Sweet Potato Breakfast Burritos (Printer-Friendly)

A flavorful combination of roasted sweet potatoes, scrambled eggs, and cheese in warm tortillas.

# What You 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

# Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, combine sweet potatoes, red onion, bell pepper, olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread mixture evenly on the baking sheet and roast for 25 minutes, stirring halfway through, until sweet potatoes are tender and golden.
03 - While vegetables roast, whisk eggs with milk, salt, and black pepper until blended.
04 - Melt butter in a nonstick skillet over medium heat. Add egg mixture and cook gently, stirring, until eggs are just set and fluffy. Remove from heat.
05 - Warm tortillas in a dry skillet or microwave until soft and pliable.
06 - Layer roasted vegetables, scrambled eggs, and shredded cheese onto each tortilla.
07 - Fold in sides and roll each tortilla tightly to enclose filling.
08 - Wrap burritos individually in foil or parchment and place in resealable freezer bags for storage.
09 - To reheat, unwrap and microwave on high for 2–3 minutes until heated through, or bake at 350°F wrapped in foil for 20–25 minutes.

# Expert Suggestions:

01 -
  • You make six at once but eat them one at a time, so breakfast becomes thoughtless for weeks.
  • The roasted sweet potatoes stay creamy inside while getting just crispy enough at the edges, and they're way more interesting than plain potatoes.
  • They freeze perfectly, taste better than anything from a convenience store, and cost about a third as much.
02 -
  • Don't skip stirring the vegetables halfway through roasting, or you'll get burnt edges and undercooked centers instead of an even golden-brown caramelization.
  • Eggs continue cooking slightly after you remove them from heat, so take them off just before they look fully done; they'll finish setting perfectly as you assemble the burritos.
03 -
  • Label your freezer bag with the date or contents using a marker, because after a few weeks they all look identical and guessing is half the fun.
  • Let a burrito sit at room temperature for five minutes before reheating if you have time; it helps everything heat evenly instead of the outside getting hot while the inside is still cold.
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