By After the success (both with our readers and us) of our California-style sheet pan breakfast burritos, this Denver omelet version has just been begging for me to make it! It takes just 10 minutes of work to put together and is packed with so much flavor that I wake up absolutely craving it.
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Recipe
denver omlet breakfast burrito (sheet pan, 28g protein)
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Denver omelet breakfast burritos baked on one sheet pan - ham, bell pepper, onion, cottage cheese eggs, cheddar. 28g protein, 6 burritos, meal prep friendly
Prep Time: 10 minutes
Total Time: 40 minutes
Protein: 28g
Serves:
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Ingredients
sheet pan filling
- 1 green bell pepper (diced small)
- ½ white onion (or 1 small, diced small)
- 1½ cups diced ham (about 225g / two 8 oz packages)
- 8 large eggs
- 1 cup low-fat small curd cottage cheese
- ¼ teaspoon black pepper
- Pinch of cayenne
- 1 cup shredded cheddar cheese
to assemble
- 6 low-carb burrito-size tortillas (or tortillas of choice)
Before you start!
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Instructions
- Preheat oven to 400°F. Spread the diced 1 green bell pepper, diced ½ white onion, and 1½ cups diced ham in an even layer across a 9x13 baking dish or rimmed quarter sheet pan. Bake for 10 minutes.
- While the filling bakes, whisk together the 8 large eggs, 1 cup low-fat small curd cottage cheese, ¼ teaspoon black pepper, and optional Pinch of cayenne in a bowl until smooth and no large curds remain.
- Remove the pan from the oven. Pour the egg mixture evenly over the ham and vegetables. Shake the pan gently to distribute. It should be very full!
- Sprinkle the 1 cup shredded cheddar cheese evenly over the top. Return to the oven and bake for 15-20 minutes, until the eggs are fully set in the center and the cheese is melted and lightly golden.
- Let cool for 5 minutes. Slice into 6 equal rectangles (I tend to slice into 6 and then cut those in half to stack inside the tortillas - the video is helpful for this). Wrap each piece in a low-carb tortilla and store or serve.Optional: Pan fry them on each side for a little crisp and to help the burritos stay together. Otherwise, you can just wrap them in foil or parchment paper so they stay together.
Notes
Cottage cheese: Any fat level will work, but I recommend just whisking it in, not blending it or the mixture can get too watery.
Ham: Pre-diced ham saves time. Two standard 8 oz packages of diced ham = about 1½ cups. Leftover holiday ham works great here too.
You don't have to use a low carb tortilla, I like them because they actually roll better and are more bendable, making them less like to break while rolling.
Eggs are set when: The center no longer jiggles when you shake the pan, and the top looks matte (not wet/shiny).
Storage - fridge: Wrap burritos individually in foil or parchment. Store for up to 4 days.
Storage - freezer: Wrap individually in foil, place in a zip-top freezer bag, and freeze for up to 3 months.
Reheating: Microwave 1–2 minutes from fridge, 3–4 minutes from frozen (flip halfway). For a crispy tortilla, finish in the air fryer at 375°F for 3–5 minutes after microwaving.
Nutrition calculated with Mission Carb Balance Tortilla.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Nutrition
Serving: 1burrito | Calories: 327kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g | Fiber: 14g | Sugar: 1.5g
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