Description
An easy, high-protein meal prep solution featuring baked eggs, savory fillings, and customizable options, perfect for busy mornings.
Ingredients
- 10 large eggs
- 1/2 cup milk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 1 cup shredded cheese (cheddar, Monterey Jack, pepper jack, or a blend)
- 1 lb breakfast sausage or ground turkey (cooked and crumbled)
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cups hash browns (thawed if frozen) or diced cooked potatoes
- 8–10 large flour tortillas (burrito size)
- Optional: hot sauce, salsa, sour cream, green chiles, spinach
Instructions
- Preheat the oven to 375°F (190°C).
- Line a rimmed sheet pan with parchment paper, or grease well.
- Cook the meat (if using) until browned, then set aside.
- Roast the diced pepper and onion on the sheet pan for 8–10 minutes.
- Whisk the eggs, milk, salt, pepper, garlic powder, and paprika in a large bowl until smooth.
- Build the filling by adding the roasted veggies back to the sheet pan and scattering cooked sausage, hash browns, and cheese.
- Pour the whisked eggs evenly over the mixture.
- Bake for 18–25 minutes until the center is set.
- Cool for 5–10 minutes and slice into 8–10 portions.
- Warm tortillas in the microwave for 10–15 seconds.
- Add one egg portion to each tortilla and optional toppings, if desired.
- Roll tightly and wrap each burrito in foil or parchment.
Notes
For best results, cool the filling before rolling and freezing. Store wrapped burritos in the refrigerator for up to 4 days, or freeze for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican