Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

• large russet potato, peeled and cubed (about 2 heaping cups - see notes for using hasbrowns)↗1
• bell peppers, sliced↗2
• half of a yellow onion, thinly sliced0.5
• olive oil↗2 tablespoon
• coarse kosher salt↗0.5 teaspoon
• Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)↗0.5 tablespoon
• eggs↗12
• coarse kosher salt↗0.5 teaspoon
• Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)↗0.5 tablespoon
• large tortillas (more or less depending on size of your tortilla)↗6
• can refried black beans↗14 ounce
• smoked gouda cheese, shredded↗7 ounce
• cilantro, chopped↗0.5 cup
• salsa, or chipotle sauce for dipping (ingredients in notes!)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

   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.