These gluten free breakfast burritos are one of my favorite grab-and-go breakfasts for busy mornings! They're filling, satisfying, and SO delicious! I make them with sheet-pan eggs, crispy potatoes, red bell peppers, chicken sausage, and my irresistible creamy sriracha sauce that takes these breakfast burritos completely over the top. You can wrap them in my homemade High-Fiber Oat-Cassava Gluten Free Tortillas (my favorite!), my soft Artisan Gluten Free Tortillas, or use store-bought gluten free Coyotas tortillas when you're short on time. I love making a double batch so I always have breakfast ready to go. They go straight from the freezer to the microwave and are ready to eat in just 2½ minutes-perfect for busy school days, hectic mornings, or anytime you need a hearty breakfast without the fuss! You can also bake these to get a golden crispy crust, see more below. {Gluten Free, Grain Free Option, Dairy Free Option, Meal Prep, Freezer Friendly}
If you're a breakfast burrito fan like I am, you'll also want to try my Paleo Breakfast Burritos with Potato and Chorizo. They're packed with savory chorizo, tender potatoes, and avocado for a deliciously hearty breakfast with a little more of a spicy kick. I love having both recipes in the freezer so I can switch things up depending on what I'm craving!
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Why I love this recipe
- Freezer Friendly: I usually make a double batch, keep 4 in the fridge and stash the rest in the freezer for busy mornings. They go straight from frozen to the microwave and are ready to eat in just 2½ minutes. You can also bake these to create a crunchy crust. (see recipe below for bake time)
- Filling, satisfying & taste AMAZING!: These are full of fiber and protein. I add refried beans, along with the eggs, potatoes, peppers, and chicken sausage and top with some cheddar cheese. Then dip in the creamy Sriracha sauce for the ultimate flavor! These burritos are hearty and keep you satisfied through a busy morning.
- Easy Sheet Pan Meal: I love making the eggs right on a sheet pan along with the rest of the filling. It's an easy, hands-off method that makes preparing a big batch of breakfast burritos so much simpler. Yay for less dishes!
Ingredients
I love making the eggs right on a sheet pan along with the rest of the filling. It's an easy, hands-off method that makes preparing a big batch of breakfast burritos so much simpler.
- 9-inch gluten-free tortillas: My favorite options are my homemade High-Fiber Oat-Cassava Gluten Free Tortillas or my soft Artisan Gluten Free Tortillas. When I'm short on time, I use Coyotas 9-inch gluten-free tortillas, which I find in the freezer section at Whole Foods or on Amazon. If you like your burritos super stuffed, this recipe makes 6; if you prefer them a little less full, you'll get 7.
- Yukon Gold potatoes: These have a naturally buttery texture and get wonderfully tender when roasted on the sheet pan.
- Onion: Adds a delicious caramelized sweet flavor to the filling.
- Red bell pepper: Adds a little sweetness, color, and extra veggies.
- Extra virgin olive oil: Helps the potatoes and vegetables roast beautifully.
- Chicken sausage: I like using Applegate frozen chicken and maple breakfast sausages. I use the entire box of 10 sausages, and everything cooks together right on the sheet pan.
- Large free-range eggs: I use Vital Farms pasture-raised eggs because they remind me of the farm-fresh eggs I grew up eating. You may notice that the eggs in my photos look especially yellow-and that's because the yolks are naturally deep orange and make the eggs so beautiful and rich-looking.
- Refried pinto or Peruvian beans: I add these for extra heartiness and fiber. They also make the burritos wonderfully satisfying. If you want an easy bean recipe, check out my Ultimate Instant Pot Pinto Beans. They are so easy to make!
- Spices: Sea Salt, Garlic salt, black pepper, and onion powder: A simple combination that seasons the entire filling.
- For the creamy sriracha sauce: You'll need low-fat Greek yogurt, Vegenaise, raw honey, and Sriracha. The combination of creamy, slightly sweet, and spicy is absolutely delicious with the savory breakfast filling.
