Make-Ahead Breakfast Burritos You Can Meal Prep on a Sheet Pan!
You’ll be able to wake up and enjoy a hearty meal all week long thanks to these easy sheet pan breakfast burritos.
Let’s face it. Mornings can be chaotic and overwhelming. If you are looking for a smart way to create yummy breakfast burritos ahead of time, grab a sheet pan and let’s go!
We posted a similar sheet pan breakfast idea years ago, but today we’re taking things a bit further and rolling the filling into high-protein breakfast burritos. You can even use a low-carb tortilla to save on carbs and calories if you’d like. I first saw the sheet pan burritos on this Instagram video and was excited to make my own version!
The secret is a sheet pan.
By cooking your breakfast essentials like potatoes, bacon, and eggs all on one tray, you cut down on dishes and prep time. Then, just chop, wrap, and freeze. It is the ultimate breakfast trick for busy families, meal preppers, and anyone who needs coffee before thinking clearly.
You can easily switch up the type of potatoes or use sausage instead of bacon. This recipe is super easy to customize and uses only five basic ingredients that can really stretch for a crowd. I added cottage cheese for extra protein, but that’s totally optional. This could be a great way to use up leftover ham or veggies that are close to being tossed, too.
Sheet Pan Breakfast Burritos
yield: 10 SERVINGS
prep time: 15 MINUTES
cook time: 1 HOUR 20 MINUTES
total time: 1 HOUR 35 MINUTES
Bacon, breakfast potatoes, and eggs get roasted on the same sheet pan to prep delicious breakfast burritos!
Ingredients
- 9 slices bacon
- 15 oz. Potatoes O'Brien with onions & peppers frozen potatoes (about half a bag)
- 1/2 teaspoon salt, pepper, garlic blend seasoning
- 8 eggs
- 5 oz. cottage cheese
- 4 oz. shredded Mexican blend cheese
- 10 burrito sized tortillas
Directions
1
Preheat the oven to 400 degrees. Place the slices of bacon on the sheet pan. Bake in the oven for 20-24 minutes until crisp. Remove from the pan and chop. Set this aside.
2
Add the potatoes to the pan and toss around in the bacon grease. Season as desired (about 1/2 teaspoon of salt, pepper, and garlic blend). Bake in the oven for 20-22 minutes or until browned.
3
Whisk the eggs with the cottage cheese. Season with a little more salt, pepper, and garlic blend. Pour this over the cooked potatoes. Sprinkle the chopped bacon on the sheet pan. Add the shredded cheese over the top, evenly. Bake in the oven for 25 minutes until the eggs are cooked through.
4
Remove from the oven and slice the sheet pan filling into ten pieces. Use the tortillas to wrap burritos. Eat warm with salsa or or hot sauce. Freeze remaining burritos in a Ziploc bag to eat later.
More tips for these make make-ahead Breakfast burritos:
- I used a jelly roll pan that measures 15 x 10 inches. I am sure anything similar will work with a lip around the edge.
- How to warm up frozen breakfast burritos? I love the microwave and air fryer combo for great texture and taste! I will warm up for 90 seconds in the microwave first and then add it to the air fryer at 350 for about 4 – 5 minutes until cooked.
- When freezing in a Ziploc bag, try using a straw to suck out all the air before closing. It’s a little DIY trick that works much like a vacuum sealer!
This sheet pan breakfast burritos meal prep is simple, satisfying, and stress-free!
With just one sheet pan and a little prep, you’ll have a freezer stocked with hearty breakfast burritos. Whether you’re feeding a busy family, planning meals for the week, or just trying to grab something quick before work, this method has you covered.
Freezer breakfast pouches are another great method for a make-ahead breakfast!
What a great idea! I would just freeze after the initial bake and then it would be gluten free.
Glad you enjoyed this recipe idea, Betsy. 💞 Happy to hear you’re finding ways to make this recipe work for a gluten-free option too! 🌯
Is that 1/2 tsp each of the seasonings or total?
Sorry for any confusion, Margie! 🤗 Just use 1/2 tsp if the Kinder’s seasoning blend linked here. ❤️
Do you think frozen hash brown potatoes would work?
Yes! I bet that would be yummy too! Let us know how they turn out if you try it!
Could you substitute Greek yogurt for the cottage cheese? I can’t handle cottage cheese. Or what would be a good substitute if any?
Hey there, Stephanie! The cottage cheese it totally optional. We added it for extra protein, but you can just omit it all together if you prefer. Hope this helps! ❤️
I use an emersion blender to mix the eggs & cottage cheese. It’s makes such a smoot mixture you may not even notice the cottage cheese!
Can I use a smaller sheet pan and what should I decrease ingredient wise for a regular sized sheet pan
Great question! That should work! 🙌❤️ It may depend on how many burritos you’d like to make. For example, this recipe is making 10. You could do just 5 to cut the recipe in half for a smaller amount. Hoping that’s helpful!
If I want to use turkey sausage instead of bacon (cooked on the stovetop in a pan), do I need to spray the potatoes or sheet pan with some sort of oil?
Yes, I would recommend spraying the sheet pan and/or potatoes with some type of oil to prevent sticking since you won’t have the added bacon grease. 😊
Also what temp do I set the oven on? It just says how long in the directions.
You’ll still bake at 400 degrees, but just skip that first step to cook the bacon. ❤️
Disregard. I see it now. 400° 🙂
I just made these up to use for breakfast on travel days, I think it’s gonna be great on the go meal! Tip for those against cottage cheese, try using an emersion blender to mix the eggs and cottage cheese together. Blends up so smoothly that you probably won’t even notice! Thanks for sharing!
Yes! Great tip on the cottage cheese!🙌💕 You’re so welcome, Britt! Glad these will be helpful on your upcoming travel days!