These sweet potato breakfast burritos are a tasty way to kick-start your day! Packed with fluffy eggs, creamy avocados, and spiced sweet potatoes, they’re a bundle of yummy goodness.
Making them is a blast too! I love how I can prep a few at once for busy mornings. Just wrap, freeze, and pop in the microwave when I’m in a hurry—breakfast made easy!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! Their natural sweetness balances the spices. If you don’t have sweet potatoes, you can use regular potatoes, but they will be less sweet.
Eggs: For a wonderful texture, I recommend using large fresh eggs. If you’re looking to cut calories, egg whites can work as a substitute. Just use about 8 egg whites for every 6 large eggs.
Spinach: Fresh spinach adds a nice touch of color and nutrition. If you can’t find fresh spinach, feel free to use kale or even frozen spinach, just make sure to thaw and drain it well.
Feta Cheese: Feta gives a creamy and tangy flavor. For a dairy-free option, try using crumbled tofu seasoned with a bit of lemon juice or nutritional yeast for a cheesy taste.
Tortillas: Flour tortillas are great for a soft wrap. If you prefer something healthier, whole wheat, corn, or gluten-free tortillas are fantastic substitutes!
How Do I Get Fluffy Scrambled Eggs?
Scrambling eggs can be tricky, but following a few tips will get you fluffy results. Start by gently whisking the eggs with milk—this helps incorporate air. Here’s how to cook them perfectly:
- Heat your skillet over medium-low heat; too high of heat can make them rubbery.
- Use a little olive oil or butter to coat the skillet.
- Pour in the egg mixture and stir gently with a spatula. Let the eggs sit for a moment to form curds, and then stir again.
- Remove them from heat when they’re still slightly runny; they’ll continue cooking after you take them off.
Follow these tips, and you’ll have eggs that are light and fluffy every time!
Sweet Potato Breakfast Burritos
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 6 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1 cup fresh spinach leaves
- 1 ripe avocado, sliced
- 1/2 cup crumbled feta cheese
For Assembly:
- 4 large flour tortillas
- Cooking spray or extra olive oil (for cooking eggs)
- Hot sauce or salsa, for serving (optional)
- Fresh cilantro leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 25 minutes to cook, so you’ll be enjoying these delicious burritos in about 40 minutes. Perfect for a leisurely weekend breakfast or a nutritious start to the day!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, and a sprinkle of salt and pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes, or until they’re tender and starting to caramelize. Make sure to give them a stir halfway through cooking for even roasting. Once done, set aside.
2. Scramble the Eggs:
In a medium bowl, whisk the eggs together with milk, salt, and pepper until well combined. Heat a non-stick skillet over medium heat, adding a little olive oil or cooking spray. Pour in the egg mixture. Gently scramble the eggs until cooked through but still moist. Be careful not to overcook them; remove from the heat once they look fluffy and just done.
3. Warm the Tortillas:
To make wrapping easier, warm the tortillas. You can do this in a dry skillet over low heat for a few seconds on each side or pop them in the microwave for about 20 seconds until they are pliable.
4. Assemble the Burritos:
Lay a tortilla flat, and start layering your ingredients: first a handful of fresh spinach leaves, followed by a generous scoop of roasted sweet potatoes, then the fluffy scrambled eggs, slices of avocado, and a sprinkle of feta cheese. If you like a little extra kick, add a pinch of chili powder on top!
5. Roll It Up:
Fold in the sides of the tortilla over the filling, then roll it tightly from the bottom to the top to seal everything inside. Make sure it’s snug but not so tight that the filling bursts out!
6. Serve:
Slice each burrito in half, and serve immediately. They’re great on their own or with a side of hot sauce or salsa. Don’t forget to sprinkle some fresh cilantro on top for a beautiful finish!
Enjoy these hearty, flavorful, and nutritious sweet potato breakfast burritos! They’re perfect for starting your day off right!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can use regular potatoes if needed. Just keep in mind that they’ll have a different flavor profile. Chop them into small pieces and roast them the same way—just increase the roasting time slightly until they’re tender.
How Can I Prepare These Burritos in Advance?
Absolutely! You can roast the sweet potatoes and scramble the eggs the night before. Store them separately in the fridge and assemble the burritos in the morning! You can also fully assemble and wrap them, then freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
What’s the Best Way to Reheat Frozen Burritos?
For frozen burritos, unwrap them and microwave on a plate for about 2-3 minutes or until heated through. Alternatively, you can reheat them in the oven at 375°F (190°C) for about 20-25 minutes if you prefer a crispy exterior.
Can I Make These Burritos Vegetarian?
Definitely! The recipe is already vegetarian-friendly since you can easily omit the feta cheese or replace it with a plant-based alternative. You can also bulk them up with more veggies like bell peppers or mushrooms for extra flavor!
