Sheet Pan Breakfast Burritos

No ratings yet

Sheet Pan Breakfast Burritos

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!

Prep Time40

Cook Time30

Cooling Time30

Total Time1 40

Course: Breakfast

Cuisine: North American

Diet: Gluten Free

Servings: burritos

Calories: 366kcal

Author: Olena Osipov

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

US Customary - Metric

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.
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