By There's no need to prep a million components for breakfast burritos; cook everything on one sheet tray (including the eggs!). This high protein version features our staple scrambled egg mixture with cottage cheese while keeping the mix-ins basics, so it's family-friendly and totally customizable. Get creative and add bell peppers, mushrooms, and more to this protein meal prep breakfast with 38 grams of protein that takes just 15 minutes of work.
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Breakfast burritos are my love language. I didn't really grow up with them, but after living in a coastal town, I fell in love with our weekend breakfast burrito runs. This is one of those places you only find in a small town where the same old guys sit outside every morning at 6 am chit-chatting. It's a literal dream, and I dream about it regularly - ha!
Even though I'm not living in a lazy beach town anymore, I still love breakfast burritos. But what I don't love is everything that goes into making them! Fast-forward to when I saw sheet-pan breakfast burritos pop up on social media, and I knew I was destined for that sheet-pan life for this 30g+ protein breakfast favorite.
Jump to:
- the all-in-one sheet pan protein potato breakfast burrito
- ingredient notes & substitutions
- high protein ingredient spotlight: cottage cheese
- here's how to make make ahead breakfast burritos
- expert tips
- how do I roll a breakfast burrito?
- common questions
- troubleshooting & testing notes
- how to store & meal prep it
- Recipe
the all-in-one sheet pan protein potato breakfast burrito
- Meal prep friendly: Make a batch alongside some high protein blueberry muffins and store them for quick breakfasts all week.
- Minimal cleanup: Everything bakes on one sheet pan for an easy and efficient cooking process, just like our sheet pan huevos rancheros!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Russet or golden potatoes: I prefer these because they are mild in flavor and soft, so they cook pretty fast. Just be sure to chop them small (½" squares). Sweet potatoes can be swapped in for a slightly sweeter, fiber-packed option.
- Olive oil: Avocado oil works too!
- Spicy pork sausage (or chorizo): Swap for classic sage breakfast sausage, chicken sausage, or even plant-based sausage if desired. Save time by using leftover chicken breakfast meatballs.
- Eggs and cottage cheese: One of the many protein sources! You can mix them or blend them together. Same idea as our high protein cottage cheese egg bites.
- White cheddar: After so many tests, I can confidently say white cheddar is the absolute best for any egg bake. Swap for any similar cheese - pepper jack is another favorite.
- Low-carb burrito tortillas: These are low in net carbs because they are high in fiber but that's not actually why I use these for burritos. I use them because they are the most flexible and easiest to roll.
- Pico de gallo & avocado: I like to add these after reheating. Sometimes, I'll add the avocado with everything else because I don't mind when it's heated up.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: cottage cheese
Cottage cheese is a high-protein powerhouse, offering about 14g of protein per ½ cup! It blends seamlessly into the eggs, making them ultra-fluffy while adding a creamy texture. If you have leftover cottage cheese (and white cheddar) after making burritos, use it to make this cottage cheese egg bake or turkey sausage and kale egg bake.
here's how to make make ahead breakfast burritos
Be sure to scroll to the recipe card for the full egg and potato breakfast burrito recipe!
- Prep: Preheat the oven and dice the potatoes to about ½" squares.
- Bake them: Toss them in oil and seasoning on a 9x13 quarter sheet tray, then nestle in the uncooked sausage (breaking it into small chunks). Bake for 30 minutes or until the potatoes are tender and the meat is cooked through.
- Egg time: Make the egg mixture by blending the eggs, cheese, and spices in a blender. Pour the egg mixture over the cooked potatoes and sausage. Top with cheese and return to the oven to bake for 10 more minutes.
- Burrito time: Remove the burrito filling from the oven. Slice into 6 pieces and then wrap each in a burrito tortilla with avocado. Enjoy with pico de gallo and protein chipotle sauce!
quick recipe video
expert tips
- Don't overmix the eggs. Blend just until smooth to keep them fluffy.
- For extra crispy potatoes, spread them in an even layer and avoid overcrowding the pan.
- Spray the pan with non-stick spray if you don't have a non-stick pan. Otherwise, the eggs can be a real pain to get out.
how do I roll a breakfast burrito?
It's really simple, but the trick is to use foil or parchment paper to hold it together and guide the tortilla. Also, be sure to use a burrito-sized tortilla (or at least a large one).
- Place a tortilla on a square piece of foil or parchment paper.
- Put the rectangle egg slice in the center of the tortilla.
- Fold in the short sides on top of the rectangle, using the foil to guide it.
- Grab the tortilla closest to you and wrap that over the rectangle slice and then just keep rolling until you have a burrito! Then, quickly wrap it with the remaining foil to hold it all together.
common questions
Let the egg mixture cool slightly before wrapping to prevent steam from making the tortillas soft. Or freeze them asap! Freezers are dry while fridges are moist.
This is a personal preference. If you don't like warm avocados, then wait to add them until after you reheat your burrito.
Sure! Just whisk it in and it'll still be delish.
troubleshooting & testing notes
Eggs cook best in an even layer.
