Sweet Potato Breakfast Burritos (Printable Version)

Wholesome burritos with roasted sweet potatoes, scrambled eggs, cheese, and soft tortillas, great for quick meals.

# List of Ingredients:

→ 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

# How to Make It:

01 - Preheat the oven to 425°F. 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. Toss to coat evenly.
03 - Spread the vegetable mixture on the baking sheet and roast for 25 minutes, stirring halfway through until sweet potatoes are tender and lightly browned.
04 - While vegetables roast, whisk together eggs, milk, salt, and pepper until blended.
05 - 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.
06 - Heat tortillas in a dry skillet or microwave until pliable.
07 - On each tortilla, layer roasted vegetables, scrambled eggs, and a generous sprinkle of shredded cheese.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
09 - Wrap each burrito in foil or parchment paper and place in resealable freezer bags for storage.
10 - To reheat, unwrap and microwave for 2 to 3 minutes until hot, or bake at 350°F for 20 to 25 minutes while wrapped in foil.

# Expert Advice:

01 -
  • They're honest food—no pretense, just roasted vegetables and scrambled eggs that actually taste like themselves.
  • One burrito keeps you full until lunch, which beats the 10 a.m. hunger that comes with cereal.
  • You can make six at once and eat well for a whole week without thinking about breakfast.
02 -
  • Don't skip the step of warming the tortillas—a cold tortilla will crack when you try to fold it, and you'll end up with filling spilling everywhere.
  • The vegetables need to be cut into roughly the same size so they roast evenly and none of them end up either hard or turned to mush.
03 -
  • Cut your sweet potatoes small—smaller pieces roast faster and more evenly, and they're easier to wrap in the burrito.
  • Don't let your scrambled eggs get too firm; they'll continue cooking slightly from residual heat, and reheating will firm them up further anyway.
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