Sheet Pan Breakfast Burritos

By Pinch of Yum · 50 min

Ingredients

Instructions

1. Preheat the oven to 425°F (about 220°C).
2. Put the potatoes, peppers and onion on a half sheet pan, toss with olive oil, salt and the garlic base.
3. Roast for 20 minutes, stir, then roast another 15-20 minutes until the potatoes are cooked and the peppers and onion are lightly browned.
4. Lower the oven to 350°F (about 175°C).
5. Whisk the egg mixture and pour it directly over the vegetables on the pan. Bake for 7 minutes.
6. Gently push the eggs around until loosely scrambled, still slightly wet, then return to the oven for 3-6 minutes until set.
7. Fill each tortilla with the egg mixture, refried beans, smoked gouda and cilantro, then wrap snugly and roll in foil.
8. To reheat from the fridge or freezer: microwave unwrapped for 2-3 minutes, turning halfway through; or bake in foil at 425°F for 25-30 minutes if thawed, or 35-40 minutes if frozen; or spritz with oil and air fry at 350°F for 4 minutes, or pan fry over medium heat with butter for about 2 minutes per side until golden. Frozen burritos fried this way may need 1-2 more minutes in the microwave.

Summarized from Pinch of Yum's video. Watch it for the details.

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GarlicOnionEggCheeseBell pepperPotatoTortillaBlack bean