Make It Monday: Peaches Christ Breakfast Burrito

Sweet heat, soft eggs, and crispy edges—this burrito is your salvation.
Serves: 2 | Prep time: 10 min | Cook time: 15 min

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Why It Works:

Peaches Christ brings depth and blistering heat, but when it meets melty cheese, fluffy eggs, and sweet roasted potatoes, it becomes divine. This remix transforms last night’s sweet potato taco leftovers into a burrito worth worshiping.

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Ingredients:

• 4 large eggs
• 1 tablespoon milk or water (optional, for fluffier eggs)
• 1/2 tablespoon butter or oil
• 1/2 to 1 cup leftover roasted sweet potatoes (from the taco recipe)
• 1/3 cup slaw (optional but excellent)
• 1/4 cup shredded cheese (cheddar, jack, or cotija work great)
• 1–2 large flour tortillas
• 1–2 teaspoons Peaches Christ hot sauce (adjust to your limit)
• Optional add-ins: bacon, chorizo, or plant-based sausage

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Instructions:

1. Reheat the fillings.
   Warm the sweet potatoes and slaw (if using) in a skillet or microwave until heated through.
2. Scramble the eggs.
   Beat eggs with a splash of milk or water. Melt butter in a skillet over medium-low heat. Scramble eggs gently until soft and just set.
3. Assemble the burrito.
   Warm tortillas to make them pliable. Layer on the sweet potatoes, eggs, slaw, cheese, and a light drizzle of Peaches Christ (this sauce doesn’t play around).
4. Wrap + crisp (optional).
   Fold into a burrito and toast seam-side down in a dry skillet over medium heat for 1–2 minutes per side until golden and sealed.

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Tips for Success:

• Batch it: Make several at once and wrap them in foil. They reheat beautifully in the oven, air fryer, or on a skillet.
• Cool it down: Add a dollop of sour cream or avocado if the heat’s too real.
• Mix and match: Swap in Base Layer if you’re looking for funk over fire or You Guava Be Kidding Me for a fruity fix. Not feeling the heat? Go for Strawburied Alive.