If you’re craving a breakfast that’s both comforting and bursting with bold flavors, you have to try this Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe. Imagine tender roasted potatoes and vibrant bell peppers mingling with fluffy scrambled eggs, all wrapped up in a warm tortilla with creamy refried beans, smoky gouda, and a fresh sprinkle of cilantro. The real star here is the luscious chipotle sauce that adds just the right amount of smoky heat, making every bite unforgettable. This dish strikes the perfect balance between hearty and fresh, and because it’s all made on one sheet pan, cleanup is a breeze too!
Ingredients You’ll Need
These ingredients are simple, fresh, and essential for layering great taste and texture in your burritos. Each plays a special role, whether it’s the softness of roasted potatoes, the smoky notes from gouda, or the tangy kick of chipotle sauce.
- Russet potato: Peeled and cubed for tender, golden roasted bites that add heartiness.
- Bell peppers: Sliced to bring a sweet crunch and vibrant color to the mix.
- Yellow onion: Thinly sliced to add a mild sweetness and caramelized depth.
- Olive oil: Helps roast the veggies perfectly and adds subtle richness.
- Coarse kosher salt: Enhances all the flavors without overpowering.
- Better Than Bouillon Roasted Garlic Base: An optional but magical addition to boost savory notes.
- Eggs: Whisked for that fluffy, protein-packed filling everyone loves.
- Large tortillas: Soft and sturdy, the perfect vessel to wrap all your filling.
- Refried black beans: Creamy and earthy, giving each bite wonderful texture and protein.
- Smoked gouda cheese: Shredded for that luscious, smoky melt that ties everything together.
- Cilantro: Optional but highly recommended for a fresh, herbal lift.
- Salsa or chipotle sauce: For dipping, adding bright acidity or smoky heat to finish the dish.
How to Make Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
Step 1: Roast the Veggies
Start by heating your oven to 425 degrees. Toss the peeled and cubed potatoes, sliced bell peppers, and onions with olive oil, kosher salt, and the garlic base if you’re using it. Spread them out on a half sheet pan to ensure everything roasts evenly. This step lets the veggies develop a beautiful golden color and caramelized flavor that will shine in your burritos.
Step 2: Finish Roasting the Vegetables
After roasting for 20 minutes, give everything a good stir to prevent sticking and promote even browning. Return the pan to the oven for another 15 to 20 minutes. The potatoes will become tender and slightly crisp while the peppers and onions soften with just a bit of charred goodness. This combination of textures adds an amazing depth to your burritos.
Step 3: Add the Eggs
Lower the oven temperature to 350 degrees. Whisk your eggs with salt and the roasted garlic base, then pour them right on top of the roasted vegetables on the sheet pan. This one-pan method keeps breakfast simple and makes sure every bite is packed with flavor.
Step 4: Scramble the Eggs in the Oven
Bake the eggs for 7 minutes, then gently push and fold them around the pan so they scramble a bit but remain slightly wet. Put the pan back in the oven for another 3 to 6 minutes until the eggs are set but still moist. This technique gives you fluffy eggs that won’t dry out.
Step 5: Assemble the Burritos
Lay out your tortillas and spoon the egg and veggie mixture onto each one. Add a generous layer of refried black beans and a hearty sprinkle of smoked gouda cheese. If you love a fresh burst, chop up some cilantro for topping. Roll your tortillas snugly, folding in the ends and rolling tightly so nothing escapes.
Step 6: Wrap and Store or Serve
Wrap each burrito snugly in foil. These are perfect for enjoying right away with salsa or chipotle sauce, or they can be frozen to savor later. The foil keeps them cozy and makes reheating super convenient.
How to Serve Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
Garnishes
Fresh cilantro is a classic choice, its bright herbal notes contrast beautifully with the smoky cheese and chipotle sauce. A dollop of sour cream or extra salsa adds a cool, zesty finish. Don’t be shy with garnishes—they brighten each bite and make the dish feel extra special.
Side Dishes
Serve with a fresh side salad of mixed greens or a simple fruit bowl to balance the richness. Roasted sweet potatoes or even a light avocado salad offer creamy, fresh contrast that pairs wonderfully with these hearty burritos.
Creative Ways to Present
Try slicing the burritos into bite-sized pieces and serving them on a platter for brunch guests. Another idea is to build a burrito bowl with every component layered beautifully, topped with a drizzle of creamy chipotle sauce for maximum indulgence.
Make Ahead and Storage
Storing Leftovers
Once wrapped in foil, store your burritos in the refrigerator for 3 to 4 days. They hold up excellently, making weekday breakfasts or snacks a breeze without compromising any flavor or texture.
Freezing
These burritos freeze beautifully for up to 3 months. Wrapped tightly in foil, they’re perfect for busy mornings when you want a homemade breakfast but have zero time.
