There’s something so comforting about a warm, hearty burrito packed with wholesome ingredients—that’s why I’m excited to share my Sweet Potato Breakfast Burritos Recipe with you. It’s bright with tender sweet potatoes, creamy eggs, and a tangy goat cheese twist that makes breakfast feel like a treat.

Two halves of a wrapped sandwich lay on a white plate, placed on a white marbled surface. The outer wrap is light brown with a soft texture and some toasted spots. Inside, there are scrambled eggs that look fluffy and pale yellow, a layer of black beans with a smooth round surface, and bright orange pieces of roasted vegetables. The two halves are slightly separated, showing the layers inside clearly, with a couple of black beans spilled on the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Breakfast Burritos Recipe
Top Tip
How to Serve Sweet Potato Breakfast Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Breakfast Burritos Recipe

Why You'll Love This Recipe

I’ve made this Sweet Potato Breakfast Burritos Recipe countless times and it’s quickly become my go-to for mornings when I want something filling but still fresh and packed with flavor. It’s also perfect to prep ahead and freeze, making busy mornings way easier.

Balanced Flavor & Texture: The sweetness of the potatoes combined with smoky paprika and creamy goat cheese is a match made in breakfast heaven.
Make-Ahead Friendly: You can assemble and freeze these burritos, so grab one for an effortless grab-and-go meal.
Wholesome Ingredients: Loaded with protein, fiber-rich beans, and nutrient-dense sweet potatoes to keep you energized all morning.
Customizable: It’s easy to swap ingredients or add your favorite toppings, so you can make it truly your own.

Ingredients & Why They Work

Each ingredient in this Sweet Potato Breakfast Burritos Recipe plays its part to create a vibrant and balanced filling. When shopping, look for fresh, firm sweet potatoes and quality goat cheese for that creamy kick.

Flat lay of a small white ceramic bowl of extra-virgin olive oil, half a fresh sweet yellow onion diced, two whole uncracked brown eggs, a white ceramic bowl with fresh peeled sweet potato cubes, one vibrant red bell pepper chopped, a small white bowl with smoked paprika powder, a small white bowl with salt, a small white bowl with freshly ground black pepper, a white ceramic bowl of soft herbed goat cheese mixed with dried basil, parsley, rosemary, and thyme, and a white ceramic bowl of cooked black beans, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds richness and helps caramelize the veggies beautifully.
Sweet yellow onion: Offers mild sweetness and depth when sautéed.
Garlic cloves: Gives that subtle punch of aroma and flavor that pairs well with sweet potatoes.
Sweet potatoes: The star ingredient—roasted just right, they bring natural sweetness and softness.
Red bell pepper: Adds color and a slight crunch to contrast the soft sweet potato.
Smoked paprika: Provides a gentle smoky warmth, lifting the veggies to the next level.
Salt & freshly ground pepper: The basics to enhance the natural flavors.
Eggs: Scrambled until creamy for protein-packed breakfast goodness.
Goat cheese: Creamy, tangy, and herbed–it ties all the flavors together while adding a luscious texture.
Dried herbs (basil, parsley, rosemary, thyme): Infuse the goat cheese with a fresh herbal aroma if not using pre-herbed cheese.
Black beans: Rinsed and drained, they add heartiness and fiber to the filling.
Whole grain tortillas: Look for soft, pliable tortillas to hold your burrito without cracking.
Hot sauce or smoky chipotle salsa: My favorite finishing touch for a spicy kick.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love tweaking this recipe depending on what I have in the fridge or my mood. Feel free to add some sautéed greens or swap black beans for pinto beans if you prefer. This recipe really invites experimentation.

Variation: One time I added some crumbled chorizo for an extra spicy punch, and it was a total game-changer—try it if you like a little heat and meatiness!
Dairy-Free Option: Use vegan cheese or skip the goat cheese entirely, replacing it with avocado slices for creaminess.
Make it Gluten-Free: Switch the tortillas to gluten-free wraps without losing any of the flavor or enjoyment.

Step-by-Step: How I Make Sweet Potato Breakfast Burritos Recipe

The image shows several whole wheat tortillas laid flat on a white marbled surface. Each tortilla has three layers: a bottom layer of creamy white spread with visible green herb specks, a middle layer of soft yellow scrambled eggs, and a top layer of diced red bell peppers mixed with black beans. The ingredients are centered in the tortillas, showing a clear contrast of colors and textures between the soft spread, fluffy eggs, and chunky vegetables. Scattered around are a few loose black beans and small pieces of red pepper, adding to the fresh and vibrant look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Sweet Potato and Pepper Hash

Heat a large skillet over medium heat and add olive oil. Toss in the diced onion and cook just until it softens, about 2–3 minutes—don’t let it brown too much, we want sweetness here. Add the garlic, cubed sweet potatoes, and chopped red bell pepper along with smoked paprika, salt, and pepper. Stir everything well, reduce the heat to medium-low, cover the pan, and let it cook for around 8 minutes. This step steams the potatoes until they’re tender. Then uncover and keep cooking, stirring often, so the excess moisture evaporates and the edges caramelize beautifully. Keep tasting so you know when the sweet potatoes are perfectly cooked through.

