Bacon, Kale, and Sweet Potato Breakfast Burritos
We’ve been trying eat more foods with a lower glycemic index (won’t make your blood sugar go crazy), and because white potatoes have a high index, I swapped them out for sweet potatoes. I added kale (because I needed to use it) and bacon (because a breakfast burrito without bacon is a sad, sad thing) and ended up with a delicious smoky-sweet breakfast concoction. . . and decided to enter it into this contest right here. Wish me luck!
Kale for breakfast? I know, I know. Just trust me. You’ll love it.
Bacon, Kale, and Sweet Potato Breakfast Burritos
Ingredients:
3 slices of uncooked bacon, chopped
2 1/2 c. sweet potato cubes (1/2 in - 3/4 in)
1/2 red bell pepper
1/2 c. chopped onion
1 c. chopped fresh kale
4 eggs
1/4 c. chopped cilantro
1/2 c. purchased salsa or pico de gallo
1/2 c. shredded cheese
salt and pepper
5-6 soft taco size or 2-3 burrito size tortillas
sour cream and diced avocado (optional)Directions:
Cook bacon in a large skillet over medium heat for about 8-10 minutes or until crispy and most of the fat has rendered off into the pan. Remove bacon bits with a slotted spoon and set aside.
Drain all but 2-3 T of the bacon fat. (Or leave it all if you want to.) Return pan to medium heat and add the sweet potato, bell pepper, and onion. Add a couple pinches of salt and pepper over top and cook, stirring occasionally, for about 5 minutes until the onions begin to soften. Stir in the kale. Continue to cook until vegetables are tender (especially the potatoes), another 8-10 minutes or so.
Shove all ingredients to one side of the pan and add the eggs to the other side. Cook eggs until they're no longer liquid, but still not cooked through. Stir eggs into the vegetable mixture. Return bacon bits to the pan and add cilantro and salsa. Stir and cook until everything is heated through and the eggs are cooked thoroughly. Add salt and pepper to taste. Sprinkle cheese over top and add diced avocado, if desired.
Spoon about 1/2 c. of filling into each tortilla and top with a little sour cream before rolling them up.
Makes 5-6 burritos.
Nat's Notes:
1. To prep kale, grab each stem by the spine and rip off the leaves. Discard spines; chop leaves and use as needed.from Perry's Plate
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Lumi — March 19, 2010 @ 10:18 pm
just made the burritos and they were yummy! i will make these again! thanks!
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Natalie — March 20, 2010 @ 5:58 am
I'm glad you liked them, Lumi! Thanks for coming back and letting me know :)
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Emily and Jaime at Everyday Art — July 22, 2011 @ 4:27 am
Just made these for dinner tonight and it was a big success. My husband raised his eyebrows, but he was impressed and my toddler loved the bacony yams. :) When reading the recipe, I thought the salsa was an odd component, but it tasted fabulous–a necessary condiment. Anyway, thanks. I'll be doing a recipe review in a few days….
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Sarah — July 27, 2011 @ 12:53 am
We had these for dinner tonight and they were so yummy!! I omitted the eggs and cheese to accommodate my daughter's allergies and they were great. I used a red onion because it's all I had. And, I believe those are the only changes I made. I mashed avocado and spread it on the tortilla before the filling and I didn't miss sour cream at all. Really such a great recipe. Thank you!
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Natalie — July 27, 2011 @ 12:54 am
Jaime – Salsa IS an odd thing to put with sweet potatoes, but it's amazing how well they work together. Probably the sweet-spicy combo. :)
Sarah – Thanks for letting me know! We love these burritos. They never get old around here :) Great idea with the mashed avocado, too!
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Janssen — October 11, 2011 @ 1:08 am
Bart just ate three of these in a row (although I left out the eggs because I only have one left and I can't waste it on DINNER). Delish!
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