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.
Servings: 8 burritos
Calories: 279kcal
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: 279kcal | Carbohydrates: 30g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 305mg | Potassium: 481mg | Fiber: 3g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 3mg