These sweet potato breakfast burritos are a tasty way to start your day! Soft sweet potatoes are mixed with eggs and spices, all wrapped up in a warm tortilla.
They’re not just delicious; they’re also filling. I love enjoying these on busy mornings. Who doesn’t appreciate a breakfast that can be eaten on the go? 🌯
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their sweetness balances nicely with savory flavors. If sweet potatoes are not available, regular potatoes or butternut squash can be good substitutes, though the taste will vary a bit.
Spices: Ground cumin and smoked paprika bring depth and warmth to the burritos. If you don’t have these on hand, you can use chili powder or a taco seasoning mix. But I highly recommend sticking with cumin for that unique taste!
Eggs: Eggs serve as the protein element. You could use egg whites or tofu for a vegan option. Scrambled chickpeas or a chickpea scramble also work well for a plant-based change.
Fresh Spinach: Spinach adds a nice fresh crunch. You can substitute it with kale or any leafy greens you prefer, or simply leave it out if you’re not a fan of greens.
Avocado: The creaminess of the avocado is fantastic, but you could swap it for guacamole or simply skip it. If you’re looking for a lower-fat option, try Greek yogurt instead.
How Do You Get Perfectly Scrambled Eggs?
Scrambling eggs can be tricky, but here’s how to do it well: First, whisk the eggs and milk together with a pinch of salt. This adds air and helps them cook fluffy. Heat your pan and add oil, then pour in the eggs and keep the heat on medium-low.
- Stir gently and continuously, allowing curds to form. You want them to be soft and not overcooked.
- Remove them from heat as soon as they are still slightly undercooked – they keep cooking in the residual heat!
- Keep the pan or skillet greased lightly to prevent sticking, making everything easier.
These tips will help ensure your scrambled eggs are soft and fluffy, perfect for your breakfast burritos!
Sweet Potato Breakfast Burritos
Ingredients You’ll Need:
For the Sweet Potato Filling:
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Egg Mixture:
- 6 large eggs
- 2 tablespoons milk
For Assembly:
- 1 cup fresh spinach leaves
- 1 ripe avocado, sliced or diced
- 1/4 cup crumbled feta cheese (optional)
- 4 large whole wheat flour tortillas
- Cooking spray or additional olive oil for scrambling eggs
How Much Time Will You Need?
This recipe takes about 45 minutes total. You’ll spend about 15 minutes preparing and roasting the sweet potatoes, 10 minutes making the scrambled eggs, and the remaining time for warming tortillas and assembling the burritos. They’re easy to whip up and packed with flavor!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper until they’re all coated well. Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast them in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized. Once done, take them out and set them aside.
2. Prepare the Scrambled Eggs:
In a medium bowl, crack the eggs and add 2 tablespoons of milk along with some salt and pepper. Whisk everything together until it’s well blended. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a bit of olive oil. Pour in the egg mixture and gently scramble the eggs, stirring frequently until they are cooked through but still moist. Once they are ready, remove the skillet from heat.
3. Warm the Tortillas:
While your eggs are cooking, you can warm the tortillas. You can do this in a dry pan over low heat or pop them in the microwave for a few seconds until they are warm and pliable. This makes them easier to roll!
4. Assemble the Burritos:
Now it’s time to build your burritos! Lay a warm tortilla flat on your working surface. Start by placing a handful of fresh spinach leaves in the center. Add a generous scoop of the roasted sweet potatoes on top, followed by the scrambled eggs. If you like, you can add some slices of avocado and sprinkle with crumbled feta cheese for extra flavor.
5. Roll the Burrito:
Once you have all your filling on the tortilla, fold in the sides over the filling and then tightly roll it up from one end to the other. Make sure everything is snug inside!
6. Serve:
Your burritos are ready to enjoy! You can cut them in half for easy handling and serve them right away. For an extra crispy finish, feel free to toast the burritos in a skillet for 1-2 minutes on each side. They are delicious and perfect for a hearty breakfast!
Enjoy your vibrant, nutritious Sweet Potato Breakfast Burritos, perfect for a hearty morning meal!
Can I Use Different Types of Potatoes?
Absolutely! While sweet potatoes add a unique sweetness, you can use regular potatoes or even butternut squash as substitutes. Just adjust the roasting time as needed for different veggies to ensure they become tender.
How Do I Store Leftover Burritos?
Wrap any leftover burritos tightly in plastic wrap or place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 1-2 minutes or heat in a skillet until warmed through.
Can I Make These Burritos Vegan?
Yes! To make this recipe vegan, substitute the eggs with a chickpea scramble or tofu. Simply mash the tofu or chickpeas and season as you like. You can also omit the feta cheese or use a vegan cheese alternative.
What Can I Serve with These Burritos?
These burritos are delicious on their own, but you can serve them with salsa, guacamole, or a side of fresh fruit for added flavor and nutrition. A simple green salad or some roasted vegetables make great accompaniments as well!
