You can’t make a breakfast burrito without tater tots CLEARLY missed the squash memo! Double down your potato mineral content with these upgraded classic breakfast wraps whether it’s on the go or over mimosas at home. Our delicate hot mix and a sriracha cream sauce ensure they will never be boring. We love this recipe to feed a small crowd or meal prepped and tucked in the freezer for busy mornings yet to come.
4-6 eggs, scrambled
1 pound butternut squash, cubed and roasted
1 sweet potato, cubed and roasted
5 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 cup sour cream
2 tablespoons sriracha or hot sauce
Fresh cilantro, torn
1 (1.5 ounce/42.5 gram) bag hot mix
- Preheat the oven to 425 degrees and grease or line a baking sheet with parchment paper.
- Assemble a single layer of potatoes and squash on the baking sheet and drizzle with the olive oil, salt and pepper. Mix with hands until fully coated and spices are evenly distributed. Bake for 22-25 minutes or until the edges are golden and look crispy. Rotate the tray half way through if you are concerned with uneven heat distribution in the oven. If you have a second shelf in your oven, feel free to use the last 5 minutes or so of roasting time to warm the tortillas.
- While the veggies roast, combine sour cream and sriracha in a bowl and stir until thoroughly combined. Prepare your scrambled eggs and arrange all your remaining components in a line for assembly.
- Removing the finished vegetables from the oven, use the parchment to easily slide the pieces into a bowl for serving if you wish.
- Assemble breakfast burritos to your heart's desire and garnish them with cilantro and Spicy Mix just before wrapping closed.
Store leftovers in an airtight container in the refrigerator for up to 5 days or individually wrapped in the freezer for up to 3 months.