Classic Sheet-Pan Breakfast Burritos
A delicious take on Sheet-Pan Breakfast Burritos that's easy to make at home.
About This Burritos Recipe
Sheet-Pan Breakfast Burritos roast the filling — diced potatoes, onions, and sausage — in the oven's dry heat while the eggs scramble separately, so the filling browns instead of steaming. It's an efficient way to cook a big batch for weekend brunch or meal prep. Dice the potatoes evenly, season at every step, and don't crowd the pan. Wrap the finished burritos tightly and refrigerate for up to 4 days or freeze for up to 3 months; reheat in a 350°F oven until heated through. The full method, ingredient swaps, and rolling technique are below.
Classic Sheet-Pan Breakfast Burritos Ingredients
- 2 cups main ingredient
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 medium onion, diced
How to Make Classic Sheet-Pan Breakfast Burritos
- 1
Prepare all ingredients by washing, chopping, and measuring before you begin cooking.
- 2
Heat olive oil in a large pan over medium heat until it shimmers gently.
- 3
Add onion and garlic, cooking until fragrant and translucent, about 3 minutes.
- 4
Add the main ingredients and cook according to the recipe guidelines until done.
- 5
Season to taste, plate, and serve while hot.
Chef's Tips
- Let ingredients reach room temperature before cooking for more even results.
- Deglaze the pan with a splash of broth to capture all the caramelized flavor.
- Rest the finished dish for 5 minutes before serving to let flavors meld.
- Use Yukon Gold or red potatoes diced into even 1/2-inch cubes; waxy potatoes hold their shape and crisp at the edges better than russets.
- Slightly undercook the scrambled eggs in a skillet — the residual heat finishes them after assembly, keeping them tender instead of dry.
- Don't overcrowd the pan: roast in a single layer and use two sheet pans if you double the recipe, or the potatoes will steam and turn soggy.
- Warm the 10- to 12-inch burrito-size tortillas before rolling, then fold the bottom edge over the filling, tuck in the sides, and roll tightly.
- For a vegetarian version, skip the sausage and roast a can of drained black beans and some bell peppers with the potatoes.
Nutrition Facts
350 kcal
Calories
18g
Protein
14g
Fat
30g
Carbs
Serving Suggestions
Serve Classic Sheet-Pan Breakfast Burritos alongside a fresh green salad and crusty bread. A glass of sparkling water with lemon complements it nicely. Garnish with fresh herbs for a polished presentation.
Recipe card
Classic Sheet-Pan Breakfast Burritos
A delicious take on Sheet-Pan Breakfast Burritos that's easy to make at home.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings
Ingredients
- 2 cups main ingredient
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 medium onion, diced
Instructions
- Prepare all ingredients by washing, chopping, and measuring before you begin cooking.
- Heat olive oil in a large pan over medium heat until it shimmers gently.
- Add onion and garlic, cooking until fragrant and translucent, about 3 minutes.
- Add the main ingredients and cook according to the recipe guidelines until done.
- Season to taste, plate, and serve while hot.