Sheet Pan Breakfast Burritos

45 mins
Serves 12
youtube.com

Directions

  1. 1Add three Yukon gold potatoes, two bell peppers, and half yellow onion to a sheet pan.
  2. 2Add three Yukon gold potatoes, two bell peppers, and half yellow onion to a sheet pan.
  3. 3Add three Yukon gold potatoes, two bell peppers, and half yellow onion to a sheet pan.
  4. 4Drizzle with olive oil and season with salt, paprika, chili powder, garlic powder, and pepper.
  5. 5Drizzle with olive oil and season with salt, paprika, chili powder, garlic powder, and pepper.
  6. 6Drizzle with olive oil and season with salt, paprika, chili powder, garlic powder, and pepper.
  7. 7Roast at 400 for 15 minutes.
  8. 8Roast at 400 for 15 minutes.
  9. 9Roast at 400 for 15 minutes.
  10. 10Add protein of your choice (e.g., ground Italian sausage) and roast for another 15 minutes.
  11. 11Add protein of your choice (e.g., ground Italian sausage) and roast for another 15 minutes.
  12. 12Add protein of your choice (e.g., ground Italian sausage) and roast for another 15 minutes.
  13. 13Whisk together a dozen eggs, salt, pepper, garlic powder, and a little water.
  14. 14Whisk together a dozen eggs, salt, pepper, garlic powder, and a little water.
  15. 15Whisk together a dozen eggs, salt, pepper, garlic powder, and a little water.
  16. 16Add the egg mixture to the sheet pan and cook for another 15 minutes.
  17. 17Add the egg mixture to the sheet pan and cook for another 15 minutes.
  18. 18Add the egg mixture to the sheet pan and cook for another 15 minutes.
  19. 19Slice into 12 sections for 12 burritos.
  20. 20Slice into 12 sections for 12 burritos.
  21. 21Slice into 12 sections for 12 burritos.
  22. 22To a tortilla, add heated up refried beans, shredded cheese, the egg and vegetable mixture, and top with chipotle sauce.
  23. 23To a tortilla, add heated up refried beans, shredded cheese, the egg and vegetable mixture, and top with chipotle sauce.
  24. 24To a tortilla, add heated up refried beans, shredded cheese, the egg and vegetable mixture, and top with chipotle sauce.
  25. 25Brown each burrito on a skillet.
  26. 26Brown each burrito on a skillet.
  27. 27Brown each burrito on a skillet.
  28. 28Wrap each burrito for storage.
  29. 29Wrap each burrito for storage.
  30. 30Wrap each burrito for storage.

Ingredients

  • 3 Yukon gold potatoes
  • 3 Yukon gold potatoes
  • 3 Yukon gold potatoes
  • 2 bell peppers
  • 2 bell peppers
  • 2 bell peppers
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • paprika
  • paprika
  • paprika
  • chili powder
  • chili powder
  • chili powder
  • garlic powder
  • garlic powder
  • garlic powder
  • pepper
  • pepper
  • pepper
  • ground Italian sausage
  • ground Italian sausage
  • ground Italian sausage
  • 12 eggs
  • 12 eggs
  • 12 eggs
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • a little water
  • a little water
  • a little water
  • heated up refried beans
  • heated up refried beans
  • heated up refried beans
  • shredded cheese
  • shredded cheese
  • shredded cheese
  • chipotle sauce
  • chipotle sauce
  • 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.