Sheet Pan Breakfast Burrito
Mar 16, 2025 03:44 AM
This Breakfast Burrito Recipe is a meal prep champ, yielding up to a dozen protein-packed burritos that are perfect for freezing as a grab-and-go breakfast. Sausage, roasted potatoes, cheddar, and eggs make them delicious and satisfying!
Breakfast burritos, perfected.
I’ve made so many breakfast burritos over the years, but this recipe? This is the one!
It’s a savory breakfast lover’s dream come true. And even better, it yields a LOT of burritos. Because if I’m making breakfast burritos to freeze, I want a big batch!
To say I am pleased with this breakfast burrito recipe is an under-statement. It’s not just packed with protein, but also with flavor: roasted potatoes, peppers, onions, chicken sausage, eggs, and cheese. So much deliciousness!
I’ve also streamlined the cooking process for the filling. After giving the veggies a head start in the oven, I pour a combination of eggs and cottage cheese over the top and continue to bake to set the eggs. It’s kind of like a giant omelet, which you can then slice and add to the tortillas.
This is a breakfast that will keep you full and satisfied all the way to lunchtime!
Ingredients:
- 2 Yukon gold potatoes scrubbed and ½-inch diced (about ¾ pounds)
- 2 bell peppers any color, ½-inch diced
- 1 small yellow onion ½-inch diced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ⅛ to ¼ teaspoon cayenne pepper optional
- 6 ounces precooked chicken sausage links diced, I used chorizo-style
- 1 cup low fat cottage cheese
- 8 large eggs
- ⅔ cup shredded sharp cheddar cheese
- 10 or 12 tortillas low carb, whole wheat, or tortillas of choice
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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