Reheating
To warm up, remove the foil and microwave the burrito for 1-2 minutes or until heated through. For a crispier tortilla, unwrap and place the burrito in a 375-degree oven for 10-12 minutes. Pair it again with your favorite chipotle sauce for the ideal finish.
FAQs
Can I use frozen hash browns instead of cubed potatoes?
Absolutely! Frozen hash browns can save prep time and still roast nicely on the sheet pan. Just watch the timing since they cook faster than fresh cubed potatoes.
Is there a way to make this recipe vegan?
You can swap eggs for tofu scramble and use vegan cheese and beans without lard. The vegetables and chipotle sauce remain the same, giving you a delightful plant-based version.
What kind of chipotle sauce works best with these burritos?
A creamy chipotle sauce made from mayo or sour cream blended with chipotle peppers in adobo adds smoky heat and richness that complements the burritos perfectly. You can also use store-bought varieties if you’re in a rush.
Can these burritos be made ahead for meal prep?
Yes! They’re actually ideal for meal prep. Make a big batch, wrap individually, and refrigerate or freeze. They reheat well for quick breakfasts or lunches throughout the week.
What’s the best way to reheat frozen burritos without drying them out?
Reheat wrapped in foil in a preheated oven rather than the microwave for even warming and to keep the tortilla nice and soft but not dry. If microwaving, add a damp paper towel over the burrito to retain moisture.
Final Thoughts
This Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe is a new favorite in my kitchen. It combines simplicity, flavor and hands-off cooking in a way that feels both exciting and cozy. Whether you’re serving a crowd or making ahead just for you, these burritos deliver a satisfying and irresistible start to your day. I can’t wait for you to try them and make this your go-to breakfast for busy mornings or relaxed weekend brunches!
Print
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 burritos
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delicious and convenient breakfast with these Sheet Pan Breakfast Burritos featuring roasted potatoes, peppers, onions, fluffy baked eggs, refried black beans, and smoky gouda cheese wrapped in warm tortillas. They’re easy to prepare, perfect for meal prep, and come with a creamy chipotle sauce for a flavorful kick.
Ingredients
Vegetables & Veggies
- 1 large russet potato, peeled and cubed (about 2 heaping cups – see notes for using hashbrowns)
- 2 bell peppers, sliced
- Half of a yellow onion, thinly sliced
Fats & Flavorings
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt (for veggies)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, adds flavor)
Egg Mixture
- 12 eggs
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Assembly
- 6 large tortillas (adjust depending on size)
- 1 14-ounce can refried black beans
- 7 ounces smoked gouda cheese, shredded
- 1/2 cup cilantro, chopped (optional)
To Serve
- Salsa or creamy chipotle sauce (ingredients for sauce included in notes)
Instructions
- Preheat and Roast Veggies: Preheat your oven to 425°F. On a half sheet pan, combine the peeled and cubed potatoes, sliced bell peppers, and thinly sliced yellow onion. Toss everything with olive oil, 1/2 teaspoon kosher salt, and 1/2 tablespoon of Better Than Bouillon Roasted Garlic Base if using. Spread them out evenly.
- Roast Until Tender and Slightly Browned: Roast the veggies for 20 minutes, then stir them. Continue roasting for another 15-20 minutes until the potatoes are cooked through and the peppers and onions develop a light brown char.
- Prepare Egg Mixture and Bake: Reduce the oven temperature to 350°F. While the veggies roast, whisk together the 12 eggs with 1/2 teaspoon kosher salt and 1/2 tablespoon of the garlic bouillon. Pour the egg mixture directly onto the sheet pan with the roasted vegetables and bake for 7 minutes.
- Scramble and Finish Baking Eggs: Remove the pan and gently move the eggs around with a spatula to create a scrambled texture, keeping them slightly wet. Return the pan to the oven and bake for an additional 3-6 minutes until eggs are fully set.
- Assemble Burritos: Lay out the tortillas and evenly distribute the egg and veggie mixture onto them. Add refried black beans, shredded smoked gouda cheese, and optional chopped cilantro on top. Wrap each tortilla snugly and roll it up, then wrap each burrito in foil.
- Storage and Serving: These burritos can be frozen for up to 3 months or refrigerated for 3-4 days. To reheat, unwrap the foil and microwave or bake until warmed through. Serve with salsa or a creamy chipotle sauce for dipping.
Notes
- For quicker prep, substitute peeled and cubed potatoes with shredded hashbrowns – adjust roast time accordingly.
- Better Than Bouillon Roasted Garlic Base is optional but enhances savory depth.
- To make the creamy chipotle sauce: blend 1/2 cup mayonnaise or Greek yogurt with 1-2 chipotle peppers in adobo sauce, 1 tablespoon lime juice, salt to taste, and a pinch of garlic powder.
- Adjust tortilla size based on your preference and burrito size desired.
- Reheat burritos wrapped in foil in a 350°F oven for 15-20 minutes or unwrap and microwave 1-2 minutes.
