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Sheet Pan Breakfast Burritos

The Herbeevore
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 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine American, Southwest
Servings 8
Calories 279 kcal


  • 1 recipe sheet pan eggs see recipe below on Notes
  • 8 to rtillas
  • 3 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


  • 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.


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Calories: 279kcalCarbohydrates: 30gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 246mgSodium: 305mgPotassium: 481mgFiber: 3gSugar: 2gVitamin A: 358IUVitamin C: 16mgCalcium: 80mgIron: 3mg
Keyword Eggs, Meal Prep Breakfasts, Potatoes, Sheet Pan Breakfasts, Sheet Pan Meals
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