Description
Transform your breakfast routine with these Crispy Sheet Pan Breakfast Burrito Squares, featuring all your favorite breakfast flavors in a convenient, easy-to-prepare format. Perfect for meal prep or feeding a crowd, these squares are crispy, savory, and utterly satisfying!
Ingredients
Scale
- 8–10 large flour tortillas (10–12 inch)
- 10–12 large eggs
- 1 pound ground beef (seasoned like sausage/chorizo)
- 20–30 ounces frozen shredded potatoes (hash browns), thawed and squeezed of excess moisture
- 2 cups shredded Monterey Jack, sharp cheddar, or Mexican blend cheese
- 1 medium onion, diced
- 1 bell pepper, diced
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Cumin
- Olive oil or butter
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet (approximately 13×18 inches) or line it with parchment paper for easier cleanup.
- In a large skillet, brown your 1 pound of ground beef over medium-high heat, breaking it up as it cooks. Drain any excess fat. Add your chosen breakfast sausage or chorizo seasonings (fennel, sage, paprika, cumin, etc.) and cook for another minute until fragrant. Set aside.
- In the same skillet, add a tablespoon of olive oil or butter. Sauté your diced onions and bell peppers until softened, about 5-7 minutes. If using spinach, add it now and cook until wilted. Set these veggies aside with the beef.
- Whisk together your 10-12 large eggs with a splash of milk or cream, salt, pepper, garlic powder, and onion powder until well combined. In the skillet, scramble the eggs over medium heat until they are just set but still a little moist.
- Ensure the frozen shredded hash browns are thawed and thoroughly squeezed dry to remove as much moisture as possible.
- Arrange 4-5 of your large flour tortillas on the prepared baking sheet, overlapping them slightly to cover the entire bottom of the pan. Brush the tortillas lightly with a bit of olive oil or melted butter.
- Evenly spread the shredded hash browns over the tortilla base. Gently press them down.
- Scatter the seasoned ground beef mixture over the hash browns.
- Follow with the sautéed bell peppers and onions (and any other veggies you're using).
- Distribute the scrambled eggs over the vegetables.
- Sprinkle about half of your shredded cheese (about 1 cup) evenly over the entire filling.
- Carefully place the remaining 4-5 tortillas over the filling, overlapping them slightly to cover everything. Gently press down on the top layer of tortillas to compact the filling.
- Brush the top tortillas generously with olive oil or melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown and crispy, and the cheese inside is fully melted and bubbly.
- For an extra crispy top, you can turn on the broiler for the last 1-2 minutes, watching it very carefully to prevent burning.
- Once baked to crispy perfection, remove the sheet pan from the oven. Let the burrito slab rest for 5-10 minutes before slicing.
- Using a sharp knife, cut the large burrito slab into squares, usually 9-12 squares depending on your desired portion size.
- Serve immediately with your favorite breakfast toppings like salsa, guacamole, sour cream, or extra hot sauce!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 200 mg
Keywords: Ensure to squeeze out excess moisture from the hash browns for crispiness. Brush tortillas with olive oil or melted butter for a golden finish. Customize the veggies and cheese to your liking!