Vegetarian · 55 minutes

Sweet Potato Breakfast Burritos

Name: Sweet Potato Breakfast Burritos
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Ingredients: 8 large eggs; 1 cup full fat cottage cheese; 2 cups sweet potatoes, cubed (about 1 medium sweet potato); 1/2 medium yellow onion, diced; 2 cups baby spinach; 1-2 tablespoon olive oil (for sautéing onion, oiling the casserole dish and mixing into the egg base); 2 teaspoons salt; 1/2 teaspoon black pepper; 6 oz feta, crumbled; 3 oz cheddar cheese, shredded; 8 regular size flour tortillas; 8 tablespoons chive and onion cream cheese

By Frida Sofia55 min totalServes 8 servings

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If this recipe looks familiar, that's because it is. I have an almost identical egg bake on the blog already, and I make it constantly. It's a recipes that earned its spot in the rotation. So flavorful, so easy, and it feeds me for days.

But this week I wanted to take it somewhere new, because sometimes all you need is a breakfast burrito. Something you can grab with one hand on your way out the door, something that holds together, something that fills you up. So I cut the egg bake into pieces, spread a layer of chive and onion cream cheese across a tortilla, rolled the whole thing up, and browned it on the griddle.

If you want to bulk these up further, ground meat is a natural fit here. Brown a half pound of breakfast sausage, ground turkey, ground beef or chorizo and fold it into the bake with the vegetables. It doesn't change the method at all, just adds another layer of flavor and a good amount of protein.

Why You'll Love This

•High protein. 23 grams per burrito.
•One bake, eight breakfasts. You cook once and eat all week.
•They freeze beautifully for up to three months and reheat in under three minutes.

Ingredients

Eggs and cottage cheese

The foundation. Ricotta is the closest swap.

Sweet potatoes

Substance plus a little natural sweetness against the salty feta. Microwaving skips the roasting pan entirely. White potatoes work identically, just add a few minutes since they're denser.

Feta and cheddar cheese

The feta stays in salty and crumbled, while the cheddar melts into the base. Goat cheese subs for the feta, Monterey Jack for the cheddar if you want it milder.

Spinach and onion

Sauté both first, and don't skip it. Raw spinach might add too much water into the bake and raw onion stays sharp. A few minutes in the pan fixes both. Kale, chard, or mushrooms all work.

Cream cheese

Chive and onion is my pick, but plain or garlic and herb are great too.

Tortillas

Regular size gives you eight burritos. Burrito size works too.

Storage and Freezing

Refrigerate up to 4 days in the parchment. To freeze, wrap in parchment and then place in a zip bag or airtight container to prevent freezer burn. Label with the date and use within 3 months.
Reheating: From the fridge, microwave 60 to 90 seconds in the parchment.
Reheating: From frozen in the microwave, keep wrapped, microwave 2 to 3 minutes, flipping halfway.