Sheet-Pan Sausage Egg Breakfast Burritos with Charred Corn

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 6 burrito-size flour tortillas
• 1 lb pork breakfast sausage
• 8 large eggs
• 2 cups fresh sweet corn kernels (from about 3 ears)
• 2 cups bell peppers, diced
• 1 cup yellow onion, diced
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2. 2In a large bowl, toss the diced bell peppers, onion, and sweet corn kernels with the olive oil, cumin, chili powder, most of the salt, and black pepper until everything is evenly coated.
3. 3Spread the seasoned vegetables in a single layer on the prepared sheet pan, then break the breakfast sausage into small bite-size pieces and scatter them evenly over the top.
4. 4Roast until the sausage is cooked through and deeply browned and the corn kernels show light charred spots, about 16 to 18 minutes, stirring once halfway so the edges caramelize evenly.
5. 5While the sheet pan cooks, melt the butter in a large nonstick skillet over medium heat. Crack the eggs into a bowl, add the remaining salt, and whisk until the yolks and whites are fully blended and slightly frothy.
6. 6Pour the eggs into the hot skillet and cook, stirring gently with a spatula, until soft curds form and the eggs are just set but still glossy, about 4 to 5 minutes; immediately remove from the heat so they stay tender.
7. 7Warm the tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or wrap the stack in a damp paper towel and microwave for 30 seconds, until soft and pliable.
8. 8To assemble, lay each warm tortilla flat and spoon a generous portion of the hot sausage-and-charred-corn mixture down the center, followed by scrambled eggs, shredded cheddar, and a sprinkle of cilantro.
9. 9Fold the short sides of the tortilla inward over the filling, then roll tightly from the bottom up into a snug burrito, tucking as you go so nothing spills.
10. 10Serve right away with lime wedges for squeezing, or cool completely, wrap each burrito tightly in foil, place in a freezer bag, and freeze for up to 2 months; reheat foil-wrapped from frozen in a 350°F oven for 25 to 30 minutes or unwrap and microwave until steaming hot.