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Close-up of a hand holding a sheet pan breakfast burrito with colorful vegetables and cheese on a wooden surface.

Sheet Pan Breakfast Burritos

These Sheet Pan Breakfast Burritos are the reason Sunday afternoon exists. Roasted Yukon baby potatoes and bell peppers, a high-protein Greek yogurt egg mixture poured right over the top, chicken breakfast sausage, spinach, and melted mozzarella. All baked on one sheet pan, cut into squares, rolled into tortillas, and frozen for the week.
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Course: Breakfast
Cuisine: Mediterranean
Keyword: burrito
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 5
Calories: 327kcal
Author: Lola Jay

Ingredients

Sheet pan vegetables

  • ¾ lb Yukon baby potatoes quartered
  • 1 small red bell pepper sliced
  • 1 small yellow bell pepper sliced
  • ½ tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon smoked paprika

Egg mixture

  • 8 large eggs
  • ¾ cup full fat Greek yogurt
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Toppings

  • 1.5 cups cooked chicken breakfast sausage chopped
  • 1.5 cups fresh spinach roughly chopped
  • ¾ cup shredded mozzarella cheese

For assembly

  • 8 low carb or whole wheat tortillas of choice
US Customary - Metric

Instructions 

Roast the vegetables

  • Preheat your oven to 400F. Quarter the baby potatoes and chop the bell peppers roughly the same size. Add them to a large bowl and drizzle with the olive oil. Add the salt, onion powder, dried oregano, and smoked paprika and toss until every piece is evenly coated.
    ¾ lb Yukon baby potatoes, 1 small red bell pepper, 1 small yellow bell pepper, ½ teaspoon salt, ½ teaspoon onion powder, ½ teaspoon dried oregano, ¼ teaspoon smoked paprika, ½ tablespoon extra virgin olive oil
    Diced red and yellow bell peppers and potatoes on a pink tray.
  • Spread the seasoned vegetables in an even layer on a quarter sheet pan. Make sure nothing is piled on top of each other or the potatoes will steam instead of roast and you will not get that golden caramelized exterior. Roast at 400F for 30 minutes until the potatoes are fork tender and the peppers have some color on the edges. Remove from the oven and let cool for 5 minutes.
    Roasted diced potatoes and bell peppers on a pink baking tray.

Make the egg mixture

  • Add the eggs, Greek yogurt, garlic powder, salt, and black pepper to a blender. Blend on medium speed for about 30 seconds until completely smooth with no visible lumps of yogurt. The mixture should be pale, slightly thick, and fully combined. Do not skip the blender - whisking by hand does not fully incorporate the Greek yogurt and you will get uneven texture in the final egg layer.
    8 large eggs, ¾ cup full fat Greek yogurt, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
    Hand pouring herbs into a blender cup with eggs and Greek yogurt.

Build and bake

  • Pour the egg mixture directly over the roasted vegetables on the sheet pan. It should spread naturally to cover the entire surface. If it does not reach the edges, use a spatula to nudge it gently.
    Pouring egg mixture over diced potatoes and vegetables.
  • Scatter the chopped spinach evenly over the top of the egg mixture. Add the chopped cooked chicken sausage in an even layer and finish with the shredded mozzarella cheese spread all the way to the edges.
    egg mixture with cheese, spinach, and sausage on a pink tray.
  • Return the sheet pan to the oven and bake at 400F for 10 minutes until the eggs are just set - they should not jiggle when you shake the pan - and the cheese is fully melted and starting to turn golden at the edges. Do not overbake or the eggs will be rubbery when reheated.
    1.5 cups cooked chicken breakfast sausage, ¾ cup shredded mozzarella cheese, 1.5 cups fresh spinach
    Baked egg with spinach and cheese.

Cut and roll

  • Remove from the oven and let sit for 2 minutes. Using a sharp knife or pizza cutter, cut the sheet pan egg into 8 equal squares. Each square is one burrito filling.
    Hand cutting baked egg casserole with spinach and vegetables.
  • Warm your tortillas one at a time - 30 seconds in the microwave or a quick pass over a dry pan. Place one egg square in the center of each warmed tortilla. Fold in the sides and roll tightly from the bottom up into a burrito. Press gently to seal.
    8 low carb or whole wheat tortillas of choice
    Hands folding a tortilla wrap with egg filling on a wooden board.

Wrap and store

  • Wrap each burrito tightly in a square of parchment paper while still slightly warm. The melted cheese will help seal everything together as it cools. Eat immediately or allow to cool completely before freezing.
    Three brown paper-wrapped sheet pan breakfast burritos stacked on a wooden surface with green leaves in the background.
  • To freeze, place the parchment wrapped burritos in a zip lock freezer bag or airtight container. Freeze for up to 3 months. To reheat, microwave for 1 to 2 minutes straight from frozen until heated through. For a crispy tortilla, pop in the air fryer or oven at 375F for 5 minutes after microwaving.

Video

Notes

Nutrition facts are only estimates. 
Storage
Eat fresh burritos immediately or within 24 hours stored in the fridge wrapped in parchment. For freezing, wrap each burrito tightly in parchment and store in a zip lock freezer bag or airtight container for up to 3 months. Reheat from frozen in the microwave for 1 to 2 minutes. For a crispy tortilla finish in the air fryer or oven at 375F for 5 minutes after microwaving. Do not refreeze once thawed.

Nutrition

Serving: 1g | Calories: 327kcal | Carbohydrates: 29g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 324mg | Sodium: 1279mg | Potassium: 599mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2421IU | Vitamin C: 91mg | Calcium: 183mg | Iron: 3mg
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