Sheet Pan Breakfast Burritos – Easy Meal Prep & Freezer-Friendly!
If you’re looking for a quick, easy, and delicious breakfast that’s perfect for meal prep, these Sheet Pan Breakfast Burritos are a game-changer! By roasting everything on a single sheet pan, you’ll have enough filling for 8-10 burritos in just 35 minutes—no standing over the stove required.
Creator: Leslie Stokes
These burritos are not only packed with protein but also freezer-friendly, making them a lifesaver for busy mornings. Just grab one, reheat, and enjoy a satisfying breakfast in minutes!
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup and maximum flavor.
- Meal Prep-Friendly: Make a big batch and freeze for later.
- Balanced & Filling: High in protein, carbs, and healthy fats.
- Customizable: Swap ingredients to fit your taste and dietary needs.
Make It Your Own!
These burritos are super versatile—try these swaps:
- Swap the protein: Use turkey sausage, bacon, or plant-based sausage.
- Add more veggies: Toss in spinach, mushrooms, or bell peppers.
- Make it spicy: Add hot sauce or diced jalapeños.
- Use different cheeses: Pepper jack, feta, or Swiss are great options!
The Perfect Make-Ahead Breakfast
Whether you’re feeding a crowd or just looking for a quick and healthy breakfast option, these Sheet Pan Breakfast Burritos will be a staple in your routine. Make a batch today, and you’ll thank yourself later!
Freezer Storage & Reheating Tips
Sheet Pan Breakfast Burritos
If you’re looking for a quick, easy, and delicious breakfast that’s perfect for meal prep, these Sheet Pan Breakfast Burritos are a game-changer! By roasting everything on a single sheet pan, you’ll have enough filling for 8-10 burritos in just 35 minutes—no standing over the stove required.
Ingredients
- 28 oz bag frozen O’Brien hash browns with peppers & onions
- ¾ lb breakfast sausage
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp chili powder
- 12 eggs
- 1¼ cup cottage cheese
- 1 cup pico de gallo or salsa
- 1 cup shredded cheddar cheese
- 10 tortillas of choice
Let's Make It
- Step 1: Roast the Hash Browns & Sausage1. Preheat the oven to 425°F.2. Spread the frozen hash browns onto an extra-large sheet pan in an even layer.3. Season with salt, pepper, paprika, onion powder, garlic powder, and chili powder. Spray with olive oil.4. Roast on the upper third rack for 15 minutes.5. Remove the pan from the oven and crumble the uncooked breakfast sausage evenly over the potatoes (break into small ½-inch pieces).6. Return to the oven and roast for another 15 minutes, or until the sausage is fully cooked and the potatoes are crispy.
- Step 2: Make the Egg Mixture1. While the potatoes and sausage are roasting, whisk together the eggs and cottage cheese in a bowl.2. Heat a nonstick skillet over medium-low heat and cook the eggs, stirring occasionally, until just set.
- Step 3: Assemble the Burritos1. Divide the potato & sausage mixture evenly among the tortillas.2. Add a scoop of scrambled eggs, followed by pico de gallo and shredded cheddar cheese.3. Roll each burrito tightly, tucking in the sides as you go.
Calories: 415
Fat: 20.3 g
Carbs: 20.8 g
Protein: 23.7 g
