Description
These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce combine roasted potatoes, bell peppers, onions, fluffy baked scrambled eggs, refried black beans, and smoked gouda cheese wrapped in warm tortillas. Perfect for meal prep, they can be enjoyed fresh or frozen and reheated easily with multiple methods for crispy or soft finishes.
Ingredients
Scale
Vegetables and Roasting Mix
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- Half of a yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Egg Mixture
- 12 eggs
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Burrito Assembly
- 6 large tortillas (adjust based 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
Instructions
- Prepare Veggies: Preheat your oven to 425°F. On a half sheet pan, toss together the potato cubes, sliced bell peppers, and sliced onions with olive oil, coarse kosher salt, and the optional roasted garlic base for added flavor.
- Roast Vegetables: Place the sheet pan in the oven and roast for 20 minutes. Remove and stir the veggies, then roast for an additional 15-20 minutes until potatoes are tender and peppers and onions have a slight browning.
- Prepare Egg Mixture: While veggies are roasting, whisk the eggs together with salt and optional roasted garlic base until combined.
- Bake Eggs: Reduce oven temperature to 350°F. Pour the whisked egg mixture directly over the roasted veggies on the sheet pan and return to oven. Bake for 7 minutes.
- Scramble Eggs Gently: Remove the pan and gently push the eggs around slightly to scramble while still wet. Return to the oven for another 3-6 minutes, until eggs are fully set but remain soft.
- Assemble Burritos: Lay out tortillas and fill each with the egg and veggie mixture, refried black beans, shredded smoked gouda, and chopped cilantro if using. Wrap each burrito snugly and then roll in foil to secure.
- Storage Instructions: These burritos can be stored refrigerated for 3-4 days or frozen in foil for up to 3 months.
- Reheat (Microwave): Unwrap the burrito and place on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway to heat evenly.
- Reheat (Oven): Keep burrito wrapped in foil; bake at 425°F on an oven rack for 25-30 minutes if thawed, or 35-40 minutes if frozen until warm through.
- Crisp Burrito Exterior: To crisp, spritz burrito with oil and air fry at 350°F for 4 minutes. Alternatively, pan-fry in butter over medium heat for 2 minutes per side until golden brown. For frozen burritos, microwave after crisping for 1-2 minutes to ensure thorough heating.
Notes
- You can substitute peeled cubed potatoes with 2 cups of hashbrowns for convenience.
- The Better Than Bouillon Roasted Garlic Base is optional but adds great flavor to both veggies and eggs.
- Adjust tortilla size and number based on preference.
- Freezing wrapped burritos makes them easy meal prep options to enjoy throughout the week.
- Reheat using methods outlined for either a soft or crispy burrito exterior.