See recipe card for quantities.
how to make gluten free breakfast burritos
I have included step-by-step photos and easy-to-follow instructions to walk you through exactly how to make these delicious gluten free breakfast burritos. From roasting the filling on one sheet pan to making the creamy Sriracha sauce and assembling the burritos, I'll show you each step along the way!
instructions
- Step 1: Add the diced potatoes, onion, and red bell pepper to a sheet pan. Drizzle with olive oil and evenly sprinkle with garlic salt, onion powder, and pepper. Toss everything together with your hands, then spread the mixture evenly over the pan. Bake at 425°F (218°C) for 15 minutes.
- Step 2: Toss the vegetables, then return the sheet pan to the oven and bake for another 15 minutes.
- Step 3: For the last 10 minutes of baking, scoot the potatoes and vegetables to one side of the sheet pan and add the frozen chicken sausages. Return the pan to the oven and bake for 10 minutes, or until the sausages are heated through. The potatoes will have baked for a total of 30 minutes.
- Step 4: Once the vegetables and chicken sausages are done cooking, remove the sheet pan from the oven and reduce the oven temperature to 350°F (177°C). Crack the eggs into a bowl, add ½ teaspoon of salt, and whisk until well combined. Slice the chicken sausages into bite-sized pieces.
- Step 5: Evenly spread the sliced chicken sausages over the potatoes and vegetables. Pour the whisked eggs evenly over the sausages and potatoes. Return the sheet pan to the oven and bake at 350°F (177°C) for 6 minutes.
- Step 6: Remove the sheet pan from the oven and gently toss the egg, chicken sausage, and potato mixture so it resembles a scramble. Spread the mixture evenly over the sheet pan and return to the oven. Bake for another 3-5 minutes, or until the eggs are fully set.
- Step 7: Give the mixture another gentle toss, then cut any large pieces of egg into smaller pieces. Your egg, potato, bell pepper, and chicken sausage mixture should look like this. Now you're ready to assemble your burritos!
- Step 8: Warm your gluten-free tortilla, then spread a layer of refried beans over the center. Add some of the sheet-pan egg mixture and sprinkle with shredded cheddar cheese. Fold in the sides and roll the tortilla into a burrito.
Hint: To get a crispy browned burrito, drizzle a little avocado oil onto your skillet and cook over a low-medium heat. Place the burrito seam-side down in the skillet and cook for 1-2 minutes per side, or until lightly golden brown and crisp. Repeat with the remaining burritos. After many trials, it is best to not freeze browned burritos, as some will harden in the microwave or over crisp in the oven.
choosing your gluten-free tortilla
You have lots of options here, so you can use homemade or store-bought gluten-free tortillas depending on how much time you have.
For homemade tortillas: My top gluten free tortilla choices are my Gluten Free High-Fiber Cassava-Oat Tortillas which are exclusive to my Gluten-Free Tortillas Made Right E-Book, they are high in fiber and protein making these burritos extra nourishing, tasting like a light whole wheat tortilla. These tortillas freeze really well and can be either microwaved or baked and if you want to toast these on the pan for a crispy crust, they work great for that too! My second option is my Soft Artisan Gluten Free Tortillas, also exclusive to my e-book, these have a more traditional flour tortilla texture with a little added fiber, these are made with multi-purpose gluten free flour and gluten free oat flour. Additionally, you can use my Paleo Tortillas 2.0, made with just cassava flour, which is also included in my Tortillas E-book and free on my blog.
For store-bought tortillas: My favorite is Coyotas Organic Cassava Flour 9-inch Tortillas (tip: don't toast these prior to freezing, they will get hard) found at Whole Foods or Amazon. If you can't find those, Puff & Rise (get hard fast so use right away) or Mission Gluten Free Tortillas (if you are ok with preservatives) will work but will create a smaller gluten free breakfast burrito. If you can't find any of those, use gluten free corn tortillas to make breakfast tacos.
