Make-Ahead Breakfast Burritos with Sweet Potato
Warm tortillas cradle roasted sweet potatoes and velvety scrambled eggs in this meal-prep friendly breakfast.
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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.
Servings: 4 servings