Sweet Potatoes make this burrito feel heartier and give you a little extra vitamin A for breakfast. These are great served with salsa and avocado!

We meal prepped multiple breakfast burrito flavors and had some extra sautéed Italian sausage so we ended up throwing that in when we took a photo for this recipe (so that’s why it’s in the pic but not the ingredient list). Add it Italian sausage sounds good to you!

Leave a comment and let us know what you’d add to this recipe or what leftover ingredients you would use up in this burrito! Want more breakfast burrito ideas? Checkout the full list here.

Sweet Potato & Veg Breakfast Burrito


  • 8 tortillas get the carb balance version for 6g net carbs
  • 12 eggs
  • ¾ cup heavy cream
  • 2 sweet potatoes
  • 2 red bell peppers
  • 6 cups fresh spinach
  • 1 onion
  • 2 cups shredded cheddar cheese
  • 1 tablespoon avocado oil


  1. Prep: peel sweet potatoes and cut into small cubes. Finely dice onions and bell peppers.
  2. Crack: eggs into a very large bowl and whisk with heavy cream until blended. Add some dashes of salt and pepper if you’d like!

  3. Heat the pan: add oil and turn to medium-high heat.
  4. Add: sweet potatoes, bell peppers, and onions and stir frequently until fully cooked and tender (about 7-10 minutes). Remove and transfer to plate to cool.
  5. Add: spinach to the same pan and cook for 2-3 minutes or until wilted. Transfer to a plate.
  6. Spray: the same pan with another coat of nonstick spray.
  7. Pour: enough eggs into fill the pan without pouring it too thickly. If you have a large 13-inch skillet, this will be about 12 eggs. Cook the scrambled eggs in batches until done. Stir the eggs continuously for 3-5 minutes or until cooked to your desired level. Transfer to plate and let cool.
  8. Cut: one 8×8 inch square per burrito out of aluminum foil or parchment paper.
  9. Mix: if you’re only making this burrito and not meal prepping other flavors at the same time then you can mix the sweet potatoes, veggies, and eggs altogether.
  10. Lay out: all the tortillas on the foil squares.
  11. Add: cheese down the center of each tortilla.
  12. Evenly distribute: the egg mixture across each burrito. Roll the burritos, then wrap with foil.
  13. Freeze: add burritos to a gallon size bag and freeze for up to 3 months. Reheat in the microwave for 1 minute, then flip it over and heat for another minute. Heat for another 2 minutes if necessary.
Healthy Sweet Potato Breakfast Burrito With Low Carb Wheat Tortillas.

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