Sheet-Pan Breakfast Burritos

High-Protein Sheet Pan Breakfast Burritos

I’ve tried a lot of different breakfast prep recipes, but these are hands down the BEST High-Protein Breakfast Burritos I’ve ever made. With savory roasted veggies, seasoned turkey (or beef), and a creamy cottage cheese egg bake, they’re high in protein, fiber, and nutrients, and I love that I stay full until lunch! They’re comforting, WAY better than store-bought burritos, and so good.

I started making these when I realized I didn’t have many savory breakfast options on hand for my family on busy mornings. Having a high-protein breakfast ready to grab and reheat in seconds when we’re in a rush is such a game-changer! These high-protein burritos are made entirely on a single sheet pan, so they’re easy and perfect for prepping a huge batch. You’re going to love them!

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Why You’ll Love This Recipe

• 20 Minute Prep Time – All I have to do is prep the fillings and wrap everything up. Then, the oven does the rest, so I can move on with the rest of my meal prep. 
• 29 Grams Protein – Thanks to my egg and cottage cheese mixture, these sheet pan breakfast burritos provide a lot more protein than your standard recipe, meaning they’re even more satisfying. 
• Large Batch – As written, the recipe makes 12 large burritos and can easily be doubled or even tripled, so you always have a quick meal on hand. 
• Versatile – One of my favorite things about this recipe is that it lends well to whatever ingredients I have in the fridge. I often switch up the protein, veggies, and cheese, and include various mix-ins so we never get bored. I’ve even tested gluten-free and dairy-free versions, and each variation is just as tasty as the original. 
• Freezer-Friendly – Perfect for meal prep! Just wrap, freeze, and reheat for quick grab-and-go breakfasts.

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Ingredients

Veggies 

• Vegetables – I use a combination of red bell pepper, orange or yellow bell pepper, and yellow onion. Green bell pepper and white or even red onion work well, too, creating a slightly more savory taste 
• Oil – I use avocado oil for its neutral flavor and high smoke point, but olive oil will also work.
• Salt/Pepper

Meat

• Ground Turkey – I usually stick with 93/7 lean ground turkey to keep the burritos lighter and prevent them from becoming soggy, but any percentage will work. Just make sure to drain excess fat! You can also substitute lean ground beef for a slightly more savory flavor. Or, use ground chicken or ground breakfast sausage instead. It all tastes great! 
• Spices – Paprika, onion powder, garlic powder, salt, and pepper give the meat a savory, slightly smoky flavor. 

Cottage Cheese Egg Mixture

• Whole Eggs + Egg Whites – Using a mix keeps the burritos high in protein without being quite so heavy or sacrificing flavor. However, you can use all whole eggs or all egg whites if preferred. 
• Cottage Cheese – I use 4% cottage cheese for a bolder taste and creamier consistency. Because everything gets blended, both small curd and large curd options work. 
• Spices – Onion powder, garlic powder, salt, and pepper add a touch of savory flavor to the mixture without being overpowering. 

Other

• Spinach – I prefer to use fresh baby spinach for a slightly sweeter taste, but regular spinach is totally fine. Or, substitute kale, arugula, or any leafy greens you have on hand. 
• Shredded Cheddar Cheese – I like sharp cheddar for bold flavor, but mozzarella, Monterey Jack, or even a dairy-free cheese can be substituted.
• Low Carb Tortillas – These keep the recipe lower in carbs, but you can use regular flour tortillas or whole wheat tortillas, too.
• Salsa – I use mild homemade salsa because my boys don’t like hot varieties. However, if cooking for myself, medium or hot salsa is my favorite.  
• Avocado Oil Cooking Spray – This helps crisp the burritos in the oven. A drizzle of avocado or olive oil works as well.

RELATED: Cottage Cheese Egg Bites

How to Make Sheet Pan Breakfast Burritos

These high-protein breakfast burritos are so simple to make! All you need is a large baking sheet and a blender. Here’s how to make Sheet Pan Breakfast Burritos: 

1. Prep the Veggies – Toss the veggies with oil and seasonings on a pan, spread them out in a single layer, and roast until they just start to become tender. 
2. Cook the Meat – Combine all the meat ingredients in a bowl. Then, quickly stir the roasted veggies, sprinkle the meat over the baking sheet, and continue to bake until the meat is crispy. 
3. Blend the Eggs and Cottage Cheese – In the meantime, add all the egg mixture ingredients to a blender, and pulse until smooth. 
4. Bake Again – Pour the egg mixture evenly over the sheet pan, sprinkle the cheese on top, and bake until the eggs are mostly set. 
5. Layer and Wrap – Slice the cooled egg mixture into rectangles, and fill each tortilla with the eggs and remaining ingredients. 
6. Crisp the Burritos – Roll the tortillas, spritz them with oil, and bake just until they’re golden brown and crispy. Cool slightly, and enjoy! 

Tips

• Blend the Eggs and Cottage Cheese Well – If you skip blending or try to do it by hand, the cottage cheese will stay chunky, and the texture won’t be the same. However, if it’s blended until smooth and creamy, no one ever notices it’s there! 
• Press the Burritos Together Before Baking – Nestling them side by side on the sheet pan helps them hold their shape and crisp up nicely in the oven.
• Don’t Skip Cooling the Eggs – Letting the egg bake rest before slicing makes it easier to cut clean portions for each burrito and prevents the tortillas from becoming soggy. 
• Avoid Overstuffing the Burritos – Place all the fillings in the center, making sure to leave plenty of room around the edges to fold and roll the tortilla. Otherwise, it will split, and your burritos will fall apart!
• Swap Breakfast Sausage – Feel free to use breakfast sausage instead of the ground meat and seasonings.

RELATED: Meal Prep Breakfast Egg Bagels

Variations 

Meat options – Swap the ground turkey or beef for breakfast sausage, chorizo, or even leftover shredded chicken. For a meatless option, use plant-based crumbles or beans. 

Veggies – Bell peppers and onions are my go-to, but you can also add zucchini, mushrooms, or even broccoli. Just make sure to roast them first so they don’t release too much water.

Cheese – Sharp cheddar gives the best flavor, in my opinion, but Monterey Jack, pepper jack, mozzarella, or dairy-free cheese will all work.

Spicy Burritos – Use hot salsa, add jalapeños to the veggie mix, or sprinkle in a pinch of cayenne pepper or red chili flakes for a touch of heat. 

Tortillas – Low-carb tortillas keep these sheet pan breakfast burritos a little lighter, but whole wheat, spinach wraps, or classic flour tortillas work, too. You can even make mini burritos with smaller street taco–sized tortillas. They’re perfect for littles! 

Make Ahead & Storage

These high-protein breakfast burritos are perfect for meal prep! Once baked and assembled, let them cool completely before wrapping each burrito in parchment paper. Then, store them in the fridge for up to 4 days for quick grab-and-go breakfasts. Or, freeze your burritos in a large airtight container or freezer bag for up to 3 months.

Reheating

To reheat from the fridge, simply microwave for 1-2 minutes or warm in the oven at 350°F until heated through. If frozen, thaw your burritos in the fridge overnight before reheating. Or, heat them directly from frozen by microwaving for 3-4 minutes (flipping halfway through) or air frying at 350°F for about 12 minutes. For an extra crispy finish, sear the burrito in a skillet with a little avocado oil for 1–2 minutes on each side after reheating.

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