Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe

There’s something incredibly satisfying about waking up to the smell of a fully loaded breakfast cooking all at once. That’s exactly why I love this Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe—it’s one-pan magic that lets you feed a hungry crowd (or just yourself) with minimal fuss. The spicy sausage adds a kick, the crispy potatoes bring comfort, and fresh pico de gallo brightens everything up, making each bite an absolute flavor party.

What I adore most is how easy and hands-off this recipe is, which means you get to spend more time enjoying your breakfast instead of stressing over multiple pans and plates. You can prep everything ahead, bake everything together, and then fold it all into warm, fluffy tortillas. It’s the perfect weekend brunch or a special weekday treat when you want to impress without the hassle—hence why this Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe has become one of my go-to recipes for busy mornings.

Ingredients You’ll Need

Each ingredient in this Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe plays a role in creating a balanced, hearty, and flavorful breakfast. From the crispy russet potatoes to the creamy eggs mixed with cottage cheese, everything works together beautifully. When shopping, choosing fresh, quality ingredients will really elevate your results.

• Russet potatoes: Perfect for getting that golden, crispy texture without too much effort.
• Olive oil: Adds a subtle fruity richness and keeps the potatoes from sticking.
• Salt: Enhances flavors—don’t skip it!
• Smoked paprika: Adds a warm, smoky depth that pairs great with the spicy sausage.
• Garlic powder: A simple flavor booster that rounds out the spices.
• Spicy sausage: I prefer something with a little heat to balance the creamy eggs and fresh pico.
• Pico de gallo: Freshness and acidity—key to cut through the richness.
• Avocado: Creamy texture that adds another level of indulgence.
• Burrito tortillas (low carb): I like low carb for lighter options, but feel free to use regular flour tortillas.
• Eggs: The protein powerhouse that binds everything together.
• Cottage cheese (low fat, small curd): Mixed into the eggs for extra creaminess without heaviness.
• White cheddar (shredded): Melts beautifully and adds just the right touch of sharpness.

Variations

I’m all for making recipes your own, so with this Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe, you can totally personalize it based on what you love or what you have on hand. Here are some of my favorite tweaks that have worked well for me.

• Vegetarian option: I’ve swapped the spicy sausage for seasoned tofu crumbles or sautéed mushrooms with smoky spices, and it still gets rave reviews from friends.
• Make it extra spicy: Add finely chopped jalapeños or a few dashes of hot sauce right into the egg mixture for an extra kick.
• Seasonal veggies: Sometimes I toss in diced bell peppers or zucchini with the potatoes for extra color and nutrition.
• Different cheeses: Pepper jack or a smoked gouda also melt nicely and change up the flavor profile in a delicious way.
• Gluten-free tortillas: If you want to cater to gluten sensitivities, gluten-free wraps work perfectly, just watch the folding since some can be a bit more fragile.

How to Make Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe

Step 1: Prep and Roast the Potatoes

Start by preheating your oven to 425°F (220°C). Peel and dice your russet potatoes into small, uniform cubes to ensure they crisp evenly. Toss them in olive oil, salt, smoked paprika, and garlic powder until every piece is coated. Spread them out in a single layer on your sheet pan—crowding leads to steaming, and we want crispiness! Roast for about 20 minutes, turning once halfway through so they get golden on all sides.

Step 2: Add Spicy Sausage to the Pan

Once your potatoes have a head start, break up the spicy sausage into chunks and scatter it around the potatoes right on the same sheet pan. You want the sausage to cook through and brown a little, mingling its flavors with the potatoes. Roast for another 10-12 minutes, or until the sausage is fully cooked and the potatoes are beautifully crisp.

Step 3: Prepare the Creamy Eggs

While the sausage and potatoes are finishing, whisk together the eggs, cottage cheese, garlic powder, and smoked paprika until everything’s beautifully combined. Pour this mixture into a well-oiled skillet over medium-low heat and cook gently, stirring often, until soft and creamy—kind of like scrambled eggs that haven’t gone dry. The cottage cheese keeps them extra moist and gives you that luscious texture.

Step 4: Assemble the Burritos

Lay out your tortillas and begin layering. Start with the creamy eggs, then pile on the sausage-potato mixture, shredded white cheddar, a generous spoonful of pico de gallo, and slices of ripe avocado. Fold your burrito by folding in the sides and rolling tightly to hold everything together. If you want, you can wrap them in foil to keep warm or grill them lightly for a crisp outer shell.

How to Serve Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe

Garnishes

I love topping these burritos with a bit more fresh pico de gallo and a few thin slices of avocado for extra creaminess. A dollop of sour cream or a drizzle of hot sauce also works wonderfully. Sometimes I sprinkle chopped cilantro or a squeeze of lime juice right on top to brighten the flavors just before digging in.

Side Dishes

To round out the meal, I like a simple side of fresh fruit salad or even a crisp green salad with a tangy vinaigrette—it’s a refreshing contrast to the hearty burritos. For a brunch party, some black beans or refried beans on the side complement the spicy sausage perfectly.

Creative Ways to Present

When I want to impress guests, I set up a “burrito bar” with extra toppings like shredded lettuce, diced tomatoes, sour cream, hot sauces, and fresh jalapeño slices. It’s fun, interactive, and lets everyone customize their sheet pan breakfast burritos with spicy sausage, potatoes, and pico recipe just how they like it. Wrapping burritos in parchment paper and tying them with twine makes for a charming presentation too.

Make Ahead and Storage

Storing Leftovers

After enjoying your burritos, you probably will have some leftovers—which is a great problem to have! I store them individually wrapped in airtight containers or foil in the fridge. They keep well for up to 3 days and are great for quick breakfasts or lunches on the go.

Freezing

I’ve successfully frozen these burritos wrapped tightly in foil and then placed inside freezer bags. They last up to a month this way. When you want to eat one, let it thaw overnight in the fridge for best texture, or reheat gently from frozen if you’re pressed for time.

Reheating

To reheat, unwrap the burrito and warm it in a skillet over medium heat until the outside is crisp and the inside is heated through. Alternatively, the microwave works fine if you’re in a hurry—just be sure to cover it with a damp paper towel to keep the eggs from drying out.

FAQs

Final Thoughts

This Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe really has become a staple in my kitchen because it’s as comforting as it is convenient. I love sharing it with friends on weekend mornings—they’re always surprised at how flavorful and easy it is to pull off such a hearty meal with minimal cleanup. Give it a try and let it become your go-to for busy mornings or laid-back brunches—you won’t regret it!

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