This breakfast burrito with sweet potatoes, peppers and guacamole is a stick to your ribs kinda breakfast! Make extra and freeze for later.
Happy 2017! I hope that you had a fabulous New Years Eve, whether it was a wild and crazy night out or a cozy little celebration at home.
I couldn’t have asked for a more perfect night to ring in the New Year. Scott and I spent the night in Paris after tacking on a few extra days on the end of our family Christmas vacation to France. We went out for a fabulous four course meal (it involved truffle cheese). Then we walked around the artsy St. Germain neighborhood where we were staying and rang in 2017 on a bridge in front of the Louvre where we could see fireworks over the Arc de Triumph in the distance. Like I said, couldn’t have asked for a more perfect night.
As much fun as we had, I am so glad to be back home getting settled into the new year. Right now, most people are focused on goals or resolutions or intentions or whatever you want to call them, but I’m just ready to be back to my 2016 routine. November and December was a whirlwind of clients and work projects, which was followed by a whirlwind trip I barely was able to find time to pack for. I really haven’t had time to ponder 2016 or what, if any, different directions I want to take my life and business in 2017. I just want a home cooked meal, my bed, a good night of sleep, and my favorite big fluffy dogs to snuggle with.
One other thing to add to the list – a solid breakfast! The month before I left for France was a little nutty, and when I’m stressed, I don’t have much of an appetite in the morning. Both of those things led to quite a few skipped and boring breakfasts (umm, can we say plain oatmeal). Then on vacation, much to my dismay, the French are simply not breakfast people. Although delicious, a teeny, tiny cup of coffee and a croissant is just not enough to satisfy me until a late lunchtime. Gimme eggs! Gimme avocado! Gimme five more cups of coffee!
My only new years resolution? Eat more yummy breakfasts. And I think I’ll probably have to start by making this loaded breakfast burrito with sweet potatoes and guacamole again.
This is my favorite breakfast burrito, loaded with creamy scrambled eggs, guacamole, fresh cilantro, and melty cheese. Plus, it’s got the whole carb on carb thing going on with the sauteed sweet potato filling. It’s one of those stick to your ribs types of breakfast.
You could make extra breakfast burritos to freeze for later. Here’s a nice little how to from The Kitchn. But basically, just make your burrito, wrap it up with plastic wrap real tight, and pop it in the freezer. When ready to eat, unwrap and microwave 1-2 minutes.
May your 2017 be filled with laughs, love and lots of yummy eats (breakfast burritos included 😉 )
- 3 medium sweet potatoes
- 3 tablespoons olive oil, divided
- ½ yellow or red onion, peeled and chopped
- 1 red pepper, stemmed, seeded and chopped
- 1 jalapeno, stemmed, seeded and minced
- 8 eggs, beaten
- 8 burrito sized tortillas
- 1 cup guacamole
- Fresh cilantro
- Crumbled goat cheese
- First, prepare the sauteed sweet potatoes. With the tines of a fork, prick the sweet potatoes all over. Wrap with a paper towel and microwave 5-7 minutes until slightly tender. When cool enough to handle, cut into 1-inch dice.
- Heat 2 tablespoons olive oil in a large skillet. Add onion, pepper and jalapeno and saute until translucent, about 5-7 minutes. Add sweet potatoes and cook 7 minutes until tender. Season with salt and pepper. Scrape out potatoes into a large bowl and wipe the skillet clean.
- Heat remaining olive oil in the skillet on medium heat. Season eggs with salt and black pepper. Pour eggs into the hot skillet and using a spatula, stir the eggs every so often until eggs are soft and creamy. Remove from heat a minute or so before they're done cooking.
- Before assembling a burrito, warm a tortilla in the microwave for 10-15 minutes. Fill with sweet potatoes, eggs, 2 tablespoons of guacamole, a drizzle of salsa, leaves from a few sprigs of cilantro and crumbled goat cheese. Serve immediately or wrap and freeze for later.
More stick to your ribs breakfast recipes: