Sheet Pan Breakfast Burritos

I learned the sheet pan breakfast burrito trick one chaotic Sunday morning when I needed to feed a crowd without standing over a stove. It’s basically a giant, bake-and-roll approach to classic breakfast burritos: tortillas laid flat on a sheet pan, eggs poured over, then everything baked until set. People make this for busy brunches, potlucks, or a simple weekday meal prep because it’s fast, feeds many, and collapses the usual assembly line into one pan. If you like make-ahead morning recipes, this one joins other time-saving favorites like 5-minute cottage cheese breakfast in the quick-breakfast hall of fame.

Why you’ll love this dish

This recipe converts a fiddly, individually-wrapped breakfast into a hands-off sheet-pan bake. It’s perfect when you want to:

• Feed a family or bring something to brunch without last-minute scrambling.
• Save time on weekday mornings — bake it, roll it, then reheat individual burritos all week.
• Stretch ingredients: one batch serves 6 and uses common pantry items.
• Keep picky eaters happy — cheese and sausage are crowd-pleasers, and toppings can be customized per person.

A single pan means fewer dishes, and the slightly crispy tortilla edges plus tender scrambled-egg center deliver a satisfying texture contrast that makes this feel like something special rather than a rushed meal.

Step-by-step overview

Before you dig into ingredients, here’s what happens from start to finish so you know what to expect:

• Preheat the oven and prep a sheet pan (grease or line with foil).
• Whisk eggs and season well; this flavors the whole tray.
• Arrange tortillas on the pan and pour the egg mixture evenly across them.
• Scatter cooked sausage (or bacon), vegetables, and cheese over the eggs.
• Bake until eggs are set and tortilla edges brown slightly.
• Let the pan cool briefly, then roll each tortilla into a burrito and serve or store.

This gives you a quick mental map: bake once, roll later — perfect for batch-cooking.

What you’ll need

• 6 large flour tortillas
• 8 large eggs
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 cup cooked and crumbled sausage or bacon (sub: plant-based sausage for vegetarian)
• 1 cup diced bell peppers (any color)
• 1 cup diced onions (yellow or white)
• Salt and pepper to taste
• Salsa (optional for serving)

Notes: Use pre-cooked breakfast sausage or crisped bacon to save time. For a lighter version, swap half-and-half for some of the eggs or use egg whites, but keep an eye on bake time. For a gluten-free version, use large gluten-free tortillas (bake time may vary).

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Grease a large sheet pan or line it with foil for easier cleanup.
2. Crack the 8 eggs into a large bowl. Whisk until blended and season with salt and pepper.
3. Lay the six flour tortillas flat in the greased sheet pan, overlapping slightly if needed to fill the surface.
4. Pour the whisked eggs over the tortillas, spreading gently so the eggs cover the tortillas evenly.
5. Scatter the shredded cheese, cooked sausage (or bacon), diced bell peppers, and diced onions across the eggs in an even layer.
6. Bake for about 20–25 minutes, checking at 20 minutes. The eggs should be fully set and the tortilla edges slightly crispy and golden.
7. Remove from the oven and let the pan cool for 5 minutes. Lift and roll each tortilla into a burrito, tucking ends as you go.
8. Serve warm with salsa on the side. For meal prep, wrap each burrito in foil or plastic wrap and refrigerate.

Best ways to enjoy it

Serve these with simple sides to round out a brunch or grab-and-go breakfast:

• Classic: salsa, sour cream, and chopped cilantro.
• For a heartier plate: roasted potatoes or a simple green salad.
• Kid-friendly: mild cheese and ketchup or guacamole for dipping.
• Brunch party: set out toppings (hot sauce, pickled jalapeños, avocado) so guests customize their burritos.

If you want a sweeter contrast, finish the plate with fruit cups or a fruit salad. For a portable morning, wrap each burrito in parchment and foil.

Storage and reheating tips

• Refrigerator: Store cooled burritos in an airtight container or wrapped in foil/plastic for up to 4 days.
• Freezer: Wrap tightly in foil and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: From refrigerated, unwrap and warm in a 350°F (175°C) oven for 10–12 minutes, or microwave on high for 60–90 seconds (flip halfway) until heated through. From frozen, reheat in the oven at 350°F for 20–30 minutes (unwrapped if foil is used) until internal temp reaches 165°F (74°C).
• Food safety: Always reheat eggs to 165°F to ensure safety. Don’t leave cooked eggs at room temperature for more than 2 hours.