The first time I meal prepped these gluten free breakfast burritos, I had made my Gluten Free High Fiber Oat Cassava Tortillas. I had made a double batch plus, I meal prepped the sheet pan eggs. It was definitely a lot of work but SO worth it! I enjoyed breakfast burritos every day for a week! Now, I make the tortillas one day, and the sheet pan eggs on another day. It makes things a lot easier!
variations
- Protein - Feel free to mix up the protein in this, you can replace the chicken sausage with Italian sausage, a spicy chicken andouille sausage or sliced carne asada.
- Vegetarian - Omit the chicken sausage, add more bell peppers and use a dozen eggs for a vegetarian option.
- Supreme - add guacamole and sour cream inside the burrito for a supreme version. Use this variation only if you are eating these right away.
(Disclosure: This post contains affiliate links, and I may receive a small commission if you make a purchase after clicking on my links. This comes at no additional cost to you.)
Equipment
- Non-Stick Half Sheet Baking Pan
- Unbleached Parchment Paper
- Comal or skillet for making or warming tortillas
Storage
Wrap the burritos in parchment paper and then place in a ziplock bag or airtight container in the fridge for up to 3 days. To freeze, wrap in parchment paper and place in a freezer friendly ziplock bag or vacuum seal (best option) for long term storage up to 3 months. I really love the Chef Preserve Vacuum Sealer with Freezer Bags because I can grab a burrito and reseal the bag. You will not get any freezer burn at all on frozen burritos! I highly recommend vacuum sealing these if you want to store these gluten free burritos for more than 2 weeks.
Top Tip
The right gluten-free tortilla can make or break a great burrito! For homemade gluten free tortillas, use my Gluten Free High Fiber Oat Cassava Tortillas or Soft Artisan Gluten Free Tortillas (exclusive recipes in my ebook, I have kept the cost affordable to keep it accessible for all). For store bought, use Coyotas Cassava Tortillas.
FAQ
For freezing, I like my Gluten Free High Fiber Oat Tortillas, Soft Artisan Gluten Free Tortillas (exclusive recipes in my ebook, I have kept the cost affordable to keep it accessible for all). For store bought, use Coyotas Cassava Tortillas.
From the refrigerator:
Loosen the parchment paper and place the burrito on a baking sheet. Bake at 350°F/177°C for 10 minutes, or until heated through.
From frozen:
Loosen the parchment paper and place the burrito on a baking sheet. Bake at 350°F/177°C for 30-35 minutes, or until heated through.
Allow the burrito to cool for a few minutes before eating.
From the refrigerator:
Loosen the parchment paper slightly and place the burrito seam-side down on a microwave-safe plate. Microwave on HIGH for 1 minute 30 seconds, or until heated through.
From frozen:
Loosen the parchment paper slightly and place the burrito seam-side up on a microwave-safe plate. Microwave on HIGH for 1 minute 30 seconds. Flip the burrito and microwave for 1 more minute, or until heated through. Let stand for 1 minute before eating.
If you make this recipe, please rate and share your results in the comments below and be sure to tag me on my social media because I would love to see a picture of your fabulous creation! Find me on Instagram or Pinterest.
Related
Looking for other recipes like this? Try these:
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These are my favorite breakfast dishes:
Gluten Free Breakfast Burritos with Sheet Pan Eggs, Potatoes, Peppers, Chicken Sausage and a Creamy Sriracha Sauce
- Total Time: 0 hours
- Yield: 6 burritos 1x
- Diet: Gluten Free
Description
These Gluten Free breakfast burritos are packed with sheet-pan eggs, crispy potatoes, red bell peppers, chicken sausage, and an irresistible creamy sriracha sauce for a hearty, satisfying breakfast. Make a double batch for easy meal prep-they're freezer-friendly and go straight from the freezer to the microwave for a delicious grab-and-go breakfast in just 2½ minutes! See full step by step tutorial.
