Pinch of Yum · by Lindsay Ostrom★ 5.0
Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce
NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 57%
CARBS 52G34% OF CAL
5G FIBER2G SUGAR44G OTHER
FAT 33G48% OF CAL
12G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan breakfast burritos filled with scrambled eggs, roasted vegetables, beans, cheese, and cilantro with a chipotle sauce. They're meal-prep friendly and satisfying.
mainmexicaneggs🍪 sheet pan⚡ microwave🍳 skillet🔥 ovenvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large russet potato, peeled and cubed (about 2 heaping cups – see notes for using hasbrowns)
- 2 bell peppers, sliced
- half of a yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)
- 12 eggs
- 6 large tortillas (more or less depending on size of your tortilla)
- 1 14-ounce can refried black beans
- 7 ounces smoked gouda cheese, shredded
- 1/2 cup cilantro, chopped (optional)
- salsa, or chipotle sauce for dipping (ingredients in notes!)
At a glance
PER SERVING · TIME 60M
CAL 31%·PRO 57%
CARBS 52G34% OF CAL
5G FIBER2G SUGAR44G OTHER
FAT 33G48% OF CAL
12G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1453mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 356mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.