1. Veggies: Preheat the oven to 425 degrees. Place potatoes, peppers, and onions on a half sheet pan. Toss with olive oil, salt, and Better Than Bouillon Roasted Garlic Base.
2. Roast: Roast veggies for 20 minutes; stir, and roast for another 15-20 minutes until potatoes are done and peppers and onions are a little browned.
3. Eggs: Turn oven temperature to 350 degrees. Whisk egg mixture; pour directly onto the sheet pan with the veggies. Bake for 7 minutes.
4. Bake: Push the eggs gently around on the pan until “scrambled” a bit (they should still be a bit wet). Return to oven for 3-6 minutes until they’re set.
5. Burritos: Fill tortillas with the egg mixture, refried beans, smoked gouda cheese, and cilantro. Wrap snugly in the tortilla, and roll it up in foil.
6. Store: From here, you can freeze them for up to 3 months, or keep them in the fridge for 3-4 days. See notes for reheating methods! Serve with salsa and/or chipotle sauce.

Options for Reheating:

• Microwave: Unwrap burrito (frozen or thawed) and place on a microwave safe plate. Microwave for 2-3 minutes. I flip it over halfway through to get it heated more evenly. 
• Oven: Bake the foil-wrapped burrito at 425 for 30 minutes (25-30 for thawed, 35-40 if still frozen). As long as it’s in the foil, you can just put it directly on an oven rack. I do this while I’m getting ready and then it’s steamy and warmed for me to eat just before I leave! 
• Air Fryer or Skillet (for crispiness): Spritz the outside of the burrito with oil and air fry at 350 for 4 minutes. For a skillet, pan fry in a skillet over medium heat with some butter for 2 minutes per side until golden. This can be done with a warmed OR frozen burrito – in either case, it will make the exterior crispy. If you do it with a frozen burrito, you might need to give it an additional 1-2 minutes in the microwave to ensure it’s heated through after crisping.