Description
This Sheet Pan Breakfast Burritos recipe combines roasted vegetables, fluffy baked eggs, refried black beans, and smoked gouda cheese, all wrapped in warm tortillas and served with a creamy chipotle sauce. Easy to prepare and perfect for make-ahead meals, these burritos can be frozen and reheated for a quick and delicious breakfast on the go.
Ingredients
Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- 1/2 yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Eggs
- 12 eggs
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Burrito Assembly
- 6 large tortillas
- 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 (see notes)
Instructions
- Prepare the Veggies: Preheat the oven to 425 degrees Fahrenheit. On a half sheet pan, combine cubed potatoes, sliced bell peppers, and thinly sliced onions. Toss with olive oil, kosher salt, and optionally the roasted garlic base for enhanced flavor.
- Roast the Vegetables: Roast the veggies for 20 minutes. Stir them, then continue roasting for an additional 15-20 minutes until potatoes are tender and the peppers and onions have some browning.
- Bake the Eggs: Reduce oven temperature to 350 degrees Fahrenheit. Whisk eggs with salt and roasted garlic base if using. Pour the egg mixture evenly over the roasted vegetables on the sheet pan. Bake for 7 minutes.
- Scramble the Eggs: Remove the pan and gently push the eggs with a spatula to scramble slightly while still wet. Return to oven and bake an additional 3-6 minutes until eggs are fully set.
- Assemble the Burritos: Lay out the tortillas and evenly distribute the egg and veggie mixture. Add refried black beans, shredded smoked gouda, and chopped cilantro if desired. Roll each tortilla snugly into a burrito and wrap in foil.
- Store Burritos: These burritos can be frozen in foil for up to 3 months or refrigerated for 3-4 days.
- Reheat Instructions:
- Microwave: Unwrap burrito and microwave on a plate for 2-3 minutes, flipping halfway.
- Oven: Bake foil-wrapped burrito at 425°F for 25-30 minutes if thawed or 35-40 minutes if frozen.
- Air Fryer or Skillet: Spray burrito with oil and air fry at 350°F for 4 minutes or pan-fry with butter over medium heat for 2 minutes per side until crispy. Additional microwaving may be required if frozen.
Notes
- You can substitute cubed potatoes with shredded hashbrowns if preferred.
- The Better Than Bouillon Roasted Garlic Base is optional but adds great flavor to both veggies and eggs.
- Salsa or chipotle sauce can be made by blending chipotle peppers with sour cream or mayonnaise for a creamy, smoky dip.
- To crisp reheated burritos, use the air fryer or skillet method after warming.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
