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
Scale
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.
