Introduction
For a hearty and satisfying meal that can be prepped in advance, look no further than these delicious sheet pan veggie and egg burritos. Combining roasted vegetables with scrambled eggs and a touch of smoky gouda, these burritos are perfect for breakfast, lunch, or dinner. They are easily customizable and can be stored in the fridge or frozen for later use, making them a convenient option for busy days.
Detailed Ingredients with measures
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)
12 eggs
1/2 teaspoon coarse kosher salt
1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
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
Prep Time
15 minutes
Cook Time
40-50 minutes
Total Time
55 minutes to 1 hour
Yield
6 burritos
Instructions
1. Veggies: Preheat the oven to 425 degrees. Place the potatoes, bell peppers, and onions on a half sheet pan. Toss with olive oil, salt, and Better Than Bouillon Roasted Garlic Base for added flavor.
2. Roast: Roast the veggies for 20 minutes; stir, and roast for an additional 15-20 minutes until the potatoes are tender and the peppers and onions begin to brown.
3. Eggs: Once the veggies are roasted, lower the oven temperature to 350 degrees. Whisk together the eggs and pour the mixture directly onto the sheet pan with the veggies. Bake for 7 minutes.
4. Bake: Gently push the eggs around on the pan to scramble them slightly (they should still be a bit wet). Return to the oven for 3-6 more minutes until they are completely set.
5. Burritos: Fill the tortillas with the egg mixture, refried beans, shredded smoked gouda cheese, and chopped cilantro if desired. Wrap them snugly and roll them up in foil for easy storage.
6. Store: You can freeze the burritos for up to 3 months or keep them in the refrigerator for 3-4 days. Serve with salsa or chipotle sauce for dipping.
Options for Reheating
Microwave: Unwrap the burrito (frozen or thawed) and place it on a microwave-safe plate. Microwave for 2-3 minutes, flipping it halfway through for even heat distribution.
Oven: Bake the foil-wrapped burrito at 425 degrees for 30 minutes (25-30 minutes for thawed, 35-40 minutes if still frozen). Simply place it directly on the oven rack while you prepare for your day.
Air Fryer or Skillet (for crispiness): Spritz the outside of the burrito with oil and air fry at 350 degrees for 4 minutes. For a skillet, pan-fry the burrito over medium heat with some butter for 2 minutes per side until golden. This method can be applied to both warmed and frozen burritos, but if using a frozen one, additional 1-2 minutes in the microwave may be required to ensure thorough heating.
Detailed Directions and Instructions
Veggies
Preheat the oven to 425 degrees Fahrenheit. Place the peeled and cubed russet potatoes, sliced bell peppers, and thinly sliced yellow onion on a half sheet pan. Drizzle with olive oil, sprinkle with coarse kosher salt, and add the Better Than Bouillon Roasted Garlic Base if using. Toss everything together until evenly coated.
Roast
Roast the veggies in the preheated oven for 20 minutes. After 20 minutes, stir the vegetables and continue roasting for an additional 15-20 minutes, or until the potatoes are tender and the peppers and onions are slightly browned.
Eggs
Once the vegetables are roasted, reduce the oven temperature to 350 degrees Fahrenheit. In a large bowl, whisk together the 12 eggs, coarse kosher salt, and the Better Than Bouillon Roasted Garlic Base if using. Pour the egg mixture directly onto the sheet pan with the roasted veggies.
Bake
Gently push the eggs around on the pan to scramble them slightly; they should still appear a little wet. Return the pan to the oven and bake for an additional 3-6 minutes, or until the eggs are set.
Burritos
Once the egg mixture is cooked, take large tortillas and fill each one with a portion of the egg mixture, a spoonful of refried black beans, shredded smoked gouda cheese, and optional chopped cilantro. Wrap each tortilla snugly, then roll it up in foil.
Store
The burritos can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Serve with your choice of salsa and/or chipotle sauce.
Options for Reheating
Microwave
Unwrap the burrito (frozen or thawed) and place it on a microwave-safe plate. Microwave on high for 2-3 minutes, flipping it halfway through for even heating.
Oven
To reheat in the oven, keep the burrito wrapped in foil and bake at 425 degrees Fahrenheit for 30 minutes (25-30 minutes if thawed, and 35-40 minutes if frozen). The foil allows you to place it directly on an oven rack.
