Sheet pan cooking was invented by commercial bakeries in 1920s Chicago—now it revolutionizes breakfast prep for busy families.
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
Kickstart your day with these irresistible sheet pan breakfast burritos, drizzled with a zesty creamy chipotle sauce! Bursting with savory scrambled eggs, hearty potatoes, and gooey cheese, they’re a delightful treat that the whole family will crave—perfect for breakfast or a cozy dinner. Whip them up in one go for a hassle-free, flavor-packed meal that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This brilliant mess happened when 1980s California health nuts crashed headfirst into traditional Mexican desayuno—some genius in Orange County realized you could take the sacred burrito, strip out the lard and chorizo, then stuff it with roasted vegetables like it's a bloody farmers market, creating what Tijuana street vendors now call 'gringo breakfast' with equal parts mockery and admiration.
Regional Twist
In Guadalajara's Tlaquepaque district, they char the bell peppers over mesquite coals first, then fold in fresh cheese curds and finish with salsa verde instead of that gringo chipotle sauce.
📝 Ingredients
Shopping List
- ½ tablespoon (7 ml) better than bouillon roasted garlic base
- ¼ teaspoon (1 ml) chipotle powder
- 12 eggs
- 1 large russet potato
- 0.5 yellow onion
- ½ cup (118 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- bell peppers (to taste)
- garlic (to taste)
- mayo (to taste)
- olive oil (to taste)
- salt (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Preheat the oven and prepare a sheet pan.
- 2
In a bowl, combine the cubed potato, sliced bell peppers, sliced onion, olive oil, and Better Than Bouillon Roasted Garlic Base. Spread on the sheet pan and roast until tender.
- 3
While the vegetables are roasting, whisk together the eggs, salt, and additional Better Than Bouillon Roasted Garlic Base.
- 4
Once the vegetables are done, remove the sheet pan from the oven and pour the egg mixture over the roasted veggies. Mix gently.
- 5
Bake until the eggs are set.
- 6
In a separate bowl, mix yogurt, mayo, grated garlic, chipotle powder, salt, and water to make the chipotle sauce.
- 7
Once the egg and veggie mixture is cooked, let it cool slightly, then fold into burritos with your choice of cheese.
- 8
Serve with the chipotle sauce.
💡 Pro Tips
- ✓Roast potato cubes at 425°F for 15-20 minutes before adding other vegetables because potatoes need higher heat and longer cooking time to develop proper browning and crispy edges while peppers and onions can overcook and become mushy.timing425°F for 15-20 minutes
- ✓Cut potato cubes to exactly 1/2-inch pieces so they cook evenly in the same timeframe as the sheet pan eggs, preventing raw centers or overcooked exteriors.technique1/2-inch pieces
- ✓Whisk eggs with bouillon base at least 2 minutes before adding to hot vegetables because the proteins need time to fully dissolve and distribute, preventing grainy texture in the final scramble.timing2 minutes
- ✓Pour egg mixture over vegetables when sheet pan temperature drops to 375°F or below because hotter surfaces cause eggs to set too quickly on bottom while remaining raw on top, creating uneven texture.technique375°F or below
- ✓Use 2:1 ratio of yogurt to mayo in chipotle sauce because yogurt's acidity (pH 4.4) brightens flavors while mayo provides fat content needed to balance chipotle heat and create proper creamy consistency.ingredient2:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sheet pan cooking was invented by commercial bakeries in 1920s Chicago—now it revolutionizes breakfast prep for busy families.
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
Kickstart your day with these irresistible sheet pan breakfast burritos, drizzled with a zesty creamy chipotle sauce! Bursting with savory scrambled eggs, hearty potatoes, and gooey cheese, they’re a delightful treat that the whole family will crave—perfect for breakfast or a cozy dinner. Whip them up in one go for a hassle-free, flavor-packed meal that’s sure to impress!
The Story
This brilliant mess happened when 1980s California health nuts crashed headfirst into traditional Mexican desayuno—some genius in Orange County realized you could take the sacred burrito, strip out the lard and chorizo, then stuff it with roasted vegetables like it's a bloody farmers market, creating what Tijuana street vendors now call 'gringo breakfast' with equal parts mockery and admiration.
Regional Twist
In Guadalajara's Tlaquepaque district, they char the bell peppers over mesquite coals first, then fold in fresh cheese curds and finish with salsa verde instead of that gringo chipotle sauce.
📝 Ingredients
Shopping List
- ½ tablespoon (7 ml) better than bouillon roasted garlic base
- ¼ teaspoon (1 ml) chipotle powder
- 12 eggs
- 1 large russet potato
- 0.5 yellow onion
- ½ cup (118 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- bell peppers (to taste)
- garlic (to taste)
- mayo (to taste)
- olive oil (to taste)
- salt (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Preheat the oven and prepare a sheet pan.
- 2
In a bowl, combine the cubed potato, sliced bell peppers, sliced onion, olive oil, and Better Than Bouillon Roasted Garlic Base. Spread on the sheet pan and roast until tender.
- 3
While the vegetables are roasting, whisk together the eggs, salt, and additional Better Than Bouillon Roasted Garlic Base.
- 4
Once the vegetables are done, remove the sheet pan from the oven and pour the egg mixture over the roasted veggies. Mix gently.
- 5
Bake until the eggs are set.
- 6
In a separate bowl, mix yogurt, mayo, grated garlic, chipotle powder, salt, and water to make the chipotle sauce.
- 7
Once the egg and veggie mixture is cooked, let it cool slightly, then fold into burritos with your choice of cheese.
- 8
Serve with the chipotle sauce.
💡 Pro Tips
- ✓Roast potato cubes at 425°F for 15-20 minutes before adding other vegetables because potatoes need higher heat and longer cooking time to develop proper browning and crispy edges while peppers and onions can overcook and become mushy.timing425°F for 15-20 minutes
- ✓Cut potato cubes to exactly 1/2-inch pieces so they cook evenly in the same timeframe as the sheet pan eggs, preventing raw centers or overcooked exteriors.technique1/2-inch pieces
- ✓Whisk eggs with bouillon base at least 2 minutes before adding to hot vegetables because the proteins need time to fully dissolve and distribute, preventing grainy texture in the final scramble.timing2 minutes
- ✓Pour egg mixture over vegetables when sheet pan temperature drops to 375°F or below because hotter surfaces cause eggs to set too quickly on bottom while remaining raw on top, creating uneven texture.technique375°F or below
- ✓Use 2:1 ratio of yogurt to mayo in chipotle sauce because yogurt's acidity (pH 4.4) brightens flavors while mayo provides fat content needed to balance chipotle heat and create proper creamy consistency.ingredient2:1 ratio