These Sweet Potato Breakfast Burritos are tasty and filling! Packed with sweet potatoes, eggs, and cheese, they make a perfect start to your day.
Who knew breakfast could be so fun? I sometimes make extras and freeze them for busy mornings. Grab one and you’re good to go! 🌞
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! Their natural sweetness adds flavor. If you don’t have sweet potatoes, butternut squash or regular potatoes work well too.
Eggs: Large eggs are perfect for scrambling, but you can use egg whites or a plant-based alternative like tofu for a vegan option.
Spinach: Fresh spinach gives a nice color and nutrients. You could substitute with kale or any leafy greens you like. Frozen spinach can also be used, just ensure you drain it well.
Tortillas: Flour tortillas are traditional, but corn tortillas or whole wheat versions make great swaps for a different texture or dietary needs.
Avocado: Adds creaminess! If you’re out of avocados, try adding some Greek yogurt or a dollop of guacamole for that creaminess.
How Do I Roast Sweet Potatoes for Perfect Flavor?
Roasting sweet potatoes properly brings out their flavor. Here’s how to do it right:
- Preheat your oven to 425°F (220°C) to get it hot enough for caramelization.
- Cut sweet potatoes into uniform 1/2-inch cubes to ensure even cooking.
- Toss them with olive oil, salt, pepper, and smoked paprika (if using). Spread in a single layer on a baking sheet.
- Roast for 20-25 minutes, stirring halfway through for even browning.
The result should be tender, slightly caramelized cubes—perfect for your burritos!
How to Make Sweet Potato Breakfast Burritos
Ingredients You’ll Need:
For the Burrito Filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 4 large eggs
- 1/4 cup milk or water
- 1 cup fresh spinach leaves
- 1 avocado, peeled, pitted, and sliced
For the Tortillas:
- 4 large flour tortillas (10-inch size)
- Cooking spray or a small amount of oil or butter for the pan
For Serving (Optional):
- Hot sauce or salsa
- Shredded cheese of your choice (e.g., cheddar or pepper jack)
How Much Time Will You Need?
This recipe will take about 35-40 minutes from start to finish, including 20-25 minutes for roasting the sweet potatoes. The rest of the time is spent preparing and assembling the burritos.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a baking sheet, toss your diced sweet potatoes with olive oil, smoked paprika (if you’re using it), and a sprinkle of salt and pepper. Make sure they are all coated well. Spread the sweet potatoes in a single layer on the sheet for even roasting.
2. Roast the Sweet Potatoes:
Now, pop the baking sheet into the oven and roast the sweet potatoes for about 20-25 minutes, stirring them halfway through. They should be tender and lightly caramelized when they’re done. Once finished, take them out of the oven and set aside to cool slightly.
3. Scramble the Eggs:
In a medium bowl, whisk together the eggs, milk or water, and a pinch of salt and pepper until everything is well combined. Heat a large non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of oil. Pour in the egg mixture and gently scramble the eggs until just cooked through but still soft, then remove from heat.
4. Sauté the Spinach:
Using the same skillet, quickly sauté the fresh spinach for about 1-2 minutes until just wilted. You don’t want it to lose too much moisture! Drain any excess water if needed and remove from heat.
5. Assemble the Burritos:
Warm your tortillas slightly in a dry pan or the microwave so they’re easier to roll. Lay each tortilla flat and start assembling your burrito. In the center of each tortilla, layer some scrambled eggs, roasted sweet potatoes, sautéed spinach, avocado slices, and cheese if you’re using it.
6. Roll Up the Burritos:
Fold the sides of each tortilla over the filling, then roll tightly from one end to the other to form a burrito. Make sure you’re wrapping it securely to keep the fillings inside!
7. Toast the Burritos (Optional):
If you love a crispy tortilla, you can toast the burritos! Heat a clean skillet over medium heat and place each burrito seam-side down in the pan. Cook for 1-2 minutes on each side until nicely sealed and toasted.
8. Serve and Enjoy:
Slice the burritos in half and serve them warm with hot sauce or salsa on the side, if you like. Dig in and enjoy your delicious Sweet Potato Breakfast Burritos!
These burritos are not only hearty but also nutritious, giving you the energy needed to start your day off right!
Can I Use Different Vegetables Instead of Spinach?
Absolutely! Feel free to substitute spinach with any leafy greens you like, such as kale or Swiss chard. You could also add diced bell peppers, zucchini, or mushrooms for extra flavor and nutrition.
How Do I Store Leftover Burritos?
Leftover burritos can be stored in an airtight container in the fridge for up to 3 days. Alternatively, you can wrap them in foil and freeze for up to 3 months. Just thaw in the fridge overnight when you’re ready to eat them!
Can I Make These Burritos Vegan?
Yes! To make these burritos vegan, substitute the eggs with scrambled tofu or chickpea flour batter. You can also use a dairy-free milk alternative and omit the cheese or use a plant-based cheese.
What’s the Best Way to Reheat the Burritos?
The best way to reheat burritos is in the oven for about 15-20 minutes at 350°F (175°C) to ensure they heat through evenly. You can also microwave them for quicker results—just wrap in a damp paper towel to keep them from drying out!
