First of all, is a burrito still a burrito if the ends aren’t tucked in? That is the question. I’m learning toward yes, at least with these breakfast burritos (ok, and my other sweet potato burritos). I always pull of that extraneous tucked-in tortilla part before I take my first bite of burrito, anyway. Filling or bust!
Moving on. I have been stepping up my breakfast game lately. For the longest time, I was content eating plain yogurt with some fruit for breakfast. Then I started making my own granola and my old standby lost its appeal. That granola crunch is so necessary!
Then, I ran out of granola and started testing waffles for my pal Erin’s forthcoming cookbook. I froze all those waffles and got in the habit of eating a waffle with nut butter and maple syrup for breakfast. Eventually, I ran out of her waffles, which was incentive to play around with oat flour waffles (success!).
And here we are with breakfast burritos. I love that I can freeze them for future breakfasts, because breakfast is essential and, therefore, best kept simple. I never (ever ever ever) skip breakfast, but the general consensus amongst breakfast skippers seems to be that they run out of time or supplies. Enter the breakfast burrito. I’d call these guys breakfast backups or grab-and-go options, but they’re so good, they just might become your default breakfast option.
These burritos hail from Jessica Merchant’s brand new cookbook, Seriously Delish: 150 Recipes for People Who Totally Love Food. You might be familiar with Jessica already, since she’s the blogger behind cult favorite How Sweet Eats. Her publisher offered to send me a copy of her new cookbook and I eagerly awaited its arrival.
Jessica’s hard work was totally evident on first glance—the book is packed with over 150 creative recipes, photos and comical headnotes, in characteristic Jessica style. The recipes run the gamut between totally indulgent and pretty darn healthy. I keep finding new recipes to dog-ear every time I pick up the book. Congrats, Jessica!
I kind of feel bad for not choosing a more visually appealing, colorful recipe from her beautiful book (it’s full of them). I couldn’t resist these burritos, though. I made just a few changes to her original recipe: I added a red bell pepper, cooked the hash until it’s deeply caramelized on the edges, and added black beans before rolling up the burritos.
The burritos are great right after they’ve been made (perfect for serving to a crowd) or frozen and defrosted (breakfast for days!). They also make a terrific, impromptu breakfast for dinner option. In summary, I think you should make some!
Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Breakfast
- Cuisine: Mexican
Hearty, vegetarian freezer breakfast burritos with sweet potato hash, black beans and scrambled eggs! Freeze your extra burritos for busy mornings. Recipe yields 8 small burritos.
Sweet potato and pepper hash
- 1 tablespoon extra-virgin olive oil
- ½ sweet yellow onion, diced
- 2 garlic cloves, pressed or minced
- ¾ pound sweet potatoes, peeled and sliced into ½-inch or smaller cubes (to yield about 2 cups cubed sweet potato)
- 1 red bell pepper, chopped
- ¼ to ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 8 eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 ½ teaspoons extra-virgin olive oil
Herbed goat cheese
- 4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit the following herbs)
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 8 8-inch whole grain tortillas
- Hot sauce, and/or salsa preferably a smoky/chipotle variety
- To make the hash: Heat a large skillet over medium heat. Add the olive oil, then the onion, and cook until the onion is slightly softened, 2 to 3 minutes. Add the garlic, sweet potato, red pepper, paprika, salt and pepper. Stir to combine, reduce heat to medium low, cover and cook until the sweet potato is tender, about 8 minutes. Uncover and continue cooking, stirring often, until the excess moisture has evaporated and the sweet potatoes are caramelized and golden on the edges. Carefully taste to make sure the sweet potatoes are cooked through. If desired, add more smoked paprika to taste.
- To scramble the eggs: In a large bowl, whisk together the eggs, salt and pepper. Heat another skillet over medium heat. Add the olive oil, then pour the eggs into the skillet and stir constantly with a heatproof spatula until the eggs are just cooked (don’t overdo it!). Transfer the eggs to a bowl and set aside.
- To prepare the goat cheese: (Skip this step if you bought herbed goat cheese.) In a small bowl, stir the dried herbs into the softened goat cheese (if you forgot to pull the cheese out the refrigerator until now, just zap it in the microwave for a few seconds to soften it).
- To prepare the burritos: Spread about a tablespoon of goat cheese down the center of each tortilla. Top with a scoop of eggs, followed by black beans and sweet potato hash, equally dividing the ingredients between the burritos. Try not to overfill these!
