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
Scale
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.
