Sheet-Pan Breakfast Burritos
Sheet Pan Breakfast Burritos with 29 grams of protein and only 11 grams of carbs! I've been meal prepping and freezing these easy burritos for my family and even my kids love them. They're savory, with that perfectly eggy melty cheese goodness all wrapped in a tortilla. I even sneak in cottage cheese for more protein and fresh veggies for healthy nutrients! These easy burritos are ready to warm up in a few minutes and take with us as we head out the door. Such a game-changer on busy school mornings!
Servings 6 Servings
Calories 319kcal
Equipment
Ingredients
Veggies
- 1 medium red bell pepper diced
- 1 medium orange or yellow bell pepper diced
- 1 medium yellow onion diced
- 2 Tablespoons avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Meat
- 1 pound ground turkey or lean ground beef
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Cottage Cheese Egg Mixture
- 6 large eggs
- 4 egg whites
- 1 cup 4% cottage cheese
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Other
- 2 cups fresh spinach
- 1/2 cup shredded cheddar cheese
- 12 low carb tortillas
- 1 cup store bought mild salsa
- avocado oil cooking spray
Instructions
- Preheat the oven to 375°F and generously grease a non-stick rimmed sheet pan with (avocado oil) cooking spray.
- Place the veggie ingredients onto the pan and toss together. Spread in an even layer and roast for 15 minutes.
- Meanwhile, mix all the meat ingredients in a bowl with your hands until well combined.
- Mix the roasted veggies and spread back out into an even layer. Sprinkle the beef (or turkey) mixture in small clumps on top.
- Bake for another 15-20 minutes, until the meat is crispy. Keep the oven on after baking for later.
- While the beef mixture bakes, blend the cottage cheese egg mixture in a blender until smooth.
- Pour the liquid mixture over the entire sheet pan, sprinkle with shredded cheese, and bake for another 10-12 minutes or until the egg is mostly set.
- Let cool for 10 minutes, then cut the egg mixture into 12 rectangles.
- Fill each tortilla (12 tortillas total) with 1 heaping tablespoon salsa, baked egg rectangle and spinach. Roll the tortilla up, tucking the sides inwards and rolling tightly.
- Place each burrito onto the now-empty pan, spray with avocado oil (or drizzle with a bit of avocado oil) and bake for 5-7 minutes, until crisp and lightly golden.
- Let cool for 10 minutes and enjoy!
Video
Notes
- NO parchment paper needed - The recipe worked perfectly using a nonstick pan, cooking spray, and then cutting the baked egg with a wood or rubber spatula so as not to scratch the pan. The eggs didn’t stick at all!
- It helps to press the burritos next to each other on the pan to hold their shape before they go back in the oven.
- Meal Prep: These can easily be meal-prepped in advance to store in the fridge or freeze. I love freezing these! Wrap in parchment paper individually, then store in an airtight container or ziplock freezer bag.
- Feel free to replace all of the meat ingredients with breakfast sausage if preferred.
- This recipe makes 12 burritos total!
Nutrition
Serving: 2Burritos | Calories: 319kcal | Carbohydrates: 11g | Protein: 29g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 250mg | Sodium: 1182mg | Potassium: 566mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2865IU | Vitamin C: 56mg | Calcium: 147mg | Iron: 3mg