- To make them freezer ready: Let the burritos cool to room temperature before proceeding (excess moisture trapped in plastic wrap will turn into freezer burn). Lay a square of plastic wrap on your work surface and place a prepared tortilla in the center. Fold one side of the tortilla over the burrito, then snugly pull the opposite side over to make a wrap. Pull one corner of the plastic wrap over the exposed end, then repeat with the opposite side and roll it up to tightly wrap the burrito. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer.
- To warm the burritos, remove from the freezer and microwave until warm, 30 to 60 seconds. If preferred, you could also warm them in an oven or toaster oven. Serve with plenty of hot sauce and/or salsa on the side.
Recipe adapted from Seriously Delish: 150 Recipes for People Who Totally Love Food by Jessica Merchant.
Make it gluten free: Just use gluten-free tortillas!
If you love this recipe: You’ll also love my breakfast tacos, breakfast quesadillas and sweet potato burritos.
Hi! I made my own version of this recipe just now – without the eggs, but I must say: it tastes delicious! The combination sweet potato, beans and goats cheese is a completely new one for me, and I love it! I’ve put one in the freezer, which I will eat tomorrow during or just after my exams. So thank you!
Awesome! Thanks, Aike, glad you are enjoying the burritos!
I happened upon this recipe in my search for make-ahead vegetarian breakfasts and it looks so yummy! Upon further investigation, I saw that you’re based in Kansas City, which is super cool because I live in Overland Park. I will definitely scout out your site for more recipes!
Hey, neighbor! Thank you for saying hi!
My boyfriend and I live in Brooklyn NY and love food! We spend most of our free time cooking and coming up with new recipes under the careful watch of our seven-year-old puggle, Madison (who my Dad has nicknamed “Cookie!”). Recently we were getting bored of our usual breakfast go-tos so we decided to search the web for healthy hot breakfasts that could be made ahead of time. We happened to stumble upon your blog and this recipe and gave it a go. We actually spread the recipe to twelve and used my boyfriend’s homemade tortillas and these are delicious!! We both called each other from work to rave about how amazing these burritos were and that we couldn’t wait to try more variations! Thanks for sharing! We look forward to trying more of your recipes!
Liz, Tyler, and Madison (Cookie)
Hi Liz, Tyler and Madison! So glad you found these burritos. I tried to make homemade whole wheat tortillas once and they were an epic fail! Yours sound terrific.
Wow, these are really great! Made a double batch, froze them, and had a hard time not eating them for every meal. Now maybe I will make a quadruple batch! Perfect for a busy, frugal, trying-to-be-healthy couple.
Thank you, Jess! :)
So I tried this and I absolutely loved it. Once again……I don’t regret signing up. Thank you!!!!
Yay, thank you!
When these are put from the freezer into the microwave, do you leave the plastic wrap on or take it off? Could we also use parchment paper to wrap them?
Hi, you will want to remove the plastic. You can also just place in an air tight container if you like. Let me know what you try!
I’m looking forward to making these! I’ve made other breakfast burritos for my husband to take on his morning commute, but they’re always high in calories (full fat sausage, cheese, etc). Have you ever calculated the calories in these?
Hope your burritos turn out great! I haven’t calculated the calories in these, but they should be much lower in saturated fat since they don’t contain meat and higher in fiber and vitamins, given the veggies.
Great work lunch option! Cooked the hash with some coriander, cumin and chilli powder (Indian style ). I would make just the hash as a great side dish with rice. Delicious and super convenient in the mornings!
We will be pulling off our Fuji’s in the next week or so. I froze bags of beautiful marrionberries. I am craving apple marrionberry pie, muffins, and jam. Your burrito recipe will replace my banana peanut butter burritos. We have local Cypress Grove Chèvre in many flavors I am excited to try. Love your site.
I tried these for the first time about a week ago and I had my first one before freezing the rest and I did try one after freezing it tasted just as good as the day I made them. They’re perfect for lunches too :)
Happy to hear that, Ariel! Thank you. :)
I love these burritos! Previously I was eating Greek yogurt for breakfast and getting hungry around 10 am but now I’m full until lunch. These burritos are easy to make, have a lot of flavor and taste good warmed up after freezing.
Great recipe! Flavors were well balanced and each really shown through (loved the herbed goat cheese addition). Nice to have a healthy alternative for the delicious breakfast burrito.
Thank you very much, Adam! :)
I made this today and it was really good! I’d probably use a bit more than a tablespoon of the goat cheese but otherwise the flavors worked really well together.
