Description
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.
Ingredients
Scale
Roasted Sweet Potatoes and Peppers
- 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
Basil Pesto
- 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
Scrambled Eggs
- 2 tablespoons butter
- 12 large eggs, beaten
- Sea salt and freshly ground black pepper
- A couple handfuls of finely chopped kale
Everything else
- 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
Instructions
- 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, garlic, parmesan, lemon juice, salt, and pepper. 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 1/4 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.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
Keywords: egg pesto sweet potato breakfast burrito recipe