Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce by @pinchofyum

N/A

1 serving

🥔

300 g

Russet Potato

🫑

2

Bell Peppers

🧅

75 g

Yellow Onion

🫒

30 ml

Olive Oil

🧄

0.5 tbsp

Better Than Bouillon Roasted Garlic Base

🥚

600 g

Eggs

🧄

0.5 tbsp

Better Than Bouillon Roasted Garlic Base

🧂

6 g

Salt

🥣

0.5 cup

Yogurt

🥚

0.25 cup

Mayo

🧄

3 g

Garlic

🌶️

0.7 g

Chipotle Powder

🧂

0.5 tsp

Salt

💧

37 ml

Water

🌯

480 g

Tortillas

Preparation Steps

  1. Step 1/10

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

    🍪sheet pan
    📜parchment paper

  2. Step 2/10

    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.

    russet potato
    red bell pepper
    yellow bell pepper
    yellow onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    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.

    russet potato
    red bell pepper
    yellow bell pepper
    yellow onion
    olive oil
    roasted garlic bouillon base
    🥣large mixing bowl
    🍪sheet pan
    🥄spatula
    🥄measuring spoons

  4. Step 4/10

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

    russet potato
    red bell pepper
    yellow bell pepper
    yellow onion
    🍪sheet pan
    🥄spatula

  5. Step 5/10

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

    eggs
    roasted garlic bouillon base
    salt
    🥣large mixing bowl
    🌀whisk
    🥄measuring spoons

  6. Step 6/10

    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.

    eggs
    russet potato
    red bell pepper
    yellow bell pepper
    yellow onion
    🍪sheet pan
    🥄spatula

  7. Step 7/10

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

    plain yogurt
    mayonnaise
    garlic
    chipotle powder
    salt
    water
    🥣large mixing bowl
    🌀whisk
    🧀box grater
    🥄measuring cups
    🥄measuring spoons

  8. Step 8/10

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

    eggs
    russet potato
    red bell pepper
    yellow bell pepper
    yellow onion
    🍪sheet pan
    🔪chef's knife
    🥄spatula

  9. Step 9/10

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

    large flour tortillas
    shredded cheese
    eggs
    russet potato
    red bell pepper
    yellow bell pepper
    yellow onion
    🥄measuring cups

  10. Step 10/10

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

    large flour tortillas
    plain yogurt
    mayonnaise
    garlic
    chipotle powder
    salt
    water

Composition

Ingredients

Types

Vegetables, Fats and Oils, Eggs, Seasonings, Spices, Liquids

Ingredients

Russet potato, Bell peppers, Yellow onion, Olive oil, Better Than Bouillon Roasted Garlic Base, Eggs, Salt, Yogurt, Mayo, Garlic, Chipotle powder, Water, Tortillas

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian, High Protein

Calories

510 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 48g, Fat: 26g, Fiber: 5g, Sugar: 5g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 3.5mg, Potassium: 570mg, Sodium: 860mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 85mg, Vitamin D: 2mcg, Vitamin B12: 1.1mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, whisk, sheet pan, parchment paper, box grater, measuring cups, measuring spoons, spatula

Appliances

oven, microwave

Type

Type

Type Of Dish

Breakfast, Main Course, Wrap

Occasions

Breakfast, Dinner, Meal Prep, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

American, Tex-Mex, Mexican-inspired

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Soft, Crispy, Tender

Flavors

Smoky, Garlicky, Savory, Tangy, Spicy

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 hours (Do not leave burritos at room temperature longer than 2 hours.,Keep sauce refrigerated rather than at room temperature.), fridge : 4 days (Cool completely before refrigerating.,Store burritos in airtight containers or tightly wrapped individually.,Store chipotle sauce separately in an airtight container.), freezer : 3 months (Cool filling completely before assembling.,Wrap each burrito tightly in parchment paper or foil and place in a freezer-safe bag.,Freeze the chipotle sauce separately or make it fresh when serving.,Reheat an unwrapped frozen burrito in the microwave until steaming hot throughout.)