sweet potato breakfast burritos (Printable)

Flavorful burritos with roasted sweet potatoes, scrambled eggs, cheese, and soft tortillas perfect for make-ahead meals.

# Components:

→ 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 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Combine sweet potatoes, red onion, and bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on the baking sheet and roast for 25 minutes, stirring halfway through, until tender and lightly browned.
03 - Whisk eggs with milk, salt, and black pepper until blended.
04 - Melt butter in a nonstick skillet over medium heat, add eggs, and cook gently while stirring until just set and fluffy. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Lay each warm tortilla flat, layer with roasted vegetables, scrambled eggs, and sprinkle with shredded cheese.
07 - Fold in the sides of tortillas and roll tightly to enclose the fillings.
08 - Wrap each burrito in foil or parchment paper, then place in resealable freezer bags for storage.
09 - Unwrap burritos and microwave for 2 to 3 minutes until heated through or bake at 350°F wrapped in foil for 20 to 25 minutes.

# Expert Advice:

01 -
  • You can make six at once and forget about breakfast prep for the whole week.
  • The sweet potatoes stay tender even after freezing, which still surprises me every time.
  • They taste indulgent without making you feel guilty—there's actual nutrition packed in there.
02 -
  • Don't skip the halfway stir when roasting—the vegetables on the edges brown faster than those in the center.
  • Warm your tortillas even if they seem soft because cold ones resist rolling and sometimes split.
  • The eggs continue cooking after you remove them from heat, so pull them when they look just slightly wet on top.
03 -
  • If your tortillas are slightly stale, warming them in the oven wrapped in foil for a few minutes before assembly makes them more forgiving to fold.
  • Don't overfill—it's tempting to stuff them, but a moderate amount of filling rolls more cleanly and reheats more evenly.
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