Description
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce offer a delicious and convenient way to enjoy a hearty breakfast. Roasted potatoes, peppers, and onions are combined with baked scrambled eggs, refried black beans, and smoked gouda cheese, all wrapped in warm tortillas. These burritos can be made ahead, frozen, and reheated easily, making them perfect for busy mornings or meal prep.
Ingredients
Scale
Vegetables and Veggie Mix
- 1 large russet potato, peeled and cubed (about 2 heaping cups or substitute with 2 heaping cups shredded hashbrowns)
- 2 bell peppers, sliced
- 1/2 yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Egg Mixture
- 12 eggs
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Burrito Fillings and Wraps
- 6 large tortillas (size dependent on preference)
- 1 14-ounce can refried black beans
- 7 ounces smoked gouda cheese, shredded
- 1/2 cup cilantro, chopped (optional)
- Salsa or creamy chipotle sauce for dipping (see notes for sauce ingredients)
Instructions
- Prep Veggies: Preheat your oven to 425°F (220°C). On a half sheet pan, toss cubed potatoes, sliced bell peppers, and sliced onions with olive oil, kosher salt, and optional Better Than Bouillon Roasted Garlic Base to season evenly.
- Roast Vegetables: Place the sheet pan in the oven and roast for 20 minutes. Stir the vegetables and continue roasting for another 15-20 minutes, or until potatoes are tender and the peppers and onions show slight browning.
- Prepare Egg Mixture: While veggies roast, whisk together the eggs, kosher salt, and optional Better Than Bouillon Roasted Garlic Base until well blended.
- Bake Eggs with Veggies: Reduce oven temperature to 350°F (175°C). Pour the egg mixture directly over the roasted veggies on the sheet pan. Bake for 7 minutes to start setting the eggs.
- Scramble Eggs: Remove the pan and gently push the eggs around to scramble slightly; the eggs should remain a little wet at this point. 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 fill each with a portion of the egg and veggie mixture, refried black beans, shredded smoked gouda, and chopped cilantro if using. Wrap each burrito snugly and roll in foil.
- Storage: You can freeze the foil-wrapped burritos for up to 3 months or refrigerate for 3-4 days.
- Reheating Options: For Microwave: Unwrap a burrito and microwave on a plate for 2-3 minutes, flipping halfway through. For Oven: Keep the burrito wrapped in foil and bake at 425°F (220°C) for 25-30 minutes if thawed, or 35-40 minutes if frozen. For Air Fryer or Skillet: Spritz burrito with oil and air fry at 350°F for 4 minutes for crispiness. Alternatively, pan-fry in a skillet with butter on medium heat for 2 minutes per side until golden. If reheating from frozen with crisping, microwave an additional 1-2 minutes afterward to heat through.
Notes
- To substitute cubed potatoes, use about 2 heaping cups of shredded hashbrowns instead.
- The Better Than Bouillon Roasted Garlic Base adds a rich, savory flavor but is optional.
- Creamy chipotle sauce for dipping can be made by blending mayonnaise, sour cream, chipotle peppers in adobo, lime juice, and a pinch of salt to taste.
- Burritos can be stored in the freezer for up to 3 months or refrigerated for 3-4 days for convenience.
- Reheat burritos thoroughly to ensure even heating, especially if thawed from frozen.
- Spritzing oil before air frying or pan frying helps achieve a crispy exterior.
