Imagine waking up to warm, hearty flavors wrapped in a cozy tortilla, all coming together effortlessly on one pan. This Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe combines roasted veggies, fluffy scrambled eggs, smoky gouda, and a luscious chipotle sauce that brings everything alive with a touch of spice and creaminess. It’s the ultimate breakfast or brunch treat that’s as satisfying as it is simple to prepare, perfect for feeding a crowd or meal prepping for the busy week ahead.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each one plays an essential role in building layers of taste, texture, and color. From crispy roasted potatoes to creamy refried black beans, every element contributes to making these breakfast burritos a crave-worthy delight.
- 1 large russet potato, peeled and cubed: Provides a crispy, golden texture that’s the hearty base of the burritos.
- 2 bell peppers, sliced: Adds a sweet crunch and vibrant color to brighten the dish.
- Half of a yellow onion, thinly sliced: Brings a mild, savory sweetness that balances the potatoes and peppers.
- 2 tablespoons olive oil: Essential for roasting the veggies to a perfect caramelized finish.
- 1/2 teaspoon coarse kosher salt: Enhances the natural flavors of all the ingredients.
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional): A depth booster that intensifies the savory notes beautifully.
- 12 eggs: The protein-packed star that binds the burritos together with fluffy scrambled goodness.
- 1/2 teaspoon coarse kosher salt: Seasoning for the eggs to keep every bite balanced and flavorful.
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional): Adding this again in the eggs layers that rich garlicky goodness subtly throughout.
- 6 large tortillas: The perfect wrap to hold all the fillings snugly and make it portable.
- 1 14-ounce can refried black beans: Creamy and earthy, adding weight and smooth texture to the burritos.
- 7 ounces smoked gouda cheese, shredded: Brings a smoky, melty decadence that ties all flavors together.
- 1/2 cup cilantro, chopped (optional): A fresh, herbal lift that brightens the rich flavors inside.
- Salsa or chipotle sauce for dipping: Adds a tangy, spicy kick—especially the creamy chipotle sauce which makes this recipe unforgettable.
How to Make Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
Step 1: Roast the Veggies
Start by preheating your oven to 425 degrees Fahrenheit. Meanwhile, toss your cubed potatoes, sliced bell peppers, and thinly sliced onion with olive oil, salt, and that optional roasted garlic base. Spread the mixture out on a half sheet pan for even roasting. After 20 minutes, give it a stir and roast for another 15 to 20 minutes until the potatoes are tender and golden and the peppers and onions show a lovely bit of char. This roasting step develops those deep, caramelized flavors that make every bite so irresistible.
Step 2: Scramble the Eggs on the Sheet Pan
Once the veggies are perfectly roasted, lower the oven temperature to 350 degrees. Whisk together your eggs, adding salt and a touch more of the roasted garlic base if you like, then carefully pour the mixture directly over the roasted vegetables on the pan. Bake for about 7 minutes to set the eggs slightly.
Step 3: Finish the Eggs
Take the pan out and gently nudge the eggs around to create a lightly scrambled texture — they should still be slightly wet and custardy. Return the pan to the oven and bake for another 3 to 6 minutes until the eggs are fully set but still soft and creamy. This method makes your eggs fluffy and tender without fussing over the stove.
Step 4: Assemble the Burritos
Now for the fun part! Lay out your tortillas and fill each with a generous scoop of the egg and veggie mixture, a dollop of refried black beans, a sprinkle of smoked gouda, and some fresh cilantro if you’re using it. Roll each burrito snugly, folding in the sides for a tidy wrap, then roll them up tightly in foil to keep everything together. These are ready to eat right away or saved for later enjoyment.
Step 5: Optional Freezing and Storage
These burritos freeze beautifully and make for a fantastic grab-and-go option. Wrap foil-covered burritos individually and freeze for up to 3 months. If you’re keeping them in the fridge, they’ll stay fresh for 3 to 4 days. This versatility means you’ve got a delicious, homemade breakfast always ready whenever you need it.
How to Serve Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
Garnishes
To elevate these burritos even further, a garnish of fresh chopped cilantro and a smear of extra creamy chipotle sauce on the side never fails. The bright herbal notes of cilantro bring freshness, while the sauce adds smoky heat balanced with richness that perfectly complements the cheesy, eggy filling.
Side Dishes
These burritos are a complete breakfast on their own but pair wonderfully with a simple fruit salad for a refreshing contrast, or a side of crunchy tortilla chips and your favorite salsa. For a heartier meal, serve with a mixed greens salad tossed lightly in lime vinaigrette to cut through the richness.
Creative Ways to Present
Feeling fancy? Slice the burritos into pinwheels for a party platter that’s both fun and functional. You can also unwrap them during serving, placing them in a cast-iron skillet or a baking dish topped with extra cheese and bake until bubbly for a breakfast casserole twist that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your burritos wrapped tightly in foil and refrigerated. They hold nicely in the fridge for 3 to 4 days without losing any of their fresh flavors or textures, making Tuesday mornings much easier when breakfast is already waiting for you.
Freezing
To prep ahead, freeze the foil-wrapped burritos individually in an airtight container or freezer bag. They stay great for up to 3 months, so you can enjoy your Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe anytime you want without extra work.
Reheating
Reheat burritos in the microwave by unwrapping them and heating for 2 to 3 minutes, flipping halfway for even heating. For a crispier exterior, use an air fryer at 350 degrees for about 4 minutes or pan-fry in butter until golden and crunchy. You can even warm them in the oven, foil on, at 425 degrees for 25 to 40 minutes depending on if they’re thawed or frozen.
