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Recipe by:

Dana Ramsey

Easy Sheet Pan Breakfast Burritos for a Crowd

These delicious sheet pan breakfast burritos are easy to make, bake in a single pan, and are perfect for feeding a crowd during the holiday season.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 10 burritos
Course: Breakfast
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 12 large eggs
  • ½ cup whole milk
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 cup diced bell peppers red and green for color
  • 1 cup diced onion
  • 1 cup cooked sausage crumbled
  • 2 cups shredded cheddar cheese
  • 10 large flour tortillas
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 Tbsp. chipotle chili powder
  • 1 lime juice
  • Salt to taste

Equipment

  • Oven
  • Large rimmed baking sheet
  • Large bowl
  • Skillet

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a large rimmed baking sheet.
  2. In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until light and airy.
  3. Heat a tablespoon of olive oil in a skillet over medium heat, add diced bell peppers and onions, and sauté until soft (about 5 minutes).
  4. Add the cooked sausage to the skillet and mix until well combined.
  5. Pour the egg mixture into the skillet, stirring gently until slightly jiggly but set.
  6. Lay tortillas flat and spoon the egg mixture into the center of each, followed by cheese. Fold and roll tightly.
  7. Place assembled burritos seam-side down on the sheet pan.
  8. Bake for 15-20 minutes until golden and cheese is melted.
  9. While baking, mix sour cream, mayonnaise, chipotle chili powder, lime juice, and salt in a bowl to make the sauce.
  10. Serve the burritos with the creamy chipotle sauce on the side.

Notes

Make sure not to overcook the eggs to avoid a rubbery texture. Secure the burritos tightly to prevent spills during baking.