Why I Love This Recipe

Breakfast burritos are one of my favorite things to meal prep because they’re easy to grab in the morning, actually keep me full, and reheat really well. But instead of standing over the stove cooking everything separately, this version makes the whole process a lot easier by baking everything together on one sheet pan. You start with a layer of crispy hash browns, then add breakfast sausage, fluffy eggs blended with cottage cheese, and plenty of cheddar cheese. Once everything is baked, you just slice it into portions, wrap them in tortillas, and you’ve got breakfast ready for the week. You can even freeze a batch for those mornings when you have absolutely no desire to make breakfast!

Enjoying The Leftovers

These are made for meal prep! I like to make a big batch, wrap them individually, and keep a few in the fridge for the week while freezing the rest. They’re perfect for busy mornings when you want something filling without having to cook. You can also reheat the filling on its own and serve it with avocado, salsa, or hot sauce if you’re not in the mood for a burrito.

Storing

Allow the burritos to cool completely before wrapping each one tightly in parchment paper or foil. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months for the best quality. If freezing, place the individually wrapped burritos in a freezer-safe bag or container to help prevent freezer burn.

Reheating

For refrigerated burritos, remove any foil and microwave for 1–2 minutes, flipping halfway through, until heated through. For frozen burritos, remove the foil, wrap loosely in a damp paper towel, and microwave for 2–4 minutes, flipping halfway through, until the center is hot. Let rest for a minute before eating.

For a crispier tortilla, finish the warmed burrito in a skillet over medium heat for 1–2 minutes per side, or in an air fryer at 350°F for a few minutes until golden.

A few tips before you start

Why use hash brown patties?

  • Hash brown patties make this recipe incredibly easy because there’s no peeling, shredding, or squeezing moisture out of potatoes. They also create a nice crispy base underneath the sausage and eggs, so you get a little bit of potato in every bite.

Why blend the eggs with cottage cheese?

  •  Blending cottage cheese into the eggs adds extra protein and gives them a soft, creamy texture without making the filling taste like cottage cheese. Just blend until everything is combined. Over blending can incorporate too much air, which may cause the eggs to puff up in the oven and then deflate as they cool.

Adjust the hash browns to fit your sheet pan

  •  I use 18 hash brown patties, but the exact number will depend on the size of your sheet pan and the brand of hash browns you’re using. The goal is to cover most of the bottom of the pan in a single layer without overlapping. Make sure you’re using a rimmed sheet pan with enough depth to hold the egg mixture without spilling.

Don’t skip baking the hash browns first

  • Giving the hash browns a 15-minute head start helps them begin crisping before the egg mixture is added. If you skip this step, the potatoes can end up soft and soggy underneath the eggs.

Let everything cool before wrapping

  •  If you’re making these for meal prep, allow the filling to cool before wrapping your burritos. Wrapping them while they’re still steaming hot can trap moisture inside the tortillas, which may make them soggy after refrigerating or freezing.
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Sheet Pan Hash Brown Breakfast Burritos

Breakfast burritos just got a whole lot easier! Instead of cooking everything separately, crispy hash browns, sausage, fluffy eggs, and cheddar cheese bake together on one sheet pan. Slice, wrap, and you've got a batch of delicious breakfast burritos ready to enjoy all week or stash in the freezer for later.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
US M
Servings 10

Ingredients

  • 18 frozen hash brown patties*
  • 1 lb ground breakfast sausage, cooked
  • 10 large eggs
  • 1 cup cottage cheese
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 cup shredded cheddar cheese
  • Large flour tortillas, for serving
US – M

Instructions

  • Preheat the oven to 400°F. Lightly grease a large rimmed sheet pan with avocado oil spray.
  • Arrange the frozen hash brown patties in a single layer across the bottom of the sheet pan. Bake for 15 minutes to give the hash browns a head start and allow them to begin crisping.
  • While the hash browns bake, add the eggs, cottage cheese, salt, and garlic powder to a blender. Blend just until smooth and combined. Be careful not to overblend, as this can make the eggs less fluffy.
  • Remove the hash browns from the oven and reduce the oven temperature to 350°F.
  • Sprinkle the cooked breakfast sausage evenly over the hash browns. Slowly pour the egg mixture evenly over the sausage and hash browns, then sprinkle the shredded cheddar cheese over the top.
  • Return the sheet pan to the oven and bake at 350°F for 25-30 minutes, or until the eggs are completely set in the center and the cheese is melted and lightly golden on top.
  • Let cool for 5-10 minutes, then cut into individual portions.
  • Place each portion in the center of a large flour tortilla, fold in the sides, and roll tightly into a burrito. Enjoy right away or wrap individually and store in the refrigerator or freezer for easy breakfasts.
    • *The number of hash brown patties you need may vary depending on the size of your sheet pan and the size of your hash browns. Use enough to cover the bottom of the sheet pan in a single layer.

Equipment

large baking sheet
blender
saute pan
measuring cups

Nutrition Per Serving

Calories: 270kcal | Carbohydrates: 2g | Protein: 17g | Fat: 21g | Fiber: 0.1g