Sweet Potato and Egg Breakfast Burritos

• 1 medium sweet potato, diced
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 4 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 4 flour tortillas
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese (optional)
• 1 avocado, sliced
• Hot sauce (optional)

Steps

1. 1 Preheat oven to 400°F. Toss sweet potato with 1 tbsp olive oil, cumin, and chili powder. Roast for 20 minutes until tender.
2. 2 In a bowl, whisk together eggs, milk, salt, and pepper. Heat remaining olive oil in a skillet and scramble eggs until just set.
3. 3 Warm tortillas directly on a gas burner or in a dry skillet.
4. 4 Layer each tortilla with roasted sweet potatoes, scrambled eggs, cilantro, cheese if using, and avocado slices.
5. 5 Roll up the burritos, fold in the sides, and serve immediately with hot sauce if desired.

Equipment

• Baking sheet
• Skillet
• Mixing bowl

Variations

• Add crumbled cooked bacon or sausage for a non-vegetarian twist.
• Substitute black beans for an added protein boost.

Substitutions

• Use spinach instead of cilantro for a different flavor.
• Replace cheddar cheese with feta for a tangier taste.

Pairings

• Fresh orange juice
• Black coffee

Nutrition

Tips

• For a make-ahead option, wrap burritos tightly in foil and reheat in a 350°F oven for 10 minutes.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven wrapped in foil.

Serving Suggestions

• Pair with a fresh fruit salad for a complete breakfast.
• Serve with a side of salsa for extra zing.

FAQ