- 2 pounds ground breakfast sausage
- 2 sweet potatoes
- 1 red bell pepper
- 1 yellow onion
- 12 eggs
- 1 tablespoon dried rosemary
- 1/2 tablespoon paprika
- 1 tablespoon minced garlic
- 1/2 cup green onions for topping (optional)
- salsa, sour cream, hot sauce, guacamole for topping (optional)
- Peel and cut sweet potatoes into bite sized cubes.
- In a pan over medium-high heat, cook breakfast sausage breaking up chunks about 5-10 minutes or until cooked through.
- In another pan over medium-high heat, coat with 1 tablespoon cooking fat of your choice (I’d suggest olive oil or butter). Wait until hot, then add bell pepper and onion. Cook for two minutes then add garlic. Cook until translucent, then add in sweet potatoes. Season in pan with rosemary and paprika. Mix together, let cook until sweet potatoes are done and golden brown on edges, about 10 minutes.
- In a bowl, whisk together eggs. Cook in pan over medium-high heat with 1 tablespoon cooking fat of your choice (I used grass fed butter) until eggs are set and cooked to your liking.
- Heat up tortillas. (Can do this in the microwave wrapped in a paper towel or in the oven. Set to 350 degrees and just warm up the tortillas.
- Once all ingredients are finished, prepare workstation with tortillas, eggs, sausage, sweet potatoes and green onions, if using. Mix together eggs, sausage, sweet potatoes (This makes it easier and faster to assemble burritos).
- Lay down a tortilla and scoop out filling mixture. Tuck and roll burrito. If freezing for later, wrap in cling wrap and put in ziploc bag. Continue steps for all burritos.
- Top with your favorite toppings.
If preparing for later, allow eggs, sausage, and sweet potato mixture to cool before putting in tortilla, as this ensures the tortilla won’t get soggy from the moisture.
To freeze: simply wrap burritos in cling wrap, then place in a ziploc baggie in the freezer.
To reheat: you can use the microwave on high for two minutes or cook in a toaster oven.