Name: Sheet Pan Breakfast Burritos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 russet potatoes; 2 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon smoked paprika; ¼ teaspoon garlic powder; 1 lb spicy sausage; 1 cup pico de gallo; 1 avocado; 6 burrito tortillas (low carb); 8 eggs; 1 cup cottage cheese (low fat, small curd); ¼ teaspoon garlic powder; ¼ teaspoon smoked paprika; 1 cup white cheddar (shredded)

Looking for a delicious and hassle-free breakfast option? Look no further than these Sheet Pan Breakfast Burritos! Packed with flavorful ingredients and easy to make, this dish has become a staple in my kitchen for busy mornings or lazy brunches with friends. The combination of crispy potatoes, savory sausage, creamy eggs, and gooey cheese all wrapped up in a low-carb tortilla is sure to impress anyone at the table.

Why You’ll Love This Recipe?

Great flavors: The blend of spices, sausage, and cheese creates a mouthwatering taste experience.
Quick prep time: With everything cooked on one sheet pan, this recipe is a breeze to put together.
Perfect for meal prep: Make a batch of these burritos ahead of time for a grab-and-go breakfast option throughout the week.

Ingredient Notes:

Russet potatoes: Provide a hearty base for the burritos and can be substituted with sweet potatoes for a twist.
Cottage cheese: Adds creaminess to the eggs and can be swapped with Greek yogurt for a similar effect.
White cheddar: Melts beautifully and can be replaced with any cheese of your choice.

Step-by-Step Instructions:

Preheat the oven and toss diced potatoes with oil, salt, paprika, and garlic powder.
Add sausage and bake until crispy, then mix in pico de gallo and avocado.
Pour whisked eggs over the mixture, sprinkle with cottage cheese, and bake until set.
Divide the filling among tortillas, top with cheese, and roll into burritos.

Helpful Tips:

Use pre-cooked sausage to save time.
Experiment with different toppings like salsa or jalapeños.
Store leftover burritos in an airtight container in the fridge for up to three days.

Expert Tips for the Best Results:

Don’t overcrowd the sheet pan to ensure even cooking.
Let the burritos cool slightly before wrapping to prevent tearing the tortillas.

Serving Suggestions:

Pair these breakfast burritos with a side of fresh fruit, a dollop of sour cream, and a hot cup of coffee for a satisfying meal.

Storage and Reheating Tips:

To reheat, wrap the burritos in foil and bake in the oven at 350°F for 10-15 minutes or until heated through. Alternatively, microwave for 1-2 minutes.

Frequently Asked Questions:

Can I freeze these breakfast burritos? Yes, wrap them individually in foil and store in the freezer for up to three months.
Can I use different types of meat in this recipe? Absolutely! Try bacon, ham, or turkey sausage for a different flavor.
Can I make these burritos vegetarian? Swap the sausage for black beans or tofu for a meatless option.
How can I make these burritos spicier? Add a dash of hot sauce or diced jalapeños to the filling for an extra kick.

Conclusion:

Whether you’re looking for a quick breakfast option or a crowd-pleasing brunch dish, these Sheet Pan Breakfast Burritos are sure to hit the spot. Give them a try and let me know how they turn out in the comments below!