Sheet Pan Breakfast Burritos Recipe (Vegetarian, Meal Prep)
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Jump to RecipeThese Sheet Pan Breakfast Burritos are perfect to batch cook and freeze/reheat later! Great for meal prepping an easy breakfast on the go. These breakfast burritos are loaded with eggs, veggies, potatoes, and spices for a delicious morning meal.
Make a hearty and simple breakfast with just 2 pans. The eggs and vegetables bake on one pan, and the potatoes on another for a delicious meal you can roll up in a tortilla and enjoy on the go.
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!
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
What’s In Sheet Pan Breakfast Burritos?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Eggs – I made my recipe for Sheet Pan Eggs which are loaded with vegetables and turned out delicious.
- Tortillas – I used flour tortillas for these, which freeze well.
- Potatoes
- Extra virgin olive oil
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily.
- Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder pairs nicely with the onion.
- Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in this dish, my recipe for Instant Pot Black Beans would be delish!
- Salsa
- Cheese
Meal Prep Breakfast Burritos
These breakfast burritos 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 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 to enjoy later. Reheat in the oven or air fryer for 10 to 12 minutes, or until warmed on the inside.
How Do I Make These One Pan Breakfast 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, 1/4 cup of black beans, and 1 tablespoon of salsa 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.
More Easy Meal Prep Breakfast Ideas You’ll Love!
Vegan Home Fries Recipe (Gluten Free, Whole30)
Apple Pie Baked Oatmeal Recipe (Gluten Free, Vegan)
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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. These breakfast burritos are loaded with eggs, veggies, potatoes, and spices for a delicious morning meal.
Equipment
Ingredients
- 1 recipe sheet pan eggs see recipe below on Notes
- 8 flour or whole wheat tortillas use gluten free if needed
- 3 potatoes peeled and diced
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 14-ounce can black 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, add cheese if desired, 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 unwrap and reheat in the microwave for 2 to 3 minutes after thawing.
Nutrition
Calories: 279kcalCarbohydrates: 30gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 246mgSodium: 305mgPotassium: 481mgFiber: 3gSugar: 2gVitamin A: 358IUVitamin C: 16mgCalcium: 80mgIron: 3mg
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Always need a great tasting breakfast carrying me to a busy day. Delish