These Sheet Pan Breakfast Burritos are the best meal-prep breakfast and can easily be enjoyed as lunch or dinner, too. The egg and veggie filling bakes on a large sheet pan and is wrapped up in soft tortillas with all your favorite toppings. Easy to store in the fridge or freezer and quick to reheat, these burritos are the perfect grab-and-go option on busy days!
The Best Meal Prep Breakfast: My Go-To High Protein Sheet Pan Breakfast Burritos
This sheet pan breakfast burrito recipe is inspired by my sausage breakfast burritos which has quickly become a reader favorite breakfast recipe! As much as I love that original recipe, I wanted something even more efficient, especially when meal prepping for the week. So, I used the same cooking method for my sheet pan eggs to simplify the process.
Now, all the filling bakes on a single pan at once and makes enough for up to 8 hearty burritos. All I have to do is slice, wrap, and store. It’s a game-changer in the mornings, and having a stash of breakfast burritos on hand eliminates any of my excuses for skipping breakfast. Coffee doesn’t count when we have protein goals, okay?
Try this recipe out, and I’m almost positive you may never go back to making breakfast burritos any other way again, especially for meal prep. Store-bought breakfast burritos wish they could be this good!
Key Ingredients for Sheet Pan Breakfast Burritos
Eggs and Egg Whites: I use a combination of whole eggs and egg whites as the base of the filling so that we get lots of protein along with flavor from the yolks. This is a great way to use up leftover egg whites from baking or can you can just buy an inexpensive carton of egg whites to use for this recipe.
Cottage Cheese: You don’t taste this at all! It just adds extra protein and gives the eggs the best fluffy consistency. I prefer to use low-fat cottage cheese for this recipe, but whole milk will also work.
Breakfast Sausage: You can use whatever breakfast sausage you prefer in this recipe. Ground turkey or chicken breakfast sausage will both work well. You can also use regular ground pork or your favorite plant-based sausage protein instead. Make sure to drain any excess grease from the sausage before adding it to the egg mixture to make sure the burritos don’t become too greasy.
Veggies: I like to include red bell pepper and baby spinach and I can promise you picky eaters won’t even notice them! Feel free to incorporate any veggies you have on hand though. Onions, mushrooms, and kale are all really good ideas.
Tortillas: I use burrito-sized flour tortillas for easy wrapping. Anything smaller and the tortillas won’t fit all of filling and will likely tear. Use whole wheat tortillas if preferred, or substitute gluten-free tortillas if you need to keep your burritos gluten-free!
How to Make Sheet Pan Breakfast Burritos
I love to use cheddar cheese, yogurt or sour cream, and pico de gallo as toppings but feel free to add what you love! Avocado, guacamole, cilantro, green onions, and hot sauce are all delicious. Just be careful not to overfill the burritos, or the tortillas will rip!
Serving Suggestions
These sheet pan breakfast burritos are hearty enough to enjoy on their own, especially if you add a fun drink like an iced honey cinnamon latte or iced matcha latte. If you’re feeling extra hungry, add a blueberry smoothie or a green smoothie to make things feel even more complete.
If you do give this Sheet Pan Breakfast Burritos recipe a try, I want to know! I can’t wait for you to make this one! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Sheet Pan Breakfast Burritos
Description
These Sheet Pan Breakfast Burritos are the best meal-prep breakfast and can easily be enjoyed as lunch or dinner, too. The egg and veggie filling bakes on a large sheet pan and is wrapped up in soft tortillas with all your favorite toppings. Easy to store in the fridge or freezer and quick to reheat, these burritos are the perfect grab-and-go option on busy days!
Ingredients
- 8 large eggs
- 1/2 cup cottage cheese
- 1/2 cup egg whites
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 pound cooked breakfast sausage
- 1 small red bell pepper, finely diced
- 2 cups baby spinach, chopped
For the Burritos
- 6–8 burrito-sized tortillas
- 1 cup shredded cheddar cheese
- greek yogurt or sour cream
- salsa or pico de gallo
Instructions
- Preheat oven to 350 degrees and line a half sheet pan with parchment paper.
- Make the Egg Mixture: Add the eggs, cottage cheese, egg whites, salt, pepper, onion powder, and garlic powder to a high powered blender. Blend until smooth.
- Next stir in the cooked breakfast sausage, diced pepper, and chopped spinach.
- Bake the Eggs: Pour the egg mixture onto the lined sheet pan and bake at 350 degrees for 20-25 minutes or until the eggs are just set. Remove from the oven.
- Assemble the Burritos: Slice the baked eggs into 6-8pieces. Place one piece of the egg mixture, top with a little cheese, a dollop of sour cream or greek yogurt, and salsa and then wrap. Optional: Toast the burrito in a lightly oiled skillet before serving.
Notes
Ashlea’s Tips & Tricks
Be careful not to overfill the burritos or they’ll tear and no one wants that!
If you like a little dipping sauce with your burritos (like me!) mix one part salsa with one part greek yogurt for a delicious dip.
I love using a high fiber tortilla for these to add even more fiber to my daily diet.
How to Store: Once cooled, wrap your sheet pan breakfast burritos in aluminum foil, and store them in the fridge for up to 5 days or in the freezer for up to 3 months.
How to Serve: To serve, thaw frozen burritos in the fridge overnight. Then, warm them still wrapped in the oven at 350 degrees Fahrenheit for about 15-20 minutes. Or, remove the foil and heat them for 2 to 4 minutes in the microwave, flipping halfway through.
Photography: Sasha Hooper
