As the sun rises and casts a warm glow through my kitchen window, nothing excites me more than the comforting aroma of breakfast being transformed into something extraordinary. That’s where these Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce come in. After a long week of hurried mornings and stale fast-food breakfasts, I wanted a solution—one that would refuel my mornings without the fuss.
Imagine fluffy scrambled eggs mingling with roasted garlic veggies and smoky gouda cheese, all cozily wrapped in a soft tortilla. The best part? They’re perfect for meal prep, so you can whip up a delightful batch of these burritos and savor that homemade goodness all week long. Whether you’re a busy professional seeking an easy breakfast, a home chef wanting to shake up your routine, or someone embarking on a flavor-filled culinary journey, this recipe strikes the perfect balance between comfort and convenience. Grab your sheet pan and let’s dive into a breakfast that’s as satisfying as it is simple!
Why love Sheet Pan Breakfast Burritos?
Flavorful fusion of creamy scrambled eggs, roasted garlic veggies, and smoky gouda blends seamlessly into each bite, offering a comforting morning feast. Meal prep friendly, you can easily batch these burritos to enjoy throughout the week, saving you time and effort during busy mornings. Customizable for dietary preferences, feel free to swap ingredients to match your taste. Easy to assemble, these burritos require just a few steps and a sheet pan. Crowd pleaser, perfect for family breakfasts or brunches with friends–everyone will be reaching for seconds!
Sheet Pan Breakfast Burrito Ingredients
For the Eggs
- Eggs – Packed with protein and richness; swap for egg whites for a lighter version.
- Better Than Bouillon Roasted Garlic Base – Enhances the flavor of the veggies; feel free to use roasted garlic instead.
For the Roasted Veggies
- Roasted Garlic Veggies – Essential for umami; use a variety of bell peppers, onions, and zucchini.
For the Filling
- Refried Beans – Acts as a binding agent, adding protein; can be omitted for a lighter burrito.
- Smoked Gouda Cheese – Adds creaminess and a smoky touch; sharp cheddar makes a great substitute.
- Tortillas – The perfect wrap for the burrito; opt for whole wheat for a healthier option.
For the Chipotle Sauce
- Chipotle Sauce – A creamy, spicy dip made with yogurt, mayo, chipotle powder, garlic, and salt to enhance the flavor of your breakfast burritos!
These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce are not only delightful but also meal prep friendly. Enjoy the convenience of a delicious homemade breakfast ready to go!
How to Make Sheet Pan Breakfast Burritos
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Preheat your oven to 400°F (200°C) and prepare a large sheet pan by lightly greasing it with oil. This ensures your burritos won’t stick while baking!
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Combine the chopped veggies with the Better Than Bouillon Roasted Garlic Base in a mixing bowl. Spread them evenly on the sheet pan and roast them for about 20-25 minutes until slightly crisp and fragrant.
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Whisk the eggs in a bowl until well beaten. Pour the eggs over the roasted veggies in the pan. Gently mix to combine everything together, ensuring an even distribution of egg and veggies.
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Bake in the oven for 10-15 minutes, or until the eggs are set. Once cooked, remove the pan and lightly scramble the egg mixture with a spatula for a finer texture.
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Spread a layer of refried beans on each tortilla. Add a generous scoop of the egg and veggie mixture on top, followed by an ample sprinkle of smoked gouda cheese.
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Roll the tortillas tightly to form burritos. Wrap each burrito in foil if you plan to freeze or store them, which protects them while cooking later on.
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Store the wrapped burritos in the freezer for up to a month, or bake them uncovered at 350°F (175°C) for about 20 minutes until heated through.
Optional: Serve with fresh avocado slices for an extra creamy delight!
Exact quantities are listed in the recipe card below.
Sheet Pan Breakfast Burrito Variations
Feel free to let your culinary creativity shine with these delightful variations that elevate your breakfast burritos to new delicious heights!
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Spicy Twist: Add diced jalapeños to the veggie mix for an extra kick! The heat balances beautifully with the creamy elements.
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Protein Boost: Swap refried beans for cooked chorizo or breakfast sausage to amplify the savory flavor. Each bite will be bursting with robust goodness.
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Cheesy Delight: Experiment with different cheese options like pepper jack for a zesty twist or feta for a tangy bite. Cheese lovers won’t be disappointed!
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Vegetarian Friendly: Skip the meat and double up on veggies, adding black beans for protein. This version is colorful, hearty, and completely satisfying without the meat.
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Gluten-Free Option: Use corn tortillas instead of flour tortillas to make your burritos gluten-free. They hold up well and add a unique flavor.
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Herb Infusion: Mix chopped fresh herbs like cilantro or parsley into the egg mixture for an aromatic touch. It brightens the flavors exquisitely!
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Breakfast Garcia: Incorporate crispy bacon or ham into your filling for an extra savory layer. This classic twist is a sure family favorite!
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Breakfast Bowl: For a lighter option, layer the egg and veggie mixture over quinoa or brown rice instead of using tortillas. It’s filling and nutritious!
What to Serve with Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce?
Kickstart your day with these delightful burritos and create a breakfast spread that pleases everyone at the table.
