Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

I have a hot take on sheet pan breakfast burritos (yeah, it’s niche): a lot of sheet pan burrito recipes will have you cut the cooked eggs and veggies into rectangles. If this is you and you love it, please carry on. But when I’ve done it, the shape of the eggs has always bothered me. The tortilla doesn’t wrap around it correctly – it eats like a flat sandwich instead of a cylindrical, rounded, tightly packed breakfast burrito.

So here’s what I do instead. I bake the eggs until partially set, give them a quick push around the pan, and return to the oven to finish. The end result = scrambled eggs, but made on a sheet pan. They lay beautifully inside a breakfast burrito, but you still get the ease of the sheet pan approach.

TLDR: the flavor on these is probably the best I’ve had in a homemade breakfast burrito. Add meat if you want, but with the smokiness of the gouda and the umami of the roasted garlic veggies, and the chipotle sauce if you have time… I have never missed the meat at all.

• 1 large russet potato, peeled and cubed
• 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

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

• 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