Sizzling Sheet Pan Breakfast Burritos Recipe: A Tasty Morning Joy

Weekends call for epic breakfast moments, and these sheet pan breakfast burritos will revolutionize your morning meal routine.

Packed with hearty ingredients and bursting with flavor, this recipe simplifies your cooking process.

Crispy tortillas cradle a delightful mix of scrambled eggs, savory meats, and melted cheese.

You’ll love how effortlessly these burritos come together in one pan, minimizing kitchen cleanup.

Each bite delivers a perfect balance of textures and robust southwestern flavors.

The beauty of this recipe lies in its versatility – customize with your favorite proteins and veggies.

breakfast just got a serious upgrade that will have everyone at the table asking for seconds.

Highlights of Sheet Pan Breakfast Burritos

• Perfect for feeding multiple hungry mouths with minimal individual prep work, this sheet pan breakfast burrito transforms morning meals into a delightful communal experience.
• Streamline your breakfast routine by cooking everything on a single sheet pan, reducing dirty dishes and simplifying the entire cooking process from start to finish.
• Swap ingredients based on preferences or what's in your fridge, making this recipe incredibly flexible for different tastes and dietary needs without compromising deliciousness.
• Prepare a large quantity of breakfast in one go, which means leftovers can be easily stored and reheated, providing convenient meals throughout the week.

Burrito Ingredient Picks for Sheet Pan Meals

• Sausage: A savory meat that adds rich flavor and protein to the breakfast burrito.
• Eggs: Scrambled eggs provide a classic breakfast protein and creamy texture.

• Butter: Helps create a golden, crispy exterior and adds richness to the dish.
• Milk: Used to create a smooth, creamy white gravy.
• Cheese: Melts and provides a gooey, flavorful binding element for the fillings.

• Tortillas: Large flour tortillas form the base and wrap of the breakfast burritos.
• Peppers, Onions: Fresh vegetables that add color, crunch, and subtle sweetness to the dish.
• Salt, Pepper: Essential seasonings that enhance the overall flavor of the gravy and fillings.
• Flour: Used to create a roux for the white gravy, providing thickness and texture.

Cooking Gear for Sheet Pan Burritos

• Large Sheet Pan: Essential for creating and baking the entire breakfast burrito dish.
• Skillet: Perfect for cooking sausage and scrambling eggs separately.
• Whisk: Ideal for making smooth white gravy and beating eggs.
• Measuring Cups/Spoons: Crucial for accurately measuring ingredients like milk, flour, and seasonings.
• Spatula: Great for stirring gravy, scrambling eggs, and folding tortillas.
• Second Sheet Pan: Used to cover and press down during baking for even cooking.
• Butter Brush: Helps spread melted butter on tortillas for golden, crispy edges.

Layering and Baking Breakfast Burritos

Step 1: Warm Up The Oven

Fire up your oven to a toasty 425F.

This high heat will help create that perfect golden crispiness we’re aiming for in our breakfast burrito extravaganza.

Step 2: Craft Creamy White Sauce

Whip up a velvety white gravy by melting butter in a pan, sprinkling in flour to create a silky roux.

Slowly pour in milk, stirring constantly until the sauce transforms into a luxurious, smooth consistency.

Season with a sprinkle of salt and pepper to bring out the flavors.

Step 3: Prepare Protein And Eggs

Brown the sausage in a skillet, draining any excess grease.

In a separate pan, whisk eggs and scramble them to fluffy perfection.

Set both aside.

Step 4: Build Your Burrito Foundation

Grab a sheet pan and generously brush it with melted butter.

Arrange 6 tortillas around the pan’s edges and 2 in the center, gently pressing them into the corners to create a beautiful burrito base.

Step 5: Load Up With Delicious Layers

• White gravy
• Cooked sausage
• Scrambled eggs
• Diced peppers
• Chopped onions
• Shredded cheese

Cover with the remaining tortillas, folding the overhanging edges toward the center.

Step 6: Bake To Golden Perfection

Brush the top with melted butter and cover with a second sheet pan.

Slide into the oven and bake for 20 minutes.

Remove the top pan and continue baking for an additional 5 minutes until the surface turns a beautiful golden brown.

Burrito Baking Tips from the Pros

• Generously coat the sheet pan with melted butter to prevent sticking and add rich flavor to the burritos.
• Slowly whisk milk into the butter-flour mixture to create a smooth, lump-free white gravy that enhances the dish's creamy texture.
• Press tortillas firmly into pan corners to create a sturdy base that holds all the delicious fillings securely.
• Sprinkle cheese between layers to ensure even melting and create pockets of gooey goodness throughout the burritos.
• Remove the top sheet pan during the last 5 minutes of baking to achieve a perfectly golden-brown and crispy exterior.

