Sheet Pan Breakfast Burritos with Potatoes
Sheet Pan Breakfast Burritos with Potatoes feature creamy, cheesy eggs, savory breakfast sausage, and peppers and onions for lots of flavor. These burritos are a protein-packed, make ahead breakfast that takes very little hands on time.
Servings: 10 servings
Calories: 408kcal
Ingredients
- 2 bell peppers small diced
- 1 medium onion small diced
- 2 cups diced potatoes about 2 medium potatoes
- 1 tbsp. oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. paprika
- 1 lb. breakfast sausage links frozen is fine
- 12 eggs
- ½ cup milk
- 1 cup shredded cheese such as monterey jack
- 10 tortillas burrito sized
Instructions
- Preheat oven to 400F.
- Peel potatoes, and then dice peppers, onions, and potatoes into uniform sized pieces. Spread out on a baking sheet.
- Sprinkle with paprika, salt, and pepper. Drizzle on oil. Place into preheated oven for 15 minutes.
- Remove from oven and use a spatula to flip the mixture on the pan before adding bite sized sausage pieces. Place back into the oven and cook for an additional 15 minutes.
- During this time, prepare your eggs. Crack eggs in a mixing bowl, along with milk. Whisk vigorously until a pale yellow color.
- Once the 15 minutes are up, remove the sheet pan from the oven and carefully sprinkle cheese on top. Pour on the egg mixture and place back into the oven and bake for a final 15 minutes.
- At this point the eggs will be set and you can remove the pan from the oven.
- Slice eggs into 10 uniform pieces.
- Working in stages, add one slice of egg bake onto the middle of each tortilla. Fold sides of tortilla inward before rolling into a burrito. Place on a piece of foil and wrap tightly. Repeat for each burrito.
Nutrition
Calories: 408kcal | Carbohydrates: 27g | Protein: 20g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 239mg | Sodium: 855mg | Potassium: 533mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1892IU | Vitamin C: 40mg | Calcium: 164mg | Iron: 3mg