The Ultimate Sweet Potato Breakfast Burritos (Perfect for Meal Prep!)
Imagine starting your busiest mornings with a warm, hearty, and incredibly delicious breakfast that’s ready in minutes. That, my friends, is the game-changing magic of these Sweet Potato Breakfast Burritos. They are a freezer-friendly powerhouse, packed with fluffy scrambled eggs, tender sweet potatoes, hearty black beans, and savory poblano peppers, all wrapped up in a soft tortilla. It is, without a doubt, the best grab-and-go breakfast you will ever make.
Here’s the thing about a great breakfast burrito: it should be satisfying enough to fuel your entire morning. I created this recipe because I needed a solution to the chaotic weekday rush. These burritos are my answer. They are a fantastic meal-prep project for a Sunday afternoon, stocking your freezer with wholesome, ready-to-eat meals that are a million times better than any store-bought version.
I promise you, there is no greater feeling than knowing you have a delicious, homemade breakfast waiting for you. The combination of sweet, earthy potatoes, savory beans and peppers, fluffy eggs, and melty cheddar is a perfect harmony of flavors. After a quick reheat and a pan-fry to get the tortilla golden and crisp, it’s pure breakfast perfection.
Get ready to revolutionize your morning routine with a breakfast burrito so good, you’ll never want to skip the most important meal of the day again.
Why These Breakfast Burritos Are a Morning Game-Changer!
You are going to be completely obsessed with how easy and delicious these make-ahead burritos are. This recipe is a true lifesaver for busy weeks. Here’s why:
- The Ultimate Meal-Prep Breakfast: Make a batch on the weekend and freeze them individually. On busy mornings, just grab one, microwave, and go!
- Hearty, Healthy, and Satisfying: Packed with protein from eggs and beans, and complex carbs and fiber from the sweet potato, these burritos will keep you full and energized all morning.
- Incredibly Flavorful: The combination of tender sweet potatoes, smoky poblano peppers, savory onions, and a hint of chili powder creates a delicious and complex flavor profile.
- Freezer-Friendly Perfection: This recipe is specifically designed to be frozen and reheated, maintaining its great taste and texture.
- Completely Customizable: This is a fantastic base recipe. Feel free to add your favorite breakfast meat, swap the cheese, or add a dash of hot sauce to make it your own.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 6 burritos |
| Calories | 455 kcal per serving |
| Course | Breakfast, Brunch |
| Cuisine | American, Tex-Mex |
| Difficulty/Method | Easy / Stovetop |
Your Shopping List for a Week of Great Breakfasts
This recipe uses a handful of wholesome, flavorful ingredients to create a perfect, balanced breakfast. Here’s what you’ll need:
→ For the Burritos
- 2 tbsp olive oil → Divided for cooking the veggies and eggs.
- 1 small sweet potato → Cut into small, ½-inch pieces for quick cooking.
- 1 medium onion & 1 poblano pepper → Chopped, to create our savory vegetable base.
- Kosher salt, black pepper, & ¼ tsp chili powder → For simple, perfect seasoning.
- 1 cup canned black beans → Rinsed and drained.
- 8 large eggs → The protein-packed heart of our burrito.
- 3 oz Cheddar cheese → Coarsely grated (about 1 cup).
- 3 cups baby kale → Wilts down perfectly and adds a boost of greens. Spinach also works great.
- 6 burrito-size flour tortillas → (10-inch) For wrapping up all the goodness.
Let’s Get Prepping! Your Step-by-Step Guide
This is a fun and easy batch-cooking project. Let’s build some delicious burritos!
Part 1: The Savory Sweet Potato Hash
- Cook the Sweet Potato: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato pieces and cook, stirring occasionally, for 5-6 minutes until they start to get brown and crispy at the edges. Add 2 tablespoons of water, cover the skillet, and let them steam for 2 minutes until tender.
- Add Veggies and Spices: Add the chopped onion and poblano pepper to the skillet. Season with ¼ teaspoon each of salt and pepper. Cover and cook, stirring occasionally, for another 3-4 minutes until the vegetables are tender. Stir in the chili powder and cook for 1 minute until fragrant.
- Stir in Beans: Add the rinsed black beans to the skillet, stir everything together, and then remove the skillet from the heat.
Part 2: The Fluffy Scrambled Eggs
- Beat the Eggs: In a medium bowl, beat the eggs with ½ teaspoon each of salt and pepper until they are uniform and slightly frothy.
- Scramble the Eggs: Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs and let them sit for a few seconds. Cook, stirring and scraping the bottom of the pan with a rubber spatula every few seconds, for 2 to 3 minutes, until you have soft-scrambled eggs. Remove from the heat while they are still slightly moist.
Part 3: Assemble and Wrap
- Layer the Fillings: Warm the tortillas slightly to make them more pliable. Down the center of each tortilla, layer a portion of the sweet potato hash, the scrambled eggs, a sprinkle of cheddar cheese, and a handful of baby kale.
