Sweet Potato Breakfast Burritos
There’s nothing like waking up, getting ready for the day and grabbing a nutritious, delicious breakfast that’s ready when you are! I typically go for a breakfast that’s more sweet than savory, but with make ahead, freezer friendly, sweet potato breakfast burritos; you get a little touch of both, sweet and savory.
These aren’t just any breakfast burritos. They’re made with some of my favorite ingredients sweet potatoes, spinach, zucchini and eggs. I love all of these ingredients alone, but put them all together and you’re got yourself one incredible tasting burrito!
If you can spare about 45 minutes over the weekend, to create your Sweet Potato Breakfast Burritos, you will have a ready-to-go breakfast for days. And if you decide against using a tortilla- the veggie hash and scrambled egg mix are pretty great all mixed together in a bowl.
Use your favorite tortillas to roll up your sweet potato breakfast burritos. Thick large tortillas work best, especially if you’re making these to eat throughout the week or to freeze. I wouldn’t suggest corn tortillas, unless you’re serving the burritos immediately. I used Flat-out Flatbread for the burritos, pictured. I also really like Food For Life Ezekiel Tortillas and La Tortilla Factory Wraps.
Follow a few very simple tips, for a tight burrito that won’t fall apart in your lap. If you do it right, you can eat this entire burrito without a single piece of filling falling out.
- Start with a large tortilla or wrap- the bigger your tortilla is, the easier it will be to wrap it tight.
- Heat your tortilla, especially if you are serving immediately. Warming your tortilla up will make it more pliable and easier to wrap. I like warming mine in a heated skillet, on a griddle or in my Panini maker.
- Place your filling ingredients to one side of the tortilla or wrap. Do not overfill… I repeat… DO NOT overfill! If you’re serving immediately, you can add additional toppings; like salsa or avocado. I wouldn’t suggest this, if you’re freezing the burritos.
Now, fold the sides together so they are nearly touching. Holding the sides together and use your thumb to bring up the bottom of the tortilla. Pull it in tightly.
Now get to rollin’! Roll up the entire burrito as tightly as you can without tearing the wrap. Voilà- a yummy breakfast burrito, you can easily eat on the go, without any spillage!
Not only are these sweet potato breakfast burritos a great make ahead meal option, but they also work so well if you’re feeding a crowd for breakfast or brunch. And they make for an irresistible breakfast for dinner option. You know me and my love for brinner (breakfast for dinner).
Sweet Potato Breakfast Burritos
Ingredients
Sweet potato and zucchini hash
- 1 tablespoon extra-virgin olive oil
- ½ sweet yellow onion, finely diced
- 2 garlic cloves, minced
- 2 cups cubed sweet potatoes, about 1 medium sweet potato, sliced into ½-inch or smaller cubes (I did not peel mine, but feel free, if desired)
- 1 cup diced zucchini, sliced into ½-inch or smaller cubes (red bell pepper could be used instead, if preferred)
- ¼ to ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Scrambled eggs
- 8 eggs, use organic cage free eggs, when possible
- 2 cups or handfuls fresh spinach leaves, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- cooking spray
For serving
- 8 large whole grain tortillas
- optional toppers; hot sauce, salsa, yogurt, guacamole
Instructions
- To make the hash: Heat olive oil in a large skillet over medium heat. Add onion to heated skillet, and cook for about 2 to 3 minutes. Add the garlic, sweet potato, zucchini, and seasonings. Stir to combine, reduce heat to medium low, cover and cook until the sweet potato is tender, about 20 minutes. Uncover and continue cooking, stirring, until sweet potatoes are of desired tenderness. Once cooked, transfer sweet potato hash to a bowl or plate.
- To scramble the eggs: In a large bowl, whisk together the eggs, spinach, salt and pepper. Heat another skillet, sprayed with cooking spray, over medium heat. Pour eggs into the skillet and stir until eggs are of desired doneness. Transfer the eggs to a bowl or plate and set aside.
- To prepare the burritos: Spoon out eggs and sweet potato hash, equally dividing the ingredients between the burritos. Be sure not to overfill! See additional instructions and photos in the body of the post.
- To make burritos freezer friendly: Let ingredients cool to room temperature before creating burritos. Wrap burritos according to instructions within post. Wrap plastic cling wrap around rolled burrito. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer for up to one month. Alternatively, store in the fridge for up to one week.
- To warm the burritos, remove from the freezer and microwave until warm, 30 to 60 seconds. If preferred, you could also warm them in an oven or toaster oven. Serve with your favorite burrito toppings; hot sauce, salsa, Greek yogurt and/or guacamole.
Notes
- Start with a large tortilla or wrap- the bigger your tortilla is, the easier it will be to wrap it tight.
- Heat your tortilla, especially if you are serving immediately. Warming your tortilla up will make it more pliable and easier to wrap. I like warming mine in a heated skillet, on a griddle or in my Panini maker.
- Place your filling ingredients to one side of the tortilla or wrap. Do not overfill… I repeat… DO NOT overfill! If you’re serving immediately, you can add additional toppings; like salsa or avocado. I wouldn’t suggest this, if you’re freezing the burritos.
Did you make this recipe?
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This recipe is realy delicous!!!! I have add turmenic instead of cimun, as i din;t have and I also add quinoa for extra protein! Delicious!!! thank you!
I’m so glad you enjoyed! I also really like your additions… I’ll have to give that a try.
These burritos look fantastic – I hadn’t thought of freezing breakfasts ahead of time (except things like muffins). I love that this will be an easy way to work veggies into weekday breakfasts. Yum!
Thanks so much! I need to make some more… they were so convenient to just grab-n-go!
Pinning for later! I LOVE the idea of making these for brinner 🙂