Postpartum Sheet Pan Sausage + Veggie Breakfast Burritos
These Sheet Pan Sausage + Veggie Breakfast Burritos from The Nourished Mother cookbook are a true postpartum mom hack: one pan, twelve servings, and a nutrient-rich breakfast or anytime of day snack you can reheat in seconds. These ready-to-go breakfast burritos are packed with protein and nutrients, and are easy to customize with whatever veggies, meat, or wraps you have on hand.
Why Sheet Pan Sausage + Veggie Breakfast Burritos are a Postpartum Staple
It can be hard to have a full nourishing meal when you’re postpartum - especially breakfast! That’s why I am a big fan of freezer burritos. They can go straight from the freezer to the oven (or microwave) anytime you need a meal or snack with zero prep or clean-up.
Breakfast burritos specifically are amazing for postpartum because of how many of the most needed nutrients you can pack into them.
Eggs themselves are a postpartum powerhouse—rich in protein, vitamin D, B vitamins, omega 3 fats, minerals, and choline, which supports brain health and memory (mom brain!) for you and optimal brain development and cognitive function for your baby if you’re breastfeeding (you actually need more choline while breastfeeding compared to pregnancy).
Paired with cooked veggies and sausage (or an animal protein of choice) for extra protein, fibre, and minerals, you’ve got a breakfast that will keep you well nourished, energized and grounded all day long.
These sheet-pan eggs are endlessly versatile. Reheat one (or two!) on their own as a snack, wrap in tortillas for breakfast burritos, add to english muffins and extra cheese for breakfast sandwiches, or pair with avocado for more needed healthy fats.
How to Make Sheet Pan Sausage + Veggie Breakfast Burritos (Step-by-Step)
Prepare your oven and pan.
Preheat your oven to 350°F. Line a 13 × 18-inch sheet pan with parchment paper, making sure the edges come up slightly on the sides to prevent sticking. Tip: a silicone baking mat also works if you don’t have parchment.Cook your sausage.
In a medium skillet, cook your sausage, breaking it up as you go. You can use chorizo, pork or chicken sausage, breakfast sausage, or substitute ground chicken, pork, or beef.Cook your veggies.
Move the cooked sausage to a plate, and in the same skillet, cook your onion and diced peppers for a few minutes before you add your greens to wilt for a moment or two.Prep your egg mixture.
In a large bowl, whisk together the eggs, milk, and spices, then add in your cooked sausage and veggies.Pour carefully.
Pour your egg, sausage, and veggie mixture onto your prepped sheet pan then gently stir in your shredded cheddar cheese.Transfer to the oven and bake.
Carefully (and slowly!) transfer your sheet pan to the oven and bake, about 15 minutes, or until eggs are fully set in the centre.
Cool, slice, and wrap!
After cooling for a few minutes, slice your eggs into rectangles or squares. Add your eggs to your wraps, tortillas, or english muffins, if using, and add any toppings you’d like, then wrap individually in parchment paper for storing.
Store + Freezer (if desired)
If freezing, store parchment-wrapped burritos or sandwiches in a freezer bag. Reheat in the oven or microwave for a quick breakfast or protein-rich snack. For best results, reheat in the oven (still wrapped in parchment) at 400 F for about 25 minutes.
Sheet Pan Sausage + Veggie Breakfast Burritos FAQ
1. What kind of sausage should I use?
You can use any type of sausage you enjoy or have on hand! You can use breakfast sausage, chicken sausage, chorizo, or any type you have available.
2. Can I leave out the sausage?
Definitely! To make these vegetarian, simply omit the sausage.
3. Can I use different vegetables?
Absolutely. Chopped broccoli, mushrooms, asparagus, shredded zucchini and cherry tomatoes are all great add-ins. Just make sure they’re chopped evenly so that they cook well.
Sheet Pan Sausage + Veggie Breakfast Burritos Recipe from The Nourished Mother Cookbook
10 minutes Prepping
25 minutes Cooking
Makes 6-12 breakfast burritos or sandwiches
Ingredients
½- 1lb sausage of choice
1 cup diced bell peppers
½ cup diced onion of choice
1 cup chopped greens (spinach, kale, or Swiss chard)
18 large eggs
½ cup milk of choice
½ tsp sea salt
½ tsp garlic powder
½ tsp black pepper
½ tsp smoked paprika
½ cup shredded cheddar cheese
6-12 wraps, tortillas, or english muffins (gluten-free, if desired)
Extra Toppings (optional)
Salsa
Additional Cheese
How to Make It
Preheat oven to 350°F. Line a 13×18-inch sheet pan with parchment paper.
In a medium skillet over medium heat, cook the sausage, breaking it up into small pieces. Once browned, remove from pan and set aside.
In the same skillet, add the diced peppers and onions. Saute for 3-4 minutes until softened. Stir in the greens and cook for another 1-2 minutes until just wilted.
In a large bowl whisk together eggs, milk, salt, garlic powder, pepper and smoked paprika. Stir in the cooked sausage, sauteed veggies, and shredded cheese.
Pour egg mixture into the prepared pan, spreading evenly. Transfer to oven (carefully!) and bake for 15 minutes or until centre is set.
Let the egg bake cool for 5 minutes, then slice into squares (for breakfast sandwiches) or rectangles (for breakfast burritos).
Place 1 or 2 egg portions on each tortilla or english muffin. Add any desired toppings, then roll tightly (if making breakfast burritos).
Wrap each individual breakfast burrito or sandwich in parchment paper, then store in a freezer bag. Store in the fridge for 3–4 days, or freeze for up to 3 months.
More Nourishing Recipes For Postpartum + Family Life
If you love easy, grab-and-go proteins and one-handed breakfasts like these sheet pan sausage + veggie breakfast burritos, you’ll find plenty more one-handed meals and snacks, family-friendly meals, and freezer-friendly staples inside The Nourished Mother, now available for pre-order!