Fun Takes on Breakfast Burritos

• Vegetarian Breakfast Casserole: Replace sausage with black beans, add spinach and roasted vegetables. Use plant-based cheese for dairy-free option.
• Low-Carb Breakfast Wrap: Substitute tortillas with large lettuce leaves or low-carb cauliflower wraps. Keep egg and protein components the same.
• Gluten-Free Morning Bake: Use gluten-free flour for roux, corn tortillas instead of wheat, ensure all ingredients are certified gluten-free. Add more bell peppers for extra flavor.
• Mexican-Inspired Breakfast Bake: Swap white gravy with salsa verde, add chorizo instead of regular sausage, incorporate cilantro, and use pepper jack cheese for spicier profile.

Serving Sheet Pan Burritos Brunch-Style

• Breakfast Feast Fiesta: Serve this sheet pan delight with zesty sides that complement its rich flavors.
• Salsa Verde Splash: Drizzle fresh homemade salsa verde over the burritos for a tangy Mexican-inspired kick that cuts through the creamy gravy.
• Sunny Morning Side: Pair with a light mixed green salad topped with fresh cilantro and a squeeze of lime to balance the hearty burrito layers.
• Brunch Beverage Boost: Complement the meal with a cold glass of fresh orange juice or a spicy bloody mary for a complete morning dining experience.

How to Store and Reheat Breakfast Burritos

• Store leftover burritos in an airtight container for up to 3-4 days. Wrap individually in plastic wrap or aluminum foil to maintain freshness and prevent moisture loss.
• Place cooled burritos in freezer-safe bags or containers. They'll stay good for 2-3 months. Label with date and contents for easy tracking.
• Unwrap frozen burrito and place on microwave-safe plate. Heat for 2-3 minutes, rotating halfway through. Add splash of water to prevent drying out. Check internal temperature reaches 165°F.

FAQs

• How do I prevent the tortillas from getting soggy?

Use room temperature tortillas and brush them with melted butter to create a barrier against moisture. Press them firmly into the sheet pan corners to create a sturdy base.

• Can I make this recipe ahead of time?

Yes, you can prepare the sheet pan breakfast burritos the night before and refrigerate. Just add an extra 5-10 minutes to the baking time when cooking from cold.

• What type of cheese works best for this recipe?

Sharp cheddar or a Mexican blend cheese provides the best flavor and melting consistency. Avoid pre-shredded cheese for optimal melting and taste.

Sheet Pan Breakfast Burritos Recipe

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4.7 from 40 reviews

• Total Time: 50 minutes
• Yield: 10 1x

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Description

Sheet pan breakfast burritos merge hearty Mexican flavors with convenient morning preparation. Quick assembly and minimal cleanup make this breakfast a delightful start for hungry diners.

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Ingredients

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Base Ingredients:

• 10 flour tortillas
• 12 eggs
• 2 pounds (907 grams) ground sausage
• 4 cups (454 grams) shredded cheddar cheese
• 3 tablespoons (45 milliliters) butter, melted

White Gravy Ingredients:

• 4 tablespoons (60 milliliters) butter
• 4 tablespoons (32 grams) flour
• 2 cups (473 milliliters) whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Vegetable Ingredients:

• 1 red pepper, diced small
• 1 bunch green onions, sliced small

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Instructions

1. Prepare the oven by heating to 425°F, creating a ready cooking environment.
2. Craft the white gravy by whisking butter and flour into a smooth roux, gradually incorporating milk until the sauce reaches a velvety consistency. Season with salt and pepper for depth of flavor.
3. Cook the sausage in a skillet until fully browned, draining excess fat. In a separate pan, whisk and scramble the eggs until they are soft and fluffy.
4. Prepare the sheet pan by generously brushing with melted butter. Strategically arrange 6 tortillas around the pan’s edges and 2 in the center, pressing them firmly into the corners to create a complete base.
5. Systematically layer the components: spread white gravy as the first layer, followed by crumbled sausage, scrambled eggs, diced peppers, chopped onions, and a generous sprinkle of cheese.
6. Cover the filling with remaining tortillas, carefully folding the overhanging edges toward the center to seal the burrito layers.
7. Brush the top surface with melted butter for a golden finish. Place a second sheet pan on top to compress the layers.
8. Bake for 20 minutes, then remove the top pan and continue baking for an additional 5 minutes until the surface turns a rich, appetizing brown.

Notes

• Gravy Mastery: Make a silky smooth white gravy by whisking constantly to prevent lumps and achieving a velvety texture.
• Sausage Selection: Choose high-quality breakfast sausage and drain excess fat thoroughly to keep the burrito layers crisp and not soggy.
• Egg Technique: Scramble eggs just until barely set, as they’ll continue cooking in the oven, preventing dry, rubbery texture.
• Tortilla Hack: Use room temperature tortillas for easier folding and better adherence to the sheet pan, creating a more uniform base.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 10
• Calories: 505
• Sugar: 2 g
• Sodium: 844 mg
• Fat: 36 g
• Saturated Fat: 18 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 249 mg