Sheet Pan Breakfast Burritos
Developed and tested by Robyn Conley Downs
on Sep 2, 2026 
These sheet pan breakfast burritos are an easy make-ahead breakfast, filled with roasted potatoes, sausage, and fluffy cottage cheese eggs. Everything bakes on one pan, and they freeze well and reheat beautifully.
Breakfast Burritos with Sheet Pan Eggs, Sausage, and Veggies
Did you know a blender is the secret to sheet pan eggs that pack in the protein and slice perfectly? True story. In creating this recipe I wanted a high-protein breakfast burrito and found that blending the eggs with cottage cheese instead of whisking them with milk is what turns them into a custardy layer you can cut into eight neat portions. Everything else roasts on the same pan in stages, so you get crispy potatoes, browned sausage, and set eggs with maybe 15 minutes of actual work.
In testing I had to learn the sausage timing the hard way! My first round I scattered it on raw with the potatoes to save myself a step, and the potatoes just sat there steaming in all that grease, which resulted in soggy potatoes. So the sausage now waits until the potatoes have had their full 20 minutes, and I also had to go back and dice the potatoes smaller, because anything over half an inch was still hard when the rest of the pan was ready to come out.
Pan size also really matters in this recipe. Use a full 18×13-inch sheet pan, because a smaller one crowds everything and you’re right back to steamed potatoes and eggs that bake unevenly. The other easy miss is rolling too fast, so let the filling cool for 5 minutes and warm your tortillas before you assemble (they’ll crack otherwise, every time). And if you love a high-protein breakfast my make-ahead cottage cheese egg bake uses the same idea in a casserole dish. And for another grab-and-go option I’d stash a batch of freezer breakfast sandwiches right alongside these.
Welcome to My Kitchen, Let’s Make Sheet Pan Breakfast Burritos!
Robyn’s Testing Tips for Freezer Breakfast Burritos
- Don’t skip dropping the oven from 425°F to 350°F before the eggs go in. I left it at 425°F once and the edges turned rubbery and browned while the center was still loose.
- I tested skipping the skillet step at the end, and the burritos came out fine but the seams can pop open. Two minutes per side in a hot pan seals the edges and gives you a crisp exterior, which also holds up much better in the freezer.
- When it comes to reheating breakfast burritos, I’ve reheated these every way possible, and the oven is the winner: wrapped in foil at 350°F for 25 to 30 minutes straight from frozen, and it tastes freshly made. The air fryer is faster but only if you thaw first, since 6 to 8 minutes at 350°F on a thawed burrito gets you the crispiest exterior while a frozen one crisps before the middle is warm. For the microwave from frozen, unwrap the foil, wrap the burrito in a damp paper towel, and heat at 50 percent power for 2 minutes, then full power for 1 to 2 more, flipping halfway, because the lower power lets the center catch up before the tortilla goes rubbery.
Sheet Pan Breakfast Burritos
Ingredients
- 1 pound Yukon Gold, cut into ½-inch dice (about 4 cups)
- 1 medium red bell pepper, small diced
- 1 small yellow onion, small diced
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 1 pound breakfast sausage or chicken sausage, casings removed and crumbled
- 8 large eggs
- 1 cup cottage cheese (whole milk or reduced fat)
- 1 cup shredded sharp cheddar cheese, divided
- 8 large flour tortillas (burrito-size)
Instructions
- Preheat and Prep: Preheat the oven to 425°F. Spray a large rimmed sheet pan (18×13-inch) with nonstick spray.
- Roast the Potatoes and Vegetables: Add the potatoes, bell pepper, and onion to the sheet pan. Drizzle with olive oil and sprinkle with granulated garlic, smoked paprika, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper. Toss to coat and spread into a single even layer.
- Place in the oven and roast for 20 minutes, flipping halfway through.
- Add the Sausage: Scatter the crumbled sausage evenly over the roasted vegetables, breaking it into small pieces.
- Return to the oven and bake for 7-10 minutes until the sausage is cooked through.
- Add the Eggs: Reduce the oven temperature to 350°F. In a blender, combine the eggs, cottage cheese, remaining ½ teaspoon of salt, and remaining ⅛ teaspoon of pepper.
- Blend until completely smooth, about 30 seconds. Pour the egg mixture evenly over the filling on the sheet pan. Sprinkle the cheddar cheese over the top.
- Bake for 12 to 15 minutes until the eggs are fully set with no jiggly spots in the center. Check by gently shaking the pan.
- Assemble: Let the filling cool for 5 minutes. Warm the tortillas in the microwave for 30 seconds or wrap in foil and heat in the oven for 5 minutes.
- Slice the sheet pan filling into 8 equal portions. Alternatively, if you prefer more of a scrambled texture, use a fork to break up the filling into large scramble-like pieces.
- Place one portion in the center of each tortilla and fold into a burrito. Fold the sides in first, then roll tightly from the bottom.
- Optional: Heat a large skillet over medium heat. Add oil or spray with non-stick spray. Cook the burritos on both sides for a minute or two until browned and the edges are sealed.
- Serve or Freeze: Serve immediately with salsa, sour cream, and hot sauce. To freeze, wrap each burrito tightly in foil and place in a zip-top freezer bag. Freeze for up to 3 months. To reheat, bake foil-wrapped burritos at 350°F for 25 to 30 minutes directly from frozen. Or wrap each in plastic wrap, freeze, then remove from the plastic wrap, place in a microwave and gently reheat.
Notes
- Serve with salsa, sour cream, or hot sauce.
- I’ve tried both slicing the filling into eight neat squares and breaking it up with a fork into a scramble, and the scramble rolls better. Squares are prettier, but they make the burrito eat flat instead of round.
