Print

Sweet Potato Breakfast Burritos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 84 reviews

These Freezer Breakfast Burritos with Sweet Potatoes are a hearty and nutritious morning meal, packed with flavorful roasted sweet potatoes, sautéed aromatics, scrambled eggs, chicken sausage, black beans, spinach, and a blend of sharp cheddar and pepper Jack cheeses. Perfectly wrapped in whole-wheat tortillas and individually frozen for convenient, make-ahead breakfasts that reheat quickly and satisfyingly.

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, smoked paprika, and a pinch of salt. Spread them evenly on a baking sheet and roast for about 20 minutes or until they are 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 (if using), sautéing for about 3 minutes until softened. 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 allow the mixture to 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 one-third cup of the egg mixture onto the center, then add 1 tablespoon of the reserved cheese on top. Roll the tortilla tightly into a burrito shape.
  6. Freeze Burritos: Wrap each burrito tightly in parchment paper followed by aluminum foil. Place the 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. Alternatively, reheat in an oven preheated to 350°F for 20 minutes.

Notes

  • To make reheating easier, remove parchment and foil before microwaving, if preferred.
  • Jalapeño is optional; omit for milder flavor.
  • You can substitute chicken sausage with turkey sausage or vegetarian sausage to modify protein type.
  • These burritos can be stored in the freezer for up to 3 months.
  • To prevent sogginess, cool filling completely before wrapping.
  • Steaming tortillas makes them easier to roll without cracking.

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