Pro chef tips

• Cook the mix-ins first: Pre-cook bell peppers and onions in a skillet for extra flavor and less moisture in the finished burritos.
• Cheese placement: Sprinkle most of the cheese under the meat and veggies to help them stick to the eggs; reserve a little on top so it browns nicely.
• Crisp edges: If you like crunchier tortilla edges, place the pan on the top rack for the last 3–5 minutes of baking. Watch closely to avoid burning.
• Even baking: For a perfectly set center, rotate the pan halfway through baking if your oven has hot spots.
• Make-ahead shortcut: Bake, roll loosely, then cool and refrigerate. Crisp in a skillet (or oven) just before serving to refresh the tortilla.

Creative twists

• Vegetarian: Replace sausage with black beans and roasted sweet potato cubes. Add a sprinkle of smoked paprika.
• Southwest steak: Use thinly sliced leftover steak, charred corn, and chipotle cheddar.
• Green chile & potato: Swap bell peppers for diced roasted potatoes and canned green chiles for a New Mexico-style burrito.
• Breakfast bowl: Skip rolling — scoop baked sections into bowls and top with avocado and hot sauce.
• Sweet morning: Add a small amount of cubed apple and cinnamon to the eggs for a brunch novelty (serve with a mild cheddar).

Try pairing these burritos with other easy morning recipes like banana cottage cheese pancakes for a weekend spread.

Common questions

Q: How long does this take start to finish?
A: Active time is about 10–15 minutes (whisking, arranging, scattering toppings). Oven time is 20–25 minutes, so plan for roughly 35–45 minutes total.

Q: Can I make these vegetarian or vegan?
A: Vegetarian is easy—use plant-based sausage or beans and more veggies. For vegan, use an egg substitute designed for baking or a tofu-scramble mixture (bake time may change and texture will differ).

Q: Will the tortillas get soggy from the eggs?
A: Some softening is normal, but baking at 400°F and allowing a slight edge crisp prevents total sogginess. Pre-browning tortillas briefly or using a thin layer of oil can help.

Q: Can I assemble and freeze before baking?
A: You can assemble, wrap tightly, and freeze pre-baked, but freezing before baking may produce a wetter texture when baked from frozen. It’s best to bake first, then freeze individual burritos for best reheating results.

Q: What’s the best way to reheat without drying out the eggs?
A: Reheat gently in a 325–350°F oven, covered with foil for a few minutes to retain moisture, then uncover at the end to crisp the tortilla if desired. Microwave with a damp paper towel for faster reheating.

Conclusion

If you want an easy, scalable breakfast that feels homemade but requires minimal hands-on time, this sheet pan method is a keeper — especially for brunches, meal prep, or feeding a crowd. For another perspective and a slightly different take on the idea, check out a trusted sheet pan breakfast burrito recipe for inspiration and variations.

Sheet Pan Breakfast Burrito

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• Author: amir_hassan
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

A hands-off sheet-pan breakfast burrito, perfect for busy brunches and meal prep. Just bake and roll for a quick and satisfying meal!

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Ingredients

• 6 large flour tortillas
• 8 large eggs
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 cup cooked and crumbled sausage or bacon (or plant-based sausage for vegetarian)
• 1 cup diced bell peppers (any color)
• 1 cup diced onions (yellow or white)
• Salt and pepper to taste
• Salsa (optional for serving)

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Instructions

1. Preheat the oven to 400°F (200°C). Grease a large sheet pan or line it with foil for easier cleanup.
2. In a large bowl, crack the 8 eggs and whisk until blended, seasoning with salt and pepper.
3. Lay the six flour tortillas flat in the greased sheet pan, overlapping slightly if needed to fill the surface.
4. Pour the whisked eggs over the tortillas, spreading gently so the eggs cover the tortillas evenly.
5. Scatter the shredded cheese, cooked sausage (or bacon), diced bell peppers, and diced onions across the eggs in an even layer.
6. Bake for about 20–25 minutes, checking at 20 minutes. The eggs should be fully set and the tortilla edges slightly crispy and golden.
7. Remove from the oven and let the pan cool for 5 minutes. Lift and roll each tortilla into a burrito, tucking ends as you go.
8. Serve warm with salsa on the side or wrap each burrito in foil/plastic wrap for meal prep.

Notes

To save time, use pre-cooked breakfast sausage or crisped bacon. For a lighter version, use half-and-half or egg whites. For gluten-free, substitute with large gluten-free tortillas.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American