Description
Whip up sheet pan breakfast burritos for a speedy morning feast that saves you precious time and dishes. Packed with scrambled eggs, crispy bacon, and melted cheese, these burritos bring serious flavor straight from your kitchen to the breakfast table.
Ingredients
Scale
Proteins:
- 8 large eggs
- 6 slices thick-cut bacon
Main Vegetables:
- 1 cup diced bell peppers (mixed colors)
- ½ cup diced sweet onion
Finishing Ingredients:
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat the oven to 400°F (200°C). Cover a large baking sheet with parchment paper, ensuring complete surface coverage.
- Fry 6 thick-cut bacon slices in a skillet over medium heat until crispy, approximately 5-7 minutes. The bacon should be dark golden and crunchy.
- Add ½ cup diced sweet onion and 1 cup diced bell peppers to the same skillet. Sauté the vegetables for 3-4 minutes until they soften and become slightly translucent.
- Crack 8 large eggs into a mixing bowl. Whisk thoroughly with 1 teaspoon salt, ½ teaspoon black pepper, optional 1 teaspoon cumin, and optional 1 teaspoon chili powder until the mixture becomes light and frothy.
- Fold the cooked bacon and sautéed vegetables into the whisked egg mixture, ensuring even distribution of ingredients.
- Place 4 large flour tortillas on a clean, flat surface. Divide the egg mixture evenly, spooning approximately ¼ of the mixture onto the center of each tortilla.
- Sprinkle ¼ cup shredded cheddar cheese over the egg mixture on each tortilla. Roll the tortillas tightly, tucking in the sides to prevent filling from spilling.
- Position the rolled burritos seam-side down on the prepared baking sheet, leaving space between each burrito.
- Bake for 15-20 minutes at 400°F (200°C) until the tortillas turn golden brown and crisp around the edges.
Notes
- Keep bacon slightly undercooked when first frying since it will continue cooking in the oven, preventing tough or burnt edges.
- Warm tortillas briefly before filling to prevent cracking and make rolling easier, creating a more secure seal.
- Choose sturdy large tortillas that can hold substantial filling without tearing during rolling or baking.
- For gluten-free options, swap wheat tortillas with corn or grain-free alternatives, ensuring they’re large enough to wrap ingredients securely.
- Prep Time: 10-15 minutes
- Cook Time: 20-27 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 365 mg