Healthy Make-Ahead Breakfast Burritos

5 from 8 votes

Healthy Make-Ahead Breakfast Burritos

These Healthy Make-Ahead Breakfast Burritos are the perfect nutritious breakfast for busy weekday mornings! Make a batch on the weekend and heat one up on your way out the door in the morning!

Prep Time30

Cook Time25

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Calories: 415kcal

Author: Dr. Sonali Ruder

Equipment

large skillet

Ingredients

Sweet Potato Hash:

1 tablespoon olive oil
1 small red onion diced
1 medium sweet potato (8 oz) peeled and small diced
2 cloves garlic minced
1 teaspoon chili powder

Scrambled Eggs:

12 large eggs
2 tablespoons milk
½ teaspoon salt

Smashed Avocado:

1 avocado, peeled and pitted
1 teaspoon lime juice
2 tablespoons cilantro
Pinch of salt

Other:

6 whole wheat tortillas
½ cup shredded cheddar cheese
hot sauce (optional)
Optional: salsa or sour cream for serving

US Customary - Metric

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

The burritos can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
To freeze them, wrap each burrito in plastic wrap or aluminum foil and place them in the freezer. I like to place the individually wrapped burritos in a larger resealable plastic bag, label the bag with the date, and store it in the freezer.
To reheat burritos from the fridge, unwrap them and microwave until warm, about 30 seconds. If reheating frozen burritos, unwrap them, and microwave about 2 minutes, turning them over halfway through. You can also reheat burritos in an air fryer for a few minutes- this will have the added benefit of crisping up the exterior.

Nutrition