These tasty sweet potato breakfast burritos are packed with creamy sweet potatoes, eggs, and cheese, all rolled up in a warm tortilla. Perfect for a hearty morning meal!
They make breakfast feel special and cozy. I love making extra to enjoy later; just heat them up for a quick bite! Who doesn’t love a burrito any time of day? 🌯
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of your burrito! Their natural sweetness adds a great flavor. If you don’t have sweet potatoes, you can substitute with regular potatoes or even roasted butternut squash for a different twist.
Eggs: I recommend using large eggs for fluffiness. For a vegan version, try using tofu or chickpea flour mixed with water as an egg replacement.
Cheese: Feta adds a nice tang. If you prefer something milder, mozzarella or cheddar work well too. For a dairy-free option, you could use nutritional yeast for that cheesy flavor without the dairy.
Greens: Kale and spinach are fantastic for extra nutrients! Feel free to swap in any leafy greens you have on hand, like Swiss chard or arugula.
Bacon or Sausage: This is optional but adds nice flavor. If you want a meatless burrito, simply skip it or add black beans for protein instead.
How Do You Ensure Perfectly Fluffy Scrambled Eggs?
Scrambling eggs might seem simple, but getting them just right takes a little care. Here’s how to make them fluffy and soft:
- Use a non-stick skillet to avoid sticking.
- Whisk eggs thoroughly to aerate them; this helps create a fluffier texture.
- Cook over medium heat, not high, to avoid burning.
- Stir gently and infrequently to let the eggs set slowly. Remove them from the heat just before they’re fully cooked, as they’ll continue to cook in the residual heat.
By following these tips, you’ll have delightful scrambled eggs that are the perfect addition to your burritos!
Sweet Potato Breakfast Burritos
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 6 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1 avocado, diced
- 1/2 cup chopped kale or spinach
- 1/4 cup crumbled feta cheese (or cheese of choice)
- 1/4 cup cooked and crumbled bacon or sausage (optional)
For the Wrap:
- 4 large whole wheat tortillas or burrito wraps
- Salsa or hot sauce (optional, for serving)
How Much Time Will You Need?
This delicious breakfast burrito recipe takes about 15 minutes to prepare and 25 minutes to cook, making a total time of around 40 minutes. It’s perfect for a cozy weekend breakfast or a filling meal prep option for busy weekday mornings!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until they are well coated. Spread the sweet potatoes in a single layer on a baking sheet and roast them in the oven for about 20-25 minutes, or until they are tender and slightly caramelized. Once done, take them out and set aside.
2. Scramble the Eggs:
While the sweet potatoes are roasting, crack the eggs into a bowl and whisk them together. If you want fluffier scrambled eggs, add the milk! Season with salt and pepper. Heat a non-stick skillet over medium heat, then pour in the egg mixture. Scramble the eggs gently until they are just set but still soft. Remove from heat to prevent overcooking.
3. Warm the Tortillas:
To make the tortillas easier to roll, warm them up slightly. You can do this in a dry skillet over low heat for about 1 minute on each side or in the microwave for 15-20 seconds.
4. Assemble the Burritos:
Now it’s time to put everything together! Take one warmed tortilla and lay it flat. In the center, layer a generous amount of the roasted sweet potatoes, followed by some scrambled eggs, diced avocado, chopped kale or spinach, crumbled feta, and bacon or sausage if you’re using it.
5. Roll the Burritos:
To roll your burrito, fold in the sides of the tortilla and then roll it tightly from the bottom up to enclose all the filling. Make sure it’s snug but not too tight that it tears.
6. Optional Grilling:
If you want a nice crispy exterior, you can grill the burritos seam side down in the skillet for 1-2 minutes until they are golden brown. This also seals the burrito, keeping all those delicious fillings inside!
7. Serve and Enjoy:
Serve your tasty breakfast burritos warm, with salsa or hot sauce on the side for an extra kick. Enjoy your hearty and nutritious Sweet Potato Breakfast Burritos!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Absolutely! Regular potatoes can be used as a substitute. Just keep in mind that they will have a different flavor and texture, but they’ll still be delicious once roasted.
Can I Make These Burritos Vegan?
Yes, you can make these vegan by replacing the eggs with tofu scramble or chickpea flour mixed with water. Omit the cheese or use a dairy-free alternative, and you can also skip the bacon or sausage.
How Do I Store Leftover Burritos?
Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. You can reheat them in a microwave for about 1-2 minutes or in a skillet over low heat until warmed through.
Can I Freeze These Burritos?
Definitely! Once assembled, wrap each burrito in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or oven.