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Sheet Pan Breakfast Burritos
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Sheet Pan Breakfast Burritos

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Breakfast
Calories: 320
Ingredients Method Notes

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

Method
 

  1. 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. 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 for 20-25 minutes, or until the eggs are fully cooked and set. Remove from the oven and let cool slightly.
  4. 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.
Reheating: Microwave for 1-2 minutes or bake at 350°F (175°C) for 10 minutes.