Sweet Potato Breakfast Burritos (Print Version)

Delicious burritos with roasted sweet potatoes, scrambled eggs, and cheese wrapped in soft tortillas, perfect for busy mornings.

# 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss sweet potatoes, red onion, and red bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread evenly on the baking sheet and roast for 25 minutes, stirring halfway through, until tender and lightly browned.
03 - While vegetables roast, whisk eggs with milk, salt, and pepper until blended.
04 - Melt butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring gently, until softly set and fluffy. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Place roasted vegetables, scrambled eggs, and shredded cheese evenly on each tortilla.
07 - Fold sides in and roll tortillas tightly to enclose fillings.
08 - Wrap each burrito in foil or parchment paper, then place in resealable freezer bags for storage.
09 - For reheating, unwrap and microwave for 2 to 3 minutes until heated through, or bake at 350°F for 20 to 25 minutes wrapped in foil.

# Expert Advice:

01 -
  • Make a full week's worth of breakfasts in under an hour, then stop thinking about mornings entirely.
  • Sweet potatoes and eggs are a combination that works whether you're in a rush or lingering over coffee.
  • They freeze beautifully and reheat without turning into rubber, which is not something every breakfast can claim.
02 -
  • Don't skip the cooling step before freezing; warm burritos will condensate inside their wrapping and become soggy.
  • Scrambled eggs cook faster than you think; take them off the heat when they still look slightly underdone, and they'll finish perfectly as they cool.
  • Overloading a burrito is tempting but leads to a terrible rolling experience and inevitable splitting; less filling means better structure.
03 -
  • Room-temperature burritos freeze better than warm ones because condensation won't form inside the wrapper during the freezing process.
  • If your tortillas keep tearing, microwave them wrapped in a damp cloth for a full minute; they need steam to stay pliable.
  • Wrap burritos individually in parchment before putting them in the freezer bag; this prevents them from sticking together and makes grabbing one at a time easy.
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