Ingredients
- 1-2 chopped bell peppers
- 1 finely chopped onion
- 1 lb ground pork breakfast sausage
- 18 eggs
- 1 cup milk
Instructions
- Toss peppers and onions with 1 tbsp oil, salt, and pepper on a large parchment-lined sheet pan.
- Roast for 15–18 minutes, stirring once halfway, until slightly softened and just starting to brown on the edges.
- Crumble the raw sausage evenly over the top of the roasted veggies. Return to oven at 425°F for 10–12 minutes, stirring halfway through, until sausage is browned and cooked through.
- Reduce oven temperature to 375°F (190°C). Pour the egg mixture evenly over the cooked sausage and vegetables. Bake 18–22 minutes, or until the eggs are just set in the center (no jiggle when you shake the pan). Cool slightly before slicing or scooping into tortillas. Wrap in parchment paper for freezing.
- Reheating from frozen: Leave the burrito wrapped in parchment paper. Heat on full power for 2 minutes. Flip the burrito over, then heat another 1½–2 minutes, until the center is hot and steamy. Let it rest 1 minute before unwrapping
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