FAQs
Can I use frozen hashbrowns instead of fresh potatoes?
Absolutely! Frozen hashbrowns can be a convenient swap. Just toss them directly on the sheet pan with the peppers and onions. They’ll roast nicely, though the texture might be a bit different—still delicious and easier prep!
Is the Better Than Bouillon Roasted Garlic Base necessary?
It’s optional but highly recommended! This ingredient adds a subtle yet rich garlicky depth that enhances the roasted veggies and eggs, making the flavor more complex and satisfying. If you don’t have it, a little garlic powder can substitute.
Can I make these burritos vegan or vegetarian?
For a vegetarian version, simply keep it as is since it contains eggs and cheese. To make it vegan, swap eggs for scrambled tofu or chickpea flour scramble, use vegan cheese, and ensure beans and tortillas are vegan-friendly. The sheet pan roasting technique still shines!
How spicy is the creamy chipotle sauce?
The creamy chipotle sauce has a mild to moderate heat level with smoky undertones thanks to the chipotle peppers, balanced by the richness of cream or sour cream. You can adjust the spiciness by adding more or less chipotle depending on your heat preference.
Can I make this recipe gluten-free?
Definitely! Just choose gluten-free tortillas and double-check the canned refried beans and any seasoning bases to ensure they’re free of gluten. This way, you can enjoy these hearty breakfast burritos without worry.
Final Thoughts
If you’re after a breakfast that feels comforting, fresh, and packed with flavor, this Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe is your new go-to. It’s a perfect “set it and forget it” option that delivers incredible texture and taste with minimal fuss. I can’t wait for you to give this recipe a try and discover how easy and delicious breakfast can be when everything cooks on just one pan!
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Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce are a delicious and easy make-ahead meal perfect for busy mornings. Roasted veggies, scrambled eggs, refried black beans, and smoked gouda cheese are wrapped in warm tortillas and can be enjoyed fresh or frozen for later. The recipe includes simple roasting and baking steps to achieve flavorful, tender potatoes and mixed vegetables alongside fluffy eggs all cooked on a single pan. Serve with salsa or a smoky chipotle sauce for a satisfying, hearty breakfast or brunch.
Ingredients
Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups – or use frozen hashbrowns as noted)
- 2 bell peppers, sliced
- Half of a yellow onion, thinly sliced
Seasoning and Oil
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt (for veggies)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
Egg Mixture
- 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 can vary)
- 1 (14-ounce) can refried black beans
- 7 ounces smoked gouda cheese, shredded
- 1/2 cup cilantro, chopped (optional)
For Serving
- Salsa or creamy chipotle sauce (see notes for sauce ingredients)
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 425°F (220°C). On a half sheet pan, spread out the peeled and cubed russet potatoes, sliced bell peppers, and thinly sliced yellow onion. Toss the veggies with olive oil, kosher salt, and the optional Better Than Bouillon Roasted Garlic Base for enhanced flavor.
- Roast Vegetables: Roast the veggies for 20 minutes, then stir them around to ensure even cooking. Continue roasting for another 15-20 minutes until the potatoes are tender and the peppers and onions develop a slight browning.
- Prepare Egg Mixture: While veggies roast, whisk together the eggs with kosher salt and the optional roasted garlic base for seasoning.
- Add Eggs to Veggies and Bake: Reduce oven temperature to 350°F (175°C). Pour the whisked eggs directly onto the sheet pan with the roasted veggies, spreading evenly. Bake for 7 minutes until the eggs begin to set.
- Scramble Eggs Gently: Using a spatula, gently push the eggs around on the pan to scramble them slightly; they should still be a bit wet on top. Return to the oven and bake for an additional 3-6 minutes until eggs are fully set but still moist.
- Assemble Burritos: Warm the tortillas as needed. Spoon the egg and veggie mixture onto each tortilla, add a generous layer of refried black beans, shredded smoked gouda cheese, and sprinkle with chopped cilantro if desired. Roll up the tortillas snugly to form burritos and wrap each tightly in foil.
- Store or Serve: These burritos can be enjoyed immediately or stored. Freeze wrapped burritos for up to 3 months or refrigerate for 3-4 days.
- Reheat Options – Microwave: Unwrap the burrito (frozen or thawed) and place on a microwave-safe plate. Heat for 2-3 minutes, flipping halfway for even warming.
- Reheat Options – Oven: Bake the foil-wrapped burrito at 425°F (220°C) for 25-30 minutes if thawed, or 35-40 minutes if frozen. The foil allows direct placement on the oven rack.
- Reheat Options – Air Fryer or Skillet for Crispiness: Lightly spritz the burrito exterior with oil and air fry at 350°F (175°C) for 4 minutes. For skillet, pan-fry over medium heat with butter for 2 minutes per side until golden and crispy. If frozen, microwave after crisping to ensure heat through.
Notes
- If you prefer, use frozen hashbrowns instead of fresh cubed potatoes to save time.
- Better Than Bouillon Roasted Garlic Base is optional but adds a deeper savory flavor to veggies and eggs.
- The creamy chipotle sauce typically includes chipotle peppers in adobo, sour cream, mayonnaise, lime juice, and garlic (adjust to taste).
- To freeze burritos, wrap individually in foil and place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating or reheat from frozen as directed.
- To get a crispy outer texture, use the air fryer or skillet method post-heating.
