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In today’s fast-paced world, finding a nutritious breakfast option that aligns with a busy lifestyle can be challenging. Many people struggle to balance time constraints with the desire to eat healthily, often resorting to quick fixes that lack nutritional value. Enter the Macro-Friendly High Protein Sheet Pan Breakfast Burritos—a game-changing solution for anyone looking to kickstart their day with a satisfying, protein-packed meal. Not only are these burritos easy to make, but they also deliver a powerful protein punch while being low in calories.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Start your morning right with these delicious Macro-Friendly High Protein Sheet Pan Breakfast Burritos! Packed with eggs, turkey sausage or plant-based alternatives, colorful veggies, and black beans, these burritos are not only nutritious but super easy to make. Simply bake everything on a sheet pan, slice, and wrap in whole wheat tortillas for a meal prep win. Enjoy them fresh or freeze for busy days. Customize with your favorite toppings like salsa and avocado!
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Ingredients
  

8 large eggs

1 cup liquid egg whites

1 cup diced bell peppers (red, green, or yellow)

1 cup diced onion

1 cup cooked and crumbled turkey sausage or plant-based sausage

1 cup black beans, drained and rinsed

1 cup shredded low-fat cheese (cheddar or pepper jack)

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

8 whole wheat tortillas

Optional toppings: salsa, avocado, fresh cilantro

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a large sheet pan by lining it with parchment paper or lightly greasing it.

    Prepare the egg mixture: In a large mixing bowl, whisk together the whole eggs, liquid egg whites, paprika, garlic powder, salt, and black pepper until thoroughly combined.

      Sauté the vegetables: In a medium skillet over medium heat, add diced bell peppers and onion. Cook for about 5-7 minutes until they are softened.

        Combine it all: In the large mixing bowl with the egg mixture, add the sautéed vegetables, crumbled turkey sausage, black beans, and shredded cheese. Stir everything together until evenly mixed.

          Pour onto the sheet pan: Transfer the egg mixture onto the prepared sheet pan, spreading it out evenly. Bake in the preheated oven for about 20-25 minutes or until the eggs are fully set and lightly golden on top.

            Cool and portion: Once fully cooked, remove the sheet pan from the oven and let it cool for a few minutes. Slice the egg mixture into squares that fit your tortillas.

              Assemble the burritos: Lay out a whole wheat tortilla, place a square of the egg mixture in the center, and fold the sides over, then roll it up from the bottom. Repeat with the remaining tortillas and egg mixture.

                Optional – crisp them up: If desired, you can place the assembled burritos seam-side down on a skillet over medium heat for 1-2 minutes on each side to get them crispy.

                  Serve or store: Serve the breakfast burritos warm with your choice of salsa, avocado, or fresh cilantro. They can also be wrapped tightly in foil or plastic wrap and stored in the refrigerator for up to a week or frozen for longer storage.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8