Sweet Potato Breakfast Burritos (Printable)

Hearty burritos with roasted sweet potatoes, fluffy eggs, and melted cheese in soft tortillas, perfect for make-ahead.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon chili powder
08 - Salt and black pepper, to taste

→ Eggs

09 - 8 large eggs
10 - 1/4 cup milk
11 - 1 tablespoon butter
12 - Salt and black pepper, to taste

→ Cheese

13 - 1 1/2 cups shredded cheddar cheese or Monterey Jack

→ Tortillas

14 - 6 large (10-inch) flour tortillas

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a bowl, toss sweet potatoes, red onion, and red bell pepper with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread evenly on baking sheet and roast for 25 minutes, stirring halfway through, until tender and lightly browned.
02 - Whisk eggs with milk, salt, and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs and cook gently, stirring, until just set and fluffy. Remove from heat.
03 - Heat tortillas in a dry skillet or microwave until pliable and warm, ready for assembly.
04 - On each warm tortilla, layer roasted vegetables, scrambled eggs, and sprinkle with shredded cheese. Fold sides in and roll tightly to enclose filling.
05 - To freeze, wrap each burrito in foil or parchment paper and place in resealable freezer bags. To reheat, unwrap and microwave for 2–3 minutes until hot, or bake at 350°F for 20–25 minutes wrapped in foil.

# Expert Suggestions:

01 -
  • These freeze beautifully, so you can make six at once and have grab-and-go breakfasts for your entire week.
  • The roasted sweet potatoes get caramelized and sweet while the scrambled eggs stay fluffy and comforting inside.
  • One burrito fills you up completely, and the combination of protein, carbs, and healthy fats keeps you satisfied until lunch.
02 -
  • Do not skip the milk in the eggs—it's the difference between fluffy scrambled eggs and dense, rubbery ones that make you regret breakfast.
  • Stir the roasting vegetables halfway through so everything cooks evenly and the edges get that crucial caramelization that makes them taste way better than they have any right to.
  • Warm your tortillas before assembling because cold tortillas crack, tear, and generally make the whole process frustrating instead of pleasant.
03 -
  • Cut your sweet potatoes smaller than you think you need to—they take surprisingly long to roast through, and smaller pieces cook more evenly and faster.
  • Use a nonstick skillet for the eggs so you can stir them with confidence without bits sticking and breaking apart.
  • Don't skip the smoked paprika and cumin—these two spices are what make the whole thing taste intentional rather than like you just threw stuff in a tortilla.
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