Sheet Pan Breakfast Burritos
Start your mornings off right with these easy Sheet Pan Breakfast Burritos, perfect for prepping ahead! Packed with fluffy scrambled eggs, zesty salsa, and your favorite cheese, this crowd-pleasing recipe lets you whip up a delicious breakfast in no time. Simply layer, bake, and roll—breakfast just got a whole lot simpler and more scrumptious!
Prep
15
min
Cook
40
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥬Fresh Produce(4)
- bell peppers, diced
- corn starch
- onions, diced
- yellow potatoes, cubed
🥩Meat & Seafood(1)
- crumbled lean ground beef
🥛Dairy & Eggs(4)
- shredded cheddar cheese
- cottage cheese
- whole eggs
- egg whites
🫙Pantry Staples(1)
- tortillas
👨🍳 Instructions
- 1
Add your veggies/roasting ingredients of choice, and roast until softened. Roast at 450 for 30-40 minutes, or until softened/browned to your liking.
- 2
Add your protein source of choice, and bake until browned. Bake or broil for ~5 minutes, or until protein is cooked through.
- 3
Add your egg mixture and cheese, bake until firm. Bake at 400 degrees for 25-30 minutes or until the edges are crispy brown and the middle is firm. Let sit for 10 minutes before slicing.
- 4
Slice into equally sized rectangles, add to a burrito sized tortilla along with any sauce or garnishes of choice. Roll your burritos, and enjoy!
💡 Pro Tips
- ✓Whisk 1 tablespoon of cornstarch per 12 eggs into your egg mixture before pouring onto the sheet pan; this stabilizes the protein network and prevents the watery, weeping texture that occurs when baked eggs are sliced and later reheated.ingredient1 tbsp cornstarch per 12 eggs
- ✓Roast vegetables at 450°F on a separate pan zone or in a single layer with at least 0.5 inches of space between pieces, because overcrowding traps steam and causes vegetables to braise rather than caramelize via the Maillard reaction.technique450°F, 0.5-inch spacing
- ✓Let the baked egg layer rest for the full 10 minutes before slicing because residual heat continues carryover cooking and the protein matrix needs time to set, preventing collapse and a mushy texture when you cut into rectangles.timing10 minutes
- ✓Line the sheet pan with parchment paper rather than foil for the egg-baking stage, since foil can react with the sulfur compounds in eggs and create a metallic taste and gray discoloration at the contact points.equipment
- ✓Warm tortillas for 15-20 seconds per side on a dry skillet at medium heat before filling, as this gelatinizes the starches and increases pliability, reducing tearing by improving fold strength around the dense egg-vegetable filling.technique15-20 seconds per side
Share this recipe
Prep
15
min
Cook
40
min
Serves
10
people
Level
beginner
Share this recipe
Sheet Pan Breakfast Burritos
Start your mornings off right with these easy Sheet Pan Breakfast Burritos, perfect for prepping ahead! Packed with fluffy scrambled eggs, zesty salsa, and your favorite cheese, this crowd-pleasing recipe lets you whip up a delicious breakfast in no time. Simply layer, bake, and roll—breakfast just got a whole lot simpler and more scrumptious!
📝 Ingredients
Serves 10🥬Fresh Produce(4)
- bell peppers, diced
- corn starch
- onions, diced
- yellow potatoes, cubed
🥩Meat & Seafood(1)
- crumbled lean ground beef
🥛Dairy & Eggs(4)
- shredded cheddar cheese
- cottage cheese
- whole eggs
- egg whites
🫙Pantry Staples(1)
- tortillas
👨🍳 Instructions
- 1
Add your veggies/roasting ingredients of choice, and roast until softened. Roast at 450 for 30-40 minutes, or until softened/browned to your liking.
- 2
Add your protein source of choice, and bake until browned. Bake or broil for ~5 minutes, or until protein is cooked through.
- 3
Add your egg mixture and cheese, bake until firm. Bake at 400 degrees for 25-30 minutes or until the edges are crispy brown and the middle is firm. Let sit for 10 minutes before slicing.
- 4
Slice into equally sized rectangles, add to a burrito sized tortilla along with any sauce or garnishes of choice. Roll your burritos, and enjoy!
💡 Pro Tips
- ✓Whisk 1 tablespoon of cornstarch per 12 eggs into your egg mixture before pouring onto the sheet pan; this stabilizes the protein network and prevents the watery, weeping texture that occurs when baked eggs are sliced and later reheated.ingredient1 tbsp cornstarch per 12 eggs
- ✓Roast vegetables at 450°F on a separate pan zone or in a single layer with at least 0.5 inches of space between pieces, because overcrowding traps steam and causes vegetables to braise rather than caramelize via the Maillard reaction.technique450°F, 0.5-inch spacing
- ✓Let the baked egg layer rest for the full 10 minutes before slicing because residual heat continues carryover cooking and the protein matrix needs time to set, preventing collapse and a mushy texture when you cut into rectangles.timing10 minutes
- ✓Line the sheet pan with parchment paper rather than foil for the egg-baking stage, since foil can react with the sulfur compounds in eggs and create a metallic taste and gray discoloration at the contact points.equipment
- ✓Warm tortillas for 15-20 seconds per side on a dry skillet at medium heat before filling, as this gelatinizes the starches and increases pliability, reducing tearing by improving fold strength around the dense egg-vegetable filling.technique15-20 seconds per side