Directions
- 1Add three Yukon gold potatoes, two bell peppers, and half yellow onion to a sheet pan.
- 2Drizzle with olive oil and season with salt, paprika, chili powder, garlic powder, and pepper.
- 3Roast at 400 for 15 minutes.
- 4Add protein of your choice (e.g., ground Italian sausage) and roast for another 15 minutes.
- 5Whisk together a dozen eggs, salt, pepper, garlic powder, and a little water.
- 6Add the egg mixture to the sheet pan and cook for another 15 minutes.
- 7Slice into 12 sections for 12 burritos.
- 8To a tortilla, add heated up refried beans, shredded cheese, the egg and vegetable mixture, and top with chipotle sauce.
- 9Brown each burrito on a skillet.
- 10Wrap each burrito for storage.
Ingredients
- 3 Yukon gold potatoes
- 2 bell peppers
- 0.5 yellow onion
- olive oil
- salt
- paprika
- chili powder
- garlic powder
- pepper
- ground Italian sausage
- 12 eggs
- salt
- pepper
- garlic powder
- a little water
- heated up refried beans
- shredded cheese
- chipotle sauce
Equipment
sheet panskillet
Tips
- You can use cottage cheese with the eggs, but for dairy-free friends, omit it.
- Brown each burrito on a skillet for better taste.
- Burritos can be frozen and microwaved for 2-3 minutes when ready to eat.
- Customize fillings based on your preferences.
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