Sweet Potato Breakfast Burritos

Breakfast is one of my favorite meals of the day. I always look forward to what I get to eat in the morning but don’t typically have time to put together something substantial on a work day, which is why I love to meal prep. These breakfast burritos are perfect to prepare over the weekend and eat all week long. You can grab them in the morning either out of the fridge or freezer, heat them up, and you have a filling and nutritious start to your day.

Sweet Potato Breakfast Burritos

Pull one of these out of the freezer the night before you want to eat for easy reheating.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Servings 8

Ingredients

  

• 2 tbsp olive oil
• 1 large red onion chopped
• 1 large sweet potato or 2 small (about 4 cups) chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2-3 links pre-cooked chicken sausage chopped
• 12 large eggs
• 1/4 cup milk
• 2 cups sharp cheddar cheese shredded
• 1 cup green salsa
• 8 large burrito size tortillas

Instructions

 

• Heat a large pan over medium-high heat. Add 1 tablespoon of olive oil, red onion, sweet potato, garlic powder, salt, black pepper, and paprika. Mix and cover. Cook for about 10-15 minutes, stirring every couple of minutes.
• Once the sweet potatoes are fork-tender, add the chicken sausage and cook for 5 more minutes. Remove from heat and place in a bowl to cool slightly.
• In a medium bowl whisk the eggs and milk.
• In the same skillet add another tablespoon of olive oil, and add the eggs. Stir over medium heat with a spatula until fully cooked and no longer runny, about 6-7 minutes. Remove from heat and allow to cool.
• Lay out 8 tortillas. Evenly distribute cheese on each tortilla, then the potato mixture, a spoonful of salsa, and eggs.
• Wrap each burrito by folding the sides inward then bringing the bottom of the tortilla up and over the filling. Press the filling towards you so that you can fold the tortilla over it. Tuck the bottom edge of the tortilla around the filling and roll it closed.
• Wrap in tin foil and store in the fridge for up to 5 days or place the tin foil-wrapped burritos in a gallon-size ziplock bag in the freezer for up to 6 months.
• To heat up:

  Air Fryer: If partially frozen, microwave for 2 minutes, flipping halfway. Air Fry for 15 minutes at 325 degrees.

  If unfrozen, air fry for 15 minutes at 325 degrees. Microwave for a minute if the inside is not fully heated through.

  Microwave/Toaster Oven: If partially frozen, microwave for 2 minutes, flipping halfway through. Toast for 4 minutes per side or until light brown.

  If unfrozen, microwave for 1 minute. Toast for 4 minutes per side or until light brown.

Notes

Feel free to leave out the meat to make this vegetarian. 

You can also use ground Italian sausage in place of the chicken sausage, just make sure to fully cook it before adding it to the sweet potato mixture. 

Check out these Breakfast Burritos if you want another great breakfast recipe. You should also try my Egg and Sausage Breakfast Casserole for another filling start to your day.