Make-Ahead Breakfast Burritos with Sweet Potato
Craving something different for breakfast? These sweet potato breakfast burritos pack a flavor punch that’ll make you excited to get out of bed!
They’re meal-prep friendly, freezer-ready, and absolutely delicious – just what you need to fuel your busy days ahead.
Variations & Substitutions
You can swap the Monterey Jack for any melting cheese you prefer, or use dairy-free alternatives. The sweet potatoes can be replaced with regular potatoes, and you can add black beans for extra protein.
For a vegan version, replace eggs with scrambled tofu and load up on veggies like spinach and roasted red peppers.
Tips & Tricks for Perfect Results
Perfect breakfast burritos starts with the tortilla – always use large, pliable ones and warm them slightly before rolling. I’ve found that melting the cheese directly into the hot eggs helps it distribute evenly.
Don’t overload on sweet potatoes; a light sprinkle ensures each bite is balanced. For the best texture, let the sweet potatoes get golden brown and slightly crispy in the oven.
Making the Recipe Stand Out
I love adding fresh spring onions for brightness and using smoked paprika in the eggs for an extra layer of flavor!
Storage & Reheating
Wrap them individually in aluminum foil and store in the refrigerator for up to 3 days or freeze for up to 3 months.
For reheating frozen burritos, my favorite method is using an air fryer at 375°F for about 15 minutes if refrigerated, or 30 minutes if frozen.
For a quick option, remove the foil, wrap in a paper towel, and microwave for 60-75 seconds if refrigerated, or 2-3 minutes if frozen.
Make-Ahead Breakfast Burritos with Sweet Potato
Ingredients
For the Sweet Potato Hash:
- 1 medium sweet potato diced small
- 3 mini bell peppers diced small
- 1 shallot diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Filling:
- 8 large eggs
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- 4 burrito-size flour tortillas
- 1⅓ cups Monterey Jack cheese
- Fresh cilantro
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Toss sweet potatoes, peppers, shallot, olive oil, salt, and pepper on the baking sheet. Roast until potatoes are tender and golden brown, about 30 minutes, tossing halfway through.
- While vegetables roast, whisk eggs with smoked paprika and salt in a bowl.
- Cook eggs in a large non-stick pan over low heat until just scrambled.
- Warm tortillas slightly to make them more pliable.
- Assemble burritos by layering eggs, roasted sweet potato mixture, cheese, and cilantro.
