High-Protein Sheet Pan Breakfast Burritos
These high-protein sheet pan breakfast burritos are loaded with eggs, cottage cheese, sausage, and veggies. Make 12 at once and freeze for easy breakfasts all month.
Servings: 12 small burritos (or 6 large)
Equipment
- Sheet Pan
- Mixing Bowl
Ingredients
Meat/potato/veggie mixture
- 12 oz frozen hashbrowns, no need to thaw out or 1-2 cups diced regular or sweet potatoes, don’t be tempted to add too many potatoes because you don’t want the carbs to overpower the meat to carb ratio
- 1 large bell pepper diced
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- ¼ tsp ground black pepper)
- 1 lb uncooked breakfast sausage mild or spicy
Eggs
- 12 eggs
- 3/4 cup cottage cheese small curd, Good Culture or Kalona brands are my favorite
- 1 teaspoon garlic powder
- 1 tsp Montreal steak seasoning or ½ tsp salt and some ground black pepper
- 1 cup cheddar, mozarella or Mexican cheese shredded
To assemble:
- 1/2 cup salsa
- ½ cup Greek yogurt
- tortillas 6 burrito ones or 12 regular ones
Instructions
- Preheat oven to 400 degrees. Line a 9x13 pan with parchment paper, or grease a non-stick 9x13 pan (getting eggs out of the pan might be tricky if you don’t use a non-stick one or line it with parchment paper).
- Add the hash browns and peppers to the pan, then top with oil and seasonings. Toss it together and then nestle in the uncooked sausage, torn into little pieces throughout, no larger than 2" in diameter (the smaller the better). Bake for 20 minutes, or until the mixture is lightly browned.
- Mix the eggs, cottage cheese, and seasonings in a bowl or blend in a blender, then pour the mixture over the potatoes and sausage on the sheet pan. Sprinkle with 1 cup of shredded cheese. Return to the oven for 13-16 minutes, until the eggs are set.
- Remove burrito filling from the oven and slice into even rectangles (this should make 12 rectangles). Mix Greek yogurt and pico to create a sauce to add to each tortilla (feel free to skip this step and just dip burritos into this sauce later when you are ready to eat), then wrap two pieces into the burrito tortillas or one in regular tortillas.
- Tip: you can broil them after each one is wrapped to get them nice and golden and crispy.
- Cool completely and then freeze or store in the fridge. Enjoy more salsa, avocado, or any other toppings you love.
Notes
These protein sheet pan burritos are perfect for meal prep! Here's information on how to best store them and reheat.
- Fridge: Store wrapped burritos in parchment paper or an airtight container for up to 4 days.
- Freezer: Wrap individually in parchment paper, label with the date, and store in a ziplock bag or Tupperware for up to 3 months.
Reheating: Microwave for 1-2 minutes to warm through. Optional: pop in the air fryer or oven at 375°F for 5 minutes after microwaving to crisp up the tortilla.