Sheet Pan Breakfast Burritos (Vegetarian, Meal Prep, High Protein)

These Sheet Pan Breakfast Burritos are perfect to batch cook and freeze/reheat later! Great for meal prepping an easy breakfast on the go.
I am a totally convert to making Sheet Pan Meals for breakfast, lunch, or dinner.  I love anything that saves me time and effort in the kitchen, and these breakfast burritos are SO easy to prep!   All you need is 2 sheet pans, a few ingredients and spices, and you are good to go!

These Sheet Pan Breakfast Burritos Are:

  • Warm
  • Spicy
  • High Protein
  • Filling
  • Vegetarian
  • Easy to batch cook, meal prep, and make ahead
  • Easy to freeze and reheat for later

I was inspired to make these breakfast burritos after my Perfect Sheet Pan Eggs!  They are incredibly simple and one of my favorite ways to make eggs now, especially for a brunch.  At the same time as the eggs cook, you can roast some spiced potatoes to add to the burritos as well.  2 birds, one stone!

Whats In These Sheet Pan Breakfast Burritos?

You can swap any roasted veggies or protein options you’d like, but I used:

These are great to make assembly-line-style.  Once all the ingredients are prepped and cooked, set out the tortillas, eggs, potatoes, beans, and roll away.  I prepped 8 of these burritos (because thats how many tortillas came in a package, ha!) and had plenty of filling for each one.  Once each burrito was assembled, I wrapped it in a bit of foil, and placed in the freezer.

How Do I Make These Burritos?

Make Sheet Pan Egg recipe (or scramble 12 eggs with vegetables of choice)
Preheat oven to 400 Fahrenheit.
On another sheet pan, combine the olive oil and potatoes with garlic and onion powders. Bake for 30 minutes on until potatoes are golden brown, flipping them halfway during cooking.  Remove from oven and sprinkle with salt and pepper.
On a sheet of tin foil, place 1 tortilla and divide an equal portion of eggs, potatoes, and 1/4 cups of black beans onto each tortilla.  Push burrito filling into the middle of the tortilla, fold edges over the filling, and roll tightly to close.  Wrap burrito in tin foil.
Repeat for all tortillas.
Once burritos are finished, you can store in the freezer, and reheat in the microwave for 2 to 3 minutes after thawing.
Dietary Modifications
  • Skip the eggs for a vegan option, and fill with a yummy Tofu Scramble instead!
  • To make Gluten Free, make sure you are using a GF approved tortilla
  • I made these vegetarian, but if you want to add meat go for it.
  • For a keto/low carb option, skip the potatoes and use a low carb tortilla or wrap.

As always, if you make these sheet pan breakfast burritos be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

 

Sheet Pan Breakfast Burritos

These Sheet Pan Breakfast Burritos are perfect to batch cook and freeze/reheat later! Great for meal prepping an easy breakfast on the go.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine American, Southwest
Servings 8

Ingredients
  

  • 1 recipe sheet pan eggs see recipe below on Notes
  • 8 to rtillas
  • 3 yellow potatoes peeled and diced
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 14-ounce can Back beans
  • Salsa or Hot Sauce To Taste
  • Cheese optional

Instructions
 

  • Prepare Sheet Pan Egg recipe (or scramble 12 eggs with vegetables of choice)
  • Preheat oven to 400 Fahrenheit.
  • On another sheet pan, combine the olive oil and potatoes with garlic and onion powders. Bake for 30 minutes on until potatoes are golden brown, flipping them halfway during cooking.  Remove from oven and sprinkle with salt and pepper.
  • On a sheet of tin foil, place 1 tortilla and divide an equal portion of eggs, potatoes, and 1/4 cups of black beans onto each tortilla.  Add salsa or hot sauce to each. Push burrito filling into the middle of the tortilla, fold edges over the filling, and roll tightly to close.  Wrap burrito in tin foil.
  • Repeat for all tortillas.
  • Once burritos are finished, you can store in the freezer, and reheat in the microwave for 2 to 3 minutes after thawing.
Keyword Eggs, Meal Prep Breakfasts, Potatoes, Sheet Pan Breakfasts, Sheet Pan Meals
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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