🌯 Sheet Pan Breakfast Burritos
10 burritos. One pan. Breakfast handled. Roasted potatoes, seasoned sausage, fluffy eggs, cheddar, and a creamy high-protein sauce, all wrapped into freezer-friendly breakfast burritos that actually pull their weight.
Recipe By: @stealth_health_life
Fun Fact: The original creator estimates each burrito at 445 calories and 33g protein.
🎥 WATCH The Video
What You’ll Need
Roasted Veggies
Lean Breakfast Sausage
Blended Egg Mixture
High-Protein Cream Sauce
For Assembly
Step By Step
1️⃣ Roast The Veggies
Toss the diced peppers, onion, and potatoes with olive oil, salt, and pepper. Spread on a 10-by-15-inch rimmed sheet pan and roast until the vegetables are softened.
2️⃣ Cook The Sausage
Mix the ground beef or turkey with the salt, garlic powder, chili powder, sage, Italian seasoning, and cumin. Spread over the roasted vegetables and return to the oven until browned and cooked through.
3️⃣ Add The Eggs
Blend the egg whites, whole eggs, cottage cheese, and cornstarch until smooth. Pour the mixture over the sausage and vegetables, then top with shredded cheddar. Bake until the center is set and the edges are lightly crisped. Let cool for 10 minutes, then cut into 10 equal portions.
4️⃣ Sauce & Roll
Mix together the Greek yogurt, hot sauce, garlic, salt, and pepper. Add one portion of filling to each tortilla, spoon over the sauce, and finish with cilantro if using. Roll tightly and serve, or wrap and store for later.
Taco Tuesday Tip: These are built for batch cooking. Wrap individually and reheat when you want breakfast without the drama.
