Introduction

Start your day with these delicious Sheet Pan Breakfast Burritos, packed with roasted veggies, fluffy eggs, and smoky gouda. They’re easy to prepare, perfect for meal prep, and come with a creamy chipotle sauce for an extra kick.

Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe - Recipe Image

Ingredients

1 large russet potato, peeled and cubed (about 2 heaping cups – you can substitute with hashbrowns if preferred)
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, but great for flavor)
12 eggs
1/2 teaspoon coarse kosher salt
1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
6 large tortillas (adjust depending on tortilla 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

Instructions

Step 1: Preheat the oven to 425°F (220°C). On a half sheet pan, combine the peeled and cubed potatoes, sliced bell peppers, and thinly sliced onion. Toss them with olive oil, 1/2 teaspoon kosher salt, and the Better Than Bouillon Roasted Garlic Base if using.
Step 2: Roast the veggies for 20 minutes, then stir. Continue roasting for another 15-20 minutes until the potatoes are tender and the peppers and onions have browned slightly.
Step 3: Reduce oven temperature to 350°F (175°C). In a bowl, whisk together the eggs, 1/2 teaspoon kosher salt, and the remaining Better Than Bouillon Roasted Garlic Base if using.
Step 4: Pour the egg mixture directly onto the sheet pan with the roasted veggies. Return the pan to the oven and bake for 7 minutes.
Step 5: Remove the pan and gently push the eggs around to scramble slightly—they should still be slightly wet. Return to the oven and bake for an additional 3-6 minutes until the eggs are fully set.
Step 6: Lay out the tortillas and fill each one with the egg and veggie mixture, refried black beans, shredded smoked gouda, and chopped cilantro if desired. Wrap each burrito snugly and roll them up in foil.
Step 7: Serve immediately with salsa or chipotle sauce, or store for later use.

Tips & Variations

For extra smoky flavor, try adding a bit of smoked paprika or chipotle powder to the eggs before baking.
Swap smoked gouda for cheddar or pepper jack cheese for a different twist.
If you prefer softer potatoes, parboil them for 5 minutes before roasting.
Use store-bought chipotle sauce or blend chipotle peppers in adobo with mayonnaise or sour cream to make a quick creamy chipotle sauce.

Storage

Wrap the burritos tightly in foil and store in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 3 months. To reheat, unwrap and microwave for 2-3 minutes, flipping halfway, or bake foil-wrapped at 425°F for 25-40 minutes depending on thawed or frozen state. For a crispy exterior, spritz with oil and finish in an air fryer or pan-fry in a skillet over medium heat for 2 minutes per side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes! These burritos are perfect for meal prep. You can assemble and freeze them for up to 3 months, then reheat as needed for a quick and hearty breakfast.

What can I use if I don’t have Better Than Bouillon Roasted Garlic Base?

If you don’t have the roasted garlic base, simply omit it or use a small amount of garlic powder and a pinch of salt to add flavor to the vegetables and eggs.

Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

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4.6 from 66 reviews

These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce are an easy and flavorful morning meal that combines roasted potatoes, bell peppers, onions, fluffy baked eggs, refried black beans, smoky Gouda cheese, and fresh cilantro wrapped in warm tortillas. Perfect for meal prep, they freeze well and can be reheated quickly, making them an ideal grab-and-go breakfast option with a deliciously creamy and spicy chipotle dipping sauce.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 burritos 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables and Base

1 large russet potato, peeled and cubed (about 2 heaping cups)
2 bell peppers, sliced
1/2 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)

Egg Mixture

12 eggs
1/2 teaspoon coarse kosher salt
1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)

Burrito Assembly

6 large tortillas (adjust based on size)
1 14-ounce can refried black beans
7 ounces smoked gouda cheese, shredded
1/2 cup cilantro, chopped (optional)

For Serving

Salsa or creamy chipotle sauce (ingredients for chipotle sauce in notes)

Instructions

Prepare Veggies: Preheat the oven to 425°F. On a half sheet pan, combine the peeled and cubed potatoes, sliced bell peppers, and thinly sliced yellow onion. Toss with olive oil, 1/2 teaspoon coarse kosher salt, and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base if using, evenly coating the vegetables.
Roast Vegetables: Roast the vegetables for 20 minutes, then stir them to ensure even cooking. Continue roasting for an additional 15-20 minutes until the potatoes are tender and golden, and the peppers and onions are slightly browned.
Prepare Eggs: Reduce the oven temperature to 350°F. In a large bowl, whisk together 12 eggs, 1/2 teaspoon coarse kosher salt, and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base if using.
Bake Eggs with Veggies: Pour the whisked egg mixture directly onto the sheet pan with the roasted vegetables, spreading it evenly. Bake for 7 minutes at 350°F.
Scramble Eggs on Sheet Pan: Remove the pan and gently push the eggs around with a spatula to create a loose scramble, keeping some wetness. Return the pan to the oven and bake for an additional 3-6 minutes until the eggs are fully set.
Assemble Burritos: Lay out tortillas and fill each with a generous portion of the egg and veggie mixture, a scoop of refried black beans, shredded smoked gouda, and chopped cilantro if desired. Wrap each filling snugly inside the tortilla and roll it up tightly.
Store Burritos: Wrap each burrito securely in foil. Burritos can be frozen for up to 3 months or refrigerated for 3-4 days.
Reheat Burritos – Microwave: Unwrap the foil and place the frozen or thawed burrito on a microwave-safe plate. Heat for 2-3 minutes, flipping halfway through for even warming.
Reheat Burritos – Oven: Keep the burrito wrapped in foil and place directly on the oven rack. Bake at 425°F for 25-30 minutes if thawed or 35-40 minutes if frozen until heated through.
Reheat Burritos – Air Fryer or Skillet for Crispiness: Lightly spritz the burrito exterior with oil. Air fry at 350°F for 4 minutes or pan-fry in a skillet over medium heat with a bit of butter for 2 minutes per side until golden and crispy. For frozen burritos, follow with a microwave heating step if needed to ensure the inside is warm.

Notes

You can substitute the peeled and cubed potatoes with frozen hashbrowns for convenience, roasting according to package instructions.
Better Than Bouillon Roasted Garlic Base is optional but adds wonderful depth of flavor to both the vegetables and eggs.
The creamy chipotle sauce used for dipping can be made by blending mayonnaise or sour cream with canned chipotle peppers in adobo sauce, lime juice, and a pinch of salt.
Wrapping burritos tightly in foil before freezing helps maintain shape and makes reheating easier.
Adjust the number of tortillas based on their size and the amount of filling used.
When reheating, ensure the burrito is heated thoroughly to keep the eggs safe and delicious.

Keywords: breakfast burritos, sheet pan meal, roasted vegetable breakfast, baked eggs, make-ahead breakfast, meal prep burritos, creamy chipotle sauce