Make-Ahead Melty Cheddar Breakfast Burritos

Name: Make-Ahead Melty Cheddar Breakfast Burritos
Prep time: 20
Cook time: 50
Total time: 70
Yield: 1
Ingredients: package Melty Cheddar Chicken Sausage, cut into bite-size pieces; red potatoes, cut into ½-inch pieces; red bell pepper, roughly chopped; medium onion, roughly chopped; olive oil; Kosher salt and freshly ground black pepper, to taste; 15-ounce can pinto beans, drained; large eggs, beaten; sharp cheddar cheese, shredded; 10-inch flour tortillas; green onions, thinly sliced; Guacamole and pico de gallo (for serving)

Prep Time: 20 min | Cook Time: 50 min | Servings: 1

Breakfast

Melty Cheddar

Mexican

Breakfast burritos are already a perfect food, but a few smart early-morning hacks never hurt. This sheet-pan burrito recipe is the culinary equivalent of speed-running breakfast for a crowd. Think of it as a strata crossed with breakfast tacos: a fluffy egg bake loaded with roasted potatoes, beautifully browned Melty Cheddar Chicken Sausage, and plenty of cheese, all cooked at once and ready to slice, wrap, and go. Make them ahead, freeze them for later, and thank your past self on a busy weekday morning. Add guac and pico and, congratulations—you’ve basically hacked brunch.

Chef’s note: While this recipe leans into the idea of a sheet-pan breakfast burrito, it works just as well in a burrito-bar setup. Skip the baking step and scramble the sausage and eggs on the stovetop, then set everything out so everyone can build their own breakfast burrito.

Tip: Not in the mood to roast potatoes? Tater tots are an easy swap—and especially good when there’s an air fryer involved.

See Recipe

A close up of a breakfast burrito loaded with Melty Cheddar Chicken Sausage.

A spread of breakfast burrito lingredients, including Melty Cheddar Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

1 package Melty Cheddar Chicken Sausage, cut into bite-size pieces

1 ½ pound red potatoes, cut into ½-inch pieces

1 red bell pepper, roughly chopped

½ medium onion, roughly chopped

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

1 15-ounce can pinto beans, drained

6 large eggs, beaten

2 cups sharp cheddar cheese, shredded

8 10-inch flour tortillas

6 green onions, thinly sliced

Guacamole and pico de gallo (for serving)

Instructions

Prep Time: 20 min | Cook Time: 50 min | Servings: 1

Prep your pan:: Heat the oven to 425°F. Line a rimmed sheet pan with parchment paper.

Roast the sausage and veggies: Add the sausage, potatoes, bell pepper, and onion to the pan. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread everything out evenly. Roast for about 40 minutes, tossing halfway through, until the potatoes are tender and lightly golden.

Add the eggs and beans:: Remove the sheet pan from the oven and evenly distribute the beans over the potato mixture. Pour the eggs over the top and sprinkle evenly with the cheese.

Finish in the oven: : Return the pan to the oven and bake for 8–10 minutes, until the eggs are set. Remove from the oven and sprinkle with the green onions. Let cool slightly, then cut the egg and potato mixture into 8 equal rectangular pieces.

Put it all together: Warm the tortillas first. Working in batches of 2, wrap the tortillas in damp paper towels and microwave for about 30 seconds, until soft and pliable.
Working one tortilla at a time, place a rectangle of the egg mixture near the lower third of the tortilla. Top with guacamole and pico de gallo. Fold the bottom edge up over the filling, fold in the sides, and roll up snugly. Repeat with the remaining burritos.