adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Make-Ahead Sweet Potato and Chorizo Breakfast Burritos
Make-Ahead Sweet Potato and Chorizo Breakfast Burritos
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Sweet potatoes and spicy chorizo make these breakfast burritos a perfect balance of flavors. Ideal for prepping ahead.
Ingredients:
  • 2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
  • 3 green onions, chopped
  • 2 tablespoons olive oil
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon ground black pepper
  • 1 (14 ounce) package Mexican-style chorizo
  • 1 tablespoon butter
  • 8 eggs
  • 8 (10 inch) flour tortillas
  • 0.5 cup salsa
  • 1 (4 ounce) package queso fresco, crumbled
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Spread sweet potatoes and green onions on a baking sheet. Drizzle with olive oil and evenly coat with garlic powder, salt, and pepper before tossing to combine.
  • Roast until tender in the preheated oven for approximately 25 minutes.
  • Cook chorizo in a medium skillet over medium-high heat, breaking it apart with a wooden spoon for 8 to 10 minutes until browned. Drain any excess fat and transfer chorizo to a bowl to cool. Wipe the skillet and place it back on the stove.
  • In a bowl, beat eggs until fluffy. Melt butter in a skillet over medium-high heat. Add beaten eggs and cook, stirring gently, until softly scrambled, about 3 to 5 minutes. Transfer scrambled eggs to a bowl and allow them to cool.
  • Arrange tortillas in a row. Spread chorizo evenly over the 8 tortillas. Add sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco on top of each. Fold the bottom of each tortilla over the filling, then fold in the sides and roll up into burritos.
  • Place the burritos seam side-down, wrap each one in aluminum foil, and store them in a resealable plastic bag.

Similar Recipes