Sweet Potato Breakfast Burritos (Print Version)

A satisfying blend of roasted sweet potatoes, eggs, cheese, and tortillas perfect for morning meals.

# 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

# 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, and red bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 25 minutes, stirring halfway, until sweet potatoes are tender and lightly browned.
03 - Whisk eggs with milk, salt, and black pepper in a mixing bowl.
04 - Melt butter in a large nonstick skillet over medium heat. Pour in eggs and cook gently, stirring, until just set and fluffy. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - On each tortilla, layer roasted vegetables, scrambled eggs, and shredded cheese.
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 and microwave burritos for 2 to 3 minutes until heated through, or bake at 350°F for 20 to 25 minutes wrapped in foil.

# Additional Tips::

01 -
  • Make six at once and freeze them for grab-and-go mornings that actually taste homemade.
  • The roasted sweet potatoes stay tender and sweet, nothing like the mushy versions you get at chain restaurants.
  • One burrito keeps you full through a morning of meetings or errands.
02 -
  • Slightly undercooked the eggs when you first scramble them because they'll keep cooking gently from the warm vegetables and cheese.
  • Cut your sweet potatoes small and uniform, otherwise some pieces will be hard while others turn to mush.
  • Warm the tortillas just enough to make them flexible, or they'll dry out and become brittle after freezing.
03 -
  • Don't skip stirring the vegetables halfway through roasting, it's what gives you those golden, crispy edges that make the difference.
  • Make your scrambled eggs with a little restraint, slightly underdone beats overcooked every single time.
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