Name: Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large russet potato, peeled and cubed (about 2 heaping cups); 2 bell peppers, sliced; ½ yellow onion, thinly sliced; 2 tablespoons olive oil; ½ teaspoon coarse kosher salt; ½ tablespoon Better Than Bouillon Roasted Garlic Base (optional); 12 eggs; ½ teaspoon coarse kosher salt; ½ tablespoon Better Than Bouillon Roasted Garlic Base (optional); 6 large tortillas (size-dependent); 1 (14-ounce) can refried black beans; 7 ounces smoked gouda cheese, shredded; ½ cup cilantro, chopped (optional); Salsa or creamy chipotle sauce for dipping (see notes)

Jump to Recipe· 4.3 from 25 reviews

If you’re craving a breakfast that’s hearty, flavorful, and effortlessly put together, then you’re in for a treat with this Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe. Picture this: golden, crispy potatoes and sweet bell peppers roasted to perfection, fluffy eggs infused with garlic goodness, creamy refried black beans, all wrapped snugly in warm tortillas and topped off with smoky gouda and a luscious chipotle sauce that brings just the right kick. It’s comfort food reimagined for busy mornings or weekend brunches when you want all the deliciousness without the fuss.

Ingredients You’ll Need

A close-up view of a baking tray filled with a dish that has multiple layers. The base layer is covered with thin yellow pasta strands spread evenly. On top, there are scattered vibrant strips of red, yellow, and green bell peppers giving bright pops of color. Small chunks of brown meat are placed sporadically across the dish. A woman's hand is seen holding a spoon dripping dark brown sauce onto the top layer of the peppers and pasta. The tray is positioned on a stovetop with a white marbled surface nearby. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully simple with focused ingredients that each play an essential role—bringing color, texture, and layers of flavor to every bite. From the earthy potatoes to the smoky cheese, every item contributes to making your burritos both satisfying and unforgettable.

1 large russet potato, peeled and cubed: Provides a hearty, crispy base for the veggies, or swap in hasbrowns for convenience.
2 bell peppers, sliced: Adds vibrant color and natural sweetness that balances the savory components.
Half of a yellow onion, thinly sliced: Brings aromatic depth and a touch of caramelized flavor when roasted.
2 tablespoons olive oil: Essential for roasting the vegetables to a golden crisp.
1/2 teaspoon coarse kosher salt: Enhances every ingredient’s natural flavor.
1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional): Boosts the savory garlic notes beautifully without overpowering.
12 eggs: The perfect fluffy protein centerpiece for your burritos.
1/2 teaspoon coarse kosher salt (for eggs): Balances and brightens the egg mixture.
6 large tortillas: Soft and pliable wraps that hold all the goodness together.
1 14-ounce can refried black beans: Adds creamy richness and hearty texture.
7 ounces smoked gouda cheese, shredded: Melts into smoky, gooey perfection.
1/2 cup cilantro, chopped (optional): Adds a fresh, herbal zing that wakes up the palate.
Salsa or chipotle sauce for dipping: Creamy chipotle sauce in particular gives the burritos their signature smoky-spicy finish (see notes for homemade sauce!).

How to Make Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

Step 1: Roast the Veggies

Start by preheating your oven to 425°F. Toss the peeled and cubed russet potatoes, sliced bell peppers, and yellow onion with olive oil, kosher salt, and the optional roasted garlic base. Spread them evenly on a sheet pan and roast for about 25-30 minutes, stirring halfway through to ensure everything gets that irresistible caramelized crispness. The vibrant colors and tender-crisp texture you’ll get here lay the groundwork for flavor-packed burritos.

Step 2: Prepare the Egg Mixture

While the veggies roast, whisk together 12 eggs with kosher salt and the same roasted garlic base for extra flavor. Pour the eggs into a greased, oven-safe dish or skillet and bake at 350°F for about 15 minutes or until just set. This gentle cooking method keeps the eggs soft and fluffy, ideal for folding into your burritos without drying out.

Step 3: Warm Refried Beans and Tortillas

Heat the refried black beans gently on the stove or microwave until warm and creamy. Meanwhile, soften your tortillas by wrapping them in foil and warming them briefly in the oven or quickly heating each on a dry skillet, so they become pliable and easy to roll without cracking.

