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Sheet Pan Breakfast Burritos

A simple and forgiving recipe for delicious breakfast burritos made in a sheet pan, perfect for feeding a crowd with minimal fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 8 large large eggs The structural heart of this dish.
  • 1 cup milk Lightens the eggs for a tender set.
Filling
  • 1 cup cooked and crumbled breakfast sausage Provides savory flavor and protein.
  • 1 cup shredded cheese Cheddar or preferred cheese; adds richness.
  • 1 cup diced bell peppers Adds freshness and color.
  • 1 cup diced onions Adds sweet, savory depth.
Wrap
  • 8 large flour tortillas Act as the edible vessel.
  • to taste Salt and pepper Brings out natural flavors.
Serving
  • to taste Salsa For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs and milk.
  3. Stir in the cooked sausage, cheese, bell peppers, onions, salt, and pepper.
  4. Lay the tortillas on a greased sheet pan.
Assembly and Baking
  1. Pour the egg mixture evenly over the tortillas.
  2. Fold the edges of the tortillas over the filling to create burrito shapes.
  3. Bake for 25-30 minutes or until the eggs are set.
Serving
  1. Let cool slightly, slice, and serve with salsa.

Notes

For best texture, let the pan cool briefly before slicing. Serve with salsa or other preferred toppings. Leftovers can be stored in the refrigerator for 3–4 days.