Make ahead breakfast burritos that everyone will love!
I don’t know about you but if my breakfast’s aren’t planned in advance, I’ll end up eating something sweet and nutrition-less most of the time. So, I LOVE having these high-protein vegetarian breakfast burritos on hand for super easy meals!
Here’s why you’ll love them:
They’re quick and easy
Packed with flavor and protein
Perfect for meal prep
Freezer-friendly and great for postpartum or just times in your life when you don’t have time to cook much!
In this post…
Ingredients You’ll NeedHow to make Freezer Breakfast BurritosFreezing + Reheating InstructionsFrequently Asked QuestionsWatch the videoEasy Vegetarian Breakfast Burritos (Freezer-Friendly!) Recipe
Ingredients You’ll Need
The full written recipe is down in the recipe card but let’s briefly go over the main ingredients and some optional substitutions!
The nice thing about this recipe is that it’s super customizable so feel free to swap in any proteins or veggies that work best for you!
Scrambled eggs – I love soft scrambled eggs but any way you like them is great! We’re using a dozen eggs so that every burrito has about an egg and a half. As desired you could swap the eggs for my Tofu scramble. I suggest making 2 batches of that for 8 burritos.
Black Beans – I love black beans but ANY BEANS will work well in this recipe! You could also add more as desired.
Hash browns – I really like the small diced “southern style” potatoes in this recipe but any hash browns will work. Alternatively, you can leave them out completely for a lighter calorie burrito.
Tortillas – I got the low-carb tortillas to cut down on the calories but regular burrito sized tortillas also work well. I haven’t tried them for this but Siete makes a great gluten free tortilla too!
Cheese – I used a Mexican blend cheese but anything you prefer will work here.Omit for dairy free or use a dairy-free cheese.
Pepper + onion + garlic – To add some veggies and flavor!
Spices – I used chili powder, salt, pepper, and cumin.
Optional add ins – other great add ins include spinach, cooked broccoli or cauliflower, hot sauce or salsa. Avocado.
How to make Freezer Breakfast Burritos
Here’s an overview of how to make this recipe. Reminder that you can jump to the recipe down below for the full instructions!
Saute the veggies: in a large skillet, saute the onion and bell pepper with spices and then add in the garlic and black beans. Set aside.
Scramble the eggs: in the same skillet, scramble your eggs with a little salt and pepper until they reach your desired doneness.
Cook the potatoes: meanwhile, crispy up your frozen hashbrowns in a large skillet adding a few spices for flavor.
Assemble the burritos: layer up the tortillas with cheese, potatoes, eggs, and the veggie mixture. Roll up tightly!
Freezing + Reheating Instructions
My FAVORITE thing to do with these burritos is freeze them for later when I need a quick but wholesome and filling breakfast! Here’s how to freeze breakfast burritos for meal prep:
Freeze: wrap the burritos in foil or parchment paper and place them in an air tight container. A large ziplock baggie or stasher bag works great. Store in the freezer for up to 4 months.
Thaw: to thaw, simply take one out of the freezer and let it thaw in the fridge overnight.
Cook in the oven from frozen: Unwrap the frozen burrito and place it on a baking tray. Spritz lightly with cooking oil on both sides and bake at 400 degrees F for 30-40 minutes or until warmed through.
Cook in the oven from thawed: unwrap the thawed burrito and place it on a baking tray. Spritz lightly with cooking oil on both sides and bake at 400 degrees F for 20 minutes or until warmed through.
Cook in the air fryer from thawed: unwrap the thawed burrito and place it in the basket of your air fryer. Spritz lightly with cooking oil on both sides and air fry at 400 degrees for 8 minutes.
I found these hard to properly air fry from frozen.
Cook in the microwave from frozen or thawed: Unwrap and place the burrito on a plate. If frozen, microwave for 1 1/2 minutes per side and if thawed, microwave for 45 seconds per side.
Frequently Asked Questions
Absolutely! These freeze beautifully. Just wrap them tightly in foil, pop them in a freezer bag, and they’ll stay fresh for up to 3 months. They’re perfect for make-ahead breakfasts and easy meal prep.
They definitely can be! They’re packed with protein from the eggs and optional beans, full of fiber from the veggies, and can be made with whole wheat tortillas. You can also skip the cheese or use dairy-free options if you want to lighten them up.
Totally! Swap the eggs for scrambled tofu or Just Egg, and skip or sub the cheese for your favorite dairy-free alternative. The rest of the filling (veggies, beans, seasoning) is already plant-based.
Yup! Just be gentle when rolling, since some gluten-free options can crack. Warming the tortillas slightly before rolling helps.
If wrapped tightly, they’ll keep in the freezer for up to 4 months. Just don’t forget to label them! (Speaking from experience.)
You can get creative! I usually use bell peppers, onions, and sometimes spinach, but mushrooms, sweet potatoes, or zucchini are all great additions. Anything that sautés well is fair game.
Watch the video
If you try this Vegetarian Breakfast Burrito recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. And don’t forget to tag me on Instagram @foodwithfeeling!
Easy Vegetarian Breakfast Burritos (Freezer-Friendly!)
Ingredients
For the Veggie Black Bean Mixture
1 tablespoon olive oil dividedSmall yellow onion diced1 red bell pepper finely diced3 cloves of garlic minced1 15- oz can black beans drained and rinsed¾ teaspoon fine sea salt1 teaspoon cumin½ teaspoon chili powderPepper to taste
For the eggs
12 large eggs whiskedsalt + pepper to taste
For the hash browns
1 pound of hash browns about half an average bag*½ teaspoon paprika½ teaspoon garlic powdersalt + pepper to taste
To assemble the burritos
8 low-calorie burrito tortillas*8 oz shredded cheddar cheese or cheese of choice
Instructions
IF FREEZING: store them in an air tight container in the freezer for up to 4 months.
To thaw and eat
Heat up in the air fryer after thawing: place the burritos in the fridge to thaw overnight. Unwrap and spray with cooking spray (this helps crisp them). Place in the air fryer and cook for 8 minutes at 400 degrees F, flipping halfway through.
Heat up in the oven/ toaster oven from thawed: place the burritos in the fridge to thaw overnight. Unwrap and spray with cooking spray (this helps crisp them). Place in the oven on a small tray and bake for 20-25 minutes, flipping halfway.
Heat in the oven from frozen: unwrap the foil and place on a small tray. bake in the oven at 400 degrees for 30-40 minutes, flipping halfway.
Notes
If your tortillas aren’t super pliable, I suggest microwaving them for about 20 seconds so they get a little softer and don’t break when you’re rolling them.
Hash browns – I love the homestyle potatoes in this recipe (often known as diced hash browns) but really ANY hash browns work in this recipe. You can also omit them completely as desired.
Nutrition
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