Quickly and easily make eighteen breakfast burritos in under an hour! Using a sheet pan makes this super simple recipe even easier.
My love for breakfast burritos runs deep. Okay, really, any breakfast recipe is my favorite, especially if it includes tater tots, like a breakfast casserole with tater tots!
The idea for this recipe came from talking to my sister's childhood friend during a meal prep class. She was telling me how she cooks the tater tots first for freezer breakfast burritos. A light bulb went off, and this sheet pan burrito recipe was born.
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Why You'll Love This Recipe
- Cottage cheese provides protein
- Less work! Less Dishes!
- Burritos done in under an hour
Featured Ingredients
- Frozen Mini Tater Tots - Provides a potato base for the burritos.
- Eggs - Whole, large eggs.
- Cottage Cheese - Provides more protein and a creaminess.
- Sour Cream - Adds a bit of tang and creaminess to the egg mixture.
- Ham - Perfect meat for a bit of smokiness and salt.
- Red Bell Pepper - Adds flavor and a beautiful pop of color.
- Green Onions - Subtle onion flavor.
- Cheddar Cheese and Pepper Jack Cheese - Add a classic cheese and a bit of spice to the burritos.
- Tortillas - Use a flour, gluten free or grain free tortilla.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Spray a 10x15-inch sheet pan with nonstick cooking spray. Press a piece of parchment paper into the pan and spray it with nonstick cooking spray.
Step 2: Add the tater tots in a single layer to the sheet pan. Bake in a preheated 400 degree F oven for 30 minutes.
Step 3: While the tater tots bake, grab a large mixing bowl. Add the eggs, cottage cheese, sour cream, salt, and pepper. Blend it with either an immersion blender or in a blender until the cottage cheese is smooth.
Step 4: Dice the ham, red pepper, and green onions into equal-sized pieces.
Step 5: Once the tater tots are golden brown, sprinkle the chopped ham, red pepper, and green onions evenly over the surface of the sheet pan.
Step 6: Next, sprinkle the shredded cheddar and pepper jack cheese over the chopped vegetables.
Step 7: Slowly pour the egg mixture over the pan. Once the eggs are in the pan, do not stir. Do this step as close to the oven as possible for easy transfer. Bake for an additional 15-20 minutes, or until the center is no longer jiggly.
Step 8: Once the eggs are cooked, slice them into 18 equally sized rectangles. You can cut the burrito filling to any size you need, depending on the size of your tortillas.
Place the eggs in the center of the tortilla. Add additional shredded cheese if desired. Roll up the sides of the tortilla and fold it over. Enjoy immediately, or wrap it in tin foil to freeze for later. Store it in a freezer-friendly zip-top bag for up to four months.
Tips
For extra texture, gently toast the filled breakfast burrito. Place a skillet over medium-low heat. Toast the burrito on each side until golden brown.
Use leftover oven baked ham steaks as a way to repurpose leftovers.
For more meal prep breakfast recipes, check out sheet pan eggs with cottage cheese, egg patties, homemade breakfast sausage, or freezer breakfast burritos.
How To Roll A Burrito
If you have ever watched them roll a gigantic burrito at Chipotle then rolling breakfast burritos will be a cake walk!
- Warm the tortilla before rolling. This will prevent the tortilla from tearing and cracking.
- Put the tortilla in the center of a piece of tin foil.
- Place the egg filling in the middle of the tortilla. Pull up the sides of the tortilla.
- Roll the bottom of the tortilla closest to you over the top, folding in the sides as you go.
- Roll up the tin foil pre-cut sheets with the same steps. It will hold the burrito together.
Ingredient Swaps
- Breakfast Meat Swap: Use homemade breakfast sausage, chopped bacon, or turkey breakfast sausage. Make sure whatever you use is cooked, and add it to the sheet pan when adding the vegetables.
- Vegetable Options: Use any color bell pepper, mushrooms, spinach, or broccoli florets. Avoid water-heavy vegetables like tomatoes. Also, do not add avocado until right before serving.
- Cheese Options: Any shredded cheese will work. Swiss cheese paired with the ham would be delicious too!
