This Breakfast Burrito Recipe is a meal prep champ, yielding up to a dozen protein-packed burritos that are perfect for freezing as a grab-and-go breakfast. Sausage, roasted potatoes, cheddar, and eggs make them delicious and satisfying!
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Breakfast burritos, perfected.
I’ve made so many breakfast burritos over the years, but this recipe? This is the one!
It’s a savory breakfast lover’s dream come true. And even better, it yields a LOT of burritos. Because if I’m making breakfast burritos to freeze, I want a big batch!
To say I am pleased with this breakfast burrito recipe is an under-statement. It’s not just packed with protein, but also with flavor: roasted potatoes, peppers, onions, chicken sausage, eggs, and cheese. So much deliciousness!
I’ve also streamlined the cooking process for the filling. After giving the veggies a head start in the oven, I pour a combination of eggs and cottage cheese (AKA the main ingredients in my Cottage Cheese Eggs) over the top and continue to bake to set the eggs. It’s kind of like a giant omelet, which you can then slice and add to the tortillas.
Like my Breakfast Tacos, this is a breakfast that will keep you full and satisfied all the way to lunchtime!
How to Make These Breakfast Burritos Low Carb
If you want your breakfast burritos to be low carb or keto, there are a few (easy!) tweaks you’ll have to make:
Leave Out the Potatoes. You can either skip them altogether without a replacement, skip them and add more bell pepper, or swap in a lower carb veggie. (I think Roasted Butternut Squash would be scrumptious!)
Use Low Carb Tortillas. There are so many good options for low carb tortillas these days! Use any variety you like.
Other Variation Ideas
Swap in Bacon. Use bacon instead of sausage—because bacon is always a good idea. Make this Baked Bacon, then remove it from the pan and make the breakfast burrito recipe as outlined in the recipe card, crumbling the bacon and adding it to the sheet pan just before pouring in the egg mixture.
Make It More Tex-Mex. Swap the Italian seasoning for taco seasoning and add pepper jack cheese instead of cheddar.
Try It Without Meat. To make vegetarian breakfast burritos, leave out the sausage or use your favorite plant-based sausage.
Make It With Sweet Potatoes. If you love Oven Roasted Sweet Potatoes, you’ll love ‘em in breakfast burritos too.
More Breakfasts You Can Make and Freeze for Later
Prefer your breakfasts on the sweeter side? These Protein Pancakes are awesome for freezing—and pack in much more staying power than your typical pancake recipe.
Egg Muffins are another breakfast that’s great for freezing and for getting your morning protein fix. Customize them with your favorite add-ins!
There’s no need to buy sausage at the grocery store when you can make your own Turkey Sausage at home!
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Breakfast Burrito Recipe
With roasted potatoes and peppers, cottage cheese eggs, sausage and cheese, this breakfast burrito recipe is super satisfying and delicious!
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 10-12 burritos
Calories 325kcal
Author Erin Clarke / Well Plated
Ingredients
2Yukon gold potatoesscrubbed and ½-inch diced (about ¾ pounds)
2bell peppersany color, ½-inch diced
1small yellow onion½-inch diced
2tablespoonsextra virgin olive oil
1teaspoonItalian seasoning
½teaspoonkosher salt
⅛ to ¼teaspooncayenne pepperoptional
6ouncesprecooked chicken sausage linksdiced, I used chorizo-style
1cuplow fat cottage cheese
8large eggs
⅔cupshredded sharp cheddar cheese
10or 12 tortillaslow carb, whole wheat, or tortillas of choice
Instructions
Place a rack in the center of your oven and preheat to 400°F.
To a 9×13-inch baking dish, add the potatoes, bell peppers, and onion. Drizzle with the oil, the sprinkle with the Italian seasoning, salt, and cayenne. Toss to combine, then spread into an even layer. Roast for 15 minutes.
Add the sausage to the pan with the vegetables. Toss, spread back into an even layer, then return to the oven and bake 15 additional minutes, until the potatoes are fork tender.
In a blender, combine the cottage cheese and eggs until smooth.
Pour the eggs over the vegetables, then sprinkle the cheddar on top. Return to the oven and bake until the eggs are puffed in the center, golden at the edges, and cooked through, about 10 to 15 minutes. Set aside to cool (cool all the way to room temperature if you are storing the burritos right away).
Slice the filling into 10 or 12 rectangles depending upon your tortillas—if you have larger flour tortillas, do 10 as you can squeeze more filling into each tortilla. If you are using smaller tortillas or low carb tortillas (which tear more easily), cut into 12.
For each burrito, tear off a square of aluminum foil or parchment paper large enough to wrap around your burrito and place it on a work surface. Set a tortilla in the center. Add a slice of the filling down the middle, then wrap. Fold in two opposite sides for the ends, then roll the open ends around the filling into a burrito shape. Wrap tightly, label if desired, then transfer to a ziptop freezer bag or storage container. Repeat with remaining burritos. Refrigerate for up to 3 days or freeze for up to 3 months.
To Reheat: Allow the burritos to thaw overnight in the refrigerator (or unwrap and microwave on a paper-towel lined plate for 3 minutes on low to defrost, then microwave on high for 1 to 2 minutes until hot). Enjoy immediately, or crisp the outsides: heat a nonstick skillet over medium heat, coat with non-stick spray, then crisp the burrito on the first side until golden, about 3 to 4 minutes. Spray the top of the burrito, then flip and crisp on the other side.
Notes
Nutritional information is calculated without the tortilla. Use a high protein, low carb, or regular tortilla, depending upon your needs and goals.
See final recipe steps for storing and reheating information.