Pour the egg mixture evenly across the sheet pan for uniform cooking. Use a spatula to spread them out evenly to all sides.
Cutting into rectangles makes wrapping easy!
This method ensures consistent portions and prevents overstuffing. And don't be like me a try to make them with small tortillas. It will work but it's also annoying.
how to store & meal prep it
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 foil or an airtight container for up to 4 days.
- Freezer: Wrap individually in foil, 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.
Recipe
Sheet Pan Breakfast Burritos
Ingredients
- 2 russet potatoes
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1 lb spicy sausage
- 1 cup pico de gallo
- 1 avocado
- 6 burrito tortillas (low carb)
Eggs
- 8 eggs
- 1 cup cottage cheese (low fat, small curd)
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 cup white cheddar (shredded)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat oven to 400 degrees.
- Dice the 2 russet potatoes (peeling optional) and toss in 2 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon smoked paprika, and ¼ teaspoon garlic powder. Place on a quarter sheet tray or 9x13 dish (and then nestle in the uncooked 1 lb spicy sausage. I tear it up to have small blobs of sausage spread throughout, no larger than 2" diameter. Bake for 30 minutes or until the potatoes are fork-tender.
- Blend the 8 eggs, 1 cup cottage cheese, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika in a blender and pour this mixture over the potatoes and sausage in the sheet tray. Sprinkle with 1 cup white cheddar. Return to the oven for 10 minutes to cook until the eggs are set.
- Remove burrito filling from the oven and slice into 6 even rectangles, then wrap in 6 burrito tortillas with optional 1 avocado and freeze or store in the fridge. Enjoy with pico de gallo.
Video
Notes
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.
Made this today and it was tasty and EASY. Loved cooking the potatoes and sausage in the oven to save on dishes - absolutely genius. Will be making this again!
This is my second time making these. The recipe is great and so customizable. Grabbing one of these with a cup of coffee became a highlight of my week! I got 8 burritos out of this recipe and was full until lunch. Thank you!
That sounds perfect!!
After spending so much time making breakfast burritos, this method is a true life saver!!
I was skeptical at first of adding cottage cheese to the eggs. Just as Mika always says, I couldn’t even tell! This recipe is so easy to switch up with whatever you have in the fridge and easy as could be! I will happily continue using this recipe for early morning breakfast prep.
I love sausage, but my spouse doesn't. Do you know if this would be fine to sub as is, or are there changes in steps you'd recommend?
You can just leave it out or swap for cooked bacon or ham.
AMAZING and so easy! Added spinach to our egg blend and bell peppers on top with the cheese for some extra vitamins.
Love that!!
Loved this recipe! SO very easy and quick to throw together! I love that everything is baked and in one pan - it was so delicious wrapped up in a yummy tortilla, but also just left alone as a casserole! Anyone who skips potatoes in a breakfast burrito (or casserole) recipe simply cannot be trusted! 😉 hahaha Your combination of ingredients is perfection! I also whipped up your recipe for the flamethrower sauce to dip in - I'm a sauce LOVER and this one was so good to have alongside these burritos!! Thanks for the great recipe! Keeping this one for many more times to come!! 🙂
Totally agree!! So happy to be a part of your breakfast routine <3
Super easy, tasty, and filling! Would recommend!
Awesome!
So tasty and filling! The hot breakfast sausage and seasoned potatoes are so flavorful. Added sauteed onions this time, highly recommend 🙂 Thanks for a great, simple recipe that saves me time during the week.
Thats sounds delicious!
Good, hearty breakfast!
I love you egg burritos but there’s usually so much mess. These were incredibly easy and delicious. I’m so pumped to have a simple recipe that will yield delicious, healthy meals that are also convenient to make in bulk and in advance! I used smaller tortillas so I got about twice the quantity!
That's awesome!!
Made this again as a baked dish and it's awesome as always! Thank you!
Delicious! I made my own turkey sausage for this and it was great! Do you have the macros for when you use your chicken breakfast meatballs?
I don't sorry! Glad you enjoyed though 🙂
This recipe has been a game changer for our mornings. I’ve made them three weeks in a row and even added some peppers and onions the week. My husband is obsessed! I have to use a gluten free wrap for mine which means they get a little soggy but I microwave and then crisp up in a skillet with a few sprays of olive oil.
That's amazing to hear!!
I am making these for my dtr’s freezer. She just had a baby. I would really love to save these to Pinterest for next time instead of having to remember which recipe I made. Would be great to make at the lake this summer.
Hi there, glad you enjoyed! You can find all our recipes on Pinterest: https://www.pinterest.com/joytothefood/ and this is the burrito one: https://www.pinterest.com/pin/624663410859462199/
I am wanting to make these. When taking out frozen would it still take 2-3 mins to heat in the microwave?
It actually works best for this to microwave 3-4 from frozen, then pan fry or air fry for another couple of minutes to dry out any moisture that comes out during thawing.