Sheet Pan Egg White Breakfast Burritos

If you want a grab-and-go, macro-friendly breakfast that takes almost zero effort… these are it!! Everything bakes on one sheet pan, gets sliced into perfect portions, and turns into the easiest breakfast burritos for the week.

Servings: 6 burritos | Estimated Macros (per burrito):

~23g protein / 24g carbs / 7g fat — ~240 calories
(will vary slightly based on tortilla + sausage brand!)

Ingredients

• 2 cups liquid egg whites

• 1 cup shredded hash browns (thawed or pre-cooked)

• ½ cup reduced-fat shredded cheese

• ⅓ cup blended cottage cheese

• 6 Applegate maple breakfast sausage links, chopped

• Salt + pepper to taste

• 6 carb balance burrito-size tortillas

Instructions

1. Preheat oven to 375°F and line a sheet pan (with raised edges) with parchment paper or spray well with nonstick spray.

2. In a large bowl, whisk together:

   • Egg whites

   • Blended cottage cheese

   • Salt + pepper

3. Stir in:

   • Hash browns

   • Chopped sausage

   • Shredded cheese

4. Pour mixture onto the sheet pan and spread evenly into a thin layer.

5. Bake for 18–22 minutes, or until the eggs are fully set in the center and no longer jiggly.

6. Let cool slightly, then slice into 6 equal squares.

7. Place each square into a tortilla and wrap into burritos.

How to Store + Reheat

• Store wrapped burritos in the fridge for up to 4–5 days

• Reheat in the microwave for 60–90 seconds

• Optional: crisp in a pan or air fryer for that golden tortilla 👏🏼

Tips & Easy Swaps

• Add peppers, spinach, or onions for extra volume

• Swap sausage for turkey bacon or chicken sausage

• These freeze really well—just wrap tightly and reheat from frozen!