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
Scale
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.
