High Protein Breakfast Burritos (Sheet Pan Egg Bake) Recipe

If you’re craving a quick, satisfying, and downright delicious morning meal, look no further than these High Protein Breakfast Burritos (Sheet Pan Egg Bake). Packed with colorful veggies, hearty potatoes, spiced ground beef or sausage, and a delightfully fluffy egg base, this recipe transforms your breakfast routine into something vibrant and nourishing. The best part? Everything bakes on a single sheet pan, making clean-up a snap and prepping the week’s meals easier than ever. With creamy Greek yogurt sauce and warm tortillas to wrap everything up, these burritos guarantee a breakfast you’ll look forward to—whether you’re dashing out the door or savoring a slow weekend brunch.

Ingredients You’ll Need

This recipe brings together everyday ingredients, each chosen for its unique ability to layer flavor, boost protein, and add appetizing color. Trust me, you don’t want to skip a single one—they all play their delicious part in making High Protein Breakfast Burritos (Sheet Pan Egg Bake) a real showstopper.

• Bell Peppers: Their sweet crunch brightens every bite and adds a pop of color.
• Yellow Onion: Provides an aromatic, savory foundation for the bake.
• Yukon Gold Potatoes: Creamy texture and buttery flavor make these the ideal filler.
• Olive Oil: Helps roast the veggies to golden, caramelized perfection.
• Ground Cumin & Brown Sugar: This sweet-smoky duo elevates the meat’s flavor profile beautifully.
• Salt, Black Pepper, Smoked Paprika, & Dried Oregano: A classic quartet that gives every ingredient extra depth and a cozy warmth.
• Ground Beef or Ground Breakfast Sausage: The main protein powerhouse—choose your favorite for a personalized twist.
• Eggs: The base of our fluffy, protein-rich bake—don’t skimp on the whisking!
• Cottage Cheese: Secret weapon for tender, moist eggs and an added protein punch.
• Shredded Cheddar Cheese: Melts into gooey, golden glory atop the bake.
• Tortillas: Go soft and large enough to wrap all that goodness—warmed before filling takes them over the top.
• Plain Greek Yogurt: Tangy, thick, and delightfully cooling, this forms the base of your burrito sauce.
• Gochujang: Adds the perfect subtle heat and depth to the sauce—don’t worry, it’s not too spicy!
• Chili Crisp Oil: A dab infuses smoky, umami-rich flavor into each bite.
• Lemon Juice: Brightens and balances the sauce, making every flavor pop.

How to Make High Protein Breakfast Burritos (Sheet Pan Egg Bake)

Step 1: Make the Zesty Greek Yogurt Sauce

Start by stirring together the Greek yogurt, gochujang, chili crisp oil, and lemon juice in a bowl until it’s smooth and creamy. This sauce is tangy, spicy, and cooling all at once—a dreamy companion for your burritos. Give it a taste, and feel free to tweak the gochujang or chili crisp to match your heat preference. Set aside while you prep the rest; the flavors will meld and develop even more punch.

Step 2: Roast the Veggie Base

Preheat your oven to 400°F and generously grease a 9×13 inch baking dish with butter. If your pan isn’t nonstick, line it with parchment for extra insurance. In a large bowl, toss the chopped bell peppers, onion, potatoes, olive oil, salt, pepper, smoked paprika, and dried oregano. Once everything’s well coated, spread the veggie mixture evenly in the pan and roast for about 20 minutes—until the potatoes are just fork-tender and the kitchen smells amazing.

Step 3: Cook the Protein

Remove the pan from the oven and gently break up the ground beef or sausage into small crumbles directly over the roasted veggies. Sprinkle on the ground cumin and brown sugar, then toss everything together. Return the pan to the oven for another 10 minutes to let the meat brown and flavors mingle—this step infuses the whole bake with hearty, savory depth that makes High Protein Breakfast Burritos (Sheet Pan Egg Bake) anything but boring.

Step 4: Whisk and Pour the Egg Mixture

While the meat’s cooking, whisk together the eggs and cottage cheese in a mixing bowl until thoroughly blended. Pour this creamy mixture right over the piping-hot meat and veggie base, using a spatula to distribute everything evenly. Sprinkle the shredded cheddar cheese over the top for that irresistible oozy finish. Bake for 15 to 20 minutes, or until the eggs are just set and the edges are beautifully crisp.

