Sheet Pan Breakfast Burritos

These sheet pan breakfast burritos start with a hearty egg, veggie, and meat bake, then get rolled, pressed, and crisped directly on a sheet pan for golden, restaurant-style burritos that reheat beautifully. They are ideal for meal prep, freezer breakfasts, or feeding a crowd with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8

Course: Breakfast

Cuisine: American, Mexican, Mexican-Inspired, Tex-Mex

Calories: 537

Ingredients Equipment Method Video Notes

Ingredients

For the Breakfast Burrito Filling

1-2 bell peppers finely chopped
1/2 yellow onion finely chopped
2 Yukon Gold potatoes diced small
1 jalapeño finely chopped (optional)
2 tbsp olive oil
The Spice Girl Kitchen Tri-Salt Blend to taste (recommend about 1 tsp)
2 tsp The Spice Girl Kitchen Mexican Seasoning (or sub 1 tsp chili powder + 1/2 tsp ground cumin + 1/2 tsp garlic powder)
1 lb ground beef or ground breakfast sausage
6-8 large eggs
1 cup whole milk cottage cheese
1 cup shredded cheddar cheese

For Assembling

8 large burrito-size flour tortillas
Olive oil spray or melted butter for brushing

Equipment

9x13 baking dish for baking the egg, potato, and meat mixture evenly
2 Sheet pans: one for crisping the burritos and one to press on top for even browning
Parchment paper or foil: prevents sticking and makes cleanup easy
Large mixing bowl for whisking eggs and cottage cheese
Whisk helps create a smooth, creamy egg mixture
Spatula: for spreading the egg bake and assembling burritos
Measuring cups and spoons for accurate seasoning and portions

Method

Make the Sheet Pan Egg Bake

Preheat oven to 400 ℉. Grease a 9×13 baking dish with butter and line the bottom with parchment paper if desired.
Add bell peppers, onion, potatoes, jalapeño if using, olive oil, salt, and Mexican Seasoning to the baking dish. Toss well to combine.
Roast for 20 minutes, until potatoes are fork-tender.
Remove from the oven and use your fingers to break the ground beef or sausage into small pieces directly over the vegetables. Toss gently to combine.
Return to the oven and bake for 10 minutes.
In a separate bowl, whisk together the eggs and cottage cheese until smooth.
Pour the egg mixture evenly over the meat and vegetables. Use a spatula to gently distribute everything into an even layer.
Sprinkle shredded cheddar cheese evenly over the top.
Bake for 15–20 minutes, until the center is set and the edges are lightly golden. Let cool slightly before assembling.

Assemble the Burritos

Optional but recommended: Warm tortillas in foil at 350 ℉ for 5 minutes or microwave wrapped in a damp towel for 20–30 seconds to make them easier to roll.
Place a generous slice or scoop of the egg bake into the center of each tortilla.
Add sauce of choice if using.
Roll tightly into burritos, tucking in the sides as you go.

Crisp the Burritos on the Sheet Pan

Line a sheet pan with parchment paper.
Place burritos seam-side down on the pan.
Lightly brush or spray the tops with olive oil or melted butter.
Place a second sheet pan directly on top to gently press the burritos.
Bake at 400 ℉ for 10–12 minutes.
Remove the top pan, flip burritos, and bake an additional 5–7 minutes until golden and crisp on both sides.

Video

Notes

Storage

Refrigerator: Store wrapped burritos up to 5 days.
Freezer: Wrap in parchment paper or foil. Store in a freezer-safe bag up to 2 months.

Reheating

From fridge: Reheat uncovered in the oven at 400 degrees F for 5–8 minutes.
From freezer: Reheat in the oven covered in foil at 350 degrees F for 15–20 minutes, then uncover for the last few minutes to crisp.
For extra crispiness, reheat leftovers in the air fryer at 375 degrees F for 5–7 minutes.

Notes

The jalapeño adds gentle heat. Remove seeds for milder flavor.
Warming tortillas before rolling helps prevent cracking and creates tighter burritos.
Light oil or butter is key for browning flour tortillas on the sheet pan.
This recipe works well with ground beef, breakfast sausage, or chorizo.
Nutrition (per serving, 8 servings): 537 calories, 24g fat, 47g carbs, 32g protein, 3g fiber. Ground beef was used in this estimate. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.