Sheet-Pan Sausage Egg Breakfast Burritos with Charred Corn and Peppers

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 6 large flour tortillas
• 12 oz breakfast sausage links
• 10 large eggs
• 2 cups sweet corn kernels (fresh or frozen)
• 2 cups bell peppers (mixed colors), diced
• 1 medium yellow onion, diced
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• for serving hot sauce or salsa

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2. 2Toss the diced peppers, onion, and corn kernels with olive oil, salt, pepper, garlic powder, and smoked paprika directly on the sheet pan until evenly coated.
3. 3Nestle the breakfast sausage links among the vegetables and roast for 12–14 minutes until the sausage is browned and the corn edges start to char.
4. 4While the pan roasts, whisk the eggs in a large bowl with salt until fully blended and slightly frothy.
5. 5Remove the sheet pan, push the vegetables and sausage to one side, and pour the eggs onto the empty half. Return to the oven for 6–8 minutes until the eggs are just set but still soft.
6. 6Transfer the sausage to a cutting board, slice into bite-size pieces, and return them to the pan. Gently scramble and fold the eggs into the vegetables and corn so everything is combined.
7. 7Warm the tortillas briefly in a dry skillet or microwave so they are pliable. Divide the egg-sausage-corn filling evenly down the center of each tortilla and top with shredded cheddar and cilantro.
8. 8Roll each burrito tightly, tucking in the sides, then wrap individually in foil. Serve immediately with hot sauce or cool completely and freeze for grab-and-go mornings; reheat from frozen in a 350°F oven or microwave until hot.