Tuesday, January 10, 2012

Sweet Potato Breakfast Burritos

Nothing says breakfast like sweet potatoes, right…wrong. But I bet these simple breakfast burritos will change your mind! These puppies were originally conjured up back in our college days, but continue to remain a weekend staple.  Daniel and I love them so much that if teaching were to fall through that might just start a breakfast burrito shop in Boulder!


Ingredients:
  • 2 sweet potatoes or yams 
  • 1 onion
  • 2 cloves garlic
  • 4 eggs
  • salsa
  • sour cream
  • cheese
  • 5 tortillas
  • butter
  • breakfast meat (usually not included, but optional)

Peel the sweet potatoes and chop them into1/4-1/2 inch cubes.  Sauté cubes in a large skillet with 1-2 tablespoons of butter, or steam with a little water for a healthy alternative. The big debate in our house is whether to sauté the potatoes with butter or not…..I am always arguing for steaming the potatoes and using less butter, but in all honesty, the potatoes really are the tastiest when using butter!  Sauté the potatoes until slightly crunchy, add the onion and garlic, and finish until everything is soft - approximately 20 minutes. We like to crank up the heat in the final minutes to add a little crisp to the potatoes, but that’s totally up to you!
In the meantime, while the potatoes are cooking, scramble the eggs in a separate skillet and season with salt and pepper.

Prepare the breakfast burritos in an assembly line fashion (tortilla, potato mixture, eggs, sour cream, and cheese) and place in a Pyrex baking dish.  Top with salsa and bake for 10 minutes to heat the tortillas and allow the flavors to blend.  Enjoy!

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