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Sheet pan breakfast burritos filled with roasted veggies and cheesy eggs.

Sheet Pan Breakfast Burritos with Roasted Veggies & Cheesy Eggs

A delicious and practical breakfast solution, these burritos combine roasted vegetables, cheesy eggs, and tortillas for a nutritious start to any busy morning.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 burritos
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 1 large russet potato Substitute with sweet potatoes for a sweeter taste.
  • 2 pieces bell peppers Any seasonal veggies can be used.
  • 1/2 large yellow onion Shallots or leeks can be substituted.
  • 2 tablespoons olive oil Avocado oil can be used as an alternative.
  • 1/2 teaspoon kosher salt Adjust based on dietary needs.
  • 1/2 teaspoon garlic powder Fresh minced garlic works as well.
  • 1/4 teaspoon onion powder Omit if using fresh onion.
For the egg mixture
  • 12 large eggs Egg substitutes can be used, but texture may vary.
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
For the burritos
  • 6 large flour tortillas Whole-wheat or gluten-free options are also good.
  • 1 can refried black beans Consider lentils for a vegetarian option.
  • 7 ounces shredded cheddar or pepper jack cheese Dairy-free cheese can be used.
  • 1/2 cup green onions Chives are an alternative.
  • 1/2 cup fresh cilantro Optional, can substitute with basil.
  • to taste salsa or chili sauce For serving.

Method
 

Preparation and Roasting
  1. Preheat the oven to 425°F.
  2. Spread the diced potatoes, bell peppers, and onion across a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and onion powder. Toss to coat.
  3. Roast for 20 minutes. Stir the vegetables, then return to the oven for another 15–20 minutes until the potatoes are fork-tender and lightly golden.
Cooking the Egg Mixture
  1. Lower the oven temperature to 350°F. In a large bowl, whisk the eggs with salt and garlic powder until well blended.
  2. Pour the eggs evenly over the roasted vegetables.
  3. Bake for 7 minutes, then gently stir with a spatula to form soft curds. Return to the oven and bake for another 3–6 minutes, until the eggs are set but fluffy.
Assembling the Burritos
  1. Warm the tortillas briefly.
  2. Spoon the egg and vegetable mixture down the center of each tortilla. Add a layer of refried beans, sprinkle with shredded cheese, and top with green onions and cilantro if using.
  3. Roll each tortilla tightly into a burrito. Serve warm with salsa or chili sauce, or wrap in foil for easy storage.

Notes

Make the roasted veggie and egg mixture a day beforehand and refrigerate it for quick assembly. Feel free to experiment with spices such as cumin or smoked paprika. Top burritos with avocado slices or sour cream for added creaminess.