Sheet Pan Breakfast Burritos Recipe: Easy, Flavorful, and Perfect for Mornings 🌯✨
Sheet Pan Breakfast Burritos are a game-changer for busy mornings! These burritos are packed with scrambled eggs, cheese, crispy bacon, and roasted veggies, all cooked together on a single sheet pan for maximum convenience. Once baked, they’re wrapped in warm tortillas, making them a perfect grab-and-go breakfast. Whether you meal prep for the week or feed a hungry crowd, these burritos will quickly become a breakfast favorite!
Cooking Time ⏳
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 burritos
My Cooking Experience 👩🍳
With 4-5 years of cooking experience, I’ve found that breakfast burritos are one of the best ways to start the day. These Sheet Pan Breakfast Burritos are an effortless way to make a delicious and filling breakfast without the mess of multiple pans!
Ingredients 🛒
- 6 large eggs
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers
- ½ cup diced onions
- 1 cup cooked and crumbled bacon (or sausage)
- 6 large flour tortillas
- 1 tbsp olive oil
- Optional toppings: salsa, avocado, sour cream
Instructions 🍽️
1. Prep the Ingredients 🔪
Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper. Spread the diced bell peppers, onions, and cooked bacon evenly on the pan.
2. Cook the Eggs 🍳
In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture over the ingredients on the sheet pan. Sprinkle shredded cheddar cheese on top.
3. Bake Until Set 🔥
Bake for 20-25 minutes, or until the eggs are fully cooked and set. Remove from the oven and let cool slightly.
4. Assemble the Burritos 🌯
Cut the egg mixture into six equal portions. Place each portion inside a warm tortilla, roll it up tightly, and serve immediately or wrap for storage.
Variations 🔄
- Spicy Kick: Add diced jalapeños or hot sauce for heat.
- Veggie Lover’s Option: Swap bacon for mushrooms and spinach.
- Cheesy Delight: Mix in Monterey Jack or pepper jack cheese.
- Protein-Packed: Use turkey bacon or add black beans.
Equipment You’ll Need 🔪
- Sheet pan
- Mixing bowls
- Whisk
- Parchment paper
- Spatula
Why You’ll Love It ❤️
- One-Pan Cooking: Easy prep and cleanup.
- Great for Meal Prep: Make ahead and reheat.
- Customizable: Add your favorite ingredients.
- Portable: Perfect for on-the-go breakfasts.
- Family-Friendly: A hit with kids and adults alike!
Nutritional Information 📊
- Calories: ~320 per burrito
- Protein: 18g
- Carbs: 28g
- Fat: 15g
- Fiber: 3g
- Sugar: 2g
Storage & Reheating Tips ❄️
- Refrigeration: Store wrapped burritos in the fridge for up to 4 days.
- Freezing: Wrap each burrito in foil and freeze for up to 2 months.
- Reheating: Microwave for 1-2 minutes or bake at 350°F (175°C) for 10 minutes.
Conclusion 🏁
These Sheet Pan Breakfast Burritos are a fantastic way to enjoy a satisfying breakfast with minimal effort. Whether fresh or frozen, they make mornings stress-free and delicious. Try them today and enjoy a hearty, homemade burrito anytime! 🌯✨
Sheet Pan Breakfast Burritos
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper. Spread the diced bell peppers, onions, and cooked bacon evenly on the pan.
- In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture over the ingredients on the sheet pan. Sprinkle shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the eggs are fully cooked and set. Remove from the oven and let cool slightly.
- Cut the egg mixture into six equal portions. Place each portion inside a warm tortilla, roll it up tightly, and serve immediately or wrap for storage.
Notes
- Refrigeration: Store wrapped burritos in the fridge for up to 4 days.
- Freezing: Wrap each burrito in foil and freeze for up to 2 months.
