Sweet Potato Breakfast Burritos (Printable)

Savory burritos with roasted sweet potatoes, fluffy eggs, and melted cheese for a filling start.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced 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 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Combine sweet potatoes, red onion, and red bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on baking sheet and roast for 25 minutes, stirring halfway through, until tender and browned.
03 - In a bowl, whisk together eggs, milk, salt, and pepper.
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 - Gently warm tortillas in a dry skillet or microwave until flexible.
06 - Layer roasted vegetables, scrambled eggs, and shredded cheese evenly among tortillas.
07 - Fold the sides of each tortilla in and roll tightly to enclose the filling.
08 - Wrap each burrito in foil or parchment paper, then place in resealable freezer bags for storage.
09 - 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 -
  • You can make six at once and freeze them, turning hectic mornings into a grab-and-go win.
  • The roasted sweet potatoes stay tender even after freezing, and the cheese gets melty and perfect in the microwave.
  • It actually tastes better the next day when the flavors have had time to settle together.
02 -
  • Don't skip warming the tortillas—cold, stiff ones will crack and your burrito will fall apart before you even freeze it.
  • The eggs should look slightly underdone when you remove them from the heat because they continue cooking as everything cools, and they'll cook again when you reheat.
03 -
  • Cut the sweet potatoes into uniform pieces so they all finish roasting at the same time—bigger chunks will still be hard while smaller ones turn to mush.
  • Don't overstuff your burritos or they'll burst when you try to roll them, and the filling will leak everywhere during reheating.
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