Hangover Breakfast Burrito

Hangover Breakfast Burrito
Prep Time
15 mins
Cook Time
30 mins
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


  • 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


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!


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

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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