Mediterranean Sweetpotato Breakfast Burritos
These Mediterranean sweetpotato breakfast burritos are the perfect make-ahead meal for busy mornings. Freezer friendly and delicious!
Servings 8 burritos
Calories 473kcal
Ingredients
- 3 medium sweetpotatoes
- 10 large eggs
- ⅓ cup 1% milk (or any milk)
- 2 tablespoons olive oil divided
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 oz fresh spinach (any 7-10 ounce bag works)
- ⅓ cup chopped sun-dried tomatoes (from a jar with oil; oil drained)
- 1 cup drained roasted red peppers (approximately one 12-ounce jar)
- 1 cup crumbled feta cheese
- 8 large spinach herb flour wraps (or any large tortilla)
Instructions
- Poke sweetpotatoes with a fork, place on a plate, and cover with a damp paper towel. Microwave for 5-6 minutes, or until mostly tender. Let cool for a few minutes, then dice into small chunks, about ½-inch to 1-inch each (leave the skin on; it adds fiber).
- Meanwhile, crack the eggs into a mixing bowl. Add the milk and whisk until well combined. Set aside for now.
- Heat 1 ½ tablespoons of olive oil in a skillet over medium heat. Add the sweetpotatoes and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until fully tender and browned a bit on the outside.
- Add the spinach to the skillet and cook for about 2-3 minutes, stirring often, until wilted. (You may have to work in two batches depending on the size of your skillet). Pour the sweetpotatoes and spinach into a large bowl.
- Heat the remaining ½ tablespoon of olive oil in the same skillet over medium-low heat. Add the whisked eggs and the sun-dried tomatoes. Cook for about 2-4 minutes, stirring often, until the scrambled eggs are cooked through. Pour into the bowl with the sweetpotatoes and spinach.
- Add the roasted red peppers to the bowl. Stir all the ingredients together until well combined.
- Lay out the spinach herb wraps. Portion 2 tablespoons of feta cheese into each wrap. Divide the sweetpotato/veggie/egg mixture evenly between all the wraps.
- Roll the burritos. If enjoying now, dig in! Burritos can be refrigerated for a few days. If freezing for later use, wrap each burrito in plastic wrap and then either place in a ziptop bag or wrap again in foil. Freeze for up to 3 months. When ready to enjoy, remove from the bag or foil, remove the plastic wrap, and microwave for 2 ½ to 3 ½ minutes, until hot throughout.
Notes
- Ensure the roasted red peppers are drained well. It can be helpful to even blot them with a paper towel. This prevents too much moisture in the filling, which can cause a soggy tortilla.
- Spinach-herb wraps are a favorite for these and can be found in both regular and gluten-free varieties. You can use any large flour tortilla of your choice though. If you want a lower-calorie and lower-net-carb version of this breakfast burrito, try a high-fiber tortilla.
- Flour tortillas generally contribute quite a bit of sodium. If you need to limit salt, look for a lower-sodium variety and/or reduce the seasoning in the recipe.
- Microwave time from frozen may vary based on the power of your microwave.
- Nutrition facts will vary slightly depending on the type of wrap used.
Nutrition
Calories: 473kcal