Deconstructed Breakfast Burrito
"Breakfast burrito lovers, this one’s for you 🌯 Deconstructed Breakfast Burrito Bowl made with Purple Sweet Potatoes sautéed with green pepper, onion, and jalapeño, along with slow-scrambled eggs, black beans, pepita salsa (from @traderjoes), Greek yogurt (my fave substitute for sour cream), and sliced avocado topped with cilantro and red onion."
-- @kalememaybe
Recipe Intro From kalememaybe

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Prep time 5mins
Cook time 5mins
Serves or Makes: 4


  • 1/ 4 cup olive oil
  • 2 purple sweet potatoes
  • 1 green bell pepper, chopped
  • 1 yellow onion, chopped
  • 1/ 4 cup butter
  • 8 eggs
  • 1 cup beans
  • 1/ 2 cup salsa
  • 4 medium avocados, sliced `
  • 1/ 4 heaping cup Greek yogurt
  • 4 teaspoons chopped cilantro
  • 2 teaspoons minced red onion


  • Step 1

    In a medium cast-iron skillet, heat olive oil over medium heat. Add sweet potato, green pepper and yellow onion, cover, and cook for 6-7 minutes until sweet potatoes are soft on the inside and crisp on the outside. Add to a bowl.

  • Step 2

    In a separate pan, melt butter over low heat. Scramble eggs in a bowl and add to pan. Let sit for 30 seconds or so, and then move the eggs around in the pan with a spatula. Let it cook slowly and keep moving around the eggs until they've cooked. Remove immediately from pan. When finished, add to the bowl with potatoes.

  • Step 3

    While eggs are cooking, heat beans in a pan on the stove, or in the microwave. Add to the bowl along with the eggs. Top with salsa, sliced avocado, Greek yogurt, cilantro and red onion.