Sweet Potato Breakfast Burritos

Sweet Potato Breakfast Burritos

Ingredients

Instructions

1. 1

   Cube the sweet potato and microwave about 10 minutes, until just tender. Set aside.

2. 2

   Heat olive oil in a skillet over medium. Cook the diced onion until soft and translucent, about 5 minutes. Set aside. Add the spinach and cook until fully wilted, about 2 minutes more. Set aside.

3. 3

   Combine the eggs and cottage cheese in a blender and blend until completely smooth, roughly 30 seconds. No curds should remain. This is what gives the bake its custardy texture.

4. 4

   Preheat the oven to 375°F. Oil a 9x13 baking dish or casserole dish. Pour in the blended egg mixture, then add the sweet potatoes, sauteed onion and spinach, salt, pepper, feta, and cheddar. Drizzle with some olive oil. Stir gently so everything is evenly distributed.

5. 5

   Bake 30 minutes at 375°F, until the eggs are set and the center no longer jiggles when you nudge the pan.

6. 6

   Let the bake cool completely in the dish, then cut into equal pieces. Do not rush this. Warm egg bake steams the tortilla from the inside and you end up with a soggy burrito. I ended up cutting mine into 16 pieces for 8 burritos, layered the pieces kind of top of each other to roll the burrito up.

7. 7

   Spread 1 tablespoon of cream cheese over each tortilla. Set pieces of egg bakes in the center, fold in the sides, and roll into a burrito.

8. 8

   Optional: place each burrito seam side down on a griddle or dry skillet over medium heat. Brown lightly, then turn and brown the other side. This seals the roll and adds texture. You can skip it here and do it when you reheat instead.

9. 9

   Cool the burritos completely, then wrap each one individually in parchment paper.