- Roll Them Up: For each burrito, fold the two sides in over the filling, then tightly roll it up from the bottom to create a neat, compact package.
Part 4: Freeze and Reheat for a Perfect Morning
- Freeze for Later: To freeze, wrap each burrito individually and tightly in plastic wrap or foil. Place them in a freezer-safe bag and freeze for up to 2 months.
- Reheat Like a Pro: To reheat from frozen, remove the plastic wrap. Wrap the burrito in a damp paper towel and microwave for about 3 minutes, or until heated through. For a perfect, crispy finish, heat a nonstick skillet over medium heat and cook the microwaved burrito for 1-2 minutes per side until golden brown and crisp.
WiseRecipes’ Top Tips for the Best Breakfast Burritos
These are the secrets to making breakfast burritos that are perfect for freezing and reheating.
- Dice Your Sweet Potatoes Small. Cutting the sweet potato into small, uniform ½-inch pieces is key. This ensures they cook quickly and evenly and distribute perfectly throughout the burrito.
- Don’t Overcook Your Eggs! The most important rule for great scrambled eggs is to pull them from the heat when they are still slightly moist and soft. They will continue to cook from the residual heat and will cook again when you reheat the burrito. This prevents them from becoming dry and rubbery.
- Warm Your Tortillas Before Rolling. A cold tortilla is stiff and prone to cracking. Briefly warming your tortillas in the microwave or a dry skillet makes them soft and pliable, which is the secret to a tight, neat roll that won’t fall apart.
- The Final Pan-Fry is Worth It. While you can eat the burrito right out of the microwave, taking the extra 2-3 minutes to crisp it up in a hot skillet is a game-changer. It gives the tortilla a beautiful golden-brown color and a satisfyingly crisp texture.
- Let Fillings Cool Slightly. For the best results when freezing, allow your cooked fillings to cool down for 10-15 minutes before assembling the burritos. This prevents the tortillas from getting steamy and soggy.
Sweet Potato Breakfast Burritos (Freezer-Friendly!)
Ingredients
Equipment
Method
- Heat 1 tablespoon oil in a large skillet on medium. Add sweet potato and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Add 2 tablespoons water, cover, and cook until tender, 2 minutes.
- Add onion, poblano, and 1/4 teaspoon each salt and pepper; cover and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in chili powder and cook until fragrant, 1 minute. Stir in black beans and remove from heat.
- Meanwhile, in a bowl, beat eggs with 1/2 teaspoon each salt and pepper. Heat remaining 1 tablespoon oil in a large nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula, until soft-scrambled, 2 to 3 minutes.
- Divide the sweet potato filling, scrambled eggs, cheese, and kale among the tortillas.
- For each burrito, fold the short sides in over the filling, then roll up tightly from the bottom.
- To freeze, individually wrap burritos tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
- To reheat, remove plastic wrap. Wrap burrito in a damp paper towel and microwave until heated through, about 3 minutes.
- For a crispy finish, heat a large nonstick skillet on medium and cook the microwaved burrito until golden brown and crisp, 1 to 2 minutes per side.
Notes
Storing and Reheating Your Burritos
This recipe is designed for easy storage and reheating, making your mornings a breeze.
- Freezer: The best method is to wrap each burrito individually in plastic wrap or foil and then place them all in a large, labeled freezer-safe bag. They will keep for up to 2 months.
- Reheating from Frozen: Remove plastic wrap. Wrap in a damp paper towel and microwave for 2-3 minutes, flipping halfway through. For a crispy exterior, follow up with a quick pan-fry in a nonstick skillet for 1-2 minutes per side.
FAQs: Your Breakfast Burrito Questions, Answered!
Can I use a different kind of potato?
Yes, you can. If you don’t have sweet potatoes, you can use a similar amount of Yukon Gold or red potatoes, diced small. The flavor profile will be more savory and less sweet, but still delicious!
Can I add meat to these burritos?
Absolutely! Cooked and crumbled breakfast sausage, chopped bacon, or chorizo would all be fantastic additions. Simply cook the meat separately and add it as another layer when you assemble the burritos.
What other vegetables can I add?
This is a great recipe for using up veggies! Diced bell peppers of any color would be great sautéed with the onions. Sautéed mushrooms or a handful of fresh spinach (instead of kale) would also be wonderful additions.
How do I prevent my burritos from getting soggy?
The key is to avoid overly “wet” ingredients. That’s why we don’t add salsa inside the burrito before freezing. Make sure your black beans are well-rinsed and drained, and that your eggs aren’t runny. Letting the fillings cool slightly before rolling also helps a great deal.
Final Thoughts: The Breakfast of Champions
There is nothing better than the gift of a delicious, stress-free morning, and that’s exactly what these Sweet Potato Breakfast Burritos provide. They are a perfect, wholesome, and incredibly satisfying way to start your day. I hope this meal-prep recipe helps make your busy weeks a little bit easier and a whole lot more delicious. Happy wrapping!
