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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Finish Baking Eggs: Return the pan to the oven and bake for an additional 3-6 minutes until the eggs are fully set.
- 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.
- 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.
- Reheat – Microwave: Unwrap the burrito and place on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through for even heating.
- 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.
- 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
