Healthy Sweet Potato Breakfast Burritos Recipe
These Freezer Breakfast Burritos with Sweet Potatoes are a delicious and convenient make-ahead meal perfect for busy mornings. Packed with protein from eggs and chicken sausage, nutritious roasted sweet potatoes, black beans, and fresh spinach, these whole-wheat wraps are flavorful and filling. They can be easily frozen and reheated for a quick breakfast on the go.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 burritos
- Category: Breakfast
- Method: Baking
- Cuisine: American
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 diced (≈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
- 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 on a baking sheet and roast for about 20 minutes or until browned and tender.
- 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.
- 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.
- 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 eggs mixture. Cook together briefly until the spinach wilts slightly. Remove from heat and let cool for about 10 minutes.
- 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.
- 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.
- 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
- To make tortillas more flexible, steaming before wrapping is recommended.
- Jalapeño is optional and can be omitted for a milder flavor.
- Reheat thoroughly to enjoy the best texture and flavor.
- These burritos can be stored in the freezer for up to 3 months.
