# Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
Breakfast burritos are a cherished morning favorite, and understandably so. They are adaptable, hearty, and can be filled with a range of tasty ingredients. This recipe for sheet pan breakfast burritos enhances the traditional dish with creamy scrambled eggs, roasted garlic vegetables, smoky cheese, and refried beans, all enfolded in a warm tortilla. Ideal for meal preparation, these burritos can be produced in bulk and kept for quick breakfasts during the week.
## Why I Adore These Breakfast Burritos
Having crafted numerous breakfast burritos, I can assert that this recipe is my top choice thus far. The mix of creamy scrambled eggs, roasted garlic vegetables, and the richness of gouda cheese creates an explosion of flavors that is irresistible. The addition of chipotle crema gives a wonderful zing, transforming these burritos from just a meal into an experience.
### Ingredients
Here’s what you’ll require to make these scrumptious breakfast burritos:
– **For the Sheet Pan Veggies:**
– Potatoes
– Bell peppers
– Onions
– Better Than Bouillon Roasted Garlic Base
– **For the Egg Mixture:**
– Eggs
– Salt and pepper
– **For the Burritos:**
– Refried black beans
– Smoked gouda cheese
– Tortillas
– Chipotle crema (optional for dipping)
## Instructions
### 1. Roast Your Veggies
Begin by preheating your oven to 425°F (220°C). Arrange chopped potatoes, bell peppers, and onions on a half sheet pan. Toss them with olive oil, salt, and a spoonful of Better Than Bouillon Roasted Garlic Base for an extra flavor kick. Roast for approximately 20 minutes, stir, and continue roasting for another 15-20 minutes until the vegetables are tender and slightly caramelized.
### 2. Add Egg Mixture
When the veggies are done roasting, lower the oven temperature to 350°F (175°C). Whisk the eggs, season with salt and pepper, and pour the mixture directly over the veggies on the sheet pan. Bake for 7 minutes.
### 3. Mid-Way Stir
After 7 minutes, gently stir the eggs to scramble them lightly. They should retain some moisture. Return the pan to the oven for another 3-6 minutes until the eggs are completely set.
### 4. Roll Into Burritos
When the egg mixture is cooked, fill each tortilla with the egg mixture, refried black beans, and smoked gouda cheese. Tightly wrap them up and roll in foil.
### 5. Freeze or Eat
You can either savor them immediately or stash them in the freezer for later. These burritos can be frozen for up to 3 months or stored in the refrigerator for 3-4 days.
## Reheating Instructions
– **Microwave:** Unwrap the burrito and place it on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through for uniform heating.
– **Oven:** Bake the foil-covered burrito at 425°F (220°C) for 30 minutes (25-30 minutes for thawed, 35-40 minutes if still frozen).
– **Air Fryer or Skillet:** For a crispy outer layer, spritz the burrito with oil and air fry at 350°F (175°C) for 4 minutes. Alternatively, pan-fry in a skillet over medium heat with butter for 2 minutes per side until golden.
## Conclusion
These sheet pan breakfast burritos are not only simple to prepare but are also brimming with flavor and nutrition. The blend of creamy eggs, roasted vegetables, and smoky cheese makes for a satisfying meal that can be relished at any time of day. Whether you’re prepping for a busy week or searching for a delightful breakfast choice, these burritos are sure to become a staple in your home. Relish with salsa or a creamy chipotle sauce for an added kick!