Ingredients
Vegetables
- 1 large russet potato, peeled and cubed (about 2 heaping cups)
- 2 bell peppers, sliced
- Half of a yellow onion, thinly sliced
Seasonings and Oil
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
Egg Mixture
- 12 eggs
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
Burrito Assemblies
- 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 (recipe for chipotle sauce in notes)
Instructions
- Prepare the Vegetables: Preheat the oven to 425°F. On a half sheet pan, toss the peeled and cubed russet potatoes, sliced bell peppers, and thinly sliced yellow onion with olive oil, kosher salt, and Better Than Bouillon Roasted Garlic Base if using.
- Roast the Vegetables: Roast the vegetables in the oven for 20 minutes, then stir. Continue roasting for an additional 15-20 minutes until the potatoes are tender and the peppers and onions are slightly browned.
- Prepare the Egg Mixture: Lower the oven temperature to 350°F. In a bowl, whisk the eggs with salt and Better Than Bouillon Roasted Garlic Base if using.
- Bake the Eggs with Veggies: Pour the whisked egg mixture directly onto the sheet pan containing the roasted vegetables. Bake for 7 minutes in the 350°F oven.
- Scramble the Eggs Slightly: Remove the pan and gently push the eggs around on the pan to scramble them a bit while they are still slightly wet. Return the pan to the oven and bake for an additional 3-6 minutes until the eggs are fully set.
- Assemble Burritos: Lay out tortillas and fill each with the baked egg and vegetable mixture, refried black beans, shredded smoked gouda, and chopped cilantro if desired. Wrap each burrito snugly and roll them up in foil.
- Store Burritos: You can freeze the foil-wrapped burritos for up to 3 months or keep them refrigerated for 3-4 days until ready to eat.
- Reheat – Microwave: Unwrap the burrito (frozen or thawed) and place on a microwave-safe plate. Microwave for 2-3 minutes, flipping halfway through for even heating.
- Reheat – Oven: Keep the burrito wrapped in foil and bake at 425°F on an oven rack. Bake for 25-30 minutes if thawed, or 35-40 minutes if frozen.
- Reheat – Air Fryer or Skillet for Crispiness: Lightly spritz the outside of the burrito with oil and air fry at 350°F for 4 minutes. Alternatively, pan fry in a skillet over medium heat with butter for 2 minutes per side until golden. For frozen burritos, warm in the microwave for 1-2 minutes after crisping to ensure thorough heating.
Notes
- You can substitute fresh cubed potatoes with about 2 cups of frozen hashbrowns for quicker prep.
- The Better Than Bouillon Roasted Garlic Base is optional but adds great flavor; omit if unavailable.
- The chipotle sauce for dipping can be made by blending chipotle peppers in adobo sauce with mayonnaise, lime juice, and garlic.
- For the crispiest burritos, finish reheating in the air fryer or a skillet even after microwaving.
- Leftover burritos freeze well and make weekday breakfasts hassle-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
