Ingredients
Veggies
- 1 large russet potato, peeled and cubed (about 2 heaping cups – see notes for using hashbrowns)
- 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)
Eggs
- 12 eggs
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
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)
To Serve
- Salsa or chipotle sauce (see notes for chipotle sauce ingredients and recipe)
Instructions
- Prepare the Veggies: Preheat your oven to 425°F. On a half sheet pan, place the peeled and cubed potatoes, sliced bell peppers, and thinly sliced onion. Toss with olive oil, kosher salt, and optionally the Better Than Bouillon Roasted Garlic Base for enhanced flavor.
- Roast Vegetables: Roast the veggies in the oven for 20 minutes. Then stir them and continue roasting for another 15-20 minutes until the potatoes are cooked through and the peppers and onions have a nice browned appearance.
- Prepare the Eggs: Lower the oven temperature to 350°F. In a bowl, whisk the 12 eggs with kosher salt and optionally the Better Than Bouillon Roasted Garlic Base. Pour the egg mixture directly over the roasted veggies on the sheet pan.
- Bake the Egg Mixture: Bake the eggs and veggies together for 7 minutes. Then gently push the eggs around on the pan to start scrambling them, keeping them slightly wet.
- Finish Baking Eggs: Return the sheet pan to the oven for an additional 3-6 minutes until the eggs are fully set but still tender.
- Assemble Burritos: Lay out the tortillas and evenly distribute the egg and veggie mixture onto each. Add a scoop of refried black beans, a generous amount of shredded smoked gouda cheese, and chopped cilantro if using. Wrap each burrito snugly and roll it up tightly in foil.
- Store Burritos: The burritos can be frozen for up to 3 months or refrigerated for 3-4 days. This makes them an excellent make-ahead meal option.
- Reheating Options - Microwave: Unwrap a frozen or thawed burrito and place it on a microwave-safe plate. Microwave for 2-3 minutes, flipping it halfway through to ensure even heating.
- Reheating Options - Oven: Reheat foil-wrapped burritos on an oven rack at 425°F. Bake thawed burritos for 25-30 minutes or frozen for 35-40 minutes until hot throughout.
- Reheating Options - Air Fryer or Skillet for Crispiness: To crisp the exterior, spritz the burrito lightly with oil and air fry at 350°F for 4 minutes. Alternatively, pan fry over medium heat with some butter for 2 minutes per side until golden. For frozen burritos, you may need an extra 1-2 minutes in the microwave after crisping to ensure they are heated through.
Notes
- You can substitute peeled and cubed potatoes with frozen hashbrowns for a quicker option, adjusting roast time accordingly.
- The Better Than Bouillon Roasted Garlic Base is optional but adds deep savory flavor to the veggies and eggs.
- Chipotle sauce to serve can be made by blending chipotle peppers in adobo sauce with mayonnaise or sour cream, lime juice, and salt to taste.
- When reheating in the oven or air fryer, keep burritos wrapped in foil for oven, but unwrap for air fryer to allow crisping.
- These burritos are perfect for meal prep and can be customized by adding avocado, hot sauce, or sour cream at serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
