These chicken sausage breakfast burritos combine seasoned ground chicken, egg whites, and cottage cheese in a sheet pan method that yields 12 freezer-ready burritos. The high-protein formula and make-ahead approach make them ideal for busy mornings or structured meal prep.
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Preheat your oven to 425°F (220°C).
Spread the diced red and green bell peppers on a large sheet pan. Season with salt and bake for about 30 minutes to roast.
While the peppers roast, combine the ground chicken, sausage seasoning, and olive oil in a large bowl. Mix thoroughly and let it sit for at least 15 minutes for the flavors to meld.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, breaking it apart with a spatula, until fully browned.
Once the peppers are roasted, remove them from the oven. Add the cooked chicken sausage to the sheet pan and mix with the peppers until evenly distributed.
In a blender, combine the egg whites, whole eggs, cottage cheese, corn starch, American cheese, optional nutritional yeast, and salt to taste. Blend until completely smooth.
Pour the blended egg mixture evenly over the sausage and pepper mixture on the sheet pan.
Bake at 425°F (220°C) for 20 minutes, or until the eggs are set and lightly golden on top.
Remove the sheet pan from the oven and let the filling cool for 10 minutes. This will make it easier to slice and handle.
Slice the baked filling into 12 equal rectangular portions.
Place one portion of the filling onto a large flour tortilla and roll it into a burrito. Repeat with the remaining filling and tortillas.
For a crispy exterior, you can toast the assembled burritos in a dry pan over medium heat for 1-2 minutes per side.
Store the burritos in freezer-safe containers. Reheat from frozen when ready to eat.
Cool burritos completely, wrap individually in foil or parchment, and store in a freezer bag or airtight container for up to 3 months. Reheat in the microwave (3–4 minutes from frozen) or oven at 350°F for 12–15 minutes.
sheet pan · mixing bowl
Yes. These burritos are designed to be freezer-friendly. Wrap individually in foil or parchment, store in an airtight container or freezer bag, and reheat in the microwave or oven when ready.
Corn starch helps absorb excess moisture from the egg whites and cottage cheese mixture, preventing soggy burritos and improving texture for freezing and reheating.
Greek yogurt or ricotta cheese can replace cottage cheese in equal amounts for a similar protein boost and creamy texture.
Properly wrapped and stored, freezer burritos last 2–3 months. Thaw overnight in the refrigerator or reheat directly from frozen for 3–4 minutes in the microwave.
Yes, though this increases fat content. Use 8–10 whole eggs as a 1:1 substitute by volume, or adjust cottage cheese down to balance moisture.
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