Sheet Pan Breakfast Burritos
Crush weekday mornings with customizable make-ahead breakfast burritos. Add any veggies you’d like! Freezable, quick to reheat, packed with protein, and kid-approved!
What You’ll Need
1 lb chicken, pork or veggie breakfast sausage
2 lbs yukon gold or russet potatoes, cubed
8 eggs
½ cup milk of choice
1-2 Tablespoons olive or avocado oil
8 burrito-sized tortillas
1 cup grated cheddar or monterey jack cheese
1 teaspoon seasoning salt
Salt & pepper,to taste
How to Make It
Preheat oven to 400F. Toss cubed potatoes with oil and season generously with seasoning salt (salt, pepper, garlic powder + paprika). Bake on a quarter sheet pan/9x13 for 10-15 minutes, stirring once halfway through.
While the potatoes bake, brown the sausage. Drain on a paper towel as needed.
In a large bowl, whisk the eggs, milk, and salt & pepper until fully combined.
Remove the potatoes from the oven. Spray pan with additional oil if needed. Arrange sausage on top of potatoes, then pour eggs on top. Top with shredded cheese and return to oven for 8-10 minutes or until the egg is fully set.
Allow to cool to room temperature, before cutting into 8 rectangles and wrapping each in a tortilla. Store in an airtight container in the fridge for up to 4 days or wrapped in aluminum foil inside a sealed freezer bag for several weeks.
To reheat from frozen: wrap in a paper towel and microwave for 2 minutes. Then, optional (but recommended): brown in a dry hot skillet for 30 seconds on each side for a crisp exterior. To reheat from fridge: wrap in a paper towel and microwave for 1 minute. Then, optional (but recommended): brown in a dry hot skillet for 30 seconds on each side for a crisp exterior.
Serve with salsa & sour cream.
