Sheet Pan Breakfast Burritos
Kickstart your mornings with our Sheet Pan Breakfast Burritos, a fun and hassle-free way to whip up 10 delicious burritos all at once! Packed with fluffy scrambled eggs, zesty salsa, and your choice of savory sausage or veggies, these burritos can be frozen for a quick and satisfying breakfast anytime. Say goodbye to morning chaos and hello to tasty convenience!
Prep
15
min
Cook
30
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥬Fresh Produce(6)
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- Cilantro as garnishoptional
- 8g (1 Tbsp) corn starch (0.28 oz)
- 1 yellow onion, diced
- 400g yellow Potatoes (~2-3), diced (14.1 oz)
🥩Meat & Seafood(1)
- 448g (16oz) 93% beef or turkey (0.99 lbs)
🥛Dairy & Eggs(5)
- 200g (1 cup) cottage cheese (7.06 oz)
- 3 eggs
- 650g (2.75 cups) egg whites (22.9 oz)
- 400g (2 cups) fat free Greek yogurt (14.1 oz)
- 50g (1/2 cup) shredded cheddar (1.76 oz)
🫙Pantry Staples(2)
- 30g (2 Tbsp) olive oil (1.06 oz)
- 10 burrito sized tortillas
🧂Spices & Seasonings(7)
- 1 teaspoon chili powder (5 ml)
- 1/2 teaspoon cumin (2.5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1/2 teaspoon Italian seasoning (2.5 ml)
- 1/2 teaspoon rubbed sage (2.5 ml)
- 2 tsp coarse salt (10 ml)
- Salt/pepper to taste
🍯Sauces & Condiments(1)
- 50g (3 Tbsp) hot sauce of choice (1.76 oz)
Nutrition (per serving)
Calories
194
Protein
20g
Carbs
10g
Fat
8g
👨🍳 Instructions
- 1
Add your veggies/roasting ingredients of choice, and roast until softened.
- 2
Add your protein source of choice over the top, bake until browned.
- 3
Add your egg mixture and cheese, bake until middle is firm and edges are crisp. Let sit for 10 minutes before slicing.
- 4
Assemble your burritos. 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
- ✓Dice potatoes to 8-10mm cubes and toss with oil before roasting; this 3:1 surface-area-to-mass ratio allows even caramelization in 25-30 minutes at 400°F while maintaining a creamy center.technique8-10mm cubes, 25-30 minutes at 400°F
- ✓Roast vegetables alone for 15 minutes before adding ground meat to remove 30% of their moisture, preventing a soggy filling and ensuring the meat browns rather than steams.timing15 minutes pre-roast
- ✓Break ground meat into 12-15mm pieces when adding (don't crumble fine) because larger pieces brown via the Maillard reaction; fine crumbles brown faster but create a dense, paste-like texture.technique12-15mm pieces
- ✓Use 3 large eggs per 2 cups roasted vegetables and 200g meat—this 1.5:1 egg-to-filling ratio sets to a custard-like firmness (160°F internal temp) without curdling or becoming rubbery.ingredient3 eggs per 2 cups vegetables
- ✓Let the baked sheet pan rest for exactly 10 minutes before slicing; this allows residual heat to set the eggs fully (carryover cooking adds ~2°F) and lets proteins contract, preventing the filling from spilling when rolled.timing10 minutes rest, ~2°F carryover cooking
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
beginner
Share this recipe
Sheet Pan Breakfast Burritos
Kickstart your mornings with our Sheet Pan Breakfast Burritos, a fun and hassle-free way to whip up 10 delicious burritos all at once! Packed with fluffy scrambled eggs, zesty salsa, and your choice of savory sausage or veggies, these burritos can be frozen for a quick and satisfying breakfast anytime. Say goodbye to morning chaos and hello to tasty convenience!
📝 Ingredients
Serves 10🥬Fresh Produce(6)
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- Cilantro as garnishoptional
- 8g (1 Tbsp) corn starch (0.28 oz)
- 1 yellow onion, diced
- 400g yellow Potatoes (~2-3), diced (14.1 oz)
🥩Meat & Seafood(1)
- 448g (16oz) 93% beef or turkey (0.99 lbs)
🥛Dairy & Eggs(5)
- 200g (1 cup) cottage cheese (7.06 oz)
- 3 eggs
- 650g (2.75 cups) egg whites (22.9 oz)
- 400g (2 cups) fat free Greek yogurt (14.1 oz)
- 50g (1/2 cup) shredded cheddar (1.76 oz)
🫙Pantry Staples(2)
- 30g (2 Tbsp) olive oil (1.06 oz)
- 10 burrito sized tortillas
🧂Spices & Seasonings(7)
- 1 teaspoon chili powder (5 ml)
- 1/2 teaspoon cumin (2.5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1/2 teaspoon Italian seasoning (2.5 ml)
- 1/2 teaspoon rubbed sage (2.5 ml)
- 2 tsp coarse salt (10 ml)
- Salt/pepper to taste
🍯Sauces & Condiments(1)
- 50g (3 Tbsp) hot sauce of choice (1.76 oz)
Nutrition (per serving)
Calories
194
Protein
20g
Carbs
10g
Fat
8g
👨🍳 Instructions
- 1
Add your veggies/roasting ingredients of choice, and roast until softened.
- 2
Add your protein source of choice over the top, bake until browned.
- 3
Add your egg mixture and cheese, bake until middle is firm and edges are crisp. Let sit for 10 minutes before slicing.
- 4
Assemble your burritos. 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
- ✓Dice potatoes to 8-10mm cubes and toss with oil before roasting; this 3:1 surface-area-to-mass ratio allows even caramelization in 25-30 minutes at 400°F while maintaining a creamy center.technique8-10mm cubes, 25-30 minutes at 400°F
- ✓Roast vegetables alone for 15 minutes before adding ground meat to remove 30% of their moisture, preventing a soggy filling and ensuring the meat browns rather than steams.timing15 minutes pre-roast
- ✓Break ground meat into 12-15mm pieces when adding (don't crumble fine) because larger pieces brown via the Maillard reaction; fine crumbles brown faster but create a dense, paste-like texture.technique12-15mm pieces
- ✓Use 3 large eggs per 2 cups roasted vegetables and 200g meat—this 1.5:1 egg-to-filling ratio sets to a custard-like firmness (160°F internal temp) without curdling or becoming rubbery.ingredient3 eggs per 2 cups vegetables
- ✓Let the baked sheet pan rest for exactly 10 minutes before slicing; this allows residual heat to set the eggs fully (carryover cooking adds ~2°F) and lets proteins contract, preventing the filling from spilling when rolled.timing10 minutes rest, ~2°F carryover cooking