For the Sheet Pan Egg Mixture

1. Preheat oven to 425°Fahrenheit (218°Celsius). Line a half-sheet baking pan with parchment paper. 
2. Place the diced potatoes, onions, and red bell pepper on the prepared baking pan. Drizzle with olive oil and toss to coat. Sprinkle with smoked paprika, garlic salt, and freshly cracked black pepper. Toss again, then spread the vegetables evenly across the pan. Bake for 15 minutes.
3. Toss the vegetables, then return the sheet pan to the oven and bake for another 15 minutes. 
4. For the last 10 minutes of baking, scoot the potatoes and vegetables to one side of the sheet pan and add the frozen chicken sausages. Return the pan to the oven and bake for 10 minutes, or until the sausages are heated through. The potatoes will have baked for a total of 30 minutes.
5. Once the vegetables and chicken sausages are done cooking, remove the sheet pan from the oven and reduce the oven temperature to 350°F (177°C). Crack the eggs into a bowl, add ½ teaspoon of salt, and whisk until well combined. Slice the chicken sausages into bite-sized pieces.
6. Evenly spread the sliced chicken sausages over the potatoes and vegetables. Pour the whisked eggs evenly over the sausages and potatoes. Return the sheet pan to the oven and bake at 350°F (177°C) for 6 minutes.
7. Remove the sheet pan from the oven and gently toss the egg (if using parchment paper be gentle when tossing so it doesn't tear), chicken sausage, and potato mixture so it resembles a scramble. Spread the mixture evenly over the sheet pan and return to the oven. Bake for another 3–5 minutes, or until the eggs are fully set.
8. Give the mixture another gentle toss, then cut any large pieces of egg into smaller pieces.

For Assembling Gluten Free Breakfast Burritos

1. Warm the refried beans in the microwave or on a saucepan.
2. Warm your gluten-free tortilla, then spread a layer of refried beans over the center. Add some of the sheet-pan egg mixture and top with shredded cheddar cheese. Fold in the sides and roll the tortilla into a burrito.
3. For storage, wrap each burrito in parchment paper and place it in a freezer-safe zip-top bag. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. You can also vacuum-seal the burritos to help prevent freezer burn. (See blog post for storage tips.)

For Creamy Sriracha Sauce

1. In a small jar, combine the Greek yogurt, Vegenaise, raw honey, and sriracha sauce. Serve 1–2 tablespoons with each burrito for dipping. Store in an airtight jar in the refrigerator for up to 3 days.