Description
These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce offer a delicious and convenient way to enjoy a hearty breakfast. Roasted potatoes, bell peppers, and onions are combined with baked eggs, refried black beans, and smoked gouda cheese wrapped in warm tortillas. Perfect for meal prep, these burritos can be frozen or refrigerated and reheated easily while maintaining their flavor and texture.
Ingredients
Scale
Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- Half of a yellow onion, thinly sliced
Seasoning & Oil
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt (for veggies)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, for veggies)
Eggs
- 12 eggs
- 1/2 teaspoon coarse kosher salt (for eggs)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, for eggs)
Burritos
- 6 large tortillas (size may vary)
- 1 14-ounce can refried black beans
- 7 ounces smoked gouda cheese, shredded
- 1/2 cup cilantro, chopped (optional)
Sides & Dipping
- Salsa or chipotle sauce (recipe for chipotle sauce in notes)
Instructions
- Prepare Veggies: Preheat your oven to 425°F (220°C). On a half sheet pan, toss the cubed potatoes, sliced bell peppers, and thinly sliced onions with olive oil, 1/2 teaspoon kosher salt, and 1/2 tablespoon of Better Than Bouillon Roasted Garlic Base if using, ensuring even coating for flavor enhancement.
- Roast Vegetables: Place the sheet pan in the oven and roast for 20 minutes. Stir the veggies to promote even cooking, then continue roasting for another 15-20 minutes until potatoes are tender and the peppers and onions develop slight browning for additional taste and texture.
- Add Eggs: Reduce the oven temperature to 350°F (175°C). In a bowl, whisk 12 eggs with 1/2 teaspoon kosher salt and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base if desired. Pour the egg mixture directly over the roasted veggies on the sheet pan.
- Bake Eggs: Bake for 7 minutes, then gently push the eggs around on the pan to scramble slightly while keeping the eggs a bit wet. Return to the oven and bake for an additional 3-6 minutes until the eggs are fully set but still moist.
- Assemble Burritos: Lay out the tortillas and evenly distribute the egg and veggie mixture among them. Add refried black beans, shredded smoked gouda cheese, and chopped cilantro as preferred. Wrap each burrito snugly and roll tightly in foil to maintain shape and moisture.
- Store Burritos: Burritos can be refrigerated for 3-4 days or frozen for up to 3 months to enjoy later. Keep them wrapped in foil for easy reheating.
- Reheat Options:
- Microwave: Unwrap burrito and place on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through for even heating.
- Oven: Bake foil-wrapped burrito on the oven rack at 425°F for 25-30 minutes if thawed, or 35-40 minutes if frozen, until heated through.
- Air Fryer or Skillet for Crispiness: Lightly spritz the burrito with oil and air fry at 350°F for 4 minutes, or pan-fry in a skillet with butter over medium heat for 2 minutes per side until golden and crispy. For frozen burritos, microwave after crisping to ensure they are heated through.
Notes
- You can substitute fresh cubed potatoes with frozen hashbrowns for convenience.
- The Better Than Bouillon Roasted Garlic Base is optional but adds a rich, savory depth to both the veggies and eggs.
- For the chipotle sauce, blend chipotle peppers in adobo sauce with mayonnaise, lime juice, and a pinch of salt for a creamy, spicy condiment.
- Make sure not to overcook the eggs initially to keep the texture creamy and prevent dryness.
- These burritos freeze well, making them ideal for meal prep and busy mornings.
- To avoid sogginess when reheating, crisping with the air fryer or skillet is recommended after warming.
