Sheet Pan Breakfast Burritos with Ground Turkey, Eggs, Veggies, and Cheese Recipe
Sheet Pan Breakfast Burritos are a perfect meal prep option combining ground turkey, fluffy cottage cheese-infused eggs, and fresh veggies all cooked on one pan. These protein-packed burritos are customizable, freezer-friendly, and provide a nutritious and delicious start to your day, ideal for busy mornings or batch cooking.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 burritos
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Fat
Ingredients
Veggies and Meat
- 3 cups potatoes, cubed
- 1 large red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 3 teaspoons low sodium taco seasoning, divided
- 1/2 teaspoon salt
- 1 pound ground turkey
- Cooking spray (such as Misto)
Eggs
- 12 large eggs
- 1 cup cottage cheese
- 1 teaspoon low sodium taco seasoning
- 1 cup shredded cheddar cheese
Burritos
- 12 large flour tortillas
- 14 ounces canned black beans, rinsed and drained
- 1 cup salsa
- 3 cups baby spinach
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Line a large non-stick baking sheet with parchment paper and spray the bottom and sides well with cooking spray to prevent sticking.
- Arrange Veggies: Combine the cubed potatoes, thinly sliced red bell pepper, and red onion in a pile on the prepared baking sheet. Drizzle with olive oil and sprinkle with 2 teaspoons of taco seasoning and salt. Mix with a spatula to coat evenly and spread into a single layer for even roasting.
- Add Ground Turkey: Dollop approximately 24 small spoonfuls of ground turkey evenly over the vegetable layer. Sprinkle the remaining 1 teaspoon of taco seasoning primarily over the meat. Place the sheet pan in the oven and bake for 20 minutes.
- Prepare Egg Mixture: While the pan is baking, combine the eggs and cottage cheese in a blender. Blend until the mixture is smooth and fully incorporated.
- Add Eggs and Continue Baking: Remove the pan from the oven and pour the blended egg mixture evenly over the potatoes and turkey. Sprinkle with 1 teaspoon of taco seasoning across the top. Return the pan to the oven and bake for an additional 10 minutes, or until the egg mixture is set.
- Scramble and Add Cheese: Take the pan out of the oven and use a spatula to gently separate and break the cooked egg mixture into scrambled pieces mixed with the vegetables and turkey. Sprinkle shredded cheddar cheese evenly over the top and allow to cool for 30 minutes to set and melt.
- Assemble Burritos: Lay out a large flour tortilla and place a small handful of baby spinach on one end. Add a dollop of salsa, some of the egg and meat mixture, and a spoonful of black beans. Roll the tortilla tightly starting from the filled end, tucking in the sides as you roll to form a burrito shape. Optionally, wrap each burrito in parchment paper or foil for storage.
- Optional Crisping: To make burritos crispy, unwrap them from parchment or foil and fry briefly in a pan with a small amount of oil on each side until golden. Alternatively, use a panini press for grill marks and crisp texture.
Notes
- Store finished burritos in the refrigerator for up to 2-3 days.
- For longer storage, freeze burritos for up to 3 months wrapped tightly in foil or parchment paper.
- To reheat frozen burritos, thaw overnight in the refrigerator. Then bake at 450°F (230°C) for 10-15 minutes, air fry, or warm in a panini press. Microwaving is possible without foil, but monitor closely as ovens vary—start with 2 minutes and add time as needed.
