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Easy Crispy Sheet Pan Breakfast Burritos

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A quick and easy sheet pan breakfast burrito recipe perfect for meal prep, featuring scrambled eggs, sausage, cheese, and veggies baked to crispy perfection.

Ingredients

Scale
  • 10-inch flour tortillas (fresh or thawed if frozen)
  • 6 large eggs (room temperature)
  • 1 pound breakfast sausage (mild or spicy, casing removed and crumbled)
  • 1½ cups shredded cheese (cheddar or Mexican blend)
  • 1 cup diced bell peppers (red and green)
  • 1 cup diced onions (yellow or white)
  • 2 cups frozen shredded hash browns
  • Salsa (optional, for serving)
  • Ground black pepper (to taste)
  • Salt (to taste)
  • 2 tablespoons olive oil (for sautéing and brushing tortillas)
  • Cilantro (optional, chopped for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add crumbled breakfast sausage and cook for 5-7 minutes until browned and cooked through. Remove sausage and drain excess fat on paper towels.
  3. In the same skillet, add diced onions and bell peppers. Cook for 4-5 minutes until softened and fragrant. Remove and set aside.
  4. Add a little olive oil to the skillet and toss in frozen hash browns. Season with salt and pepper. Cook for 6-8 minutes until golden and crispy on the edges. Transfer to a bowl.
  5. Whisk eggs with a pinch of salt and pepper. In a clean skillet, scramble eggs over medium-low heat until just set but still moist, about 3-4 minutes. Remove from heat.
  6. In a large bowl, combine cooked sausage, sautéed veggies, hash browns, scrambled eggs, and 1 cup shredded cheese. Stir gently to mix evenly.
  7. Lay out tortillas on a flat surface. Spoon about ⅓ to ½ cup of filling onto each tortilla, spreading slightly but leaving edges free. Sprinkle remaining cheese on top.
  8. Fold in the sides of each tortilla, then roll tightly burrito-style, keeping the seam side down to seal.
  9. Place burritos seam side down on the prepared sheet pan. Lightly brush tops with olive oil to encourage crispiness.
  10. Bake in the preheated oven for 15-18 minutes, flipping burritos halfway through (around 8 minutes) to crisp both sides evenly. Look for a golden-brown, crispy exterior.
  11. Let burritos cool for a few minutes before serving or storing. Garnish with chopped cilantro and serve with salsa or hot sauce if desired.

Notes

Brush tortillas lightly with olive oil before baking to achieve crispiness. Flip burritos halfway through baking for even browning. Do not overfill tortillas to prevent tearing. For extra crunch, broil for 1-2 minutes watching closely. Cook fillings separately to avoid sogginess. Use flour tortillas for best results. Can be stored in fridge up to 4 days or frozen up to 3 months.

Nutrition

Keywords: breakfast burritos, sheet pan breakfast, meal prep breakfast, crispy burritos, easy breakfast recipe, sausage burritos, make ahead breakfast

Find it online: https://blipflavor.com/easy-crispy-sheet-pan-breakfast-burritos-recipe-for-meal-prep-success/