We made these last night and they are AMAZING. I doubled up the recipe and made 12 but I wish we made more. Also added some power greens to the eggs! We will be making these weekly to stash in the freezer.. Thank you so much and PLEASE more freezer recipes!
I made these and they were tasty, but I can’t say that they warmed up with only 60 seconds in the microwave?! Maybe like 5, still a bit cold in the middle.
Hey Emily, microwaves vary in power. Maybe yours isn’t operating at the same strength as mine was?
Could I replace the goat cheese with a spread of avocado?
I don’t see why not, Didi! It should add that creamy coolness that the goat cheese usually gives the dish.
Absolutely loved these! I’ve made them a couple times now, and at this point I am doubling the recipe to have breakfast for weeks at a time! They take a little prep time but so worth it to have a protein-packed hot breakfast in just a few minutes. I love them with hot sauce a little sour cream. I’ve tried with different flavors of goat cheese and they are great!
I’m so glad these have been so helpful, Emily!
These are excellent! Made a batch substituting chipotle in adobo for the smoked paprika for a little extra kick. Agree with a previous poster that they take a bit longer to re-heat than described (about 2.5 min on High for me), but overall an excellent addition to my breakfast rotation! Thanks!
Great! I’m glad you enjoyed them, despite the longer heating time.
Love this post! What type of tortilla do you use? I struggle to find good ones :(!
I totally want to make these!! Thank you for sharing! What kind of hot sauce brand do you use?
I think that I used Cholula’s chipotle sauce here—that’s one of my favorites!
I filled in my Email info earlier, but Computer crashed and i wasn’t sure Message Had gone thoughts. Look forward to subscribing and having good times Cooking.
Hello, I was wondering if you (or anyone else) has a recommendation for whole wheat tortilla brand that they like? I tried a couple different types, but always end up reverting back to white flour tortillas. I have enjoyed every recipe that I have made so far from the book and website. Thanks so much!!
My favorite are Stacy’s Organic. I typically get these at Natural Grocers. They are my favorite!
This looks like such a hearty fall meal! And I love that they’re freezer friendly and this is the best article i have ever read.
I came across this recipe a few years ago while looking for a meatless yet filling breakfast burrito, and yours didn’t disappoint! I sometimes play around with different cheeses and even eliminate the eggs for my child with allergies. I plan to make a double batch of these today to freeze and have on hand.
Thanks for sharing, Naimah!
Hi Kate – these look great *except* that I have an aversion to goat cheese. Are there any other cheeses you think would work well with this? Thank you!
Mmmmm love the goat cheese. I would have never though to do that but it’s delicious. Subbed the black beans with pinto ones and it was still great. Thanks for the great recipe Kate!
Also I’d like to just say that I really appreciate all the additional writing you put into your blog postings. It totally gets me in the mindset to cozy up with a yummy bowl or plate of one of your recipes. It makes recipe hunting such a fun experience.
Thank you, Juliana! I’m happy you loved the recipe and find the other content helpful. I appreciate your review!
Hi Kate, I followed a few of your recipes over the past year or so and they all came out great. I made the burritos here vegan by swapping the cheese with your vegan sour cream recipe and I found a recipe online for tofu scramble to sub out the eggs. Made 20 burritos by tripling the mash and doubling the vegan sour cream. Yeah!
Hi! These look so so amazing I can’t wait to try them out! Just wondering, do you know around how long these will last in the freezer?
Thanks so much!
Hi Jacquie, they should keep well for a few months. I hope you love them! Be sure to report back.
This looks great! Any ideas in subs for the goat cheese? Thanks!
You could try feta? Although I don’t know how that would spread since it’s not quite as creamy.
Love feta! Will definitely try that, thank you so much!! Made your chili from your cookbook last night and it was perfect.
Absolutely delicious and SO easy to make. I ended up having leftover sweet potato hash and it’s been amazing to have for a quick snack or side dish to another meal. I’ll definitely be adding this to my rotation of breakfast options!
Thank you for your review, Angelique!
How do you think I could incorporate spinach or kale into this? Will that be okay in the freezer?
Hi, sure that would be ok. I would suggest kale as it doesn’t have as much moisture content.
Would there be a substitute for goat cheese?
Hi! You could use feta if you prefer.
We just made a double batch, everything turned out great! Question -are you microwaving these straight from the freezer? Or thawing in fridge first? Thank you!