Description
These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce combine hearty roasted potatoes, peppers, and onions with fluffy baked scrambled eggs, refried black beans, smoked gouda cheese, and fresh cilantro, all wrapped in warm tortillas. Perfect for preparing ahead and freezing, these burritos can be quickly reheated for a satisfying and flavorful breakfast on busy mornings.
Ingredients
Scale
Roasted Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- ½ yellow onion, thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon coarse kosher salt
- ½ tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Egg Mixture
- 12 eggs
- ½ teaspoon coarse kosher salt
- ½ tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Burrito Assembly
- 6 large tortillas (more or less depending on size)
- 1 (14-ounce) can refried black beans
- 7 ounces smoked gouda cheese, shredded
- ½ cup cilantro, chopped (optional)
For Serving
- Salsa or creamy chipotle sauce (see notes for chipotle sauce ingredients)
Instructions
- Prepare the Veggies: Preheat your oven to 425°F (220°C). On a half sheet pan, toss the peeled and cubed potatoes, sliced bell peppers, and thinly sliced yellow onion with olive oil, kosher salt, and optional roasted garlic base for extra flavor.
- Roast the Vegetables: Spread the vegetables evenly on the pan and roast for 20 minutes. Stir to turn, then roast for another 15-20 minutes until the potatoes are tender and the peppers and onions have browned slightly.
- Prepare the Eggs: While the veggies roast, whisk together the eggs with kosher salt and the optional roasted garlic base. Once the vegetables are done, reduce oven temperature to 350°F (175°C).
- Bake the Eggs: Pour the egg mixture over the roasted vegetables on the same sheet pan. Bake for 7 minutes, then gently push the eggs around to scramble them slightly. Return to the oven and bake 3-6 more minutes until the eggs are set but still moist.
- Assemble Burritos: Lay out the large tortillas and evenly distribute the egg and vegetable mixture. Add a spoonful of refried black beans, shredded smoked gouda cheese, and chopped cilantro if using. Wrap each filling snugly in the tortilla and roll tightly, then wrap each burrito securely in foil.
- Storage: Refrigerate the burritos for 3-4 days or freeze for up to 3 months. Properly wrapped, they hold well and maintain their flavor and texture.
- Reheating – Microwave: Unwrap the burrito and place it on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through, until heated evenly.
- Reheating – Oven: Keep the burrito wrapped in foil and bake at 425°F (220°C) for 25-30 minutes if thawed, or 35-40 minutes if frozen. Placing the foil-wrapped burrito directly on an oven rack works well.
- Reheating – Air Fryer or Skillet (for Crispy Exterior): Lightly spritz the burrito with oil. Air fry at 350°F (175°C) for 4 minutes or pan fry over medium heat with butter for 2 minutes per side until golden. If starting frozen, microwave for 1-2 minutes afterward to ensure internal heat through.
Notes
- For a shortcut, replace the cubed russet potato with 2 heaping cups of frozen or fresh shredded hashbrowns before roasting.
- The Better Than Bouillon Roasted Garlic Base adds depth of flavor but can be omitted if unavailable.
- The creamy chipotle sauce for dipping typically includes chipotle peppers in adobo, mayonnaise or sour cream, lime juice, and seasonings.
- Freezing the burritos individually wrapped in foil helps with easy grab-and-go meals that reheat well.
- Adjust tortillas size depending on your preference for burrito heft; larger tortillas hold more filling.
