Make-Ahead Sweet Potato and Chorizo Breakfast Burritos Recipe

Recipesfull introduces to you: Breakfast Burrito Recipes. (Make-Ahead Sweet Potato and Chorizo Breakfast Burritos Recipe). The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos! Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast idea!

Brief

Prep 25 mins

Cook: 25 mins

Total: 50 mins

Servings: 8

Yield: 8 burritos

Make-Ahead Sweet Potato and Chorizo Breakfast Burritos Recipe

Ingredients

2 medium sweet potatoes

scrubbed and cut into 1/2-inch cubes

3 green onions

chopped

2 tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon ground black pepper

1 (14 ounce) package Mexican-style chorizo

1 tablespoon butter

8 eggs

8 (10 inch) flour tortillas

½ cup salsa

1 (4 ounce) package queso fresco

crumbled

Breakfast and Brunch

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder salt and pepper. Toss to combine and spread out evenly.

Step 3

Roast in the preheated oven until soft about 25 minutes.

Step 4

Meanwhile cook chorizo in a medium skillet over medium-high heat breaking apart with a wooden spoon 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.

Step 5

Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set 3 to 5 minutes. Scrape eggs into a bowl and let cool.

Step 6

Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture scrambled eggs 1 tablespoon salsa and queso fresco. Fold the bottom of each tortilla up over the filling then fold in both sides and roll up burritos.

Step 7

Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

Nutritional Information

Make-Ahead Sweet Potato and Chorizo Breakfast Burritos Recipe

Servings Per Recipe:8

Calories: 634.4

% Daily Value *

Protein: 27g 54%

Carbohydrates: 51g 17%

Dietary Fiber: 4.3g 17%

Sugars: 4.8g

Fat: 35.4g 55%

Saturated Fat: 12.1g 61%

Cholesterol: 238mg 79%

Vitamin A Iu: 8507IU 170%

Niacin Equivalents: 10.5mg 81%

Vitamin B6: 0.5mg 33%

Vitamin C: 2.8mg 5%

Folate: 109.8mcg 27%

Calcium: 187.8mg 19%

Iron: 4.7mg 26%

Magnesium: 50.5mg 18%

Potassium: 649.6mg 18%

Sodium: 1431.2mg 57%

Thiamin: 0.8mg 76%

Calories From Fat: 318.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.