Sheet Pan Breakfast Burritos

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Published Oct 13, 2026

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These sheet pan breakfast burritos are a great way to meal prep a BIG batch of my favorite easy breakfast burritos. Roast crispy potatoes in the oven, then gradually add the sausage, beans, eggs, and cheese to the pan until your burrito filling is ready to serve in soft flour tortillas.

Sheet pan breakfast burritos on a plate, with one burrito cut in half to show the egg and sausage filling.

Easy One-Pan Breakfast Burritos

Preparing cheesy breakfast burritos on a sheet pan might be my new favorite thing. It was SO easy, and these sheet pan burritos turned out so tasty! For the burrito filling, I’ve adapted my sheet pan eggs to include Tex-Mex seasoned breakfast potatoes, juicy breakfast sausage, black beans, spinach, and cheese. Everything bakes in one pan, then it’s a matter of loading up soft flour tortillas and toasting them in a grill pan before serving.

I’ve been using my sheet pans lately for all sorts of easy meals. From sheet pan quesadillas to sheet pan tacos. Once again, I’m pulling out my trusty baking sheet to bring you these delicious sheet pan breakfast burritos!

Reasons to Make These Sheet Pan Breakfast Burritos

Breakfast burritos are wonderful for meal prep. Prepare the sheet pan filling or even assemble your burritos in advance for quick, ready-to-eat meals throughout the week.
This sheet pan method is the easiest way to prepare a large batch of burritos for a crowd. Perfect for holiday breakfasts and family brunches!
You can still customize your breakfast burritos with your favorite toppings, from avocado to salsa, refried beans, and fresh herbs.

Several breakfast burritos stacked on a tray.

Ingredients Needed

The ingredients list is very flexible when making breakfast burritos. This is what I use. See the recipe card below for the exact measurements, and the Variations section later for more ideas.

Sheet pan breakfast burritos ingredients with text labels.

Potatoes – I like Yukon Gold potatoes or russets for roasting. Scrub and dry the potatoes, then chop them into ½-inch cubes. You could also use sweet potatoes instead. If you use grated potatoes or pre-cooked potatoes, like hash browns, you can shorten the roasting time.
Olive Oil – Or your choice of cooking oil.
Breakfast Sausage – Remove the casings or buy loose ground sausage.
Spices – Smoked paprika, cumin, garlic powder, and chili powder. Or, substitute the individual spices with taco seasoning.
Black Beans – Drain and rinse the canned beans beforehand. Swap black beans with pinto or kidney beans if needed, or leave them out if you prefer.
Baby Spinach – Or chopped regular spinach or kale.
Eggs and Milk – To make the eggy base for the burrito filling. Use any milk you’d like (whole milk, 2%, non-dairy, etc.).
Cheese – I use freshly shredded sharp cheddar, but Monterey Jack, a Mexican cheese blend, or even extra-melty Mozzarella are also great options.
Flour Tortillas – For serving. Make sure to buy burrito-sized!
Toppings – Extras like salsa, diced avocado, and fresh cilantro.

How to Make Sheet Pan Breakfast Burritos

Roasted potatoes on a sheet pan. — Roast the potatoes.

Crumbled sausage added to a sheet pan with roasted potatoes. — Roast the potatoes.

Baby spinach added to a sheet pan with roasted potatoes and sausage. — Add the beans and spinach.

Eggs and milk combined in a glass measuring cup. — Add the beans and spinach.

Shredded cheese sprinkled over sheet pan breakfast burritos ingredients on a baking pan. — Bake, then add cheese.

Finished breakfast burritos filling on a sheet pan. — Bake, then add cheese.

Prep and roast the potatoes. First, toss the diced potatoes with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper to taste. Spread them in an even layer on a lined sheet pan and roast at 425ºF for 15 minutes.
Add the breakfast sausage. Next, crumble up the breakfast sausage and add it to the same pan as the potatoes. Return the sheet pan to the oven and cook for 10-12 minutes.
Add the beans and baby spinach. Toss in the black beans and spinach, return the sheet pan to the oven, and cook for 2 minutes to wilt the spinach.
Add the eggs. Whisk the eggs with the milk, and add salt and pepper. Take the sheet pan out of the oven and push the sausage, potatoes, beans, and spinach toward the edges. Pour the egg mixture into the empty space.
Bake again and add cheese. Return the pan to the oven. Stir the eggs gently once or twice over the next 4-6 minutes, just until set. Lastly, sprinkle the shredded cheese over the filling and place the pan back into the oven to melt the cheese.

Assemble the Burritos

Two hands folding a flour tortilla around the sheet pan breakfast burrito filling. — Fill the tortillas and roll them up.

Two sheet-pan-cooked breakfast burritos served on a plate, with one burrito cut in half to show the egg and sausage filling. — Fill the tortillas and roll them up.

Warm up your tortillas. Warming the flour tortillas makes them pliable and less likely to tear. You can do this in the microwave or in a dry skillet.
Fill the burritos. When you’re ready to serve, divide the burrito filling evenly between the warm tortillas. I love topping mine with salsa, avocado, and fresh cilantro, then tucking in the sides and rolling the burrito tightly.
Grill and serve. For a perfect finish that also helps the finished burritos stay closed, heat a grill pan and brush it with oil. Grill the breakfast burritos to get grill marks on both sides, then serve.

No Grill Pan?

Use the oven to toast your sheet pan burritos instead. Arrange the rolled burritos seam-side-down on a sheet pan. Bake at 425ºF for 5-7 minutes, turning them over once, until the tortillas are crispy on the outside.

Variations

More veggies: Add diced bell peppers, mushrooms, or diced onion when you add the crumbled breakfast sausage to the pan. You can also add drained and rinsed canned sweet corn with the beans and spinach.
Alternative toppings: Instead of avocado, try guacamole or refried beans. You can also bulk up your breakfast burrito filling with more topping ideas, like finely sliced red onion, green onion, diced tomatoes, sour cream, and enchilada sauce.
Different protein: Swap breakfast sausage for ground turkey, beef, or add chopped bacon. You can also include cooked air fryer bacon with the toppings when serving.
Spicy: Substitute breakfast sausage with spicy breakfast sausage or hot Italian sausage for extra heat. You can also sprinkle finely chopped jalapeños in with the sausage (remove the ribs and seeds).

Breakfast burritos stacked on a plate, with one burrito cut in half.

Meal Prepping Sheet Pan Breakfast Burritos

Allow the filling to cool completely. Store it in the fridge in an airtight container, separately from the tortillas, for up to 3 days. Or you can assemble the burritos with the cooled filling and refrigerate them until it’s time to reheat and serve.

Serving Your Sheet Pan Burritos

I like to serve these sheet pan breakfast burritos with sides like homemade pico de gallo, sour cream, extra salsa, and slow cooker pinto beans.

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Storage and Freezing

Refrigerate. Cool any leftover sheet pan breakfast burritos and store them in the fridge, either covered in a container or in a Ziploc bag. Leftovers last for 2-3 days.
Reheat. Warm up the burritos in the microwave, or, my preference is to reheat them in the toaster or oven to get the outside crispy again.
Freeze. I recommend leaving off fresh toppings, like avocado, salsa, and cilantro, if you plan on freezing your assembled breakfast burritos. Roll the filling inside the tortillas, then grill as directed. Once cool, transfer the breakfast burritos to a freezer bag (you can wrap them individually, if you’d like, so they’re easy to grab and go). Before serving, thaw the burritos in the fridge.