Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

Introduction

These Sheet Pan Breakfast Burritos are a convenient and delicious way to start your day. Roasted veggies and fluffy baked eggs are combined with black beans, smoked gouda, and wrapped in warm tortillas. Served with a creamy chipotle sauce, they make a satisfying meal perfect for busy mornings or meal prep.

Ingredients

• 1 large russet potato, peeled and cubed (about 2 heaping cups, or use frozen hashbrowns)
• 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, but great for flavor)
• 12 eggs
• 1/2 teaspoon coarse kosher salt
• 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
• 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

Instructions

1. Preheat the oven to 425 degrees. Place potatoes, bell peppers, and onions on a half sheet pan. Toss with olive oil, salt, and the garlic base if using.
2. Roast the veggies. Bake for 20 minutes, stir, then roast another 15-20 minutes until potatoes are tender and peppers and onions are slightly browned.
3. Prepare the eggs. Lower oven temperature to 350 degrees. Whisk eggs with salt and garlic base, then pour directly over the roasted veggies on the sheet pan.
4. Bake the eggs. Bake for 7 minutes, then gently push the eggs to scramble slightly (they should still be moist). Return to oven for another 3-6 minutes until eggs are fully set.
5. Assemble the burritos. Lay out tortillas and fill each with the veggie and egg mixture, refried beans, smoked gouda, and cilantro if using. Wrap snugly and roll in foil.
6. Store or serve. Refrigerate burritos for 3-4 days or freeze for up to 3 months. Serve with salsa and/or creamy chipotle sauce.

Tips & Variations

• Substitute frozen hashbrowns for fresh potatoes to save prep time.
• Add cooked sausage or bacon for extra protein and flavor.
• Use pepper jack cheese instead of gouda for a spicier kick.
• Include avocado slices or guacamole inside the burritos before wrapping.

Storage

Keep wrapped burritos in the refrigerator for up to 3-4 days or freeze for up to 3 months. To reheat, microwave unwrapped on a plate for 2-3 minutes, flipping halfway for even heat. For oven reheating, keep foil on and bake at 425°F for 25-30 minutes if thawed, or 35-40 minutes if frozen. To crisp the outside, spritz oil and air fry at 350°F for 4 minutes or pan-fry in butter over medium heat for 2 minutes per side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in the sheet pan mix?

Yes, feel free to swap or add veggies like zucchini, mushrooms, or cherry tomatoes. Just adjust roasting time as needed to ensure everything is tender.

Is it necessary to use the Better Than Bouillon Roasted Garlic Base?

No, it’s optional but adds a delicious depth of flavor. You can skip it or substitute with garlic powder or your favorite seasoning blend.