Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce Recipe

Hashbrowns: You can also use frozen hashbrowns (about 2 cups) in place of the potato! Works great! May require an additional 10-15 minutes for roasting because they tend to be wetter.

Reheating Method 1 – Oven: Place a burrito in the fridge overnight to thaw (this helps speed up the cooking time). In the morning, pop it in the oven in the foil – 350 for about 25 minutes. I do this while I’m getting ready and then it’s hot and ready for me to eat! This will make for a softer burrito which I actually like.

Reheating Method 2 – Skillet or Air Fryer: Place a burrito in fridge overnight. Throw it in a pan with a little bit of butter or avocado oil; pan fry for a few minutes on each side to get it golden brown and crisped, or brush with oil and air fry at 350 for 5-8 minutes. Sometimes the outside is done before the inside; if that happens, pop it in the microwave to finish melting the insides.

If You Didn’t Thaw One Ahead of Time:  That’s fine! In this case I typically use the oven method and just let it bake in there in the foil for at least 35-45 minutes.

Amazing Little Chipotle Sauce: Mix 1/2 cup yogurt, 1/4 cup mayo, 1/4 teaspoon chipotle powder, 1/2 teaspoon salt, 1 clove grated garlic, and 3 tablespoons water. This sauce is so good and will keep in the fridge for 5-7 days.