I utterly adore these breakfast burritos. Silky scrambled eggs, sautéed garlic vegetables, smoky cheese, and refried beans all encased in a scrumptious burrito!
How Could I Have Lived Without These.
I’ve created quite a few breakfast burritos over the years, and what was I thinking before? These are hands down my favorites. The creamy, scrambled-like eggs, the roasted garlic vegetables, the smoky cheese, and the zest from the creamy dipping sauce. They’re SO amazing.
This is what we’re using:
- Sheet pan potatoes and bell peppers
- Better Than Bouillon Roasted Garlic Base for an enhanced flavor
- Creamy eggs
- Refried black beans
- Smoked gouda cheese (!!)
- Chipotle crema-style sauce for dipping
I have a unique take on sheet pan breakfast burritos (yes, it’s niche): many recipes will have you cube the cooked eggs and vegetables into rectangles. If that’s your thing, please, go ahead. But when I’ve attempted it, the egg shape always frustrated me. The tortilla fails to wrap around properly – it ends up tasting like a flat sandwich rather than a cylindrical, compact breakfast burrito.
Here’s my method instead. I bake the eggs until they’re partially done, give them a quick stir around the pan, and pop them back into the oven to finish cooking. The outcome = scrambled eggs, but prepared on a sheet pan. They fit perfectly inside a breakfast burrito, while still providing the convenience of the sheet pan method.
TLDR: the flavors in these are probably the best I’ve encountered in a homemade breakfast burrito. You can add meat if you wish, but with the smokiness of the gouda, the umami from the roasted garlic vegetables, and the chipotle sauce if you have the time… I’ve never missed meat at all.
Hope you enjoy these!
Roast Your Vegetables.
Vegetables + a spoonful of Better Than Bouillon Roasted Garlic Base will deliver a huge flavor upgrade. I like to roast them thoroughly so they’re nearly crisped on the edges.
Incorporate Egg Mixture.
Pour it right on top and bake.
Stir Halfway Through.
Give them a quick push around the pan (scrambled eggs style)! They won’t look the prettiest at this stage! That’s okay!
Complete Cooking the Eggs in the Oven.
They should look like this upon completion!
Wrap into Burritos.
My preferred burrito fillings include refried black beans and smoked gouda cheese.
Freeze or Enjoy!
I wrap each burrito in foil and store them in the freezer! BEST FEELING. Instructions for reheating are detailed in the notes below!
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
Total Time:
1 hourYield:
6 burritos 1x
Description
I utterly adore these breakfast burritos. Silky scrambled eggs, sautéed garlic vegetables, smoky cheese, and refried beans all encased in a scrumptious burrito!
Ingredients
Units
Scale
For The Sheet Pan Veggies:
For The Egg Mixture:
For The Burritos:
Instructions
- Veggies: Preheat the oven to 425 degrees. Arrange potatoes, peppers, and onions on a half sheet pan. Coat with olive oil and Better Than Bouillon Roasted Garlic Base.
- Roast: Roast vegetables for 20 minutes; stir, then roast for an additional 15-20 minutes until potatoes are tender and the peppers and onions are slightly browned.
- Eggs: Reduce oven temperature to 350 degrees. Whisk egg mixture; pour directly over the vegetables on the sheet pan. Bake for 7 minutes.
- Bake: Gently mix the eggs in the pan until “scrambled” (should still be a bit wet). Return to oven for 3-6 minutes until fully set.
- Burritos: Fill tortillas with the egg mixture, refried beans, smoked gouda cheese, and cilantro. Tightly wrap in the tortilla, and roll in foil.
- Store: At this point, you can freeze for up to 3 months, or refrigerate for 3-4 days. Refer to notes for reheating practices!
Notes
Hashbrowns: You can also substitute frozen hashbrowns (about 2 cups) for the potato! This works wonderfully! Might need an extra 10-15 minutes for roasting due to their higher moisture content.
Reheating Method 1 – Oven: Place a burrito in the fridge overnight to defrost (this speeds up cooking time). In the morning, put it in the oven wrapped in foil at 350 for about 25 minutes. I often do this while getting ready, and then it’s hot and ready for me! This results in a softer burrito which I prefer.
Reheating Method 2 – Skillet or Air Fryer: Store a burrito in the fridge overnight. Place it in a pan with a bit of butter or avocado oil; pan-fry for a few minutes on each side until golden brown and crisp, or brush with oil and air fry at 350 for 5-8 minutes. Sometimes the exterior finishes cooking before the interior; if this occurs, pop it in the microwave to melt the insides.
If You Didn’t Thaw Ahead: That’s alright! In such cases, I usually opt for the oven method and let it bake in foil for at least 35-45 minutes.
Delicious Chipotle Sauce: Combine 1/2 cup yogurt, 1/4 cup mayo, 1/4 teaspoon chipotle powder, 1/2 teaspoon salt, 1 grated garlic clove, and 3 tablespoons water. This sauce is exceptional and can be stored in the fridge for 5-7 days.
- Prep Time: 10 minutes
- Cook Time: 50 mins
- Category: Breakfast
- Method: Bake
- Cuisine: Mexican
Keywords: breakfast burritos, frozen burritos, meal prep, breakfast meal prep