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Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 31 reviews
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Vegetarian

Description

These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce are a hearty, flavorful, and convenient breakfast option. Roasted vegetables paired with fluffy baked eggs, refried black beans, smoked gouda, and fresh cilantro wrapped in warm tortillas create a delicious and filling meal with a smoky, creamy chipotle dipping sauce on the side. Perfect for meal prepping, you can enjoy them fresh, refrigerate for a few days, or freeze for up to three months.

Ingredients

Scale

Vegetables and Roasting

  • 1 large russet potato, peeled and cubed (about 2 heaping cups)
  • 2 bell peppers, sliced
  • Half of a 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 (adjust depending on size)
  • 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

  1. Prepare Veggies: Preheat your oven to 425°F (220°C). On a half sheet pan, combine cubed potatoes, sliced bell peppers, and sliced onions. Toss these vegetables with olive oil, 1/2 teaspoon kosher salt, and the roasted garlic base if using to enhance flavor.
  2. Roast Vegetables: Place the sheet pan in the oven and roast for 20 minutes. Stir the veggies and continue roasting for an additional 15-20 minutes until potatoes are tender and the peppers and onions are slightly browned.
  3. Prepare Eggs: Lower the oven temperature to 350°F (175°C). In a large bowl, whisk together the 12 eggs with 1/2 teaspoon kosher salt and the roasted garlic base if using, ensuring a consistent mixture.
  4. Bake Eggs: Pour the egg mixture directly over the roasted veggies on the sheet pan. Bake in the oven for 7 minutes until the eggs begin to set.
  5. Scramble Eggs Slightly: Remove the sheet pan and gently push the eggs around to scramble them a bit—they should remain slightly wet on the surface. Return the pan to the oven and bake for another 3-6 minutes until the eggs are fully set.
  6. Assemble Burritos: Lay out your tortillas. Distribute the egg and veggie mixture evenly onto each tortilla. Add spoonfuls of refried black beans, shredded smoked gouda, and sprinkle with chopped cilantro if desired.
  7. Wrap Burritos: Fold the sides of each tortilla snugly over the filling and roll tightly to form burritos. Wrap each burrito individually in aluminum foil for storage or freezing.
  8. Storage: Refrigerate wrapped burritos for up to 3-4 days or freeze for up to 3 months for meal prep convenience.
  9. Reheating Options – Microwave: Unwrap the burrito and place on a microwave-safe plate. Heat for 2-3 minutes, flipping halfway through to ensure even warming.
  10. Reheating Options – Oven: Leave burrito wrapped in foil and heat in a 425°F oven for 25-30 minutes if thawed, or 35-40 minutes if frozen. Place directly on the oven rack.
  11. Reheating Options – Air Fryer or Skillet for Crispiness: Lightly spritz burrito with oil. Air fry at 350°F for 4 minutes to crisp the outside. Alternatively, pan fry in butter over medium heat for about 2 minutes per side until golden. If using a frozen burrito, a quick 1-2 minute microwave after crisping may be needed to heat through.

Notes

  • For quicker preparation, you can substitute the cubed russet potato with store-bought frozen hashbrowns—adjust roasting time as needed.
  • The Better Than Bouillon Roasted Garlic Base is optional but adds depth of flavor to both veggies and eggs.
  • The creamy chipotle sauce suggested for dipping can be made by mixing mayonnaise, chipotle peppers in adobo, lime juice, and a pinch of salt; adjust to taste.
  • Freezing the burritos wrapped in foil allows for convenient grab-and-go meals that reheat well.
  • Be sure to slightly undercook the eggs on the sheet pan to keep them creamy and tender in the burritos.
  • When reheating, wrapping the burrito in foil helps prevent drying out and keeps the filling moist.

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Find it online: https://easymealgenius.com/sheet-pan-breakfast-burritos-with-creamy-chipotle-sauce-recipe/