Air Fryer or Skillet (for crispiness)
For a crispy exterior, spritz the outside of the burrito with oil and air fry at 350 degrees Fahrenheit for 4 minutes. Alternatively, pan-fry in a skillet over medium heat with some butter for 2 minutes per side until golden brown. This can be done with either a warm or frozen burrito; if it’s frozen, additional microwaving may be needed to ensure it’s heated through after crisping.
Cook techniques
Roasting Vegetables
Preheat your oven to 425 degrees Fahrenheit. Toss cubed potatoes, sliced bell peppers, and thinly sliced onions with olive oil, coarse kosher salt, and optional Better Than Bouillon Roasted Garlic Base. Spread them evenly on a half sheet pan, roast for 20 minutes, stir, and then continue roasting for an additional 15-20 minutes until cooked through and slightly browned.
Whisking Eggs
In a separate bowl, whisk together the eggs with coarse kosher salt and the optional Better Than Bouillon Roasted Garlic Base until fully combined and slightly frothy, ensuring light and fluffy texture in your dish.
Combining Ingredients
Once the roasted vegetables are ready, decrease the oven temperature to 350 degrees Fahrenheit. Pour the whisked egg mixture over the vegetables on the sheet pan, and allow it to bake for 7 minutes. Gently push the eggs around to scramble them while still ensuring they remain slightly wet.
Baking Burritos
Fill large tortillas with the egg mixture, refried black beans, shredded smoked gouda cheese, and optional chopped cilantro. Wrap the tortillas snugly and roll them up in foil for easy storage and reheating.
Reheating Options
To reheat, unwrap the burrito and use one of the methods: Microwave for 2-3 minutes or bake in a preheated oven at 425 degrees for 30 minutes (25-30 for thawed). For crispiness, air fry at 350 degrees for 4 minutes or pan fry in a skillet over medium heat with butter for 2 minutes per side.
FAQ
Can I use frozen hash browns instead of fresh potatoes?
Yes, you can substitute frozen hash browns for fresh cubed potatoes. Adjust cooking time as needed to ensure they are properly cooked.
What other vegetables can I add to the sheet pan?
Feel free to add other vegetables like zucchini, mushrooms, or carrots according to your preference and availability.
Can I use a different type of cheese?
Absolutely! You can replace smoked gouda with any cheese of your choice, such as cheddar, Monterey Jack, or pepper jack for a spicy kick.
How long can I store the burritos in the fridge?
You can store the burritos in the refrigerator for 3-4 days.
Can I add meat to the burritos?
Yes, you can add cooked meats such as bacon, sausage, or ham for additional flavor and protein if desired.
Conclusion
These sheet pan veggie burritos are not only flavorful but also incredibly convenient for meal prep. With the combination of roasted vegetables, scrambled eggs, and creamy smoked gouda wrapped in a tortilla, they provide a hearty meal that can be easily reheated for breakfast, lunch, or dinner. Whether you enjoy them fresh or frozen, they are a versatile and satisfying option that fits well into any busy lifestyle.
Mexican-Inspired Breakfast Bowls
Swap the tortillas for bowls! Layer the scrambled egg and veggie mixture on a bed of rice or quinoa, top with refried beans and your choice of salsa or avocado.
Veggie Omelette
Use the same egg and vegetable mixture to create a fluffy omelette. Add herbs and spices to customize your flavor profile.
Sheet Pan Frittata
Instead of burritos, pour the egg mixture over a larger bed of roasted veggies on a sheet pan and bake until set for a delicious frittata.
Breakfast Quesadillas
Use the filling from the burritos to create quesadillas. Simply add the mixture between two tortillas, crisp in a skillet, and serve with salsa.
Loaded Breakfast Wraps
Add additional ingredients such as avocado, hot sauce, or greens to your burritos for a more abundant and flavorful wrap.
Vegetarian Breakfast Tacos
Transform the filling into tacos with soft corn tortillas, topped with fresh cilantro, lime juice, and pico de gallo for a fresh twist.
Freezer-Friendly Breakfast Bags
Portion the egg and veggie mix into zip-top bags and store in the freezer. Just thaw and add to your favorite breakfast grain for quick meals.
Savory Breakfast Muffins
Incorporate the veggie and egg mixture into muffin tins and bake for delicious, grab-and-go savory muffins. Great for snacks or on-the-go breakfasts!