- Fresh Avocado Slices: Creamy and rich, they enhance the flavors of the burritos while adding a nutritious boost.
- Pico de Gallo: This fresh salsa adds brightness and zest, balancing the richness of the creamy chipotle sauce perfectly.
- Crispy Hash Browns: Golden and crispy, they provide a satisfying crunch that complements the soft texture of the burritos.
- Fruit Salad: A medley of seasonal fruits adds a refreshing sweetness and a vibrant color to your breakfast table.
For a kick, serve with a bold coffee or zesty bloody mary, allowing the robust flavors to awaken your senses. Enjoy a sweet treat like banana muffins for a delightful finish that completes your breakfast experience!
Make Ahead Options
These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce are perfect for busy mornings and meal prep! You can prepare the roasted garlic veggies and egg mixture up to 24 hours in advance—just store them in an airtight container in the refrigerator. When you’re ready to enjoy, simply wrap the burritos and freeze them for up to a month, or bake them fresh at 350°F (175°C) for about 20 minutes until heated through. To maintain quality, let the egg and veggie mixture cool slightly before wrapping, preventing sogginess. This way, you’ll have delicious homemade breakfast burritos ready to fuel your day with minimal effort!
Expert Tips for Sheet Pan Breakfast Burritos
- Cool Before Wrapping: Allow the baked egg and veggie mixture to cool slightly before wrapping to prevent sogginess in the tortilla.
- Texture Variation: Use frozen hashbrowns instead of fresh veggies for added texture; just remember to adjust roasting time accordingly.
- Garlic Sensitivity: If you’re sensitive to garlic, swap for fresh or powdered substitutes to enjoy these breakfast burritos without discomfort.
- Ingredient Swaps: Customize your burritos by switching out ingredients, like using chorizo or salsa verde, to create different flavors.
- Storage Tips: These burritos freeze beautifully! Store them in airtight packaging and reheat for a convenient meal prep solution.
How to Store and Freeze Sheet Pan Breakfast Burritos
Fridge: Store assembled burritos in an airtight container in the fridge for up to 3 days. Reheat individually in the microwave or oven until warmed through.
Freezer: Wrap each burrito tightly in foil or plastic wrap, then place them in a freezer-safe bag. These burritos can be frozen for up to 1 month.
Reheating: When ready to eat, unwrap and bake from frozen at 350°F (175°C) for about 20-25 minutes, or microwave until steaming hot.
Meal Prep Tip: These Sheet Pan Breakfast Burritos are perfect for busy mornings; make a batch over the weekend and enjoy them throughout the week!
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe FAQs
How do I choose the right tomatoes for my burritos?
When selecting tomatoes, look for ones that are firm and plump, with a vibrant color. Avoid overly soft or bruised tomatoes, as they may indicate ripeness but can also lead to a mushy filling. Ripe tomatoes will have a slight give when gently squeezed.
How should I store leftover breakfast burritos?
Store any leftover Sheet Pan Breakfast Burritos in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for about 1 to 2 minutes or bake in the oven at 350°F (175°C) for about 15-20 minutes, until heated through.
Can I freeze these breakfast burritos?
Absolutely! Wrap each burrito tightly in foil or plastic wrap, then place them inside a freezer-safe bag. They’ll stay fresh for up to 1 month. When you’re ready to enjoy one, you can either bake from frozen at 350°F (175°C) for about 20-25 minutes or microwave until steaming hot.
What should I do if my burritos are soggy?
If your burritos turn out soggy, it’s likely due to excess moisture from the veggies or wrapping them too soon. To avoid this, let the egg and veggie mixture cool slightly before wrapping, and ensure your veggies are roasted until they are slightly crisp, which helps reduce moisture.
Are these burritos safe for those with gluten allergies?
If you or someone you’re serving has gluten allergies, I recommend using corn tortillas instead of traditional flour tortillas to make your Sheet Pan Breakfast Burritos gluten-free. Always check the packaging on tortillas to ensure they are certified gluten-free.
Can I use different vegetables in the recipe?
The more the merrier! You can absolutely customize your burritos to include your favorite vegetables. Try adding spinach, mushrooms, or even sweet potatoes for a different flavor profile. Just remember to chop the veggies evenly to ensure they cook at the same rate!
Savory Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and prepare a large sheet pan by lightly greasing it with oil.
- Combine the chopped veggies with the Better Than Bouillon Roasted Garlic Base in a mixing bowl. Spread them evenly on the sheet pan and roast them for about 20-25 minutes.
- Whisk the eggs in a bowl until well beaten. Pour the eggs over the roasted veggies in the pan and gently mix to combine.
- Bake in the oven for 10-15 minutes, or until the eggs are set. Once cooked, remove the pan and lightly scramble the egg mixture with a spatula.
- Spread a layer of refried beans on each tortilla, add a scoop of the egg and veggie mixture, followed by smoked gouda cheese.
- Roll the tortillas tightly to form burritos. Wrap each burrito in foil if you plan to freeze or store them.
- Store the wrapped burritos in the freezer for up to a month, or bake them uncovered at 350°F (175°C) for about 20 minutes.