These sheet pan breakfast burritos are a simple, high-protein breakfast you can prep once and enjoy all week. By baking the eggs, veggies, and sausage all on one pan, you get a lowest-effort, big-batch breakfast that’s perfect for busy mornings. They’re customizable, freezer-friendly, and easy to reheat for a grab-and-go meal.
Why You’ll Love This Recipe
- Perfect for easy meal prep breakfast and busy mornings
- This easy recipe is made on a single sheet pan for minimal cleanup
- With 25 grams of protein per burrito, this recipe is high in protein to help keep you full and energized. Looking for other high protein breakfast recipes? Try our high protein overnight oats, chocolate chia pudding, protein berry smoothie bowl, and banana protein waffles.
- Easy to customize with your favorite protein source of choice
- Great for feeding a family or prepping for the week
- Wrap, freeze, and reheat for a truly grab-and-go breakfast
- Flexible for different flavors like chorizo, veggies, or extra cheese
Ingredient Notes
- Bell Peppers: Any color works, but red bell peppers add a little natural sweetness.
- Chicken Breakfast Sausage: You can use chicken sausage, turkey sausage, pork sausage, or chorizo sausage depending on your preference. You can even use bacon or turkey bacon if preferred. We love using our maple chicken breakfast sausage recipe and cooking it as it crumbles rather than patties.
- Cottage Cheese: Blending cottage cheese into the eggs makes them extra creamy and boosts protein without tasting like cottage cheese.
- Tortillas: Burrito-sized tortillas work best. Flour tortillas hold up better for freezing than corn.
- Shredded Cheese: Try white cheddar, Monterey Jack, or a Mexican-blend for extra flavor (optional).
See the recipe card below for a complete list of ingredients and measurements for these sheet-pan burritos.
Recipe Tips & Variations
- Use ground beef, chorizo, turkey sausage, bacon, or turkey bacon for a different flavor.
- You can always add other vegetables such as hash browns or diced sweet potatoes, mushrooms, spinach, green chiles, black beans, etc. Try our egg breakfast burritos with potatoes as well!
- Sprinkle on lots of cheese if you want a heartier, more indulgent burrito.
- Reheat wrapped burritos in the air fryer for crispy edges. You can also reheat in the microwave then crisp it up on a pan on the stove.
How to Make Sheet Pan Breakfast Burritos
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 350°F. Spray a large sheet pan with oil spray to prevent sticking.
Add the diced bell peppers and onion to the sheet pan. Spread evenly and bake for 8-10 minutes, stirring halfway, until the vegetables are tender.
Step 2: While the veggies cook, add the eggs, cottage cheese, salt, and pepper to a blender. Blend until smooth and creamy. You can also prepare breakfast sausage at this time if needed (here is our maple chicken breakfast sausage recipe). If it is precooked, dice it and proceed.
Step 3: Carefully pour the egg mixture over the cooked vegetables, spreading evenly across the pan. Evenly sprinkle the breakfast sausage over the egg mixture. Sprinkle with shredded cheese if using.
Return to the oven and bake for 20-25 minutes, or until the eggs are fully set.
Step 4: Let the egg mixture cool slightly. Slice into 10 even portions.
Step 5: Wrap each portion in a tortilla.
Step 6: Enjoy immediately with salsa, guacamole, or hot sauce, or wrap burritos tightly for meal prep.
Sheet Pan Breakfast Burritos FAQs
To store the burritos, we wrap them each individually in aluminum foil or plastic wrap and then store all the burritos in a bag or large tupperware. If you store them in the fridge, warm the burrito up in the microwave for 20 or so seconds, and then you can toast the burrito in an air fryer, on the stove, or under the broiler.
For freezer breakfast burritos: to store in the freezer, we recommend taking a frozen burrito out the night before and letting it defrost in the fridge overnight, and then follow the same directions above as a burrito stored in the fridge.
They are not dairy-free. They can be gluten free with the use of a gluten-free tortilla.
Other Freezer Friendly Breakfast Recipes
If you make this sheet pan breakfast burritos recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Sheet Pan Breakfast Burritos
Ingredients
- 2 bell peppers, diced
- 1 small white onion, diced
- 12 eggs
- 1 cup of cottage cheese
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 16 ounces of cooked chicken breakfast sausage, diced or crumbled (try our maple chicken breakfast sausage recipe)
- Shredded cheese, optional
- 10 large burrito-sized tortillas
- Optional for serving: salsa, guacamole, hot sauce, sour cream or Greek yogurt, etc.
Instructions
- Preheat the oven to 350°F. Spray a large sheet pan with oil spray to prevent sticking.
- Add the diced bell peppers and onion to the sheet pan. Spread evenly and bake for 8-10 minutes, stirring halfway, until the vegetables are tender.
- While the veggies cook, add the eggs, cottage cheese, salt, and pepper to a blender. Blend until smooth and creamy. You can also prepare breakfast sausage at this time if needed (here is our maple chicken breakfast sausage recipe). If it is precooked, dice it and proceed.
- Carefully pour the egg mixture over the cooked vegetables, spreading evenly across the pan. Evenly sprinkle the breakfast sausage over the egg mixture. Sprinkle with shredded cheese if using.
- Return to the oven and bake for 20-25 minutes, or until the eggs are fully set.
- Let the egg mixture cool slightly. Slice into 10 even portions and wrap each portion in a tortilla. Enjoy immediately with salsa, guacamole, or hot sauce, or wrap burritos tightly for meal prep.
Notes
- We love to use our maple chicken breakfast sausage recipe for the sausage in this recipe. Rather than forming patties, simply cook in a pan on the stove to make crumbles that you can sprinkle on top of the eggs. You can prepare it ahead of time and store in the fridge for 1-2 days or the freezer for up to 2 months.
- Save time/prep ahead:
- Chop peppers and onions in advance and store in the fridge.
- Cook breakfast sausage ahead of time to make assembly even faster.
- Double the batch for extra freezer burritos for especially busy weeks.
- Lay out tortillas while the eggs bake so you can assemble quickly once sliced.
- To store the burritos, we wrap them each individually in aluminum foil or plastic wrap and then store all the burritos in a bag or large tupperware. If you store them in the fridge, warm the burrito up in the microwave for 20 or so seconds, and then you can toast the burrito in an air fryer, on the stove, or under the broiler.
- For freezer breakfast burritos: to store in the freezer, we recommend taking a frozen burrito out the night before and letting it defrost in the fridge overnight, and then follow the same directions above as a burrito stored in the fridge.
- The recipe can be found on My Fitness Pal by searching "BWB Sheet Pan Breakfast Burritos." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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