Sheet Pan Breakfast Burritos with Spicy Sausage, Potatoes, and Pico Recipe
These Sheet Pan Breakfast Burritos combine crispy seasoned potatoes, spicy sausage, fluffy eggs with cottage cheese, and melted cheddar cheese wrapped in low-carb tortillas. Perfect for a hearty and flavorful breakfast or brunch that’s easy to prepare and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 burritos 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 2 russet potatoes
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Sausage and Toppings
- 1 lb spicy sausage
- 1 cup pico de gallo
- 1 avocado
- 6 low carb burrito tortillas
Egg Mixture
- 8 eggs
- 1 cup low fat cottage cheese (small curd)
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Cheese
- 1 cup shredded white cheddar cheese
Instructions
- Prepare the potatoes: Preheat your oven and dice the russet potatoes into small, even cubes. Toss them in olive oil, salt, smoked paprika, and garlic powder to coat evenly. Spread them out on a sheet pan in a single layer.
- Roast the potatoes: Place the sheet pan in the oven and roast the potatoes until golden and crispy, usually about 25-30 minutes, stirring halfway through for even browning.
- Cook the sausage: In a skillet over medium heat, cook the spicy sausage until browned and fully cooked through, breaking it apart as it cooks. Drain excess fat if necessary.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, cottage cheese, garlic powder, and smoked paprika until smooth and well combined.
- Cook the eggs: Pour the egg mixture into a non-stick skillet over medium-low heat and cook gently, stirring occasionally until just set but still creamy. Remove from heat.
- Assemble the burritos: Warm the low carb tortillas slightly to make them pliable. Lay each tortilla flat, then layer roasted potatoes, cooked sausage, creamy eggs, shredded white cheddar cheese, a scoop of pico de gallo, and slices of avocado.
- Fold and serve: Roll the tortillas tightly into burritos. Serve immediately while warm, or wrap and refrigerate for a quick breakfast option later.
Notes
- You can substitute russet potatoes with sweet potatoes for a different flavor and extra nutrients.
- To make this recipe vegetarian, replace sausage with sautéed mushrooms or plant-based sausage alternatives.
- For a spicier kick, add chopped jalapeños or hot sauce to the pico de gallo.
- These burritos can be wrapped in foil and frozen for easy reheating.
- Use full-fat cottage cheese for a richer, creamier texture if preferred.
Keywords: Breakfast burritos, sheet pan recipe, spicy sausage, low carb tortillas, roasted potatoes, breakfast meal prep