Sheet Pan Breakfast Burritos

Anweisungen

One pan, almost zero active work required

Making breakfast burritos this way is just incredibly satisfying - and you get 10 (!!) breakfast burritos that you can store frozen and reheat in just a few minutes every morning.

Below is the basic method and important tips 👨🍳✍️

I used a “Jelly Roll Pan”, which is a really commonly sized sheet pan sold in grocery stores

The exact dimensions of my pan were:

11”x15”x1”

You can technically make any size sheet pan work - as long as it has a 1” rim to allow for the filling height. If you use a half or full sized sheet pan, you could probably make up to 20 burritos or more!

STEP 1: Add your veggies/roasting ingredients of choice, and roast until softened

- I used bell peppers, onions, and yellow potatoes

- Roast at 450 for 30-40 minutes, or until softened/browned to your liking

STEP 2: Add your protein source of choice, and bake until browned

- Yep, you don’t even need to cook your protein in a separate pan. I added crumbled lean ground beef right on top of my roasted veggies, then poured seasoning over the top

- Bake or broil for ~5 minutes, or until protein is cooked through

STEP 3: Add your egg mixture and cheese, bake until firm

- I blended together egg whites, a few whole eggs, cottage cheese, and a little corn starch

- Pour directly over the top, then top with shredded cheddar cheese

- Bake at 400 degrees for 25-30 minutes or until the edges are crispy brown and the middle is firm

- Let sit for 10 minutes before slicing

STEP 4: Assemble your burritos

- Slice into equally sized rectangles, add to a burrito sized tortilla along with any sauce or garnishes of choice

- Roll your burritos, and enjoy!