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.