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Sweet Potato Breakfast Burritos Recipe

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4.7 from 100 reviews

These Freezer Breakfast Burritos with Sweet Potatoes are a nutritious and delicious make-ahead meal perfect for busy mornings. Packed with flavorful roasted sweet potatoes, sautéed aromatics, protein-rich chicken sausage and black beans, plus a cheesy egg scramble, they offer a hearty and wholesome start to your day. Wrapped in whole-wheat tortillas and frozen for convenience, these burritos reheat quickly for an effortless breakfast on the go.

Ingredients

Egg Mixture

  • 10 large eggs + 2 egg whites
  • 1 tablespoon olive oil, divided
  • Salt & pepper to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika

Vegetables & Aromatics

  • 1 medium sweet potato, peeled & ¼-inch dice (≈1½ cups)
  • ½ small yellow onion, diced
  • 1 jalapeño, minced (optional)
  • 2 cloves garlic, minced
  • 2 cups baby spinach

Protein & Beans

  • 8 oz cooked chicken sausage links, sliced ¼-inch
  • 1 (15 oz) can black beans, rinsed

Cheese & Wrap

  • 1 cup shredded sharp cheddar
  • 1 cup shredded pepper Jack
  • 12 whole-wheat tortillas (10-inch)

Instructions

  1. Roast Sweet Potatoes: Preheat the oven to 425°F. Toss the diced sweet potatoes with 1 teaspoon of olive oil, ground cumin, and a pinch of salt. Spread them evenly on a baking sheet and roast for about 20 minutes or until browned and tender.
  2. Sauté Aromatics: While the sweet potatoes roast, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the diced onion and minced jalapeño, sautéing for 3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Scramble Eggs: Lower the heat to medium-low. Pour in the beaten eggs and egg whites into the skillet with the aromatics. Cook gently, stirring frequently until the eggs are just set but still moist. Season with salt and pepper to taste.
  4. Combine Ingredients: Fold the roasted sweet potatoes, rinsed black beans, baby spinach, sliced chicken sausage, and half of the shredded cheddar and pepper Jack cheeses into the scrambled egg mixture. Cook together briefly until the spinach wilts slightly. Remove from heat and let cool for about 10 minutes.
  5. Wrap Burritos: Steam each whole-wheat tortilla for 30 seconds to make them pliable. Lay a tortilla flat and spoon approximately ⅓ cup of the egg mixture in the center, then add 1 tablespoon of reserved shredded cheese on top. Roll the tortilla tightly into a burrito shape.
  6. Freeze Burritos: Wrap each burrito tightly first in parchment paper and then in aluminum foil. Place wrapped burritos on a baking sheet and freeze until solid. Transfer them into a freezer-safe bag for long-term storage.
  7. Reheat to Serve: When ready to eat, unwrap a frozen burrito and microwave on high for about 2 minutes or until heated through. Optionally, you can reheat in an oven at 350°F for 20 minutes.

Notes

  • For a spicier burrito, keep the jalapeño seeds or add more jalapeños.
  • To make steaming tortillas easier, wrap them in a damp paper towel before microwaving.
  • These burritos can be stored in the freezer for up to 3 months.
  • Use gluten-free tortillas to make this recipe gluten free if desired.
  • Reheat burritos fully before eating to ensure eggs and sausage are warm throughout.

Find it online: https://forkvista.com/sweet-potato-breakfast-burritos-recipe/