Sweet Potato Breakfast Burritos (Printable)

Roasted sweet potatoes, scrambled eggs, and cheese wrapped in soft tortillas, ideal for make-ahead meals.

# 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

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, toss sweet potatoes, red onion, and bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread the mixture evenly on the baking sheet and roast for 25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
03 - While the vegetables roast, whisk together eggs, milk, salt, and pepper. Melt butter in a large nonstick skillet over medium heat, add the egg mixture, and cook gently, stirring until just set and fluffy. Remove from heat.
04 - Heat the tortillas in a dry skillet or microwave until pliable.
05 - Distribute roasted vegetables, scrambled eggs, and cheese evenly over each warmed tortilla.
06 - Fold the sides of each tortilla inwards and roll up tightly to enclose the filling.
07 - Wrap each burrito in foil or parchment paper, then place inside resealable freezer bags for storage.
08 - Unwrap and microwave for 2 to 3 minutes until heated through, or bake wrapped in foil at 350°F for 20 to 25 minutes.

# Expert Advice:

01 -
  • Make a whole week's worth in one afternoon and wake up to hot breakfast without the morning scramble.
  • The roasted sweet potatoes stay tender even after freezing, bringing natural sweetness that keeps you satisfied all morning.
  • Customize each burrito to match your mood or what's in your fridge—nobody has to eat the same breakfast twice.
02 -
  • Don't skip the cheese when assembling—it acts as a binder and prevents the burrito from falling apart when you reheat it, plus it helps the eggs and vegetables stay moist.
  • If you try to assemble these with warm tortillas straight from the skillet, they'll tear; let them cool for just thirty seconds, and you'll have a much easier time folding.
03 -
  • Cut your sweet potatoes into half-inch cubes—anything larger won't cook through in twenty-five minutes, and anything smaller becomes too soft and mushy.
  • If you're meal prepping a big batch, assemble them assembly-line style on your counter; it's faster and more meditative than doing them one at a time.
Return