Description
These Sheet Pan Breakfast Burritos are a delicious and convenient way to enjoy a hearty breakfast. Roasted potatoes, savory sausage, black beans, spinach, fluffy eggs, and melted cheddar cheese all come together on a single sheet pan, then wrapped in warm flour tortillas and topped with fresh salsa, avocado, and cilantro. Finished with a quick grilling for perfect texture and flavor, these burritos make a perfect breakfast or brunch for any day of the week.
Ingredients
Sheet Pan Filling:
- 1½ pounds Yukon Gold potatoes, cut into ½-inch cubes
- 1 tablespoon olive oil
- 12 ounces breakfast sausage, casings removed (or ground turkey)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1½ cups canned black beans, drained and rinsed
- 3 cups baby spinach
- 8 large eggs
- ¼ cup whole milk
- 1½ cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
For Assembly:
- 8 large flour tortillas (burrito-size)
- 1 cup salsa
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Prep: Preheat the oven to 425°F. Line a large sheet pan with parchment paper to prevent sticking and for easy cleanup.
- Roast the potatoes: Transfer the cubed potatoes to the sheet pan and drizzle with olive oil. Season with smoked paprika, ground cumin, garlic powder, chili powder, salt, and freshly ground black pepper. Toss well to coat evenly. Spread the potatoes in a single layer and roast for 15 minutes until they begin to soften and brown.
- Add the sausage: Remove the sheet pan from the oven. Break the breakfast sausage into small pieces and mix it with the partially roasted potatoes. Toss everything together to distribute the sausage evenly. Return the sheet pan to the oven and roast for an additional 10–12 minutes until potatoes are golden and sausage is cooked through.
- Add the beans and spinach: Stir in the drained black beans and baby spinach gently, spreading evenly across the pan. Roast again for 2–3 minutes or just until the spinach wilts.
- Add the eggs: In a bowl, whisk eggs with whole milk, seasoning with salt and pepper. Push the filling toward the edges of the pan, creating space in the center. Pour the egg mixture into the center and return the pan to the oven. Stir the eggs once or twice during a 4–6 minute bake until eggs are softly set. Sprinkle shredded cheddar cheese evenly over the entire mixture and roast for 1 more minute until cheese is melted. Remove from oven.
- Assemble the burritos: Warm the flour tortillas briefly until they are flexible, either in the microwave or a skillet. Divide the filling evenly among the tortillas, then top each with salsa, sliced avocado, and fresh cilantro. Fold in the sides and roll each tightly into a burrito shape.
- Finishing touch: Heat a grill pan over medium-high heat and lightly brush with oil. Grill wrapped burritos until grill marks form and they are heated through, about 2-3 minutes per side.
- Serve: Serve the burritos immediately with lime wedges and extra salsa on the side for added zest and flavor.
Notes
- You can substitute ground turkey for sausage for a leaner option.
- For a spicier kick, add diced jalapeños to the filling.
- To make this recipe gluten-free, use gluten-free tortillas.
- Use fresh herbs like cilantro to brighten flavors at the end.
- Leftovers can be wrapped in foil and refrigerated for up to 3 days, then reheated on a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
