Sweet Potato Breakfast Burritos

To make the hash: Heat olive oil in a large skillet over medium heat. Add onion to heated skillet, and cook for about 2 to 3 minutes. Add the garlic, sweet potato, zucchini, and seasonings. Stir to combine, reduce heat to medium low, cover and cook until the sweet potato is tender, about 20 minutes. Uncover and continue cooking, stirring, until sweet potatoes are of desired tenderness. Once cooked, transfer sweet potato hash to a bowl or plate.To scramble the eggs: In a large bowl, whisk together the eggs, spinach, salt and pepper. Heat another skillet, sprayed with cooking spray, over medium heat. Pour eggs into the skillet and stir until eggs are of desired doneness. Transfer the eggs to a bowl or plate and set aside.To prepare the burritos: Spoon out eggs and sweet potato hash, equally dividing the ingredients between the burritos. Be sure not to overfill! See additional instructions and photos in the body of the post.To make burritos freezer friendly: Let ingredients cool to room temperature before creating burritos. Wrap burritos according to instructions within post. Wrap plastic cling wrap around rolled burrito. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer for up to one month. Alternatively, store in the fridge for up to one week.To warm the burritos, remove from the freezer and microwave until warm, 30 to 60 seconds. If preferred, you could also warm them in an oven or toaster oven. Serve with your favorite burrito toppings; hot sauce, salsa, Greek yogurt and/or guacamole.