These Omelet Stuffed Burritos are perfect for meal prepping. Make them ahead of time to grab and go for breakfast on your way out the door to work or store in the freezer for later.
Ingredients
1 dozen eggs
1/4 cup half and half
1 green bell pepper, diced
1 carton fresh mushrooms, sliced
1 small onion, diced
2 Tbsp. extra virgin olive oil
Salt and pepper to taste
Several dashes of hot sauce
1 package large tortillas (I used low-carb tortillas)
Cheddar cheese
Instructions
Preheat the oven to 375 degrees. Crack the eggs in a bowl and whisk together with the half and half until fluffy. Sauté the onions, green pepper and mushrooms in some oil in a skillet until tender. Turn off the heat and allow it to cool slightly.
Add the salt and pepper green pepper, mushrooms, onion, and hot sauce. Spray a sheet pan with cooking spray. Pour the egg mixture into the sheet pan.
Carefully place the sheet pan in the oven and bake for 30 minutes or until the eggs are set. Remove from the oven and cut the eggs into approximately 1″ x 4″ strips. The size can vary depending on how big the tortilla is. Place each egg strip in the center of a tortilla.
Place some cheese on top. I used a Cajun Crazy cheese and a Wickedly Habanero cheddar cheese.
Roll up the tortilla, making sure you tuck in the edges as you roll it up. Place the tortilla on a square of aluminum foil and wrap the burrito
in the aluminum foil. Repeat with the remaining omelet and tortillas. At this point, you can place them in a freezer-safe bag to store in the refrigerator or freezer or heat however many burritos you need in the oven to serve immediately.
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