Mexican-Style Sheet Pan Breakfast Burritos

sheet pan egg burritos in tortillas stacked on top of each other.

These Mexican-style sheet pan breakfast burritos are an easy, protein-packed way to prep breakfasts for the week. Keep them in the fridge for the week or freeze them for a later date.

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Course: Breakfast

Keyword: easy, healthy

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: to 8 servings

Calories: 389kcal

Ingredients

10 large eggs
1 cup cottage cheese
½ tsp salt
½ tsp black pepper
1 tsp chili powder
½ tsp cumin
¼ tsp smoked paprika
1 cup bell peppers diced (~2 bell peppers)
½ cup red onion diced (~1 small onion)
½ cup black beans drained and rinsed
1 cup shredded cheese (cheddar or Mexican blend) divided
2 tbsp fresh cilantro chopped
6 soft tortillas

Instructions

Preheat the oven to 375°F. Fill a small casserole dish or baking dish with ~1” of water and put on the bottom rack of the oven. Allow this water to come to temperature as the oven preheats. Lightly grease a rimmed sheet pan (18x13 inches) or line it with parchment paper.
In a large bowl, whisk together eggs, cottage cheese, salt, pepper, chili powder, cumin, and smoked paprika until smooth and well blended. Alternatively, you could also use an immersion blender to get a completely smooth mixture.
Stir in diced peppers, red onion, black beans, ½ cup of the cheese, and chopped cilantro.
Pour the mixture evenly into the prepared sheet pan. Sprinkle the remaining ½ cup of cheese over the surface. Bake for 18-22 minutes, or until the center is just set and the edges are lightly golden.
Let the eggs cool slightly then cut into about 6 to 8 even squares or rectangles, depending on your desired burrito size.
Place one egg square into the center of a tortilla and add your favorite toppings like salsa, avocado, hot sauce, or extra cheese. Roll tightly and enjoy right away, or wrap for meal prep*.

Notes

*Wrap each assembled burrito tightly in foil or parchment paper. Store in the refrigerator for up to 4 days for easy grab-and-go breakfasts.

For longer storage, place wrapped burritos in a freezer-safe bag or container and freeze for up to 2 months. To reheat from frozen, unwrap and microwave in 60–90 second intervals until warmed through, or let thaw overnight in the fridge and reheat gently.

Choose a high fiber tortilla for a more balanced breakfast.

For variations, substitutions, and more tips, see full blog post above.

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