Step 5: Assemble the Burritos

Take the bake out of the oven and let it cool slightly for easy slicing. Warm your tortillas—they roll up so much better this way! Smear a generous spoonful of the Greek yogurt sauce down the center, top with a hearty slice of the sheet pan egg bake, and roll the tortilla up tightly. If you’re meal-prepping, wrap each burrito in parchment then foil, so they stay fresh and ready to grab all week long.

How to Serve High Protein Breakfast Burritos (Sheet Pan Egg Bake)

Garnishes

Scatter a handful of freshly chopped cilantro or parsley over your finished burritos for a vibrant green touch. A few extra slices of avocado, a squeeze of lime, or a tiny sprinkle of flaky salt on top also makes every bite feel extra special. Don’t forget a little drizzle of that glorious sauce for a pop of color and flavor.

Side Dishes

Pair your High Protein Breakfast Burritos (Sheet Pan Egg Bake) with simple sides like fruit salad, roasted sweet potatoes, or a handful of cherry tomatoes for effortless balance. If you’re feeling fancy, serve with salsa verde or pickled jalapeños for an extra bite.

Creative Ways to Present

Hosting brunch? Slice the sheet pan bake into squares and let everyone build their own burrito at the table, buffet-style. Or, cut the baked eggs into mini rectangles, wrap in smaller tortillas, and skewer for fun, party-ready breakfast bites. These burritos also hold up beautifully as a meal-prep staple—wrap, label, and stack them in your fridge or freezer for a stress-free morning grab-and-go.

Make Ahead and Storage

Storing Leftovers

Any assembled High Protein Breakfast Burritos (Sheet Pan Egg Bake) that you don’t inhale right away can be stored in the fridge for up to 5 days. Wrap each burrito tightly in parchment or foil to keep them fresh and prevent the tortillas from drying out.

Freezing

If you love planning ahead, these burritos are a dream for the freezer. Place each one in a freezer-safe bag or container, label with the date, and they’ll keep for up to 2 months. When ready to eat, there’s no need to thaw—just heat straight from frozen for a hot, satisfying breakfast anytime.

Reheating

From the fridge, unwrap your burrito and pop it in a 400°F oven for 5 to 8 minutes until heated through and the edges are a little crisp. From frozen, keep it wrapped in foil and heat at 350°F for 15 to 20 minutes. The filling stays fluffy and delicious, and the cheese melts beautifully all over again.

FAQs

Can I use a different type of protein in the sheet pan egg bake?

Absolutely! Swap the ground beef or sausage for ground turkey, chicken, or even a vegetarian crumble for a lighter spin. You could also use black beans for a plant-based punch of protein.

How do I prevent the burritos from getting soggy if prepping ahead?

Let the sheet pan egg bake cool completely before assembling, and don’t go overboard with the sauce inside the burrito. Wrapping tightly in parchment then foil helps lock in freshness without trapping excess moisture.

Do I need to peel the potatoes?

There’s no need—Yukon golds have a thin, tender skin that adds extra texture and nutrition. Just give them a good scrub before chopping!

What if I don’t have gochujang or chili crisp for the sauce?

No problem! Substitute with a mild hot sauce or even a spoonful of sriracha to bring a similar heat and tang, or just use plain Greek yogurt mixed with a little lemon and smoked paprika for a simple alternative.

How do I customize these burritos for picky eaters?

This recipe is super flexible—try leaving out one veggie and swapping another, or offering the sauce on the side for dipping. You can also let everyone add their preferred toppings for a hands-on, family-friendly meal.

Final Thoughts

Once you experience the ease and vibrant flavors of High Protein Breakfast Burritos (Sheet Pan Egg Bake), you’ll wonder how you ever got through busy mornings without them. Whether stacked in your fridge for the week or served to friends hot from the oven, these burritos are a celebration of real ingredients, hearty protein, and serious breakfast joy. Don’t wait—give them a try, and make breakfast something you truly look forward to!

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