Ingredients
Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- 1/2 yellow onion, thinly sliced
Eggs
- 12 eggs
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional)
Additional Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt (for veggies)
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, for veggies)
- 6 large tortillas
- 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
- Prepare the Veggies: Preheat the oven to 425°F. Place the peeled and cubed potatoes, sliced bell peppers, and thinly sliced onions on a half sheet pan. Toss the vegetables with olive oil, 1/2 teaspoon coarse kosher salt, and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (if using) to coat evenly.
- Roast the Vegetables: Roast the veggies in the oven for 20 minutes, then stir. Continue roasting for another 15-20 minutes until the potatoes are tender and slightly browned along with the peppers and onions.
- Prepare the Egg Mixture: Lower the oven temperature to 350°F. In a bowl, whisk together the 12 eggs, 1/2 teaspoon kosher salt, and 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (if using).
- Add Eggs to Veggies and Bake: Pour the whisked egg mixture directly onto the roasted vegetables on the sheet pan. Bake for 7 minutes.
- Scramble Eggs Slightly: Gently push the eggs around on the pan to scramble a bit; they should still be somewhat wet. Return the pan to the oven for an additional 3-6 minutes until the eggs are fully set but still moist.
- Assemble Burritos: Lay out the large tortillas and fill each with the egg and veggie mixture, refried black beans, shredded smoked gouda cheese, and chopped cilantro if desired. Wrap snugly and roll the tortilla up tightly in foil.
- Storage: Burritos can be frozen for up to 3 months or refrigerated for 3-4 days. They are convenient for meal prepping and reheating later.
- Reheat by Microwave: Unwrap a frozen or thawed burrito and place it on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through to ensure even heating.
- Reheat by Oven: Keep the burrito wrapped in foil and bake at 425°F for 25-30 minutes if thawed, or 35-40 minutes if frozen. Place directly on the oven rack.
- Reheat for Crispiness: To get a crispy exterior, spritz the burrito with oil and air fry at 350°F for 4 minutes. Alternatively, pan fry in a skillet with butter over medium heat for 2 minutes per side until golden. If reheating from frozen, you may need an extra 1-2 minutes in the microwave afterward to heat through.
Notes
- You can substitute the peeled and cubed russet potato with frozen hash browns for convenience.
- The Better Than Bouillon Roasted Garlic Base is optional but adds depth of flavor to both veggies and eggs.
- For the chipotle sauce, mix mayonnaise, chipotle peppers in adobo, lime juice, and a pinch of salt to taste for a creamy dipping sauce.
- When assembling, adjust tortilla size as needed to hold fillings comfortably.
- Make-ahead freezer-friendly breakfast option for busy mornings.
- Ensure burritos are wrapped tightly in foil to maintain moisture during reheating.
- Microwave reheating is fastest; oven and air fryer methods provide better texture and crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
