Sheet-Pan Sausage Egg & Sweet Corn Breakfast Burritos

Breakfast burritos grew up in the American Southwest as a handheld morning meal built for busy days. This sheet-pan take roasts sausage with sweet corn and peppers, then wraps the mix with eggs and cheddar for freezer-friendly mornings.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 27g protein
• 39g carbs
• 24g fat
• 5g fiber

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Ingredients

• 6 large flour tortillas
• 1 lb breakfast sausage
• 2 cups fresh sweet corn kernels
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 1 medium, diced yellow onion
• 8 large eggs
• 1 1/2 cups shredded cheddar cheese
• 1 cup, halved heirloom cherry tomatoes
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1, cut into wedges lime

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper so cleanup stays easy after roasting.
2. 2Crumble the breakfast sausage across one half of the sheet pan, breaking it into small bite-size pieces with your fingers as you go.
3. 3Scatter the diced peppers, onion, and sweet corn kernels over the open half of the pan, then drizzle everything lightly with olive oil.
4. 4Sprinkle the chili powder, garlic powder, salt, and black pepper evenly over the sausage and vegetables, then toss the vegetables gently with tongs so they are coated while keeping the sausage mostly in its zone.
5. 5Roast for 12 to 15 minutes until the sausage is browned and cooked through and the corn and peppers show light charred edges and smell sweetly toasted.
6. 6While the pan roasts, crack the eggs into a medium bowl and whisk vigorously until the yolks and whites are fully blended and the mixture looks slightly frothy.
7. 7Pull the hot sheet pan from the oven, push the sausage and vegetables together to free space, and pour the whisked eggs into the open area.
8. 8Return the pan to the oven and bake another 6 to 8 minutes until the eggs are just set with no liquid pools left but still look soft and custardy.
9. 9Use a spatula to gently scramble and fold the eggs together with the sausage, corn, and peppers right on the pan, then scatter the halved cherry tomatoes and shredded cheddar over the top so the cheese melts from residual heat.
10. 10Warm the flour tortillas in a dry skillet over medium heat or in the microwave until they feel soft and pliable.
11. 11Divide the hot filling evenly down the center of each tortilla, top with a sprinkle of chopped cilantro, and finish with a squeeze of lime.
12. 12Fold in the sides of each tortilla and roll tightly into burritos. Serve right away or wrap individually in foil and freeze; reheat from frozen in a 350°F oven for about 25 minutes or microwave until steaming hot.