Healthy Make-Ahead Breakfast Burritos

Instructions

1. 01

   To make the sweet potato hash, heat the olive oil in a large skillet over medium heat. Add the onion and sweet potato and cook 5-6 minutes until they start to soften. Add the garlic and chili powder and cook a minute until fragrant. Season with a pinch of salt. Add 2 tablespoons of water and cover the skillet. Cook until sweet potatoes are cooked through, 8-10 minutes. Remove from heat.

2. 02

   To make the scrambled eggs, whisk the eggs, milk, and salt together in a bowl. Heat another skillet over medium heat spray with cooking spray. Add the eggs and cook, stirring occasionally, until soft curds form. Remove from heat.

3. 03

   To make the smashed avocado, smash the avocado, lime juice, cilantro and salt together in a bowl with a fork or potato masher.

4. 04

   Spread each tortilla with spoonful of smashed avocado and top it with equal portions of scrambled eggs. Top the eggs with some sweet potato hash, shredded cheese, and a dash of hot sauce (if desired). Roll the tortillas up burrito style- fold the side closest to you over the filling, then fold both sides in towards the center and roll up.

5. 05

   If desired, toast the burritos in a skillet before eating. Heat a skillet over medium heat and lightly spray with olive oil. Add the burritos to the skillet, cover, and heat 2 minutes until golden brown. Flip the burritos, cover the skillet, and cook another 2 minutes on the second side. Remove from pan. Enjoy the burritos with your favorite salsa or sour cream, if desired.

6. 06

   Burritos can be stored in the refrigerator for 3-4 days or in the freezer for 3 months.