Step 4: Assemble the Burritos

Lay out each tortilla and spread a generous spoonful of warm refried beans down the center. Next, add a scoop of the roasted veggies and a portion of the fluffy baked eggs. Sprinkle a healthy handful of shredded smoked gouda on top, and if you like, scatter chopped cilantro for a fresh contrast of flavor. Roll your burrito snugly, folding in the sides as you go to create that familiar, comforting handheld package.

Step 5: Serve with Creamy Chipotle Sauce

No sheet pan breakfast burritos are complete without that dreamy creamy chipotle sauce for dipping or drizzling. This sauce combines chipotle peppers in adobo with sour cream or Greek yogurt, lime juice, and a pinch of salt. The smoky heat perfectly complements the savory burritos and ties all the flavors together in one mouthwatering bite.

How to Serve Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

Two halves of a golden brown toasted wrap stacked on a white plate with ridged edges. The top half shows a close-up of melted yellow cheese stretching out along with a creamy white sauce dripping from its side. Inside the wrap, there is a mix of textured layers including light brown, slightly crispy bits, finely chopped green herbs, and small pieces of red vegetable. The white plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Give your burritos a little extra something by topping them with fresh cilantro leaves, a dollop of sour cream, or even a sprinkling of crumbled cotija cheese. These simple touches elevate the look and add bursts of complementary flavor that make each bite more exciting.

Side Dishes

Pair your Sheet Pan Breakfast Burritos with a fresh fruit salad or homemade breakfast potatoes for a balanced, colorful meal. A side of guacamole or sliced avocado brings creaminess and a cooling counterpoint to the smoky chipotle sauce’s heat.

Creative Ways to Present

If you want to impress at your next brunch, slice the burritos into smaller bite-sized pieces and serve them as appetizers with toothpick skewers. Alternatively, wrap them in foil for a grab-and-go breakfast that’s perfect for busy mornings or picnics.

Make Ahead and Storage

Storing Leftovers

Your leftover burritos keep incredibly well in the refrigerator for up to 3 days when wrapped tightly in foil or placed in airtight containers, so you can enjoy the deliciousness again without repainting the kitchen.

Freezing

For longer storage, individually wrap burritos in plastic wrap and then foil before freezing. They will maintain their flavor and texture for up to 2 months in the freezer, ideal for busy weeks when breakfast needs to be fast and fabulous.

Reheating

To reheat, remove any foil and microwave burritos wrapped in a damp paper towel for 1-2 minutes until steaming hot. You can also reheat them in a 350°F oven for 15-20 minutes, which keeps tortillas crispy and melty, just like fresh.

FAQs

Can I use other types of cheese in the recipe?

Absolutely! While smoked gouda adds a lovely smoky flavor and creaminess, you can substitute with cheddar, Monterey Jack, or pepper jack for a little more kick. Choose whatever cheese melts well and suits your taste.

Is it possible to make this recipe vegetarian or vegan?

The recipe is vegetarian as written, but for a vegan twist, you can replace eggs with scrambled tofu, use dairy-free cheese, and swap sour cream in the chipotle sauce with a plant-based alternative. The refried beans provide great protein punch too.

What’s the best way to make the creamy chipotle sauce at home?

For homemade sauce, blend chipotle peppers in adobo sauce with sour cream or Greek yogurt, a squeeze of lime juice, and salt to taste. Adjust the amount of chipotle for your preferred spice level. It’s quick, fresh, and packs fantastic flavor.

Can I prep parts of this recipe in advance?

Definitely! Roasted veggies can be made a day ahead and stored in the fridge. The egg mixture can be baked in advance, and the chipotle sauce tastes even better when chilled. Just assemble and warm right before serving.

How do I keep tortillas from getting soggy?

Warming tortillas just before assembly and wrapping burritos tightly prevents sogginess. Also, using thick refried beans and not adding too much sauce inside the burrito helps keep everything nicely firm.

Final Thoughts

This Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe is truly one of those magic dishes that feels like a special occasion but comes together with surprisingly little effort. Whether you’re feeding a crowd or treating yourself to a leisurely weekend brunch, these burritos deliver on flavor, texture, and heartwarming satisfaction. Go ahead and try them—you might just find your new favorite breakfast tradition!