Some mornings are a two-coffee situation. Others are a “put everything delicious on a pan and let the oven do the thinking” situation. This recipe is for the latter — a breakfast burrito that feels like it belongs on a brunch board at your favorite café, but without the unholy pile of dishes.
Roasted baby potatoes bring the golden crunch, smoky chorizo (or black beans, if you’re going plant-based) adds the savory depth, and a drizzle of hot honey gives you that sweet-heat hit you didn’t know breakfast was missing. It’s the kind of flavor layering that makes you feel smug before 10 a.m.
The magic here is the sheet pan. Everything — potatoes, protein, even the eggs — cooks together, which means minimal cleanup and maximum reward. Wrap it all up in a warm tortilla with a handful of greens and melty cheese, then pop it back in the oven for a quick toast. You get crisp edges, gooey centers, and a burrito that actually stays together when you bite into it.
These are equally good for lazy weekend mornings, meal-prepped weekday breakfasts, or the kind of dinner you make when you “forget” to grocery shop and somehow still have eggs, cheese, and a bag of potatoes lurking in the kitchen. They’re freezer-friendly, endlessly adaptable, and — most importantly — deeply satisfying.
Serve with extra hot honey for the heat lovers, or a side of sour cream and avocado for cooling contrast. And if you’ve got little ones, skip the hot honey drizzle and let them assemble their own bite-sized versions. Everyone wins.
Fancy-feeling food for fried people.
