Sheet Pan Breakfast Burritos
Sheet pan breakfast burritos make it easy to make a big batch at once by baking the filling in one pan, then rolling it into soft tortillas. Loaded with crispy potatoes, sausage, eggs, beans, and your favorite toppings, these cheesy breakfast burritos are perfect for feeding a crowd, meal prepping, or stocking the freezer for busy mornings!
Servings: 8 servings
Equipment
Ingredients
Sheet Pan Filling:
- 1½ pounds Yukon Gold potatoes cut into ½-inch cubes
- 1 tablespoon olive oil
- 12 ounces breakfast sausage casings removed (or ground turkey)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1½ cups canned black beans drained and rinsed
- 3 cups baby spinach
- 8 large eggs
- ¼ cup whole milk
- 1½ cups shredded sharp cheddar cheese
- salt and freshly ground black pepper to taste
For Assembly
- 8 large flour tortillas (burrito-size)
- 1 cup salsa
- 1 avocado sliced
- ¼ cup chopped fresh cilantro
- lime wedges for serving
Instructions
- Prep. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Roast the potatoes. Transfer the potatoes to the sheet pan and drizzle them with olive oil. Season them with smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper to taste. Toss well to coat. Spread the potatoes into an even layer and roast for 15 minutes.
- Add the sausage. Remove the sheet pan with the potatoes from the oven. Break the breakfast sausage into small pieces and add it to the potatoes. Toss everything together. Return to the oven and roast for 10–12 minutes, or until the potatoes are golden and the sausage is cooked through.
- Add the beans and spinach. Add the black beans and spinach to the pan and toss gently. Return to the oven for 2–3 minutes, just until the spinach wilts.
- Add the eggs. Whisk the eggs and milk together. Season to taste with salt and pepper. Push the potato, sausage, bean, and spinach mixture toward the edges of the pan, creating space in the center. Pour the eggs into the center. Return to the oven for 4–6 minutes, stirring the eggs once or twice, until they are just set. Sprinkle the cheddar over the entire mixture and return to the oven for about 1 minute, until melted. Remove from the oven.
- Assemble the burritos. Warm the tortillas briefly so they are flexible. You can do it in a microwave or in a skillet over medium-high heat. Divide the filling evenly among the 8 tortillas. Top each with salsa, avocado, and cilantro. Fold the sides inward and roll tightly into burritos.
- Finishing touch. Heat a grill pan over medium-high heat and gently brush it with oil. Cook the burritos until the grill marks are visible.
- Serve. Serve immediately with lime wedges and additional salsa.
Notes
- Instead of a grill pan, you can use the oven to crisp up the burritos. Place the assembled burritos seam-side down on the sheet pan and bake at 425°F for 5–7 minutes, turning once, until lightly crisp.
- You can substitute breakfast sausage for spicy breakfast sausage if you want more heat.
- For meal prep, let the filling cool completely before assembling and refrigerating the burritos.
Nutrition
Serving: 1burrito | Calories: 540kcal | Carbohydrates: 41g | Protein: 25g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 1051mg | Potassium: 975mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1942IU | Vitamin C: 24mg | Calcium: 280mg | Iron: 4mg
