Sheet Pan Breakfast Burritos are a meal prep dream packed with 25 grams of protein! Cooked with ground turkey, fluffy cottage cheese eggs and veggies on one pan, they’re customizable, freezer-friendly, and a healthy breakfast everyone will love!
Why You’ll Love This Recipe
We love my chicken burritos for lunch so I thought I would meal prep these high protein sheet pan breakfast burritos for busy breakfasts. They were such a hit that my kids started taking them for lunch too!
I love the convenience of a sheet pan recipe! Instead of cutting the eggs into equally sized rectangles, I scramble them up so they stay fluffy.
You can add anything you want, these sheet pan burritos are 100% customizable! I added cottage cheese to the eggs for extra protein. You can skip the potatoes to lower the carbs, but I like the full breakfast vibes, especially with hungry teenagers in the house.
Ingredients for Sheet Pan Breakfast Burritos
- Vegetables: Potatoes, red bell peppers, and red onion to roast. Yellow onions and any color peppers work. For potatoes, I recommend russet or yellow potatoes because they cook fast and stay soft.
- Ground turkey: Lean and high in protein. You can use any ground meat in its place.
- Olive oil: I used extra virgin olive oil, but avocado oil works too.
- Spices: Just taco seasoning and a pinch of salt for easy, flavorful filling. Italian seasoning would be easy and tasty too!
- Eggs: 12 large eggs, basically one per burrito. You can use egg whites + whole eggs, or just all egg whites, if you like.
- Cottage cheese: I blend the eggs with cottage cheese for creamy, fluffy eggs that double the protein. I usually use 2% or 4%, but any type will work.
- Cheddar cheese: Adds melty, savory flavor and a little gooey indulgence. Use sharp cheddar or mild, depending on your taste.
- Flour tortillas: Large, soft, and perfect for wrapping up all the filling without tearing.
- The extras: I love adding spinach and black beans, they make the burritos more filling, boost fiber, and pack in extra nutrients. And a little salsa on top adds flavor.
How to Make Sheet Pan Breakfast Burritos
These high protein breakfast burritos are so easy to make with just one large sheet pan and a blender.
Preheat oven to 425 F and line a large non-stick baking sheet with parchment paper. Give the bottom and sides a good spray with cooking spray so nothing sticks.
- Season veggies: Pile the potatoes, bell peppers, and onion on the sheet. Drizzle with olive oil, sprinkle 2 teaspoons of taco seasoning and some salt, then mix it all up and spread in a single layer.
- Add turkey and bake: Drop little dollops of ground turkey on top, I did about 24, and sprinkle with taco seasoning, focusing on the meat. Pop it in the oven for 20 minutes.
- Blend the eggs: While the veggies and turkey are baking, toss the eggs and cottage cheese in a blender until smooth.
- Cook the eggs: Pour the egg mixture over the roasted veggies and turkey, sprinkle taco seasoning on top, and bake for 10 minutes.
- Scramble and add cheese: Take the pan out of the oven and use a spatula to break everything into scramble-style pieces. Sprinkle with shredded cheese and let it cool for about 30 minutes.
- Add the filling: Lay a bit of spinach on the end of a large tortilla, then top with a dollop of salsa, some of the egg mixture, and a spoonful of black beans.
- Wrap it up: Roll the tortilla tightly, tucking in the sides as you go, then wrap it again in parchment paper or foil to keep everything together and storage ready.
- Optional crispy finish: Fry each side in a little oil, or use a panini press for perfect grill marks. Just remove the parchment before grilling.
Tips for Best Results
Tips to making the perfect high protein breakfast burritos.
- Line and spray the baking sheet: Eggs do stick to the walls especially, so make sure to line and spray well.
- To prevent soggy burritos: Let the eggs cool before wrapping, and place salsa strategically so it doesn’t touch the tortilla.
- Don’t overstuff: Leave a good border around the edges so the tortilla folds and rolls easily without falling apart.
Variations
- Low carb: Skip the potatoes and use low carb tortillas.
- Spicy: Swap ground turkey for chorizo or add a pinch of cayenne pepper or hot sauce.
- Different protein: Swap the turkey for ground chicken, beef, pork, or lean ground breakfast sausage. Or try shredded cooked chicken for a twist.
- Veggies: Add your favorites such as mushrooms, zucchini, or anything else you love. Just make sure they aren’t too watery and you roast them first. You can also omit the meat and add extra black beans and lentils for vegetarian breakfast burritos.
- Cheesy: Mix in extra cheddar or change up the flavor with mozzarella, Monterey jack or pepper jack cheese.
How to Store and Reheat
Store: Once cooled and wrapped in parchment or foil, keep them in the refrigerator for up to 3 days. Perfect for a quick grab-and-go breakfast or lunch.
Freeze: Wrap the burritos well, place them in a large freezer bag, and freeze for up to 3 months.
Reheat: Thaw overnight if frozen, then bake at 450 F for 10-15 minutes, air fry, or use a panini press. You can also microwave without foil, I would start with 2 minutes and adjust as needed. For extra crispiness, once heated through, sear both sides in a skillet with a little oil.
More High Protein Breakfast Recipes to Try
Baked Egg Tortilla
Healthy Breakfast Sandwich
Protein Breakfast Biscuits
Sausage Pancake Muffins (High Protein)
Sheet Pan Breakfast Burritos
Ingredients
For the Veggies and Meat:
- 3 cups potatoes, cubed
- 1 large red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil, extra virgin
- 3 teaspoons taco seasoning, low sodium, divided
- 1/2 teaspoon salt
- 1 pound ground turkey
- Cooking spray, I use Misto
For the Eggs:
- 12 large eggs
- 1 cup cottage cheese
- 1 teaspoon taco seasoning, low sodium
- 1 cup cheddar cheese, shredded
For the Burritos:
- 12 large flour tortillas
- 14 ounces can black beans, rinsed & drained
- 1 cup salsa
- 3 cups baby spinach
Instructions
- Preheat oven to 425 F and get large non-stick baking sheet ready. Line it with parchment paper and spray bottom and walls well with cooking spray.
- Add potatoes, bell pepper and red onion in a pile on the sheet. Drizzle with olive oil, sprinkle with 2 teaspoons taco seasoning and salt. Mix with spatula to combine and spread in a single layer.
- Add about 24 small dollops of ground turkey on top and sprinkle with remaining 1 teaspoon of taco seasoning, concentrating on the meat. Bake for 20 minutes.
- Meanwhile, in a blender add eggs and cottage cheese. Blend until smooth.
- Pour egg mixture over potatoes and meat, sprinkle with 1 teaspoon taco seasoning and bake for 10 more minutes.
- Remove from the oven, separate with a spatula and breaking into pieces to resemble scramble eggs. Sprinkle with cheddar cheese and let cool for 30 minutes.
- To wrap a burrito, place a bit of spinach on the end of large tortilla, top with a dollop of salsa, some egg mixture, and a spoonful of black beans. Roll up tightly, starting with the top and then tucking in the sides. Then roll again in parchment paper or foil.
- Enjoy as is or make crispy by frying in a pan with a bit of oil on each side. I like to place mine on a panini press for nice grill marks. It's best to remove the parchment paper then.
Notes
- Store: Refrigerate chicken burritos for up to 2-3 days.
- Freeze: Up to 3 months.
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Reheat: If frozen, thaw first overnight in the fridge. Bake at 450 F for 10-15 minutes or air fry, or use a panini press. You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
