Breakfast Burrito Hash


Makes 3 servings

I made this for Matt the other day after seeing some awesome breakfast tacos on the internet and wanting to try something similar. :) I’ve made it as a “make ahead” recipe, but you don’t have to. There are two make ahead options. You can just make the hash, and then microwave that while you cook up a couple of eggs (over easy is actually super good according to my mom), or if you’re not going to be home for breakfast, scramble the eggs ahead of time when you’re making the hash and just put them on top of the hash in your containers. Then you microwave the whole thing. I made three servings for Matt and he liked it both fresh and microwaved with the scrambled eggs. I have to admit I haven’t tried it myself yet though, so I can’t personally vouch for it. ;) Sorry about my crummy picture in the tupperware, Matt starting eating the nicely arranged one in the pretty bowl before I could take a picture!


  • olive oil

  • 9 oz sweet potatoes (orange or white), cut into 1/2 in pieces

  • 1/2 small onion (or 1/4 large, about 3 oz), chopped fine

  • 1/2 red bell pepper, chopped into 1/2 inch pieces

  • 1/2 green bell pepper, chopped into 1/2 inch pieces

  • 1 can black beans, drained and rinsed

  • 1 teaspoon chili powder

  • 1/4 teaspoon cumin

  • 1/4 teaspoon garlic powder

  • salt and pepper

  • 6 eggs, whisked with 1 tsp salt

  • green onions, sliced thin (optional)


  1. Place sweet potatoes in a microwave safe bowl with a little bit of water and microwave until just starting to soften, about 4 minutes.

  2. Heat 1 tsp olive oil in a 12” skillet over medium-high heat until shimmering. Add sweet potatoes, onion, and peppers and cook until just tender and a little browned, about 5 minutes.

  3. Add black beans, chili powder, cumin and garlic powder to pan with veggies and cook until heated through, about 3-5 minutes. Season with salt and pepper to taste.

  4. Divide veggie and bean mixture between three storage containers.

  5. Wipe out pan and add another tsp of olive oil or butter over low heat. Add eggs to pan and scramble until just set but still glossy looking. Divide eggs between containers. Top with green onions (optional).

  6. Store in fridge for up to about 4-5 days.

  7. To heat, microwave for about 2 minutes on high. May want to stir halfway through microwaving.

Nutrition info Per serving:

Calories: 390 Carbs: 47 Fat: 12 Protein: 21