Sweet Potato Breakfast Burritos (Print View)

Roasted sweet potatoes, fluffy eggs, and cheese wrapped in soft tortillas, ideal for a filling morning meal.

# 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

# Step-by-Step Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, 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, 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 the egg mixture and cook gently, stirring, until just set and fluffy. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Layer roasted vegetables, scrambled eggs, and shredded cheese on each tortilla.
07 - Fold sides inward and roll tortillas tightly to enclose fillings.
08 - Wrap each burrito in foil or parchment paper, then place inside resealable freezer bags for storage.
09 - To reheat, unwrap burrito and microwave for 2 to 3 minutes or bake at 350°F for 20 to 25 minutes wrapped in foil.

# Expert Suggestions:

01 -
  • Prep them on Sunday and you've solved breakfast for the entire week, no morning scrambling required.
  • They freeze beautifully, so you get that homemade taste without the daily effort.
  • Packed with protein, fiber, and natural sweetness, they actually keep you full until lunch.
02 -
  • Don't skip stirring the roasted vegetables halfway through—unevenly cooked potatoes are disappointing when you bite into them later.
  • Scramble your eggs just until set, not a second longer, because they'll cook again when you reheat the burritos and you don't want them tough.
03 -
  • Use a dry skillet to warm your tortillas, not a wet one—moisture makes them tough and hard to roll.
  • If you're making these for someone else's freezer, wrap them with a little note about reheating; people always appreciate knowing the intention behind the gift.
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