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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sweet potato breakfast burrito Recipe

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This recipe for Sweet potato breakfast burrito is from Phila and Kelly's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 t. olive oil
1 small sweet potato peeled and diced
3/4 c. frozen, sliced tricolor bell peppers, thawed (I used fresh)
2 c. packed baby spinach, roughly chopped
1 t. Chile powder
2 large eggs, beaten
2 large egg whites, beaten
4 - 9 or 10" whole wheat tortillas
1 oz. shredded cheddar cheese
Directions:
Directions:
In a medium skillet on medium, heat oil. Add potato and peppers and sauté for about 8 minutes, stirring occasionally, until potatoes are tender. Add spinach and Chile powder and sauté for 2 minutes more.

Increase heat to medium high. Add eggs and egg whites. Cook for 3 minutes, stirring frequently until eggs are cooked through. Turn off heat and let cool for about 10 minutes.

Tear off 4 - 16 inch rectangles of foil and lay 1 tortilla on top of each. Divide egg mixture evenly into the center of each tortilla. Sprinkle evenly with cheese. To wrap, fold edges in, then roll forward tightly. Wrap burrito tightly in foil.

To save, place wrapped burritos in a large zip top freezer bag and freeze for up to 3 months. To serve, reheat oven to 400º. Place a burrito, still wrapped, on a baking sheet and bake for 35 minutes.
Personal Notes:
Personal Notes:
These are delicious and great to take on the run.

 

 

 

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