Burrito Toppings
When your breakfast burrito needs a little bit something extra:
Storing and Reheating
Store: Keep tin foil wrapped breakfast burritos in a zip-top bag or an airtight container in the refrigerator for up to days.
Reheat: Chilled breakfast burritos can be reheated in the microwave for 2 minutes or, if frozen, for 2 - 3 minutes, or until heated through.
Frozen: Breakfast Burritos should be wrapped in tin foil and then placed in a freezer-friendly zip-top bag in the freezer for up to four months.
FAQs
If you are not a fan of cottage cheese, have you tried blended cottage cheese? Once blended, there are no visible curds or texture. It becomes smooth and an excellent source of protein.
Sure! You will need to warm them up before rolling. Cut the egg slices into small pieces to accommodate the smaller size of the corn tortillas.
The eggs were still warm when the burritos were rolled and then stored. Allow the eggs to cool down to room temperature before rolling and storing.
These burritos would be great for serving a crowd or for brunch.
Individually, store a heated burrito wrapped in tin foil in an insulated tumbler with the cover on. For a large group, store the tin foil-wrapped burritos in an insulated cooler. Eat within two hours for food safety.
What To Serve With Breakfast Burritos
If you are eating a burrito on the run, add a gluten free raspberry muffin or cookies and cream overnight oats. Otherwise, serve with gluten free cheesy potatoes, Swedish oven pancakes, and a Bloody Mary for an excellent brunch!
Loveable Tater Tot Recipes
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Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Sheet Pan Breakfast Burritos
Equipment
- Sheet Pan 10x15 inch
Ingredients
- 28 ounces mini tater tots frozen
- 8 large eggs
- 1 cup cottage cheese (Note 1)
- ¼ cup sour cream (Note 2)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup ham diced (Note 3)
- ½ cup red bell pepper finely diced
- ¼ cup green onions chopped (Note 4)
- 1 cup cheddar cheese shredded
- 1 cup pepper jack cheese shredded
- 18 flour tortillas - gluten free, grain free, low carb at least 8 inches
- extra shredded cheese for burritos optional
Instructions
- Preheat oven to 400 degrees F.
- Spray the sheet pan with non-stick cooking spray. Then press a piece of parchment paper to the sheet pan. Spray the parchment paper with non-stick cooking spray again. This will keep the eggs from sticking.
- Spread the mini tater tots in an even layer on the sheet pan.
- Bake in a preheated 400 degree F oven for 30 minutes or until the tater tots are golden brown.
- In a large mixing bowl, crack the eggs, add the cottage cheese, sour cream, kosher salt, and black pepper.
- With an immersion blender, blend the eggs until the cheese curds are blended. Set aside.
- Next, dice the ham, if needed, and red bell pepper. Chop the green onions. Set aside.
- Once the tater tots are crispy, sprinkle the chopped ham, diced bell pepper, and green onions evenly over them.
- Next, sprinkle the shredded cheddar cheese and pepper jack over the tater tots.
- Gently pour the egg mixture over the tater tots. Do this on the stovetop for easy transferring. Do not stir the eggs. This will cause the egg mixture to go under the parchment paper.
- Bake for an additional 15-20 minutes or until the eggs are no longer jiggly.
- Remove from the oven. If enjoying burritos right away, proceed. If freezing breakfast burritos for meal prep, allow the eggs to cool completely
Breakfast Burrito Instructions:
- Cut the eggs in half lengthwise. Then 8 equal pieces on each side, for a total of 18 pieces.
- Wrap a few tortillas in a damp paper towel. Microwave for 15-30 seconds or until warm. Keep repeating until all burritos are wrapped.
- Sprinkle a bit of shredded cheese in the middle of the tortilla if you want a cheesier breakfast burrito, and place a piece of the sheet pan eggs in the center. Gently roll up the burrito, folding in the sides as you go. Enjoy right away or roll into a piece of tin foil and freeze for another day.
- To reheat a frozen burrito, unwrap it from the tin foil. Wrap the frozen burrito in a paper towel and microwave it for 2 ½ minutes, or until heated through.
- Add toppings if interested.
Venessa Mandelkow says
Double the recipe because in our house these breakfast burritos disappear as fast as I can make them!