Hearty Breakfast Burritos with Chipotle Sauce
These Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce are your essential warm and hearty breakfast for festive mornings.
Servings: 8 burritos
Calories: 350kcal
Equipment
- Large skillet
- Baking sheet
- Medium bowl
- Small bowl
Ingredients
Group: Burrito Ingredients
- 8 large eggs
- 1 cup milk whole milk recommended
- 1 lb. breakfast sausage
- 1 bell pepper red or yellow
- 1 medium onion, diced
- 3 cups frozen hash brown potatoes
- 1 ½ cups shredded cheddar cheese
- 8 large flour tortillas
- Salt and pepper to taste
- Fresh cilantro chopped for serving, optional
Instructions
- Preheat your oven to 425°F (220°C). In a medium bowl, whisk together the eggs and milk, adding a sprinkle of salt and pepper. Aim for a smooth and slightly frothy texture.
- In a large skillet over medium heat, cook the breakfast sausage until it’s browned, crumbling it as it cooks. Add the diced bell pepper and onion, sautéing until softened and the onions are translucent.
- Stir in the frozen hash browns, then pour the egg mixture over the top. Allow it to cook for about 5-7 minutes, stirring occasionally until the eggs are just slightly set. Remove from heat and fold in the cheddar cheese until melted.
- Lay out the flour tortillas on a clean surface. Scoop a generous amount of the filling into each tortilla, folding in the sides and rolling tightly to secure. Place the burritos seam-side down on a baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the tortillas are lightly golden.
- While the burritos are baking, whisk together the sour cream, minced chipotle peppers, adobo sauce, lime juice, and salt in a small bowl.
- Once baked, serve the burritos warm, drizzled with the creamy chipotle sauce and garnished with fresh cilantro for an added pop of color.
Notes
These burritos can be assembled the night before and simply popped in the oven the next morning.