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How to Make Make-Ahead Sweet Potato and Chorizo Breakfast Burritos - A Step-by-Step Guide

Breakfast burritos are the perfect grab-and-go option for busy mornings, and this recipe for Make-Ahead Sweet Potato and Chorizo Breakfast Burritos is a flavorful and satisfying choice. Packed with savory chorizo, creamy sweet potatoes, and scrambled eggs, these burritos are a delicious way to start your day.

The combination of sweet potatoes and chorizo in this recipe creates a perfect balance of sweet and spicy flavors. The sweet potatoes add a touch of sweetness and a creamy textur...

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Ingredients

  • 2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
  • 3 green onions, chopped
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (14 ounce) package Mexican-style chorizo
  • 1 tablespoon butter
  • 8 eggs
  • 8 (10 inch) flour tortillas
  • ½ cup salsa
  • 1 (4 ounce) package queso fresco, crumbled

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 burritos

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
  • Roast in the preheated oven until soft, about 25 minutes.
  • Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
  • Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
  • Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
  • Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

    • Nutrition

    634 cal.

    • Total Fat: 35g
    • Saturated Fat: 12g
    • Cholesterol: 238mg
    • Sodium: 1431mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 27g
    • Vitamin C: 3mg
    • Calcium: 188mg
    • Iron: 5mg
    • Potassium: 650mg

    Categories

    Breakfast recipes
    Burrito recipes
    Prep recipes
    Sweet potato recipes