# Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
Breakfast burritos present a wonderful way to kick off your day, and these sheet pan breakfast burritos take the traditional dish to the next level with creamy scrambled eggs, roasted garlic vegetables, smoky cheese, and refried beans, all encased in a warm tortilla. This recipe not only streamlines the cooking process but also amplifies the flavor experience, making it a favorite among breakfast lovers.
## Why I Adore These Breakfast Burritos
After preparing many breakfast burritos, I can state with certainty that this recipe is my top choice. The blend of creamy scrambled eggs, roasted garlic veggies, the richness of gouda cheese, and a zesty chipotle sauce delivers a flavor sensation that is simply irresistible.
### Ingredients
– **For the Sheet Pan Veggies:**
– Potatoes
– Bell peppers
– Onions
– Better Than Bouillon Roasted Garlic Base
– **For the Egg Mixture:**
– Eggs
– **For the Burritos:**
– Refried black beans
– Smoked gouda cheese
– Tortillas
– Chipotle crema for dipping
## Cooking Instructions
### 1. Roast Your Veggies
Preheat your oven to 425°F (220°C). Arrange diced potatoes, bell peppers, and onions on a half sheet pan. Drizzle them with olive oil and a spoonful of Better Than Bouillon Roasted Garlic Base for a robust flavor enhancement. Roast for around 20 minutes, stir, then continue roasting for an additional 15-20 minutes until the potatoes are tender and the veggies are lightly browned.
### 2. Add Egg Mixture
Decrease the oven temperature to 350°F (175°C). In a bowl, whisk the eggs and pour the mixture directly onto the sheet pan with the roasted veggies. Bake for about 7 minutes.
### 3. Mid-Way Stir
After 7 minutes, gently scramble the eggs around the pan. They should remain somewhat wet. Place the pan back in the oven for another 3-6 minutes until the eggs are completely set.
### 4. Roll Into Burritos
Once the egg mixture is cooked, fill each tortilla with the egg mixture, refried black beans, and smoked gouda cheese. Fold the tortillas tightly to create burritos.
### 5. Freeze or Eat
You can savor these burritos right away or wrap each one in foil and freeze them for up to 3 months. They can also be stored in the refrigerator for 3-4 days.
## Reheating Instructions
– **Oven Method:** Thaw a burrito overnight in the fridge. In the morning, place it in the oven (still wrapped in foil) at 350°F (175°C) for about 25 minutes.
– **Skillet or Air Fryer:** For a crispy texture, pan-fry the burrito in a bit of butter or oil for several minutes on each side or air fry at 350°F (175°C) for 5-8 minutes.
## Amazing Chipotle Sauce
For an added kick, combine ½ cup of yogurt, ¼ cup of mayo, ¼ teaspoon of chipotle powder, ½ teaspoon of salt, 1 clove of grated garlic, and 3 tablespoons of water. This sauce can be stored in the refrigerator for 5-7 days.
## Conclusion
These sheet pan breakfast burritos are not only tasty but also perfect for meal preparation. With the mix of creamy eggs, flavorful veggies, and smoky cheese, they are destined to become a regular in your breakfast lineup. Enjoy them fresh or frozen, and don’t forget to dip them in the creamy chipotle sauce for an extra burst of flavor!