Description
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce are a delicious and convenient morning meal featuring roasted potatoes, peppers, and onions combined with fluffy baked eggs, refried black beans, smoked gouda, and fresh cilantro all wrapped in warm tortillas. These burritos can be made ahead, frozen, and reheated easily for a flavorful, hearty breakfast on the go.
Ingredients
Scale
Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- 1/2 yellow onion, thinly sliced
Roasting & Egg Mixture
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt (for veggies)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
- 12 eggs
- 1/2 teaspoon coarse kosher salt (for eggs)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Assembly
- 6 large tortillas (size as preferred)
- 1 14-ounce can refried black beans
- 7 ounces smoked gouda cheese, shredded
- 1/2 cup cilantro, chopped (optional)
- Salsa or chipotle sauce for dipping (recipe details in notes)
Instructions
- Prepare Veggies: Preheat your oven to 425°F. On a half sheet pan, combine the peeled and cubed potatoes, sliced bell peppers, and thinly sliced onion. Toss everything with olive oil, 1/2 teaspoon coarse kosher salt, and Better Than Bouillon Roasted Garlic Base if using to enhance the flavor.
- Roast Vegetables: Spread the veggies evenly on the sheet pan and roast for 20 minutes. Stir the veggies to ensure even cooking, then roast for another 15-20 minutes until the potatoes are tender and the peppers and onions have a slight browning.
- Prepare Eggs: Reduce the oven temperature to 350°F. In a large bowl, whisk together the eggs with 1/2 teaspoon coarse kosher salt and the garlic base if using. Pour the egg mixture evenly over the roasted vegetables on the sheet pan.
- Bake Eggs: Bake the eggs and veggies for 7 minutes. Then, gently push the eggs around on the pan to create scrambled bits, but keep the eggs slightly wet. Return the pan to the oven and bake for an additional 3-6 minutes until eggs are fully set.
- Assemble Burritos: Lay out the tortillas and evenly distribute the egg and veggie mixture. Add refried black beans, shredded smoked gouda cheese, and chopped cilantro if desired. Wrap each tortilla snugly, rolling it up securely, then wrap the burritos in foil.
- Store Burritos: You may freeze the wrapped burritos for up to 3 months or keep them refrigerated for 3-4 days. They are perfect for meal prep and quick breakfasts.
- Reheat Options: For microwave reheating, unwrap burrito and microwave for 2-3 minutes, flipping halfway for even heating. To reheat in the oven, keep burrito wrapped in foil and bake at 425°F for 25-30 minutes if thawed or 35-40 minutes if frozen. For a crispy finish, spritz burrito with oil and air fry at 350°F for 4 minutes or pan fry in butter over medium heat for 2 minutes per side. If starting from frozen and crisping, microwave briefly afterwards to ensure warmth inside.
Notes
- You can use frozen hashbrowns instead of cubed potatoes for convenience.
- The Better Than Bouillon Roasted Garlic Base is optional but adds a nice depth of roasted garlic flavor.
- Serve with your favorite salsa or make a creamy chipotle sauce using chipotle peppers, mayo, lime juice, and sour cream for dipping.
- Burritos freeze well and are great for batch prep—just thaw or reheat from frozen for a quick meal.
- If pan-frying for crispiness, be sure to use some butter or oil to avoid sticking and add flavor.
