Sheet Pan Breakfast Burritos with Sausage, Potatoes, and Egg-Cottage Cheese Filling Recipe
These Sheet Pan Breakfast Burritos are a delicious and convenient way to enjoy a hearty breakfast with minimal cleanup. Crispy seasoned potatoes, spicy sausage, fluffy eggs mixed with creamy cottage cheese, fresh pico de gallo, ripe avocado, and melty white cheddar are all baked together on a sheet pan, then wrapped in low-carb tortillas for an easy, flavorful morning meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 burritos 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Carb
Ingredients
Scale
Potatoes
- 2 russet potatoes, diced
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Sausage
- 1 lb spicy sausage
Egg Mixture
- 8 eggs
- 1 cup low-fat small-curd cottage cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Other Filling Ingredients
- 1 cup pico de gallo
- 1 avocado, sliced
- 1 cup white cheddar cheese, shredded
- 6 low-carb burrito tortillas
Instructions
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Dice the russet potatoes into bite-sized cubes. In a large bowl, toss the potatoes with olive oil, salt, smoked paprika, and garlic powder until evenly coated.
- Cook the sausage and potatoes: Spread the seasoned potatoes on a large rimmed baking sheet. Nestle the spicy sausage links or crumbled sausage among the potatoes. Bake for 20-25 minutes until potatoes are golden and tender and sausage is cooked through, stirring the potatoes halfway through for even cooking.
- Make the egg mixture: While the sausage and potatoes bake, whisk together the eggs, cottage cheese, garlic powder, and smoked paprika in a bowl until smooth and well combined.
- Scramble the eggs: Once the sausage and potatoes are cooked, transfer them to a large skillet or use the same baking sheet if oven safe. Pour the egg mixture over the sausage and potatoes and stir gently. Return to the oven and bake for an additional 8-10 minutes until eggs are set and fluffy.
- Warm the tortillas: While eggs finish baking, warm the burrito tortillas in a dry skillet over medium heat for about 20 seconds per side or wrap in foil and warm in the oven.
- Assemble the burritos: Remove the sheet pan breakfast mixture from the oven. Spoon an even amount onto each warmed tortilla. Top with pico de gallo, sliced avocado, and shredded white cheddar. Roll up each tortilla tightly into a burrito.
- Serve: Serve immediately while warm, or wrap burritos individually in foil for an easy grab-and-go breakfast option.
Notes
- For a milder flavor, use mild sausage instead of spicy.
- Low-carb tortillas make these burritos suitable for low-carb diets.
- Customize toppings with salsa, hot sauce, or fresh cilantro if desired.
- Can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make it vegetarian by substituting sausage with plant-based sausage or extra vegetables.
Keywords: breakfast burritos, sheet pan breakfast, low carb breakfast, spicy sausage burritos, baked breakfast, easy breakfast recipe