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.
