these breakfast burritos are the perfect sunday brunch meal! filled with fiber and protein, they’ll definitely become a go-to in your house!
Growing up my two cousins and my two sisters and I were all inseparable. My mom and my aunt are best friends so we were together pretty much all the time. We loved it – it was like having 4 siblings rather than just two. And being the youngest in my family, having two little cousins to boss around wasn’t half bad either 😉
Unfortunately my uncle ended up having a job transfer which meant they had to make the long move from CT to Austin, TX. Luckily both my parents and my aunt and uncle realized how close we were and made sure that every summer we had at least a week together where in Connecticut or Texas.
In 6th grade I made my very first solo flight from LaGuardia to Austin where I happily met my sister (who had already been there visiting) and my cousins after I hopped off the plane. Rather than looking back at that time and remembering how exhilarating it was to take my first solo plane trip, all I remember is getting going to the BEST breakfast place (called Trianon) where they served amazing delicious breakfast burritos.
I hadn’t thought about them in a long time until this past weekend when Chad, out of the blue, whipped up some breakfast burritos for us. It got me thinking that it was high time to create an at-home version of those beloved burritos that made such an impression on me!
Loaded with eggs, spiced sweet potatoes, black beans and more – you’re getting protein, whole grains and veggies all rolled up into a convenient little wrapper. I hope these make as good an impression on you as they did on me way back when!
easy breakfast burritos
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 burritos 1x
- Category: breakfast
Description
these breakfast burritos are the perfect sunday brunch meal! filled with fiber and protein, they’ll definitely become a go-to in your house!
Ingredients
- 1 medium sweet potato, peeled & cubed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper (less if you don’t like a ton of spice)
- Salt & pepper to taste
- 2 teaspoons olive oil
- 2 whole grain wraps (I love Joseph’s lavash)
- 4 eggs
- 1/2 cup Mexican-blend cheese
- 1/2 cup canned black beans, drained and rinsed
- 1 avocado
- Chipotle hot sauce, to taste
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with tin foil or parchment paper. Toss sweet potatoes with 1.5 teaspoons olive oil then top with cumin, paprika, crushed red pepper, salt & pepper and toss well. Place in a single layer on a baking sheet and baking for 20-25 minutes or until browned and just crispy on the edges then remove from the oven and set aside.
- Place a saute pan over medium-low heat and drizzle 1/2 teaspoon olive oil in it. In a separate bowl, whisk together eggs then add to the satue pan. Sprinkle with salt and pepper. Cook, stirring frequently until eggs are no longer runny (about 3-5 minutes depending on your stove). Right before removing from the heat, add cheese to the eggs and toss well then remove from the heat.
- Spread out 2 wraps, mashing 1/2 an avocado into each then divide the eggs evenly among the two wraps. Add 1/4 cup sweet potatoes and 1/4 cup black beans to each wrap then top with hot sauce.
- Serve with plain greek or skyr yogurt and salsa.
Keywords: breakfast, burrito, vegetarian, easy, brunch, breakfast burrito
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Can these be freezed?
I haven’t tried freezing but they kept well for a day or two in the fridge (just hold off on putting the avocado directly in the wrap – unless you don’t mind warm avocado when you reheat!)