Preheat the oven to 425°F (220°C). Line 1 sheet pan with parchment paper.

Peel and cube the 1 russet potato into small bite-size pieces. Slice the 1 red bell pepper, 1 yellow bell pepper, and 1/2 yellow onion.

Toss the potato, peppers, and onion with 2 tbsp olive oil and 1/2 tbsp roasted garlic bouillon base. Spread the vegetables in an even layer on the prepared sheet pan.

Roast the vegetables for 20 minutes, stirring once halfway through, until the potatoes are nearly tender and browned at the edges.

Whisk 12 eggs with the remaining 1/2 tbsp roasted garlic bouillon base and 1/2 tsp salt until fully combined.

Pour the egg mixture evenly over the roasted vegetables. Return the sheet pan to the oven and bake for 12 to 15 minutes, until the eggs are set in the center.

Whisk 1/2 cup yogurt, 1/4 cup mayo, 1 grated garlic clove, 1/4 tsp chipotle powder, 1/2 tsp salt, and 2 to 3 tbsp water until smooth and pourable.

Cool the baked egg and vegetable filling for 5 minutes. Cut it into 8 equal portions.

Warm 8 large flour tortillas until pliable. Place 1 filling portion and about 1/4 cup shredded cheese in the center of each tortilla.

Drizzle each burrito with creamy chipotle sauce. Fold in the sides and roll tightly into burritos before serving or freezing.