Description
This Sheet Pan Breakfast Burritos recipe combines roasted potatoes, bell peppers, onions, scrambled eggs, refried black beans, and smoked gouda cheese all wrapped in large tortillas. The veggies are roasted for deep flavor, and the eggs are baked right on the pan for easy prep. These burritos can be enjoyed fresh or frozen for convenient make-ahead breakfasts, served with salsa or a creamy chipotle sauce for extra zest.
Ingredients
Scale
Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- Half of a yellow onion, thinly sliced
Roasting & Seasoning
- 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 size/quantity as needed)
- 1 14-ounce can refried black beans
- 7 ounces smoked gouda cheese, shredded
- 1/2 cup cilantro, chopped (optional)
- Salsa or creamy chipotle sauce for dipping (see notes for sauce ingredients)
Instructions
- Prepare Veggies: Preheat the oven to 425°F (220°C). Place the peeled and cubed potatoes, sliced bell peppers, and thinly sliced yellow onion on a half sheet pan. Drizzle with olive oil, sprinkle with kosher salt and Better Than Bouillon Roasted Garlic Base if using. Toss everything to coat evenly.
- Roast Vegetables: Roast the veggies at 425°F for 20 minutes, then stir them. Continue roasting for another 15-20 minutes, until the potatoes are tender and the peppers and onions have started to brown.
- Prepare Eggs: Lower the oven temperature to 350°F (175°C). In a bowl, whisk together the 12 eggs with kosher salt and Better Than Bouillon Roasted Garlic Base, if desired.
- Bake Eggs on Sheet Pan: Pour the egg mixture directly onto the roasted veggies on the sheet pan. Bake for 7 minutes at 350°F.
- Scramble and Finish Baking Eggs: Remove the pan and gently stir or push the eggs around to scramble them slightly, keeping some moisture. Return to the oven and bake for an additional 3 to 6 minutes, or until the eggs are fully set but still moist.
- Assemble Burritos: Lay out each large tortilla and fill with the egg and veggie mixture, a scoop of refried black beans, shredded smoked gouda cheese, and chopped cilantro if using. Wrap the filling snugly and roll into burritos.
- Store Burritos: Wrap each burrito tightly in foil. You can store them in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheating Options – Microwave: Unwrap burrito (frozen or thawed) and place it on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through to ensure even heating.
- Reheating Options – Oven: Keep the burrito wrapped in foil and bake at 425°F for 25-30 minutes if thawed, or 35-40 minutes if frozen. Place directly on the oven rack.
- Reheating Options – Air Fryer or Skillet for Crispiness: Lightly spritz the outside of the burrito with oil. Air fry at 350°F for 4 minutes, or pan-fry in a skillet with butter over medium heat for 2 minutes per side until golden. If reheating from frozen with crisping, microwave an additional 1-2 minutes after crisping to ensure it’s heated through.
Notes
- You can substitute fresh potatoes with frozen hashbrowns; just adjust the roasting time accordingly.
- The Better Than Bouillon Roasted Garlic Base is optional but adds a savory depth to the vegetables and eggs.
- The creamy chipotle sauce for dipping can be made by blending mayonnaise, chipotle peppers in adobo sauce, lime juice, and a pinch of salt to taste.
- For freezing, wrap burritos tightly in foil and store in a freezer-safe bag for up to 3 months.
- To reheat crisp burritos from frozen, microwave after air frying or pan-frying to ensure the filling is hot all the way through.
