High-Protein Sheet Pan Breakfast Burritos Recipe
Introduction
Start your day with these high-protein sheet pan breakfast burritos that are both easy to make and delicious. Packed with eggs, sausage, cheese, and vegetables, they provide a satisfying meal that can be prepared in advance and enjoyed all week long.
Ingredients
- 8 large eggs
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheese (cheddar or your choice)
- 6 large flour tortillas
- 1 cup diced vegetables (bell peppers, onions, or spinach)
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, whisk the eggs until well blended. Stir in the cooked sausage, shredded cheese, diced vegetables, salt, and pepper.
- Step 2: Pour the egg mixture evenly onto a greased sheet pan, spreading it out to about 1-inch thickness. Bake for 15-20 minutes, or until the eggs are fully set and cooked through.
- Step 3: Remove from the oven and let cool for a few minutes. Using a spatula, cut the baked egg mixture into six equal portions.
- Step 4: Warm the tortillas to make them more pliable. Place one portion of the egg mixture on each tortilla and roll them up tightly to form burritos.
- Step 5: Serve immediately, or wrap the burritos individually and store for later use.
Tips & Variations
- Try swapping the breakfast sausage for turkey sausage or vegetarian sausage for a lighter or meat-free option.
- Add salsa or hot sauce inside the burritos for a spicy kick.
- Use whole wheat or low-carb tortillas to suit your dietary preferences.
- Mix in different veggies like mushrooms, tomatoes, or zucchini to keep the recipe exciting.
- For extra flavor, sprinkle chopped fresh cilantro or green onions before rolling the burritos.
Storage
Store the assembled burritos wrapped tightly in the refrigerator for up to 4 days. To freeze, wrap each burrito in foil and place in a freezer-safe container for up to 2 months. Reheat in the microwave or oven until warmed through before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the egg mixture ahead of time?
Yes, you can prepare and bake the egg mixture the night before. Refrigerate it and assemble the burritos fresh in the morning to keep the tortillas from getting soggy.
Can I make this recipe dairy-free?
Absolutely. Simply omit the cheese or use a dairy-free cheese alternative to make this recipe suitable for lactose intolerance or dairy-free diets.
PrintHigh-Protein Sheet Pan Breakfast Burritos Recipe
These High-Protein Sheet Pan Breakfast Burritos are a convenient and nutritious way to start your day. Packed with eggs, savory sausage, melty cheese, and fresh vegetables, the egg mixture is baked on a sheet pan for easy preparation. Once baked, the mixture is rolled into warm tortillas to create satisfying breakfast burritos perfect for meal prep or busy mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 breakfast burritos 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Egg Mixture
- 12 large eggs
- 1 cup cooked sausage, crumbled (pork or turkey)
- 1 cup shredded cheddar cheese
- 1 cup chopped bell peppers (assorted colors)
- 1/2 cup diced onions
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
Assembly
- 6 large flour tortillas
- Sour cream or salsa for serving (optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and grease a large sheet pan with cooking spray or a light coating of oil to prevent sticking.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, cooked sausage, shredded cheese, chopped bell peppers, onions, tomatoes, cilantro, salt, pepper, cumin, and chili powder until well combined.
- Bake Egg Mixture: Pour the egg mixture evenly onto the prepared sheet pan, spreading it out to fill the surface. Bake in the preheated oven for 15-20 minutes, or until the eggs are fully set and cooked through without being dry.
- Cool and Slice: Remove the sheet pan from the oven and let the baked egg mixture cool for a few minutes. Once cooled, use a spatula or knife to cut the egg into 6 equal portions that will fit into the tortillas.
- Warm Tortillas: Heat the flour tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or until warm and pliable, or wrap them in foil and warm them in the oven for 5 minutes.
- Assemble Burritos: Place one portion of the baked egg mixture onto each tortilla. Add extra cheese, salsa, or sour cream if desired. Fold in the sides and tightly roll the tortillas to form burritos.
- Serve: Serve immediately for a warm breakfast or wrap the burritos individually in foil to refrigerate or freeze for later use.
Notes
- You can substitute ground turkey or plant-based sausage for a leaner or vegetarian option.
- Feel free to add other vegetables like spinach or mushrooms for added nutrition.
- These burritos can be refrigerated up to 3 days or frozen for up to 1 month.
- Reheat frozen burritos wrapped in foil at 350°F (175°C) for about 20 minutes or microwave until heated through.
Keywords: high protein breakfast, sheet pan breakfast, breakfast burritos, easy breakfast recipe, meal prep breakfast
