Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

Introduction

These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce are a delicious, convenient way to start your day. Loaded with roasted veggies, fluffy eggs, refried beans, and smoked gouda, they’re perfect for a quick breakfast or meal prep. Plus, they freeze and reheat beautifully.

Ingredients

• 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)
• 12 eggs
• 1/2 teaspoon coarse kosher salt
• 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
• 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

1. Step 1: Preheat the oven to 425 degrees Fahrenheit. On a half sheet pan, toss the cubed potatoes, bell peppers, and sliced onions with olive oil, salt, and the roasted garlic base (if using).
2. Step 2: Roast the veggies for 20 minutes. Stir them, then continue roasting for another 15 to 20 minutes until the potatoes are tender and the peppers and onions are slightly browned.
3. Step 3: Reduce the oven temperature to 350 degrees. In a bowl, whisk together the eggs, salt, and roasted garlic base (if using).
4. Step 4: Pour the whisked eggs directly onto the roasted veggies in the sheet pan. Bake for 7 minutes.
5. Step 5: Gently push the eggs around the pan until slightly scrambled but still wet. Return to the oven for another 3 to 6 minutes until the eggs are set.
6. Step 6: Warm the tortillas as needed. Fill each tortilla with the egg and veggie mixture, refried black beans, shredded smoked gouda, and chopped cilantro (if using). Wrap each burrito snugly and roll it up in foil.
7. Step 7: Serve immediately with salsa or chipotle sauce, or store for later use.

Tips & Variations

• For a quicker option, substitute the fresh cubed potatoes with frozen hashbrowns.
• Mix in some cooked chorizo or breakfast sausage for added protein and flavor.
• Add avocado slices inside the burrito after warming for a creamy texture.
• Try swapping smoked gouda for pepper jack or cheddar cheese depending on your preference.

Storage

Store wrapped burritos in the refrigerator for up to 3-4 days or freeze them for up to 3 months. To reheat, unwrap and microwave for 2-3 minutes (flipping halfway). For crispier burritos, air fry at 350°F for 4 minutes or pan-fry in butter over medium heat for 2 minutes per side. If reheating from frozen, bake foil-wrapped burritos at 425°F for 35-40 minutes, or thaw first to cook for 25-30 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of refried black beans?

Yes, you can substitute with refried pinto beans or mashed black beans for a similar texture and flavor.

Is it necessary to use the roasted garlic base?

No, the roasted garlic base is optional but adds a nice depth of flavor. You can omit it or substitute with garlic powder if you prefer.

Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

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★★★★★

4.5 from 94 reviews

• Author: Harry
• Total Time: 1 hour
• Yield: 6 large burritos 1x
• Diet: Vegetarian

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Description

Delicious and easy Sheet Pan Breakfast Burritos loaded with roasted potatoes, peppers, onions, scrambled eggs, refried black beans, smoked gouda cheese, and fresh cilantro, all wrapped in soft tortillas. These burritos come with a creamy chipotle sauce for dipping and can be made ahead, frozen, and reheated for a quick and satisfying breakfast or brunch.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large russet potato, peeled and cubed (about 2 heaping cups)
• 2 bell peppers, sliced
• Half of a yellow onion, thinly sliced

Seasonings and Oil

• 2 tablespoons olive oil
• 1/2 teaspoon coarse kosher salt (for vegetables)
• 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, for vegetables)

Egg Mixture

• 12 eggs
• 1/2 teaspoon coarse kosher salt (for eggs)
• 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, for eggs)

Burrito Assembly

• 6 large tortillas (quantity may vary depending on size)
• 1 14-ounce can refried black beans
• 7 ounces smoked gouda cheese, shredded
• 1/2 cup cilantro, chopped (optional)

Dipping Sauce

• Salsa or creamy chipotle sauce (ingredients for chipotle sauce in notes)

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Instructions

1. Prepare Veggies: Preheat the oven to 425°F (220°C). On a half sheet pan, arrange the cubed potatoes, sliced bell peppers, and thinly sliced onion. Toss them evenly with olive oil, 1/2 teaspoon coarse kosher salt, and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base if using.
2. Roast Vegetables: Place the sheet pan in the oven and roast the vegetables for 20 minutes. Stir them, then continue roasting for another 15-20 minutes until the potatoes are tender and the peppers and onions develop a slight brown color.
3. Add Eggs: Lower the oven temperature to 350°F (175°C). Whisk the eggs with 1/2 teaspoon coarse kosher salt and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base if using. Pour the egg mixture directly over the roasted vegetables on the sheet pan.
4. Bake Eggs: Bake the egg and vegetable mixture for 7 minutes. Remove from the oven and gently push the eggs around the pan to scramble them slightly; they should still appear a bit wet.
5. Finish Baking Eggs: Return the pan to the oven and bake for an additional 3-6 minutes until the eggs are fully set.
6. Assemble Burritos: Lay out the tortillas and spoon the egg and vegetable mixture evenly onto each one. Add refried black beans, shredded smoked gouda cheese, and chopped cilantro if desired. Wrap snugly and roll the burritos.
7. Wrap for Storage: Wrap each burrito tightly in foil. They can be stored frozen for up to 3 months or refrigerated for 3-4 days.
8. Reheat – Microwave: Unwrap the burrito and place on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through for even heating.
9. Reheat – Oven: Keep burritos wrapped in foil and bake at 425°F (220°C) for 25-30 minutes if thawed or 35-40 minutes if frozen. Place directly on the oven rack.
10. Reheat – Air Fryer or Skillet (for crispiness): Spray the burrito exterior with oil. Air fry at 350°F (175°C) for 4 minutes, or pan fry in butter on medium heat for 2 minutes per side until golden and crispy. If frozen, microwave an additional 1-2 minutes after crisping to ensure heat through.

Notes

• You can substitute russet potatoes with ready-to-use frozen shredded hash browns for convenience.
• The Better Than Bouillon Roasted Garlic Base is optional but enhances the savory flavor of the dish.
• The creamy chipotle sauce can be made by blending chipotle peppers in adobo sauce with mayonnaise and lime juice for a smoky, spicy dip.
• These burritos freeze well and make a quick grab-and-go breakfast option.
• Adjust the amount of tortillas depending on their size and how much filling you prefer in each burrito.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American Southwestern

Keywords: sheet pan breakfast burritos, roasted vegetable burritos, make ahead breakfast, easy breakfast burritos, breakfast meal prep, creamy chipotle sauce