Hangover Breakfast Burrito

Hangover Breakfast Burrito
Prep Time
15 mins
Cook Time
30 mins
Yield
2 servings
Recipe by: Chef Candice Kumai

We love fennel seeds and Gruyere cheese in this recipe. Tons of flavor, and easy to make!

Make This Recipe

Ingredients

  • 1 yam or sweet potato, cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon sea salt, divided
  • 1/2 red or yellow onion, chopped
  • 1 cup asparagus pieces, cut on the bias
  • 4 Eggland's Best eggs (large), beaten
  • 2 tablespoons fennel seeds
  • 1/8 teaspoon black pepper
  • 2 whole wheat tortillas
  • 1 tablespoon grated Gruyere

Preparation

Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil.

Toss the diced yam or sweet potato with 1 tablespoon olive oil and 1/2 teaspoon sea salt.

Roast for 30 minutes or until fork-tender.

Meanwhile, heat a skillet with the remaining 1 tablespoon olive oil. Sauté the onion until fragrant, approximately 5 minutes. Add the asparagus and sauté for 2 more minutes.

Add the eggs, fennel seeds, pepper, and remaining salt to the pan. Cook over medium-low heat until light and fluffy.

Lay out 1 tortilla and evenly spread half of the egg mixture down the center. Top with the Gruyere and roasted yams. Fold over one side and roll into a burrito shape. Repeat with the remaining tortilla. Enjoy with a strong cup of coffee!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 Serving
Calories 512
Fat 26g
Saturated Fat 11g
Cholesterol 354mg
Sodium 1467mg
Carbohydrates 51g
Dietary Fiber 8g
Protein 21g