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Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

4

50 min

Make-Ahead Sweet Potato and Chorizo Breakfast Burritos

Make-Ahead Sweet Potato and Chorizo Breakfast Burritos Photo 1

Category

Egg appetizer

Time

50 min

Serving

8 persons

Calories

634

Rating

4.00★ (8)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • medium sweet potatoes, scrubbed and: 2 piece (cut into 1/2 inch cubes)
  • green onions: 3 piece (chopped)
  • olive oil: 2 Tbsp
  • garlic powder: 0.5 tsp
  • salt: 0.5 tsp
  • ground black pepper: 0.25 tsp
  • Mexican-style chorizo: 1 pack (14 ounce pack)
  • butter: 1 Tbsp
  • eggs: 8 piece
  • flour tortillas: 8 piece (10 inch)
  • salsa: 0.5 cup
  • queso fresco, crumbled: 1 pack (4 ounce pack)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
    Make-Ahead Sweet Potato and Chorizo Breakfast Burritos Photo 2
  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.
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  3. Roast in the preheated oven until soft, about 25 minutes.
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  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.
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  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.
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  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.
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  7. Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.
    Make-Ahead Sweet Potato and Chorizo Breakfast Burritos Photo 8

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