peppers, and diced onions across the eggs in an even layer.
- Bake for about 20–25 minutes, checking at 20 minutes. The eggs should be fully set and the tortilla edges slightly crispy and golden.
- Remove from the oven and let the pan cool for 5 minutes. Lift and roll each tortilla into a burrito, tucking ends as you go.
- Serve warm with salsa on the side or wrap each burrito in foil/plastic wrap for meal prep.
Notes
To save time, use pre-cooked breakfast sausage or crisped bacon. For a lighter version, use half-and-half or egg whites. For gluten-free, substitute with large gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American