Step 2: Scramble the Eggs Just Right

Whisk your eggs with a pinch of salt and pepper. Heat another skillet with olive oil over medium heat. Pour in the eggs and gently stir constantly with a spatula. The goal is soft, creamy scrambled eggs — not dry or rubbery. Once they’re just set, remove from heat and set aside. Trust me, this gentle cooking makes all the difference!

Step 3: Prepare the Herbed Goat Cheese

If you're using plain goat cheese, soften it by letting it sit at room temp or microwaving in short bursts. Mix in the dried basil, parsley, rosemary, and thyme until evenly combined. The herbed cheese creates a bright, creamy layer inside the burrito that balances the hearty filling perfectly.

Step 4: Assemble Your Burritos

Lay out each tortilla, then spread about a tablespoon of the herbed goat cheese down the center. Add a scoop of scrambled eggs, followed by black beans and your sweet potato hash. Be careful not to overload the burritos—folding them is easier and less messy this way!

Step 5: Wrap It Up for Freezing or Eating

For freezer-friendly burritos, cool them to room temperature first. Wrap each tightly in plastic wrap, folding the sides in and rolling to enclose completely. Store in a freezer-safe bag and squeeze out the air to avoid freezer burn. When you’re ready, microwave for 30–60 seconds or warm in an oven until hot throughout. Serve with your favorite hot sauce or smoky salsa for that kick I always crave.

Top Tip

I’ve learned a few tricks that make prepping these burritos foolproof and delicious every time. Trust me on these—they really elevate the final result.

Don’t Skip the Cooling Step: I once wrapped warm burritos and ended up with soggy spots and freezer burn—letting them cool guarantees they freeze well.
Use a Good Non-Stick Skillet: It helps caramelize the sweet potato hash evenly without sticking or burning.
Scramble Eggs Low and Slow: Cooking over medium heat and stirring constantly keeps eggs soft and creamy, never rubbery.
Tight Wraps Matter: Wrapping burritos tightly with plastic keeps them fresh and easy to thaw or reheat without falling apart.

How to Serve Sweet Potato Breakfast Burritos Recipe

Sweet Potato Breakfast Burritos - Serving Suggestion

Garnishes

I typically top my burritos with a generous drizzle of smoky chipotle salsa and sometimes a few fresh cilantro leaves or sliced avocado. The cool, fresh toppings contrast beautifully with the warm, savory filling.

Side Dishes

Pair these burritos with fresh fruit salad or a simple green salad dressed in lime vinaigrette. If you want something heartier, a side of roasted potatoes or crispy sweet potato fries never disappoints.

Creative Ways to Present

For brunch with friends, I’ve served these burritos sliced in half on a colorful platter with several small bowls of different salsas, guacamole, and sour cream. It turns into a fun “build your own” set-up everyone loves.

Make Ahead and Storage

Storing Leftovers

I store any leftover assembled burritos tightly wrapped in plastic and placed in an airtight container or freezer bag in the fridge for up to 3 days. Reheating in the microwave or a hot skillet works perfectly.

Freezing

Freezing these burritos individually wrapped in plastic ensures they keep their texture and flavor. I find they hold up really well for up to 2 months. Just take one out the night before to thaw in the fridge, or pop it straight in the microwave for a quick breakfast.

Reheating

Microwaving wrapped burritos for 30–60 seconds usually heats through nicely. For a crisper tortilla, unwrap and toast in a skillet after microwaving or warm in a toaster oven for a few minutes. This way, you get that toasty finish that’s just delightful.

Frequently Asked Questions:

Can I make these burritos ahead and freeze them?

Absolutely! This Sweet Potato Breakfast Burritos Recipe is designed to be freezer-friendly. Just be sure to let the burritos cool down completely before wrapping and freezing to prevent sogginess and freezer burn.

How do I make the sweet potato hash without it getting mushy?

Cooking the sweet potato hash on medium-low heat with the pan covered helps steam the potatoes until tender. Then uncover the pan and keep cooking, stirring often, to evaporate excess moisture. This step gives the sweet potatoes a nice caramelized, slightly crispy edge instead of mushy.

Can I use regular cheese instead of goat cheese?

Yes, you can substitute goat cheese with cream cheese or shredded mozzarella or cheddar if you prefer. Keep in mind, goat cheese adds a tangy creaminess and herbal flavor that complements the sweet potatoes beautifully, so you might want to add some herbs or seasoning to mimic that profile.

What’s the best way to reheat these burritos without drying them out?

Microwaving wrapped burritos for 30–60 seconds quickly warms them without drying. If you want a crispy outside, unwrap after microwaving and toast in a skillet or toaster oven for a couple minutes. Using a moist paper towel during reheating can also help keep them from drying out.

Final Thoughts

This Sweet Potato Breakfast Burritos Recipe has become a beloved part of my morning routine, especially on busy days when time is tight but I still want something nourishing and delicious. I hope you enjoy making and customizing it as much as I do—it’s like a little cozy hug wrapped up in a tortilla. Give it a try; I think you’ll be reaching for the leftovers again and again!