Save Last winter, during a particularly hectic month of work deadlines, I started making these on Sunday nights and they honestly saved me from skipping breakfast or eating sad cereal standing up. Something about the sweetness of the potatoes against the savory eggs just feels like a proper hug in the morning.
My brother-in-law accidentally stumbled into my kitchen while I was roasting a batch and ended up staying for dinner just so he could take some home. Now he requests them whenever he visits, which honestly makes my whole week.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes: I learned the hard way that keeping the cubes uniform means they all roast at the same speed instead of having some crunchy bits while others are mushy
- 1 small red onion, diced: Red onion brings a mild sweetness that plays so nicely with the potatoes, plus it holds up better than yellow onion during roasting
- 1 red bell pepper, diced: This adds little pockets of sweetness and texture that make every bite interesting
- 2 tablespoons olive oil: Enough to coat everything without making the tortillas soggy later
- 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what you did differently
- 1/2 teaspoon ground cumin: Earthy and warm, it ties everything together
- 1/4 teaspoon chili powder: Just a background warmth, not heat
- Salt and black pepper, to taste: Dont be shy here, sweet potatoes need proper seasoning to really sing
- 8 large eggs: Fresh eggs make fluffier scrambled eggs, I can absolutely tell the difference
- 1/4 cup milk: Whole milk makes the creamiest eggs, but whatever you have in the fridge works
- 1 tablespoon butter: Butter adds that richness you just cannot fake with oil
- Salt and black pepper, to taste: Season the eggs well, theyre carrying a lot of flavor here
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives you more flavor bang for your buck, though Monterey Jack melts like a dream
- 6 large (10-inch) flour tortillas: The big ones are crucial because you need room to actually fold these properly without everything falling out
Instructions
- Get the oven going:
- Preheat that oven to 425°F and line a baking sheet with parchment paper, which will save you from scrubbing stuck-on sweet potato mess later.
- Roast the vegetables:
- Toss those sweet potatoes, onion, and bell pepper with olive oil and all the spices until everything is evenly coated, then spread them out on your prepared baking sheet and roast for 25 minutes, giving them a stir halfway through.
- Whisk the eggs:
- While the vegetables are doing their thing in the oven, whisk together your eggs and milk with some salt and pepper until the mixture is uniform.
- Scramble gently:
- Melt butter in a large nonstick skillet over medium heat, pour in the eggs, and stir gently with a spatula until they are just set and still fluffy.
- Warm your tortillas:
- Heat each tortilla in a dry skillet for about 30 seconds per side or pop them in the microwave for 20 seconds so they do not crack when you roll them.
- Assemble your masterpiece:
- Layer roasted vegetables, scrambled eggs, and cheese on each tortilla, keeping everything slightly off-center so you have room to fold.
- Roll them up tight:
- Fold in the sides first, then roll from the bottom up, keeping everything snug and secure inside.
- Freeze for later:
- Wrap each burrito individually in foil or parchment paper, then stash them in freezer bags for whenever you need them.
- Reheat whenever:
- Microwave unwrapped for 2 to 3 minutes or bake at 350°F for 20 to 25 minutes if you have the time.
Save These became my go-to when my sister had her third baby and I was rotating meal duty with other friends. She still messages me sometimes saying her toddler requests the orange potato burritos by name, which honestly cracks me up every single time.
Make-Ahead Magic
I have learned that wrapping each burrito in parchment before foil prevents that weird freezer taste and makes them easier to grab on busy mornings. Label your freezer bags with the date because these are good for up to three months, though they have never lasted that long in my house.
Customize Your Fillings
Black beans, sautéed spinach, or even some crumbled cooked bacon can find their way into these burritos depending on what you have on hand. The core combination of sweet potatoes and eggs works with pretty much anything you throw at it.
Serving Suggestions
Sometimes I serve these fresh with salsa, sliced avocado, or a drizzle of hot sauce when I have people over for brunch. They are impressive enough to serve to company but humble enough for a Tuesday morning before work.
- Make a double batch and freeze half for later
- Try pepper jack cheese if you like things spicy
- Gluten-free tortillas work perfectly if needed
Save There is something profoundly satisfying about opening the freezer and seeing a stack of these ready to go, like a promise to your future self that breakfast is handled.
Recipe FAQ
- → How are the sweet potatoes prepared?
Sweet potatoes are peeled, cubed, seasoned with spices, and roasted until tender and lightly browned.
- → What is the best way to cook the eggs?
Eggs are whisked with milk, then gently scrambled with butter until fluffy and just set.
- → Can these burritos be frozen?
Yes, after assembling, burritos can be wrapped securely and frozen for later reheating.
- → How should frozen burritos be reheated?
Unwrap and microwave for 2–3 minutes or bake at 350°F for 20–25 minutes until heated through.
- → Are there any suggested ingredient variations?
Add cooked black beans or sautéed spinach for protein and fiber, or swap cheddar for pepper jack cheese for extra spice.
- → Can gluten-free tortillas be used?
Absolutely, gluten-free flour tortillas work well as a substitute without compromising taste.