Sweet Potato Breakfast Burritos (Printable Version)

Hearty burritos filled with roasted sweet potatoes, fluffy eggs, and melted cheese wrapped in soft tortillas.

# Ingredient List:

→ 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

# How-To Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potatoes, red onion, and 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, until tender and lightly browned.
03 - Whisk eggs with milk, salt, and pepper until fully combined.
04 - Melt butter in a large nonstick skillet over medium heat. Add egg mixture and cook gently, stirring until eggs are 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 a generous sprinkle of cheese.
07 - Fold sides in and roll tightly to secure fillings.
08 - Wrap each burrito in foil or parchment paper, then place in a resealable freezer bag for storage.
09 - To reheat, unwrap and microwave for 2–3 minutes or bake at 350°F for 20–25 minutes wrapped in foil until heated through.

# Expert Tips:

01 -
  • You make six at once and forget about breakfast stress for the whole week.
  • They freeze beautifully, which means you're never more than three minutes away from a hot, satisfying meal.
  • Sweet potatoes are naturally sweet and filling, so you actually stay full until lunch.
02 -
  • Don't skip the halfway stirring when roasting vegetables—the ones on the edges can scorch while the center ones stay soft.
  • Warm your tortillas right before assembly; a cold tortilla will tear when you try to roll it tightly around the hot filling.
03 -
  • Cut your sweet potatoes into consistent 1/2-inch pieces so they roast evenly without some burning and others staying raw.
  • Keep your eggs slightly underdone when you scramble them—they'll cook a bit more when you assemble and again when you reheat, so a touch of wetness now prevents rubbery eggs later.
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