These make-ahead breakfast burritos are a quick and easy recipe. The secret? Baking the burrito filling on a sheet pan to save time and dishes.
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24 ounces bulk breakfast sausage
20 large Land O Lakes® Eggs, beaten
1 small (1 cup) green bell pepper, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
20 (3/4-ounce) slices Land O Lakes® Deli American
10 (12-inch) flour tortillas
Heat oven to 450°F.
Place sausage onto 15x10x1-inch baking pan. Break up into large chunks and spread into single layer. Bake 20-22 minutes or until cooked through. Reduce heat to 350°F.
Sprinkle bell pepper, cumin, chili powder and garlic salt over sausage. Slowly pour beaten eggs over top. Bake 40-42 minutes, gently stirring halfway through, or until eggs are fully cooked.
Remove pan from oven; place onto cooling rack. Let cool to room temperature.
Cut egg bake into 20 rectangular pieces.
For each burrito, place 1 piece egg bake onto tortilla; top with 2 slices cheese and another piece of egg bake. Roll up tortillas, burrito-style, tucking in sides as you roll.
Wrap each burrito in aluminum foil; freeze until ready to eat.
To reheat, let burrito thaw in refrigerator overnight. Remove aluminum foil. Microwave on High 2-3 minutes or until heated through.
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