Sheet Pan Breakfast Burritos
Serves 12
Directions
- 1Add chopped Yukon Gold potatoes, bell peppers, and yellow onion to a sheet pan. Drizzle with olive oil, then season with salt, paprika, chili powder, garlic powder, and pepper.
- 2Roast in the oven at 400 degrees for 15 minutes.
- 3Add ground Italian sausage to the sheet pan.
- 4Roast in the oven for another 15 minutes.
- 5Whisk together eggs, salt, pepper, garlic powder, and water in a bowl.
- 6Pour the egg mixture over the ingredients on the sheet pan.
- 7Cook in the oven for another 15 minutes.
- 8Slice into 12 sections.
- 9Assemble the burritos by spreading heated refried beans on a tortilla, then layering on shredded cheese, and a slice of the sheet pan egg, potato, pepper, and sausage mixture. Top with chipotle sauce.
- 10Brown each burrito on a skillet, then wrap in parchment paper.
Ingredients
- 3 whole Yukon Gold potato
- 2 whole bell pepper
- 1/2 whole yellow onion
- olive oil (optional)
- salt (optional)
- paprika (optional)
- chili powder (optional)
- garlic powder (optional)
- pepper (optional)
- 1 ground Italian sausage
- 12 whole egg
- 1 splash water
- 12 whole tortilla
- refried beans, heated
- shredded cheese
- chipotle sauce
Equipment
sheet panpizza cuttermixing bowlwhiskskillet
Tips
- You can also use cottage cheese in the egg mixture, but some were made dairy-free.
- The recipe is customizable and ingredients can be changed based on mood.
- Burritos freeze well.
- Microwave frozen burritos for two to three minutes to serve.
