If you’re craving a breakfast that’s bursting with flavor and comes together with almost magical ease, the Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe is about to become your new go-to. This dish combines perfectly roasted potatoes and peppers, fluffy baked eggs, smoky gouda, and hearty refried black beans all rolled up in a warm tortilla. The creamy chipotle sauce adds just the right amount of smoky heat, making every bite irresistible and totally crave-worthy. It’s the kind of breakfast that feels special but is surprisingly simple, perfect for feeding a hungry crowd or prepping for a busy week ahead.
Ingredients You’ll Need
These ingredients are straightforward and form the backbone of this vibrant, comforting meal. Each one plays a key role in texture, flavor, and the colorful appeal that makes this recipe so inviting and satisfying.
- Russet potato: Provides hearty, tender chunks that soak up seasoning beautifully and add a comforting texture.
- Bell peppers: Bring a slight sweetness and pop of color that brighten the whole dish.
- Yellow onion: Adds depth and a subtle sweetness once roasted.
- Olive oil: Helps roast the veggies to a perfect golden crisp.
- Coarse kosher salt: Essential for seasoning everything just right.
- Better Than Bouillon Roasted Garlic Base (optional): Boosts savory and garlicky notes without overpowering.
- Eggs: The rich, fluffy binder that holds all the flavors together.
- Large tortillas: The wrap that makes these burritos handheld and easy to enjoy.
- Refried black beans: Adds creamy, earthy richness and protein.
- Smoked gouda cheese: Melts into the eggs and veggies for a smoky, gooey bite.
- Cilantro (optional): Offers a fresh, herbal brightness that balances the rich flavors.
- Salsa or chipotle sauce: For dipping or drizzling, giving the burritos their signature creamy chipotle kick.
How to Make Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
Step 1: Roast the Veggies
Preheat your oven to 425 degrees. Toss the peeled, cubed russet potato, sliced bell peppers, and thinly sliced yellow onion with olive oil, coarse kosher salt, and the optional roasted garlic base right on a half sheet pan. This simple prep ensures each piece roasts evenly and caramelizes to bring out maximum flavor. Roast for 20 minutes, stir, then continue roasting for another 15-20 minutes until potatoes are tender and the peppers and onions have a gorgeous browned edge.
Step 2: Bake the Eggs on the Sheet Pan
Once the veggies are perfectly roasted, reduce the oven temperature to 350 degrees. Whisk together your eggs with salt and the garlic base, then pour this mixture directly onto the sheet pan with the hot veggies. Return the tray to the oven and bake the eggs for 7 minutes. Then gently push the eggs around a bit on the pan so they scramble slightly while still staying moist. Bake for another 3-6 minutes until the eggs are just set. This method keeps your eggs delicate and perfectly cooked without any fuss.
Step 3: Assemble the Burritos
Lay out your tortillas and start loading them up. Add a generous scoop of the roasted veggies and eggs, then spread on some creamy refried black beans. Sprinkle shredded smoked gouda cheese over the top, and if you love a pop of herbal freshness, add chopped cilantro. Roll the tortillas snugly, folding the ends to keep all that goodness nestled inside, then wrap each burrito tightly in foil for easy handling and storage.
Step 4: Store or Freeze
At this point, you’re ready to enjoy or make ahead. Store wrapped burritos in the fridge for up to 3-4 days, perfect for quick breakfasts. To keep them longer, freeze the foil-wrapped burritos for up to 3 months without sacrificing flavor or texture. It’s meal prep made delightfully simple.
How to Serve Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
Garnishes
Brighten up your serving plate with fresh garnishes like extra chopped cilantro, a dollop of crema or sour cream, and a wedge of lime. A drizzle of the creamy chipotle sauce on top takes these burritos to the next level, adding a smoky, tangy finish that perfectly complements the savory filling.
Side Dishes
This meal is a star on its own but pairs beautifully with simple sides like fresh fruit salad, a crisp green salad with citrus vinaigrette, or even a scoop of guacamole. These sides add freshness and balance, making the entire breakfast feel like a full celebration of flavors.
Creative Ways to Present
For casual brunches, cut your burritos in half and arrange them on a platter for easy sharing. Wrap them in parchment paper and tie with twine for a rustic, grab-and-go aesthetic. Or serve open-faced burrito bowls by piling everything in a bowl with chips and plenty of creamy chipotle sauce drizzled on top for a fun twist that encourages scooping and savoring every bite.
Make Ahead and Storage
Storing Leftovers
Wrap each burrito tightly in foil and keep them in the refrigerator for up to 4 days. This makes it easy to grab one for breakfast or a quick snack without any hassle. The flavors actually meld beautifully overnight, so leftovers taste just as delicious, if not better.
Freezing
To extend the shelf life, freeze the foil-wrapped burritos for up to 3 months. Freezing preserves all the savory goodness and makes it easy to have homemade breakfast ready anytime you want. Just make sure to thaw them overnight in the fridge for the best texture upon reheating.
