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Sweet Potato Breakfast Burritos

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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.
Course Breakfast
Cuisine American
Keyword easy breakfast burritos, Healthy Breakfast Burrito Recipe, sweet potato breakfast burrito
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 8 small burritos
Calories 253
Author Kim

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.

Nutrition

Serving: 1burrito | Calories: 253kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 522mg | Potassium: 287mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5709IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 2mg