Sheet Pan BEC Breakfast Burritos

May 24

These sheet pan breakfast burritos have become one of my favorite high-protein meal prep breakfasts for busy weeks! They’re easy to make, packed with protein, freezer-friendly, and perfect for mornings when you need something quick and filling. I love that you can make everything in one pan, slice it up, and have breakfast ready for the entire week.

My favorite meal prep must haves are linked HERE!

Ingredients

7 whole eggs
1 cup egg whites
1 cup shredded Simply Potatoes hashbrowns
1/2 bell pepper, chopped
1/2 white onion, chopped
1 cup reduced fat shredded cheddar cheese
1/2 cup Good Culture reduced fat cottage cheese
7 slices Applegate turkey bacon, cooked and chopped
Salt and pepper, to taste
Garlic powder, to taste
Onion powder, to taste
6 Carb Balance burrito-size tortillas

Instructions

Preheat oven to 375°F and lightly grease or line a sheet pan with parchment paper.
Cook the turkey bacon according to package instructions (I airfried it!) and chop into small pieces.
In a large bowl, whisk together the eggs, egg whites, cottage cheese, salt, pepper, garlic powder, and onion powder until combined.
Pour the mixture evenly onto the prepared sheet pan.
Stir in the hashbrowns, bell pepper, onion, turkey bacon, and shredded cheddar cheese.
Bake for 15–18 minutes, or until the eggs are fully set.
Allow to cool slightly, then slice into 6 even portions. I use a pizza cutter!
Add each portion to a Carb Balance tortilla and roll into burritos.

Optional: crisp the burritos in a skillet or air fryer before serving for the best texture. I also love to dip into my favorite sauces!