Description
These sheet pan breakfast burritos are crispy on the outside, melty and packed with cheesy eggs, beans, and veggies on the inside, all drizzled with a smoky chipotle cream sauce. An easy, crowd-pleasing breakfast you can bake all at once.
Ingredients
Scale
- 6–8 large flour tortillas
- 1 ½ cups shredded cheddar cheese
- 8 large eggs, scrambled
- 1 can black beans, drained and rinsed
- 1 cup diced bell peppers (red and green)
- ½ cup diced red onion
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- ½ cup sour cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Whisk eggs and lightly scramble in a pan until just set.
- In a bowl, combine black beans, bell peppers, red onion, salt, and pepper.
- Warm tortillas slightly in the microwave to make them pliable.
- Fill each tortilla with scrambled eggs, veggie mix, and cheddar cheese. Roll tightly into burritos.
- Place burritos seam-side down on the sheet pan. Brush with olive oil.
- Bake for 15–20 minutes, flipping halfway, until golden and crispy.
- Blend sour cream with chipotle peppers to make the sauce.
- Serve burritos with chipotle sauce on top or on the side.
Notes
- Don’t overfill burritos to keep them easy to roll and bake evenly.
- Use parchment for crisping and easier cleanup.
- Adjust chipotle level based on heat preference.
- Freeze extras for a quick breakfast anytime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 burrito
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 195mg