Name: Breakfast Burritos with Sweet Potatoes, Mushrooms & Bacon
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large flour tortillas; 6 large eggs; 1/4 cup whole milk; 2 medium sweet potatoes, diced small; 1 cup baby bella mushrooms, sliced; 6 strips bacon; 2 tbsp olive oil; 1/2 tsp smoked paprika; Salt and black pepper to taste; 1 tbsp butter; Fresh chives or scallions, for garnish (optional)

Breakfast Burritos with Sweet Potatoes, Mushrooms & Bacon

miradu

This hearty breakfast burrito wraps creamy scrambled eggs, roasted sweet potatoes, sautéed baby bella mushrooms, and crispy bacon in a warm flour tortilla. The sweet and earthy notes from the vegetables perfectly complement the savory bacon and eggs, creating a morning meal that’s both satisfying and packed with flavor. Ideal for a weekend brunch or make-ahead breakfast, this California-inspired burrito is easy to customize and sure to please a crowd.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
While sweet potatoes roast, cook bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate; crumble when cool.
Drain excess bacon fat, leaving 1 tsp in skillet. Add mushrooms and sauté over medium-high heat until browned and tender, about 5 minutes. Season with salt and pepper. Set aside.
In a mixing bowl, whisk eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium-low heat. Add eggs and gently scramble until just set and creamy. Remove from heat.
Warm tortillas in a dry pan or microwave until pliable. To assemble, spoon scrambled eggs, roasted sweet potatoes, mushrooms, and bacon down the center of each tortilla. Sprinkle with fresh chives or scallions if desired.
Roll each tortilla into a burrito, tucking in the sides. Slice in half and serve warm.