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Mediterranean Sweetpotato Breakfast Burritos

These Mediterranean Sweetpotato Breakfast Burritos are the perfect make-ahead meal for busy mornings. Filled with tender sweetpotatoes, fluffy scrambled eggs, spinach, roasted red peppers, sun-dried tomatoes, and feta, they’re freezer-friendly, flavorful, and easy to reheat for a satisfying grab-and-go breakfast.

Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories

Ingredients
  

Ingredients:

  • 3 medium sweetpotatoes
  • 10 large eggs
  • ⅓ cup 1% milk or any milk
  • 2 tablespoons olive oil divided
  • ¼ tsp salt
  • ¼ tsp 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
 

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! If freezing, 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 minutes, until hot throughout.

Notes