Name: Egg, Pesto, and Sweet Potato Breakfast Burritos
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 4 medium sweet potatoes, peeled and chopped into 1-inch cubes; 2 red bell peppers, chopped into 1-inch pieces; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon sea salt; Freshly ground black pepper, to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 cup roasted pepitas (shelled pumpkin seeds); 2 packed cups basil; 2 garlic cloves, minced; 1/4 cup shredded parmesan cheese; 1/4 cup freshly squeezed lemon juice (or to your taste); 1/2 teaspoon sea salt; Freshly ground black pepper, to taste; 1/4 cup extra-virgin olive oil; 2 tablespoons butter; 12 large eggs, beaten; Sea salt and freshly ground black pepper; A couple handfuls of finely chopped kale; 3/4 cup shredded cheddar cheese; 3/4 cup shredded fontina cheese; 1/3 cup finely chopped oil-packed sun-dried tomatoes (drained before measuring); 1 ripe avocado, diced; 6 burrito-size flour tortillas

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Incredibly wholesome, satisfying, and delicious egg, pesto, and sweet potato breakfast burritos are perfect for back to work and back to school! Perfect for breakfast, lunch, and dinner.

higher angle overhead shot of the egg and pesto burrito sliced in half to show the fillings

Who’s in the mood for a colourful, super filling yet energizing egg burrito?

With so many people heading back to school and work this week, I thought a good burrito recipe was in order! While I have shared a few vegan burrito recipes in the past, I have yet to share an egg burrito. I love the combination of scrambled eggs, pesto, roasted sweet potato, cheese, and avocado in a burrito, which is exactly what I’m sharing with you today. You’re going to love it!

high angle overhead shot of the burrito sliced in half on a white plate

Egg, Pesto, and Sweet Potato Burritos: The Details

Here is what goes into these burritos:

Eggs scrambled with finely chopped kale
Homemade basil pesto
Cheddar and fontina cheese
Avocado
Sun-dried tomatoes
Sweet potatoes and red peppers roasted with olive oil, salt, pepper, and spices.

You can make the basil pesto and roast the sweet potatoes well in advance of assembling the burritos, depending on how much time you have.

Once you assemble the burritos, you can warm them in a skillet or the oven, whatever you prefer. You can also wrap them in foil and freeze them to enjoy at a later date! If you are freezing them to enjoy later, however, I would recommend leaving out the avocado and simply topping the burritos with diced avocado instead.

overhead photo of the roasted sweet potatoes and peppers in a bowl surrounded by the pesto, sun-dried tomatoes, eggs, and cheese

overhead shot of the scrambled eggs topped with kale

what’s in these breakfast burritos?

Large flour tortillas
Eggs
Butter (for cooking the eggs)
Kale
Sweet potatoes and red peppers roasted with extra-virgin olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cumin
Basil pesto consisting of pumpkin seeds, basil, extra-virgin olive oil, parmesan, lemon juice, sea salt, pepper, and garlic
Cheddar and fontina cheese
Avocado
Sun-dried tomatoes

overhead assembly shot showing how to assemble the burritos

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straight on shot of the burrito before being wrapped

How to make these breakfast burritos

Start by roasting the sweet potato and peppers. Preheat the oven to 425 F. Place the sweet potatoes and peppers on a large, rimmed baking sheet and drizzle with the oil. Add the salt, pepper, and spices. Toss well to coat. Spread out in an even layer and roast for 25-30 minutes, until the sweet potato is tender.

Meanwhile, make the pesto: Place the pumpkin seeds in a food processor fitted with the ‘S’ blade. Process until a coarse meal forms. Add the basil, parmesan, lemon juice, salt, pepper, and garlic. Process until broken down, then add the oil and process until smooth.

Next, scramble the eggs. Warm the butter in a large skillet over medium heat. When it sizzles, add the eggs and cook, stirring occasionally, until scrambled. Add a couple of pinches of salt and pepper and a couple of handfuls of thinly sliced kale. Remove from the heat and cover to allow the kale to wilt.

Now you’re ready to assemble your burritos! Take a tortilla and spread 2 tablespoons of pesto down the middle. Top with one-sixth of the scrambled eggs (allowing 2 eggs per burrito), followed by ¼ cup of cheese, a handful of roasted sweet potato and peppers, a few cubes of diced avocado, and one tablespoon of chopped sun-dried tomatoes. Wrap tightly. Repeat with the remaining tortillas and fillings.

To warm burritos on a skillet: Warm a small amount of olive oil over medium heat. Place the burrito, seam side down, on the skillet and cook for 2 minutes per side, or until browned and warmed all over.

To warm burritos in the oven: Preheat the oven to 400 F. Lightly grease a rimmed baking sheet with olive oil. Place the burritos, seam side down, on the baking sheet. Lightly brush the tops with olive oil. Bake for 10-15 minutes, until lightly browned and the cheese melts.

To freeze: Wrap burritos tightly in foil and place in a freezer bag. To reheat from frozen, place the wrapped burritos on a rimmed baking sheet and heat in a 400 F oven for 45 minutes. Remove, unwrap the burritos, and return to the oven for another 10 minutes for a crispy exterior.

close up straight on shot of an egg pesto burrito sliced in half

more healthy burrito and wrap recipes

I hope that you love these egg, pesto, and sweet potato breakfast burritos! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post.

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Enjoy!