Healthy Make-Ahead Breakfast Burritos
User Reviews
5
Healthy Make-Ahead Breakfast Burritos
Description
Healthy Make-Ahead Breakfast Burritos bring together diced sweet potato and onion cooked with garlic and chili powder to create a soft yet flavorful hash. The scrambled eggs are tender with a light seasoning, complementing the smooth, tangy smashed avocado prepared with lime juice and cilantro. Wrapping these components with shredded cheddar cheese in whole wheat tortillas creates a balanced and filling breakfast option. Cooking the hash covered with water ensures the sweet potatoes are thoroughly tender.
The burritos are rolled burrito-style with layers of avocado, eggs, sweet potato hash, cheese, and optional hot sauce, creating a satisfying blend of creamy, savory, and mildly spicy flavors. These burritos suit meal prepping for multiple days, allowing for quick reheating in the microwave or air fryer to restore warmth and texture.
For storage, the burritos stay fresh in the refrigerator for a few days and freeze well up to three months. Proper wrapping before freezing prevents freezer burn, and gentle reheating keeps their texture intact. Serving these with salsa or sour cream adds an additional fresh or tangy condiment option that complements the ingredients.
Ingredients
Sweet Potato Hash:
- 1 tablespoon olive oil
- 1 red onion diced, small
- 1 sweet potato peeled and small diced, medium, 8 oz
- 2 cloves garlic minced
- 1 teaspoon chili powder
Scrambled Eggs:
- 12 egg large
- 2 tablespoons milk
- ½ teaspoon salt
Smashed Avocado:
- 1 avocado peeled and pitted
- 1 teaspoon lime juice
- 2 tablespoons cilantro
- Pinch salt
Other:
- 6 whole wheat tortillas
- ½ cup cheddar cheese shredded
- hot sauce optional
- salsa optional, or sour cream for serving
Instructions
- To make the sweet potato hash, heat the olive oil in a large skillet over medium heat. Add the onion and sweet potato and cook 5-6 minutes until they start to soften. Add the garlic and chili powder and cook a minute until fragrant. Season with a pinch of salt. Add 2 tablespoons of water and cover the skillet. Cook until sweet potatoes are cooked through, 8-10 minutes. Remove from heat.
- To make the scrambled eggs, whisk the eggs, milk, and salt together in a bowl. Heat another skillet over medium heat spray with cooking spray. Add the eggs and cook, stirring occasionally, until soft curds form. Remove from heat.
- To make the smashed avocado, smash the avocado, lime juice, cilantro and salt together in a bowl with a fork or potato masher.
- Spread each tortilla with spoonful of smashed avocado and top it with equal portions of scrambled eggs. Top the eggs with some sweet potato hash, shredded cheese, and a dash of hot sauce (if desired). Roll the tortillas up burrito style- fold the side closest to you over the filling, then fold both sides in towards the center and roll up.
- If desired, toast the burritos in a skillet before eating. Heat a skillet over medium heat and lightly spray with olive oil. Add the burritos to the skillet, cover, and heat 2 minutes until golden brown. Flip the burritos, cover the skillet, and cook another 2 minutes on the second side. Remove from pan. Enjoy the burritos with your favorite salsa or sour cream, if desired.
- Burritos can be stored in the refrigerator for 3-4 days or in the freezer for 3 months.
Notes
- Store wrapped burritos in an airtight container in the refrigerator for 3-4 days or freeze up to 3 months for extended storage.
- Wrap each burrito individually in plastic wrap or foil before freezing to preserve freshness and prevent freezer burn.
- Reheat refrigerated burritos by unwrapping and microwaving for about 30 seconds until warm.
- For frozen burritos, microwave about 2 minutes, turning halfway through, or use an air fryer for a crispy exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1 burrito | |
| Calories | 415kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 337mg | 112% |
| Sodium | 695mg | 29% |
| Potassium | 467mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 6081IU | 122% |
| Vitamin C | 6mg | 7% |
| Calcium | 228mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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