Make-Ahead Freezer Breakfast Burritos loaded with roasted sweet potato, peppers, black beans, fluffy sheet pan eggs, and melty cheese — wrapped in a golden, crispy tortilla. The perfect healthy meal prep breakfast.
ROAST THE VEGGIES
2 Preheat the oven to 400°F.
3 Add the cubed sweet potato, diced red, orange, and yellow peppers, and onion to a large sheet pan. Drizzle with olive oil and season with cumin, onion powder, garlic powder, paprika, salt, and pepper. Toss well until everything is evenly coated.
4 Spread the vegetables into an even layer and roast for 20–25 minutes, or until the sweet potatoes are fork-tender and lightly caramelized.
5 Remove the sheet pan from the oven and toss in the cherry tomatoes and black beans. Set aside.
MAKE THE SHEET PAN EGGS
7 Reduce the oven temperature to 375°F.
8 In a blender, combine the eggs, cottage cheese, a splash of milk, paprika, salt, pepper, and ½ cup of the shredded cheese. Blend until completely smooth.
9 Line a sheet pan with parchment paper, then pour the egg mixture evenly onto it. Add in the chopped parsley. Sprinkle the remaining ½ cup shredded cheese over the top.
10 Bake for 15–18 minutes, or until the eggs are fully set in the center.
11 Remove from the oven and let cool slightly, then slice into 10 even rectangles.
ASSEMBLE THE BURRITOS
13 Lay out the tortillas on a clean surface. If needed, warm them slightly to make them easier to roll.
14 Add one rectangle of baked eggs to the centre of the tortilla, then top with a few scoops of the roasted vegetable mixture, shredded cheese, fresh parsley, salt & pepper.
15 Fold in the sides of the tortilla, then roll tightly into a burrito.
BAKE THE BURRITOS
17 Place the assembled burritos seam-side down on a parchment-lined sheet pan.
18 Lightly spray the tops with cooking spray or avocado oil.
19 Bake in a 350°F oven for 10 minutes, until the tortillas are lightly golden and crisp and the cheese inside has melted.
SERVE OR FREEZE
21 Serve immediately while warm.
22 To freeze, allow the burritos to cool completely, then wrap each burrito tightly in parchment paper or foil and store in a freezer bag. Freeze for up to 2 months.
