Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

Steps

1. 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.

2. 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.

3. Turn oven temperature to 350 degrees. Whisk egg mixture; pour directly onto the sheet pan with the veggies. Bake for 7 minutes.

4. 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.

5. Fill tortillas with the egg mixture, refried beans, smoked gouda cheese, and cilantro. Wrap snugly in the tortilla, and roll it up in foil.

6. 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.

7. Unwrap burrito (frozen or thawed) and place on a microwave safe plate. Microwave for 2-3 minutes. I flip it over halfway through to get it heated more evenly.

8. Bake the foil-wrapped burrito at 425 for 30 minutes (25-30 for thawed, 35-40 if still frozen). As long as it’s in the foil, you can just put it directly on an oven rack. I do this while I’m getting ready and then it’s steamy and warmed for me to eat just before I leave!

9. Spritz the outside of the burrito with oil and air fry at 350 for 4 minutes. For a skillet, pan fry in a skillet over medium heat with some butter for 2 minutes per side until golden. This can be done with a warmed OR frozen burrito – in either case, it will make the exterior crispy. If you do it with a frozen burrito, you might need to give it an additional 1-2 minutes in the microwave to ensure it’s heated through after crisping.