Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos.

Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
634 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
Roast in the preheated oven until soft, about 25 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.
Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Ingredients

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

Categories

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