Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe
These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce offer a simple and delicious way to prepare a hearty breakfast for a crowd. Roasted veggies and fluffy eggs are combined with refried black beans, smoked gouda, and fresh cilantro, all wrapped in warm tortillas and served with a smoky, creamy chipotle dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 burritos
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For The Sheet Pan Veggies:
- 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)
For The Egg Mixture:
- 12 eggs
- ½ teaspoon coarse kosher salt
- ½ tablespoon Better Than Bouillon Roasted Garlic Base (optional)
For The Burritos:
- 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)
Instructions
- Prepare the veggies: Preheat the oven. Peel and cube the russet potato to about 2 heaping cups. Slice the bell peppers and half a yellow onion thinly. Toss all veggies in olive oil, coarse kosher salt, and Better Than Bouillon Roasted Garlic Base if using, to enhance flavor.
- Roast the veggies: Spread the veggies evenly on a sheet pan and roast in the oven until potatoes are tender and vegetables are caramelized, about 25-30 minutes. Stir halfway through for even cooking.
- Make the egg mixture: In a large bowl, whisk together 12 eggs, coarse kosher salt, and the garlic base if using until combined and slightly frothy.
- Cook the eggs: Scramble the eggs gently in a skillet over medium-low heat until just set but still moist. Remove from heat to avoid overcooking.
- Warm the refried beans: Heat the refried black beans in a small pot or microwave until warm and spreadable.
- Assemble the burritos: Warm the tortillas briefly to make them pliable. On each tortilla, spread a layer of refried beans, then add a portion of roasted veggies, scrambled eggs, shredded smoked gouda, and chopped cilantro if using.
- Roll up the burritos: Fold in the sides and roll tightly to secure all fillings inside.
- Serve: Serve the burritos warm with salsa or the creamy chipotle sauce for dipping as desired.
Notes
- You can use frozen hash browns instead of cubed potatoes for convenience.
- For the creamy chipotle sauce, blend mayonnaise or sour cream with chipotle peppers in adobo sauce to taste.
- Adjust the amount of salt and seasoning to your preference.
- To freeze leftovers, roll the burritos tightly, wrap in foil or plastic wrap, and freeze for up to one month. Reheat thoroughly before consuming.
