I absolutely love these breakfast burritos. Creamy scrambled eggs, roasted garlic veggies, smoky cheese, and refried beans all wrapped up in a delicious burrito!
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
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These were delicious! I used 5 whole eggs and two cups egg white to lower calories and up the protein. Super easy to make, and my husband loved this breakfast! Thank you so much for a great recipe!
Sarah S
How Did I Live Before These.
I have made a decent amount of breakfast burritos in my day, and what was I even doing before now? Because these are my favorite yet. The creamy scrambled-like eggs, the roasted garlic veggies, smokiness of the cheese and the heat from the creamy sauce dip. They’re SO good.
Here’s what we’re working with:
- Sheet pan potatoes and peppers
- Better Than Bouillon Roasted Garlic Base for flavor boost
- Creamy eggs
- Refried black beans
- Smoked gouda cheese (!!)
- Chipotle crema type sauce for dipping
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.
Hope you love these!
1
Roast Your Veggies.
Veggies + a dollop of Better Than Bouillon Roasted Garlic Base will give you a mega flavor boost. I like to reeeeally roast these so they’re almost a bit crisped on the edges
2
Add Egg Mixture.
Pour them right on there and bake.
3
Mid-Way Stir.
Give them a quick push around the pan (scrambled eggs style)! They’re not the most pretty at this point! It’s okay!
4
Finish Eggs In The Oven.
They’re look like this when they’re done!
5
Roll Into Burritos.
My go-to burrito extras are refried black beans and smoked gouda cheese.
6
Freeze, Or Eat!
I wrap each one in foil and keep them in the freezer! BEST FEELING. Instructions for how to reheat them are in the notes below!
Video To Make These Burritos
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
- Total Time: 1 hour
- Yield: 6 burritos 1x
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
Units
Scale
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 coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
For The Egg Mixture:
- 12 eggs
- 1/2 teaspoon coarse kosher 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.
Options for Reheating:
- Microwave: 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.
- Oven: 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!
- Air Fryer or Skillet (for crispiness): 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.
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.
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
More Breakfast Meal Prep Ideas
Filed Under: All Recipes Breakfast Eggs Meal Prep Quick and Easy Recipes Sandwiches Sheet Pan Vegetarian
November 18, 2025
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Yuh- um! Is there a way to microwave re-heat?
These were excellent! I made them exactly as written other than using frozen tricolor peppers and onions(14.4oz) and hashbrowns. My whole family gobbled these up. Thanks for the great recipe!
Great idea to use hashbrowns!
What brand of sheet pans do you recommend?
I use Nordic Ware aluminum sheet pans!
Question, do you let everything cool before wrapping in the tin foil? I’ve made breakfast burritos before and they have gotten a bit “soggy”.
Thanks!
Hi! we probably waited 10 minutes while getting the burrito stuff laid out.
These were delicious! I used 5 whole eggs and two cups egg white to lower calories and up the protein. Super easy to make, and my husband loved this breakfast! Thank you so much for a great recipe!
These are so good. I think I wouldn’t add refried beans next time I make them, just because they do detract from the other flavors – maybe just half a can or substitute some pinto or black beans.
I also like the idea of making eggs in the oven – stopping after the eggs are cooked in step 4 and serving with some toast could be a nice way to serve a crowd during the upcoming holidays.
Will be making again!