Description
I absolutely love these breakfast burritos. Creamy scrambled eggs, roasted garlic veggies, smoky cheese, and refried beans all wrapped up in a delicious burrito!
Ingredients
For The Sheet Pan Veggies:
- 1 large russet potato, peeled and cubed (about 2 heaping cups - see notes for using hasbrowns)
- 2 bell peppers, sliced
- half of a yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
For The Egg Mixture:
- 12 eggs
- 1/2 teaspoon salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
For The Burritos:
- 6 large tortillas (more or less depending on size of your tortilla)
- 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 (ingredients in notes!)
Instructions
- Veggies: Preheat the oven to 425 degrees. Place potatoes, peppers, and onions on a half sheet pan. Toss with olive oil, salt, and Better Than Bouillon Roasted Garlic Base.
- Roast: Roast veggies for 20 minutes; stir, and roast for another 15-20 minutes until potatoes are done and peppers and onions are a little browned.
- Eggs: Turn oven temperature to 350 degrees. Whisk egg mixture; pour directly onto the sheet pan with the veggies. Bake for 7 minutes.
- Bake: Push the eggs gently around on the pan until “scrambled” a bit (they should still be a bit wet). Return to oven for 3-6 minutes until they’re set.
- Burritos: Fill tortillas with the egg mixture, refried beans, smoked gouda cheese, and cilantro. Wrap snugly in the tortilla, and roll it up in foil.
- Store: From here, you can freeze them for up to 3 months, or keep them in the fridge for 3-4 days. See notes for reheating methods! Serve with salsa and/or chipotle sauce.
Notes
Hashbrowns: You can also use frozen hashbrowns (about 2 cups) in place of the potato! Works great! May require an additional 10-15 minutes for roasting because they tend to be wetter.
Reheating Method 1 – Oven: Place a burrito in the fridge overnight to thaw (this helps speed up the cooking time). In the morning, pop it in the oven in the foil – 350 for about 25 minutes. I do this while I’m getting ready and then it’s hot and ready for me to eat! This will make for a softer burrito which I actually like.
Reheating Method 2 – Skillet or Air Fryer: Place a burrito in fridge overnight. Throw it in a pan with a little bit of butter or avocado oil; pan fry for a few minutes on each side to get it golden brown and crisped, or brush with oil and air fry at 350 for 5-8 minutes. Sometimes the outside is done before the inside; if that happens, pop it in the microwave to finish melting the insides.
If You Didn’t Thaw One Ahead of Time: That’s fine! In this case I typically use the oven method and just let it bake in there in the foil for at least 35-45 minutes.
Amazing Little Chipotle Sauce: Mix 1/2 cup yogurt, 1/4 cup mayo, 1/4 teaspoon chipotle powder, 1/2 teaspoon salt, 1 clove grated garlic, and 3 tablespoons water. This sauce is so good and will keep 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