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Sheet pan breakfast burritos sliced open showing eggs bacon potatoes and cheese inside.
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Sheet Pan Breakfast Burritos

These Sheet Pan Breakfast Burritos are the ultimate make-ahead breakfast for busy mornings. Fluffy scrambled eggs, crispy bacon or sausage, roasted potatoes, and melty cheese are baked together on one sheet pan, then wrapped in warm tortillas and toasted to perfection. Perfect for meal prep, freezer stocking, or feeding a crowd, this easy recipe delivers restaurant-quality breakfast burritos with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 burritos
Course: Breakfast
Cuisine: American, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 0.25 cup milk
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lb breakfast sausage or bacon, cooked and crumbled
  • 2 cups frozen hash browns or diced potatoes
  • 1 cup shredded cheddar cheese
  • 8 large flour tortillas
  • 2 tbsp olive oil

Equipment

  • large baking sheet
  • large mixing bowl
  • whisk
  • skillet (for meat)
  • spatula

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet with non-stick spray or olive oil.
  2. Spread frozen hash browns or diced potatoes in an even layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until golden and crispy.
  3. While potatoes roast, cook breakfast sausage or bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
  4. In a large bowl, whisk together eggs, milk, salt, and pepper until frothy.
  5. Push roasted potatoes to one side of the baking sheet. Pour eggs onto the empty side. Return to oven and bake for 8-10 minutes until eggs are just set but still soft.
  6. Sprinkle cooked sausage or bacon and shredded cheese over the eggs and potatoes. Return to oven for 2-3 minutes until cheese is melted.
  7. While cheese melts, warm tortillas in a dry skillet, microwave for 30 seconds, or directly on the oven rack for 1 minute.
  8. Lay each warm tortilla on a flat surface. Spoon the egg, potato, and meat mixture down the center of each tortilla. Add any optional add-ins like salsa or sour cream.
  9. Fold the sides inward, then roll tightly from the bottom up. Press gently to seal.
  10. Return rolled burritos to the baking sheet seam-side down. Bake for 5-7 minutes until golden and crispy, or toast in a skillet over medium heat for 2-3 minutes per side.
  11. Serve warm with salsa, sour cream, or hot sauce. Or wrap in foil and refrigerate or freeze for later.

Notes

Use a large baking sheet to avoid overcrowding. Do not overbake eggs — they should be just set but still soft. Warm tortillas before rolling to prevent cracking. Let filling cool slightly before rolling if meal prepping. Wrap burritos tightly in foil for storage.