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COOK WITH MEG: 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
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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.

*these are estimates only.
 
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!