Ingredients
Sheet Pan Egg Mixture
- 1 large Yukon Gold or russet potato, scrubbed, peeled, and dried, cut into cubes (about 2 cups)
- ½ yellow onion, diced
- 1 red bell pepper, deseeded and diced
- 3 Tablespoons extra virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic salt
- freshly cracked black pepper (optional)
- 10 small chicken sausage links (I use Applegate frozen Chicken & Maple Breakfast Sausage)
- 7 large pastured eggs (use more if you like more egg in your burritos)
For Assembling Gluten Free Breakfast Burritos
- Gluten Free Tortillas (Best options are: Gluten Free High Fiber Oat Tortillas, Soft Artisan Gluten Free Tortillas (very easy to handle dough & roll out, soft & flexible tortillas, exclusive recipes in my ebook, I have kept the cost affordable to keep it accessible for all). For store bought tortillas, use 9'' Coyotas Cassava Tortillas.
- Sheet Pan Egg Mixture (above recipe)
- refried beans approximately ⅔ cup for this recipe (varies on size of tortillas you are using)
- mild cheddar cheese (about ½-1 cup for this recipe, this is personal preference)
For Creamy Sriracha Sauce
- ½ cup greek yogurt
- ¼ cup vegenaise
- 2 teaspoons raw honey
- 2 teaspoons sriracha sauce
Instructions
For the Sheet Pan Egg Mixture
- Preheat oven to 425°Fahrenheit (218°Celsius). Line a half-sheet baking pan with parchment paper.
- Place the diced potatoes, onions, and red bell pepper on the prepared baking pan. Drizzle with olive oil and toss to coat. Sprinkle with smoked paprika, garlic salt, and freshly cracked black pepper. Toss again, then spread the vegetables evenly across the pan. Bake for 15 minutes.
- Toss the vegetables, then return the sheet pan to the oven and bake for another 15 minutes.
- For the last 10 minutes of baking, scoot the potatoes and vegetables to one side of the sheet pan and add the frozen chicken sausages. Return the pan to the oven and bake for 10 minutes, or until the sausages are heated through. The potatoes will have baked for a total of 30 minutes.
- Once the vegetables and chicken sausages are done cooking, remove the sheet pan from the oven and reduce the oven temperature to 350°F (177°C). Crack the eggs into a bowl, add ½ teaspoon of salt, and whisk until well combined. Slice the chicken sausages into bite-sized pieces.
- Evenly spread the sliced chicken sausages over the potatoes and vegetables. Pour the whisked eggs evenly over the sausages and potatoes. Return the sheet pan to the oven and bake at 350°F (177°C) for 6 minutes.
- Remove the sheet pan from the oven and gently toss the egg (if using parchment paper be gentle when tossing so it doesn't tear), chicken sausage, and potato mixture so it resembles a scramble. Spread the mixture evenly over the sheet pan and return to the oven. Bake for another 3-5 minutes, or until the eggs are fully set.
- Give the mixture another gentle toss, then cut any large pieces of egg into smaller pieces.
For Assembling Gluten Free Breakfast Burritos
- Warm the refried beans in the microwave or on a saucepan.
- Warm your gluten-free tortilla, then spread a layer of refried beans over the center. Add some of the sheet-pan egg mixture and top with shredded cheddar cheese. Fold in the sides and roll the tortilla into a burrito.
- For storage, wrap each burrito in parchment paper and place it in a freezer-safe zip-top bag. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. You can also vacuum-seal the burritos to help prevent freezer burn. (See blog post for storage tips.)
For Creamy Sriracha Sauce
- In a small jar, combine the Greek yogurt, Vegenaise, raw honey, and sriracha sauce. Serve 1-2 tablespoons with each burrito for dipping. Store in an airtight jar in the refrigerator for up to 3 days.
Notes
Nutritional data will vary depending on tortillas use, how much cheese you use, etc. The data is estimated based off of 6 servings including the Creamy Sriracha Sauce.
- Prep Time: 1 hr 30 mins
- Cook Time: 42 mins bake + 6 mins stove
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
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