Sheet Pan Breakfast Burritos
A quick and convenient way to prepare a batch of breakfast burritos all at once. Great for meal prep, feeding a crowd, or making breakfast more cost efficient. The burritos can be baked again to crisp up the tortillas or simply stored for grab-and-go meals.Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- Baking sheet with parchment paper
- Extra parchment for second bake
- Mixing bowl or large pyrex to hold egg mixture
- Pastry brush if brushing with oil before the oven
Ingredients
EGG BASE
- 10 Large eggs
- ¼ cup milk
- Pinch of salt and pepper + any other seasonings you wish to add
FILLINGS
- 1 cup shredded cheese (cheddar or mozzarella)
- 8-10 strips cooked and crumbled bacon
- 2 stalks green onion, thinly sliced
- 1 cup peppers, thinly sliced
WRAPS
- 8 medium or large flour tortillas - you get to decide how much filling to add
TO BRUSH ON TOP
- A little bit of oil, or non stick spray
OPTIONAL ADD INS
- Hot Sauce
- Salsa
- Sliced Avocado
- Black Beans
Instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper or lightly grease it.
- Whisk eggs, milk, salt, and pepper in a large bowl.
- Pour the egg mixture onto the sheet pan.
- Now let’s scatter the green onion, peppers, crumbled bacon and cheese over the eggs. (pick your fillings)
- Bake for 15-20 minutes, or until the eggs are fully set and lightly golden.
- Remove from the oven and let cool for 5 minutes.
- Cut the baked egg base into 8 rectangles. **CUT INTO MORE IF YOU WISH TO MAKE MORE
- Place one rectangle in the centre of each tortilla. Add optional salsa or hot sauce.
- Roll up tightly, folding in the sides to create burritos.
- Place the burritos seam-side down on the same sheet pan. Brush lightly with oil or spray with cooking spray.
- Bake for 10-12 minutes, or until the tortillas are golden and crispy. Depending on your oven you might need more time. Just let them cook until they are golden.
- Serve warm, or let cool and wrap individually for meal prep.
- Store in the fridge for up to 3 days or freeze for up to 2 months.
Notes
COST BREAKDOWN
**By switching the ingredients you can also decrease the
price! Frozen veggies, canned black beans vs meats, etc.
price! Frozen veggies, canned black beans vs meats, etc.
*these are estimates only.
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
