Sweet Potato Breakfast Burritos (Printable)

Wholesome mix of roasted sweet potatoes, fluffy eggs, and melted cheese wrapped in soft tortillas.

# What you'll need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon chili powder
08 - Salt and black pepper, to taste

→ Eggs

09 - 8 large eggs
10 - 1/4 cup milk
11 - 1 tablespoon butter
12 - Salt and black pepper, to taste

→ Cheese

13 - 1 1/2 cups shredded cheddar cheese or Monterey Jack

→ Tortillas

14 - 6 large 10-inch flour tortillas

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potatoes, red onion, and bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper. Spread evenly on the baking sheet and roast for 25 minutes, stirring halfway, until sweet potatoes are tender and lightly browned.
03 - Whisk eggs with milk, salt, and black pepper until combined.
04 - Melt butter in a large nonstick skillet over medium heat. Add egg mixture and cook gently, stirring, until eggs are just set and fluffy. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - On each tortilla, layer roasted vegetables, scrambled eggs, and a generous sprinkle of cheese.
07 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
08 - Wrap each burrito individually in foil or parchment paper, then place in a resealable freezer bag.
09 - To reheat, unwrap burrito and microwave for 2-3 minutes until heated through or bake wrapped in foil at 350°F for 20-25 minutes.

# Expert Advice:

01 -
  • Make them on Sunday and grab one every weekday morning without any scrambling or stress.
  • The sweet potatoes add natural sweetness and fiber that keeps you full until lunch.
  • They taste homemade and hearty, nothing like those sad frozen breakfast sandwiches from the store.
02 -
  • Don't skip the parchment paper under the vegetables because they'll stick to a bare baking sheet and you'll lose pieces trying to scrape them off.
  • The tortillas absolutely must be warm before assembly or they'll split apart when you try to fold them.
03 -
  • Make these on a Sunday afternoon while listening to a podcast and you'll have breakfasts sorted for nearly a month.
  • Cut the sweet potatoes smaller than you think you need to because they cook faster and distribute more evenly throughout the burrito.
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