Sheet Pan Breakfast Burritos
Serves 2
0 mins total
If you’re looking for a quick, easy, and delicious breakfast that’s perfect for meal prep, these Sheet Pan Breakfast Burritos are a game-changer! By roasting everything on a single sheet pan, you’ll have enough filling for 8-10 burritos in just 35 minutes—no standing over the stove required.
Congratulations!
Save $4 cashback on Nellie's Free Range Free Range Eggs. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Nellie's Free Range Free Range Eggs. Scan QR-code and claim coupon
Step 1: Roast the Hash Browns & Sausage
1. Preheat the oven to 425°F.
2. Spread the frozen hash browns onto an extra-large sheet pan in an even layer.
3. Season with salt, pepper, paprika, onion powder, garlic powder, and chili powder. Spray with olive oil.
4. Roast on the upper third rack for 15 minutes.
5. Remove the pan from the oven and crumble the uncooked breakfast sausage evenly over the potatoes (break into small ½-inch pieces).
6. Return to the oven and roast for another 15 minutes, or until the sausage is fully cooked and the potatoes are crispy.
Step 2: Make the Egg Mixture
1. While the potatoes and sausage are roasting, whisk together the eggs and cottage cheese in a bowl.
2. Heat a nonstick skillet over medium-low heat and cook the eggs, stirring occasionally, until just set.
Step 3: Assemble the Burritos
1. Divide the potato & sausage mixture evenly among the tortillas.
2. Add a scoop of scrambled eggs, followed by pico de gallo and shredded cheddar cheese.
3. Roll each burrito tightly, tucking in the sides as you go.
