Sheet Pan Breakfast Burritos

A plate with stacked breakfast burritos.

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These sheet pan breakfast burritos are perfect for easy meal prep—protein-packed, customizable, and ideal for busy mornings all week.

Prep Time10

Cook Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 384kcal

Author: Olivia & Annie

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.

Nutrition