Sheet Pan Breakfast Burrito

Name: Sheet Pan Breakfast Burrito
Cook time: 1 hour
Yield: about 15 servings
Ingredients: 10-20 Flour tortillas (depending on size); 8 oz shredded Mexican-blend cheese; 1 lbs chorizo or other sausage; 1 small can diced green chiles; 2 poblano or bell peppers, diced; 1 large onion, diced; 2-3 gold potatoes, diced; paprika; large drizzle of olive oil; Salt and pepper, to taste; 16 oz carton egg whites; 3 large eggs; 1 cups cottage cheese; 1 tbsp corn starch; 2 cups plain greek yogurt; 2 tbsp preferred hot sauce; Garlic, salt, and pepper to taste

Breakfast

A clever sheet-pan trick for making a bulk burrito filling that's easy to modify for the whole family. Your weekday mornings will thank you.

Servings: about 15

Time: 1 hour

Ingredients

10-20 Flour tortillas (depending on size)
8 oz shredded Mexican-blend cheese
1 lb chorizo or other sausage
1 small can diced green chiles

Filling

2 poblano or bell peppers, diced
1 large onion, diced
2-3 gold potatoes, diced
paprika
large drizzle of olive oil
Salt and pepper, to taste

Egg Blend

16 oz carton egg whites
3 large eggs
1 cup cottage cheese
1 tbsp corn starch

Crema (optional)

2 cups plain greek yogurt
2 tbsp preferred hot sauce
Garlic, salt, and pepper to taste

Process

Cook sausage on the stove over medium heat until crumbly and browned.
Dice vegetables for the filling and place on a large sheet pan with a generous drizzle of olive oil, paprika, and salt and pepper. Place in oven and roast at 450 until softened and browned (about 30 minutes).
Meanwhile, blend egg mixture in a food processor or blender until smooth.
Carefully remove sheet pan from the oven, and add the crumbled sausage and diced green chiles. Pour egg mixture over everything. Add shredded cheese. Place back in the oven until middle is firm and edges are crisp.
Prepare crema (if using) by mixing all ingredients in a bowl.
Let everything cool for about 10 minutes, then slice into equally sized rectangles. Add to your tortilla with any sauces or garnishes you like.
If freezing, roll burritos in freezer paper or place sheets of parchment paper in between layers in a container.
Variation ideas:
If you like spice, add a few jalapeños to the roasted veggies.
Add avocado when serving.
For a vegetarian option, swap the chorizo for black beans, sweet potatoes, or both.