High Protein Breakfast Burritos (Sheet Pan Egg Bake)
My favorite way to meal prep a high protein breakfast is to make breakfast burritos, so this week’s variation uses a sheet pan egg bake made with cottage cheese and a Korean-inspired yogurt sauce!
Ingredients you’ll need:
- Bell Peppers
- Yellow Onion
- Yukon Gold Potatoes
- Olive Oil
- 2 tsp. EACH: Ground Cumin, & Brown Sugar
- 1 tsp. EACH: Salt, Black Pepper, Smoked Paprika, & Dried Oregano
- Ground Beef or Ground Breakfast Sausage
- Eggs
- Cottage Cheese
- Shredded Cheddar Cheese
- Tortillas
Optional Sauces to Add to the Breakfast Burritos:
- chimichurri sauce
- Korean-inspired yogurt sauce (in recipe card)
- chipotle aioli
- basil aioli
- garlic lemon aioli (with plain greek yogurt)
Cook with me!
High Protein Breakfast Burritos (Sheet Pan Egg Bake)
Servings: 6
Ingredients
For the Breakfast Burritos:
- 1-2 Bell Peppers finely chopped
- 1/2 Yellow Onion finely chopped
- 2 Yukon Gold Potatoes chopped
- 2 tbsp. Olive Oil
- 2 tsp. EACH: Ground Cumin, & Brown Sugar
- 1 tsp. EACH: Salt, Black Pepper, Smoked Paprika, & Dried Oregano
- 1 lb. Ground Beef or Ground Breakfast Sausage
- 6-8 Eggs
- 1 cup Cottage Cheese
- 1 cup Shredded Cheddar Cheese
- 6-8 Tortillas warmed
(Optional) For the Korean-Inspired Sauce:
- 1 1/2 cups Plain Greek Yogurt
- 1 tbsp. Gochujang
- 1 tsp. Chili Crisp Oil
- Juice of 1 Lemon
Instructions
For the Sauce:
- Combine all ingredients together in a bowl. Mix until smooth. Set aside.
For the Sheet Pan Egg Bake:
- Preheat oven to 400F. Grease a 9×13″ baking with butter (and line the bottom with parchment paper if it’s nonstick).
- Combine the chopped bell peppers, onion, potatoes, olive oil, salt, black pepper, paprika, and dried oregano. Toss to combine, then roast for 20 minutes, until potatoes are fork tender.
- Use your fingers to break up the ground beef (or breakfast sausage) into small pieces in the sheet pan. Season with ground cumin and brown sugar, then toss to combine all ingredients. Bake another 10 minutes.
- Add the eggs and cottage cheese in a separate bowl. Whisk well. Pour over the meat and veggies mixture.
- Use a spatula to evenly distribute all ingredients in the sheet pan. Top with the shredded cheddar cheese.
- Bake until set in the center and crispy along the edges, about 15-20 minutes.
To Assemble the Burritos:
- The amount of egg bake for each burrito will depend on the size of tortillas used. Add a generous spoonful of the sauce (or anything sauce of liking) on each warmed tortilla, followed by a serving slice of the egg bake. Roll up tightly, then wrap in parchment paper and foil.
To Store & Reheat:
- Store in the fridge up to 5 days, or in the freezer (in a freezer-safe bag) up to 2 months.
- Reheat from the fridge uncovered at 400F for 5-8 minutes, or covered in foil from the freezer at 350F for 15-20 minutes. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Will be making this for my breakfast meal prep for awhile! I love that you can change up the protein and sauce for a new flavor each week.
Made for daughter and SIL FOR THE EARLY POSTPARTUM DAYS after I leave them!