These sweet potato breakfast burritos are a tasty way to start your day! Packed with soft, roasted sweet potatoes and yummy spices, they are filling and delicious.
I love wrapping them up for a quick breakfast. Plus, they’re so good that even my non-healthy eating friends enjoy them! Who knew veggies could be this fun? 🌯😊
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! Their natural sweetness and creaminess work perfectly. If you’re in a pinch, you can swap them for butternut squash or regular potatoes—though the flavor will differ slightly.
Eggs: For protein and richness, eggs are perfect. If you’re looking for a vegan option, try using tofu or chickpea flour mixed with water for a scramble. It’ll change the texture, but still delicious!
Spinach or Kale: I’m a fan of spinach for its mild flavor, but kale adds great texture. If you want to switch it out, other greens like Swiss chard or collard greens will work well, too!
Avocado: This adds creaminess. If you’re out, consider using a yogurt-based sauce or just some extra cheese for richness. Try to pick a ripe avocado for the best taste!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their sweet flavor and makes them extra tender. Here’s the best way to do it:
- Preheat to 425°F (220°C) for a nice crisp!
- Toss diced sweet potatoes with olive oil and spices for even coating.
- Spread in a single layer on a baking sheet—this helps them crisp up.
- Roast for 20-25 minutes. Flip halfway through for even cooking!
- They’re done when they’re tender and you see a crispy edge!
Taking the time to roast them well makes all the difference in your burrito. Enjoy!
Sweet Potato Breakfast Burritos
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 6 large eggs
- 1/4 cup milk
- 1 cup fresh spinach or kale, chopped
- 1 medium tomato, diced
- 1 ripe avocado, sliced
- 1/4 cup crumbled feta or queso fresco (optional)
For Assembly:
- 4 large flour tortillas
- Cooking spray or additional olive oil for cooking
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so you’ll be enjoying your delicious burritos in about 35 minutes total! Perfect for a filling breakfast to kick-start your day.
Step-by-Step Instructions:
1. Prepping the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a bowl, toss your diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until they are well-coated. Spread them out evenly on a baking sheet in a single layer. This will help them roast nicely!
2. Roasting:
Roast the sweet potatoes in the oven for about 20-25 minutes. Flip them halfway through to ensure they cook evenly. They should be tender and slightly crispy around the edges when they’re done. Remove them from the oven and set aside.
3. Scrambling the Eggs:
In a separate bowl, whisk the eggs and milk together until combined and slightly frothy. Season this mixture with a bit of salt and pepper. Heat a nonstick skillet over medium heat and lightly grease it with cooking spray or olive oil. Pour in the egg mixture and scramble it gently until just cooked, but still soft and moist. Remove from heat.
4. Mixing in Greens:
While the eggs are still warm, stir in the chopped spinach or kale. The heat from the eggs will wilt the greens perfectly, making everything blend beautifully!
5. Preparing the Tortillas:
Warm the tortillas either in a dry skillet or microwave for a few seconds, just until they’re pliable enough to roll. This makes a big difference in handling!
6. Assembling the Burritos:
To assemble each burrito, lay a warm tortilla flat on a plate. Add about 1/4 of the scrambled eggs, 1/4 of the roasted sweet potatoes, diced tomatoes, avocado slices, and sprinkle feta or queso fresco on top if you’re using it.
7. Rolling It Up:
Fold the sides of the tortilla over the filling, then roll it tightly from one end to the other to create a nice burrito shape.
8. Optional Crisping:
If you like a crispy exterior, heat a skillet over medium heat and place the burritos seam side down. Cook for 1-2 minutes on each side until golden and crisp. This step is delicious but not necessary!
9. Serve and Enjoy!
Now it’s time to dig in! Serve these warm and enjoy your hearty, nutritious sweet potato breakfast burritos. Perfect for brunch or a satisfying breakfast any day!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute the sweet potatoes with other vegetables such as bell peppers, zucchini, or mushrooms. Just make sure to adjust the roasting time according to the vegetable you choose. For example, zucchini may need less time to cook.
How Can I Make These Burritos Ahead of Time?
Great idea! You can prepare the filling in advance. Simply roast the sweet potatoes and scramble the eggs a day ahead, then store them separately in the fridge. In the morning, reheat the filling and assemble your burritos just before serving!
What’s the Best Way to Store Leftovers?
Store any leftover burritos wrapped in foil or in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for a minute or two, or warm them in a skillet over medium heat until heated through.
Can I Freeze These Burritos?
Yes, you can freeze them! Wrap each assembled burrito tightly in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, bake them in the oven at 375°F (190°C) for about 30-35 minutes straight from the freezer.
