Sheet Pan Breakfast Burritos
Easy sheet pan breakfast burritos with cottage cheese eggs, sausage, and potatoes. Make-ahead, high-protein and freezer-friendly, too!
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 (18x13-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.
Tip: Warm tortillas roll tighter and are less likely to crack.
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.
Nutrition
Serving: 1 (of 8) | Calories: 422kcal | Carbohydrates: 32g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 222mg | Sodium: 734mg | Potassium: 438mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1207IU | Vitamin C: 32mg | Calcium: 202mg | Iron: 3mg
