How Did I Live Before These.
I have made a decent amount of breakfast burritos in my day, and what was I even doing before now? Because these are my favorite yet. The creamy scrambled-like eggs, the roasted garlic veggies, smokiness of the cheese and the heat from the creamy sauce dip. They’re SO good.
Here’s what we’re working with:
- Sheet pan potatoes and peppers
- Better Than Bouillon Roasted Garlic Base for flavor boost
- Creamy eggs
- Refried black beans
- Smoked gouda cheese (!!)
- Chipotle crema type sauce for dipping
I have a hot take on sheet pan breakfast burritos (yeah, it’s niche): a lot of sheet pan burrito recipes will have you cut the cooked eggs and veggies into rectangles. If this is you and you love it, please carry on. But when I’ve done it, the shape of the eggs has always bothered me. The tortilla doesn’t wrap around it correctly – it eats like a flat sandwich instead of a cylindrical, rounded, tightly packed breakfast burrito.
So here’s what I do instead. I bake the eggs until partially set, give them a quick push around the pan, and return to the oven to finish. The end result = scrambled eggs, but made on a sheet pan. They lay beautifully inside a breakfast burrito, but you still get the ease of the sheet pan approach.
TLDR: the flavor on these is probably the best I’ve had in a homemade breakfast burrito. Add meat if you want, but with the smokiness of the gouda and the umami of the roasted garlic veggies, and the chipotle sauce if you have time… I have never missed the meat at all.
Hope you love these!
1
Roast Your Veggies.
Veggies + a dollop of Better Than Bouillon Roasted Garlic Base will give you a mega flavor boost. I like to reeeeally roast these so they’re almost a bit crisped on the edges
2
Add Egg Mixture.
Pour them right on there and bake.
3
Mid-Way Stir.
Give them a quick push around the pan (scrambled eggs style)! They’re not the most pretty at this point! It’s okay!
4
Finish Eggs In The Oven.
They’re look like this when they’re done!
5
Roll Into Burritos.
My go-to burrito extras are refried black beans and smoked gouda cheese.
6
Freeze, Or Eat!
I wrap each one in foil and keep them in the freezer! BEST FEELING. Instructions for how to reheat them are in the notes below!
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
Total Time: 1 hour
Yield: 6 burritos 1x
Description
I absolutely love these breakfast burritos. Creamy scrambled eggs, roasted garlic veggies, smoky cheese, and refried beans all wrapped up in a delicious burrito!
Ingredients
For The Sheet Pan Veggies:
- 1 large russet potato, peeled and cubed (about 2 heaping cups – see notes for using hasbrowns)
- 2 bell peppers, sliced
- half of a yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
For The Egg Mixture:
- 12 eggs
- 1/2 teaspoon salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
For The Burritos:
- 6 large tortillas (more or less depending on size of your tortilla)
- 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 (ingredients in notes!)
Instructions
- Veggies: Preheat the oven to 425 degrees. Place potatoes, peppers, and onions on a half sheet pan. Toss with olive oil, salt, and Better Than Bouillon Roasted Garlic Base.
- Roast: Roast veggies for 20 minutes; stir, and roast for another 15-20 minutes until potatoes are done and peppers and onions are a little browned.
- Eggs: Turn oven temperature to 350 degrees. Whisk egg mixture; pour directly onto the sheet pan with the veggies. Bake for 7 minutes.
- Bake: Push the eggs gently around on the pan until “scrambled” a bit (they should still be a bit wet). Return to oven for 3-6 minutes until they’re set.
- Burritos: Fill tortillas with the egg mixture, refried beans, smoked gouda cheese, and cilantro. Wrap snugly in the tortilla, and roll it up in foil.
- Store: From here, you can freeze them for up to 3 months, or keep them in the fridge for 3-4 days. See notes for reheating methods! Serve with salsa and/or chipotle sauce.
Notes
Hashbrowns: You can also use frozen hashbrowns (about 2 cups) in place of the potato! Works great! May require an additional 10-15 minutes for roasting because they tend to be wetter.
Reheating Method 1 – Oven: Place a burrito in the fridge overnight to thaw (this helps speed up the cooking time). In the morning, pop it in the oven in the foil – 350 for about 25 minutes. I do this while I’m getting ready and then it’s hot and ready for me to eat! This will make for a softer burrito which I actually like.
Reheating Method 2 – Skillet or Air Fryer: Place a burrito in fridge overnight. Throw it in a pan with a little bit of butter or avocado oil; pan fry for a few minutes on each side to get it golden brown and crisped, or brush with oil and air fry at 350 for 5-8 minutes. Sometimes the outside is done before the inside; if that happens, pop it in the microwave to finish melting the insides.
If You Didn’t Thaw One Ahead of Time: That’s fine! In this case I typically use the oven method and just let it bake in there in the foil for at least 35-45 minutes.
Amazing Little Chipotle Sauce: Mix 1/2 cup yogurt, 1/4 cup mayo, 1/4 teaspoon chipotle powder, 1/2 teaspoon salt, 1 clove grated garlic, and 3 tablespoons water. This sauce is so good and will keep in the fridge for 5-7 days.
- Prep Time: 10 minutes
- Cook Time: 50 mins
Category: Breakfast
Method: Bake
Cuisine: Mexican
Keywords: breakfast burritos, frozen burritos, meal prep, breakfast meal prep
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