Reheating
Reheating these Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe is super flexible. For speed, unwrap and microwave them for 2-3 minutes, flipping halfway through. If you prefer a warm, crispy exterior, bake them foil-wrapped at 425 degrees for 25-40 minutes depending on thawed or frozen. For a golden, crunchy finish, spritz with oil and air fry or pan-fry them briefly—this keeps the filling moist inside while giving a satisfying crisp outside.
FAQs
Can I use frozen hash browns instead of cubed potatoes?
Absolutely! Frozen hash browns work well and save time on prep. Just spread them evenly on the pan and roast until crispy before adding the eggs. This swap maintains that comforting potato texture and taste with even less fuss.
Is there a dairy-free option for the cheese?
Yes, feel free to substitute smoked gouda with your favorite dairy-free cheese alternative. Many plant-based cheeses melt nicely and add a similar smoky flavor to keep your burritos creamy and satisfying.
Can I make the creamy chipotle sauce from scratch?
Definitely! A simple sauce made with mayonnaise or sour cream blended with chipotle peppers in adobo, lime juice, garlic, and a pinch of salt tastes amazing and adds that signature smoky-spicy kick. Adjust the heat level to match your preference.
How spicy are these burritos? Can I adjust the heat?
The spice mainly comes from the creamy chipotle sauce, which has a smoky, moderate heat. You can easily tone it down by using less chipotle or opting for a mild salsa alternatively. The burritos themselves are flavorful but not overpoweringly spicy.
Can these burritos be made gluten-free?
Yes! Just swap the tortillas for your favorite gluten-free wraps or large lettuce leaves for a low-carb option. The filling is naturally gluten-free, so it’s a simple change that keeps all the deliciousness intact.
Final Thoughts
If you want a breakfast that’s hearty, flavorful, and made with minimal cleanup, the Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe is an absolute winner. It’s perfect for busy mornings, weekend brunches, or meal prepping in advance. Once you try it, you’ll see why it’s a favorite to come back to again and again. So grab your sheet pan, gather the ingredients, and get ready to enjoy every comforting, delicious bite.
Print
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and easy Sheet Pan Breakfast Burritos with roasted potatoes, bell peppers, onions, scrambled eggs, refried black beans, and smoked gouda cheese, all wrapped in warm tortillas and served with a creamy chipotle sauce. Perfect for meal prep and freezer-friendly for busy mornings.
Ingredients
Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- Half of a yellow onion, thinly sliced
Other Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt (for veggies)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, for veggies)
- 12 eggs
- 1/2 teaspoon coarse kosher salt (for eggs)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, for eggs)
- 6 large tortillas (more or less depending on size)
- 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 (see notes)
Instructions
- Prepare the veggies: Preheat the oven to 425°F (220°C). Place the peeled and cubed potatoes, sliced bell peppers, and thinly sliced yellow onion on a half sheet pan. Toss the vegetables with olive oil, 1/2 teaspoon coarse kosher salt, and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base if using, to enhance flavor.
- Roast the vegetables: Roast the veggies in the oven for 20 minutes. Remove the pan and stir the vegetables, then roast for an additional 15-20 minutes until the potatoes are tender and the peppers and onions have a slight browning.
- Prepare the eggs: Reduce oven temperature to 350°F (175°C). In a bowl, whisk together the 12 eggs with 1/2 teaspoon coarse kosher salt and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base if desired. Pour the egg mixture directly onto the sheet pan with the roasted vegetables.
- Bake the eggs: Bake the eggs and vegetables together for 7 minutes at 350°F. After baking, gently push the eggs around the pan with a spatula to scramble them a bit while still keeping them slightly wet.
- Finish baking eggs: Return the pan 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 vegetable mixture onto each. Add refried black beans, shredded smoked gouda cheese, and chopped cilantro if using. Wrap each tortilla snugly, folding sides in and rolling tightly, then wrap each burrito individually in foil.
- Store or freeze: These breakfast burritos can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Reheat options: For microwave reheating, unwrap the burrito and microwave on a microwave-safe plate for 2-3 minutes, flipping halfway through. For oven reheating, bake the foil-wrapped burrito at 425°F for 25-30 minutes if thawed or 35-40 minutes if frozen. For a crispy exterior, spritz oil and air fry at 350°F for 4 minutes or pan fry in butter for 2 minutes per side, either from thawed or frozen state.
Notes
- You can substitute fresh cubed potatoes with frozen hashbrowns if preferred.
- Use Better Than Bouillon Roasted Garlic Base to enhance the savory flavor, but it is optional.
- The creamy chipotle sauce can be used for dipping or serving alongside; adjust spice level to taste.
- To reheat crispy burritos from frozen in a skillet or air fryer, microwave briefly afterward if filling is not warm.
- Freezing wrapped burritos allows for easy meal prep and convenient grab-and-go breakfasts.
