Make Ahead Sweet Potato Breakfast Burrito Recipe
Your weekday self will feel grateful when you have a batch of these make ahead sweet potato breakfast burritos on hand! Filled with skillet sweet potatoes, peppers and onions, bacon, scrambled eggs and sharp cheddar. Perfect for busy mornings when you need a satisfying start to your day!
Last year, we did manage to do one trip - a visit to Yosemite with Scott’s sister Caroline, her husband Neil, and our nephew Mason. We did it as safely as possible, quarantining 2 weeks and testing in advance, staying in our bubble once we got there, and quarantining after. We were super privileged to be able to have that opportunity, and also incredibly grateful.
So we could stay inside our little bubble, we rented out a house right outside of the park, where we did all our cooking. Since Caroline and her family live just a couple hours away in California, they did the grocery shopping and we cooked fun dinners together every night - yummy things like a cheesy sausage and gnocchi skillet, filet, baked potatoes and salad, and falafel and hummus skillets. For lunch, we packed picnics of cheese, crackers, smoked salmon, chips and grapes to enjoy at our favorite spot by the river. And for breakfast, we had the absolute BEST make ahead breakfast burritos by Neil.
For ages, breakfast burritos have been my go to for a satisfying breakfast when I don’t have time to make anything at the house. However, I’ve always done them courtesy of Amy’s and a 5 minute run to Earth Fare on my way to work. Now, Amy’s breakfast burritos are pretty dope (as are Sweet Earth and Red’s), but Neil’s were like 1000% better. He has perfected the art of the breakfast burrito - probably because he eats them every single morning for breakfast!
His perfect breakfast burritos inspired me to revisit my make ahead sweet potato breakfast burritos, which were tasty, but could use a good upgrade! While admittedly they’re not as perfect as Neil’s (cut me a little slack - I haven’t made them almost every morning for like 7 years), they are pretty darn good. They’re stuffed with skillet sweet potatoes, peppers, onion and bacon, creamy scrambled eggs, fresh cilantro and sharp cheddar cheese, then cooked in the skillet for a crispy exterior and warm, melty insides.
How to Prepare This Make Ahead Sweet Potato Breakfast Burrito Recipe
Preparing these make ahead sweet potato breakfast burritos is super simple. There’s basically three steps to the recipe.
Skillet sweet potatoes and peppers - To make the skillet sweet potatoes and peppers, first start by frying a few slices of bacon to serve as a base. The rendered fat is perfect for cooking the vegetables and giving them tons of flavor. Then pour off and reserve most of the fat and fry the sweet potatoes until golden and mostly tender. Add the peppers, onions and chili powder, and cook until all the vegetables are golden and tender. Stir in the crumbled crisped bacon and cilantro.
Scrambled the eggs - Slowly scramble eggs whisked with whole milk over medium heat to make them nice and creamy! I use about 1 egg per tortilla to make this recipe, although if your tortillas are bigger you might need to use more.
Arrange the burrito - Fill the warmed flour tortillas with a heaping scoop of potatoes, scrambled eggs and grated sharp cheddar cheese. Make sure the tortillas are warm to help with wrapping! I also find it helpful to press it down a bit after rolling, which helps press any air out, and also helps it stuck together.
How to Freeze Make Ahead Sweet Potato Breakfast Burritos
Usually if I’m making these for the week, I just store them wrapped in a tupperware container in the fridge, then pull them out in the morning and warm them up a minute in the microwave followed by a quick toasting in a dry skillet on both sides. If I have more confidence in my ability to not hit the snooze button multiple times, I’ll prep the sweet potatoes in advance, and prep the rest in the morning. You could also prep the sweet potatoes in advance, and assemble the rest of the burrito in the morning.
These make ahead sweet potato breakfast burritos are easy to freeze too! Wrap them up with saran wrap or foil to keep everything together, and pop in the freezer. You can even write the date you freeze them on the outside to make sure they don’t linger in there to long (doubtful once you’ve tried them!). To reheat, just pop in the microwave for 2-2 1/2 minutes and enjoy!
Make Ahead Sweet Potato Breakfast Burrito Recipe & Ingredient Notes
Whenever I fry sweet potatoes in the skillet, I feel like I always get the timing and/or temperature off, burning them (or the other veggies I’m cooking it with) before their tender all the way through. If that’s starting to happen and they’re browned as you like, but not cooked through, I just put them in a microwave safe bowl and warm up a minute or two in the microwave. Feel free to make this with white potatoes too! I love waxy Yukon golds, which have more flavor than russets to me.
I like to use sharp cheddar cheese to make these sweet potato breakfast burritos, but feel free to use goat cheese, feta, cotija or a dairy free cheese, like Violife or Chao.
If you like, you can use crumbled sausage (mmm chorizo!) instead of bacon. For that, I would cook the same way you would with the bacon.
Depending on the size of your tortillas, you might need more or less filling. Feel free to adjust how many eggs or how much potato you’re using. When I made this, I had a little extra fried sweet potato, which I used on a quick side salad the next day.
If you like this recipe for make ahead sweet potato breakfast burritos, follow my savory breakfast recipes Pinterest board for more inspiration.
This make ahead sweet potato breakfast burrito recipe was originally posted Jan 2017. Recipe, images and text have been updated to give you the best possible content.
Make Ahead Sweet Potato Breakfast Burrito Recipe
Makes 8
Ingredients:
4 slices bacon
2 large sweet potatoes, peeled and diced
1 red bell pepper, stemmed, seeded and diced
1/2 large yellow onion, diced
1 jalapeno, stemmed, seeded and minced
1/2 teaspoon chili powder
1/4 cup cilantro, finely chopped
8 eggs
Butter or olive oil, for scrambling the eggs
Grated sharp cheddar cheese
8 flour tortillas
Salsa, for serving
Sliced avocado, for serving
Instructions:
Place bacon in a cold cast iron skillet. Set on medium-high heat and cook until bacon is crispy. Remove bacon to a paper towel lined plate, and pour off all but a tablespoon of the rendered bacon fat.
Add diced sweet potatoes and a large pinch of salt to the cast iron skillet on medium-high heat. Cook until golden and mostly tender. Stir in pepper, onion, jalapeno, chili powder, and another pinch of salt. Cook until all vegetables are tender and golden. Remove from heat, stir in cilantro and set aside.
In a large bowl, whisk the eggs until slightly foamy and well combined, and season with salt and black pepper. In a large non-stick skillet, heat butter or olive oil on medium heat. Pour in egg and scramble.
Place a damp paper towel over the tortillas and heat for 30 seconds until warm. Scoop a large spoonful of potatoes in the center of a burrito followed by a large spoonful of scrambled eggs and cheddar cheese. Roll up burrito-style, pressing down to seal and press out any air.
If you like this make ahead sweet potato breakfast burrito recipe, you might also like:
Tex-Mex Migas
Vegetarian Breakfast Tacos
Vegetarian Breakfast Enchiladas
