You’ll be able to wake up and enjoy a hearty meal all week long thanks to these easy sheet pan breakfast burritos.
Let’s face it. Mornings can be chaotic and overwhelming. If you are looking for a smart way to create yummy breakfast burritos ahead of time, grab a sheet pan and let’s go!
We posted a similar sheet pan breakfast idea years ago, but today we’re taking things a bit further and rolling the filling into high-protein breakfast burritos. You can even use a low-carb tortilla to save on carbs and calories if you’d like. I first saw the sheet pan burritos on this Instagram video and was excited to make my own version!
The secret is a sheet pan.
By cooking your breakfast essentials like potatoes, bacon, and eggs all on one tray, you cut down on dishes and prep time. Then, just chop, wrap, and freeze. It is the ultimate breakfast trick for busy families, meal preppers, and anyone who needs coffee before thinking clearly.
You can easily switch up the type of potatoes or use sausage instead of bacon. This recipe is super easy to customize and uses only five basic ingredients that can really stretch for a crowd. I added cottage cheese for extra protein, but that’s totally optional. This could be a great way to use up leftover ham or veggies that are close to being tossed, too.
Sheet Pan Breakfast Burritos
yield: 10 SERVINGS
prep time: 15 MINUTES
cook time: 1 HOUR 20 MINUTES
total time: 1 HOUR 35 MINUTES
Bacon, breakfast potatoes, and eggs get roasted on the same sheet pan to prep delicious breakfast burritos!
Ingredients
- 9 slices bacon
- 15 oz. Potatoes O'Brien with onions & peppers frozen potatoes (about half a bag)
-
1/2 teaspoon salt, pepper, garlic blend seasoning -
8 eggs - 5 oz. cottage cheese
-
4 oz. shredded Mexican blend cheese -
10 burrito sized tortillas
Directions
1
Preheat the oven to 400 degrees. Place the slices of bacon on the sheet pan. Bake in the oven for 20-24 minutes until crisp. Remove from the pan and chop. Set this aside.
2
Add the potatoes to the pan and toss around in the bacon grease. Season as desired (about 1/2 teaspoon of salt, pepper, and garlic blend). Bake in the oven for 20-22 minutes or until browned.
3
Whisk the eggs with the cottage cheese. Season with a little more salt, pepper, and garlic blend. Pour this over the cooked potatoes. Sprinkle the chopped bacon on the sheet pan. Add the shredded cheese over the top, evenly. Bake in the oven for 25 minutes until the eggs are cooked through.
4
Remove from the oven and slice the sheet pan filling into ten pieces. Use the tortillas to wrap burritos. Eat warm with salsa or or hot sauce. Freeze remaining burritos in a Ziploc bag to eat later.
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More tips for these make make-ahead Breakfast burritos:
- I used a jelly roll pan that measures 15 x 10 inches. I am sure anything similar will work with a lip around the edge.
- How to warm up frozen breakfast burritos? I love the microwave and air fryer combo for great texture and taste! I will warm up for 90 seconds in the microwave first and then add it to the air fryer at 350 for about 4 – 5 minutes until cooked.
- When freezing in a Ziploc bag, try using a straw to suck out all the air before closing. It’s a little DIY trick that works much like a vacuum sealer!
This sheet pan breakfast burritos meal prep is simple, satisfying, and stress-free!
With just one sheet pan and a little prep, you’ll have a freezer stocked with hearty breakfast burritos. Whether you’re feeding a busy family, planning meals for the week, or just trying to grab something quick before work, this method has you covered.
Freezer breakfast pouches are another great method for a make-ahead breakfast!
