Breakfast
Straightforward Vegetarian Breakfast Burritos (Freezer-Friendly & Protein-Packed!) from the Pantry
Ingredients You’ll Need The full written recipe is down in the recipe card but let’s briefly go over the main
- Serves 8 burritos
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
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, WORTH KEEPING having these high-protein vegetarian breakfast burritos on hand for especially straightforward meals!
Here’s why you’ll love them:
- They’re speedy and straightforward
- Packed with flavor and protein
- Reliable for meal prep
- Freezer-friendly and great for postpartum or only times in your life when you don’t have time to cook much!
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 method is that it’s truly customizable so feel free to swap in any proteins or veggies that work go-to for you!
- Scrambled eggs – A regular here 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 – A regular here black beans but ANY BEANS will work well in this dish! You could also add more as desired.
- Hash browns – I truly like the small diced “southern style” potatoes in this dish 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 for this dish. 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 REGULAR thing to do with these burritos is freeze them for later when I need a speedy 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
Watch the video
The recipe
Unfussy Vegetarian Breakfast Burritos (Freezer-Friendly!) from the Pantry
These protein-packed vegetarian breakfast burritos are straightforward, freezer-friendly, and packed with eggs, veggies, and flavor. Reliable for meal prep and busy mornings!
- Serves 8 burritos
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Ingredients
For the Veggie Black Bean Mixture
- 1 tablespoon olive oil (divided)
- Small yellow onion (diced)
- 1 red bell pepper (finely diced)
- 3 cloves of garlic (minced)
- 1 15- oz can black beans (drained and rinsed)
- ¾ teaspoon fine sea salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Pepper to taste
For the eggs
- 12 large eggs (whisked)
- salt + pepper to taste
For the hash browns
- 1 pound of hash browns (about half an average bag*)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- salt + pepper to taste
To assemble the burritos
- 8 low-calorie burrito tortillas*
- 8 oz shredded cheddar cheese (or cheese of choice)
Method
- 1
Heat 1/2 teaspoon olive oil in a large skillet over medium heat. Once hot, add in the bell pepper and onion. Saute for 5 minutes until softened. Mix in the garlic and black beans and saute for 2 more minutes. Add in salt, pepper, chili powder, and cumin. Cook for 1 additional minute and remove from the heat. Remove the mixture to a bowl.
- 2
Return the pan to medium heat and add in a tiny bit more oil as needed. Add in the whisked eggs and cooked until set and scrambled.
- 3
Meanwhile, heat 1/2 teaspoon of olive oil in another large skillet. Once hot, add in the potatoes, paprika, garlic powder, salt, and pepper and cook for 8 minutes until softened and simply beginning to brown. Remove from the heat.
- 4
Assemble the burritos: Lay out all of your tortillas. Evenly divide all of the ingredients into the center of each tortilla: 1/2 of the cheese, eggs, potatoes, vegge + bean mixture, and the remaining cheese (I like cheese on the top and bottom but you can only put it all on one side too). Tightly roll up each burrito and wrap it in foil or parchment paper.
- 5
Store and freeze the burritos: Store the burritos in an air tight container (I like using stashed bags for this) in the fridge for 5 days. IF FREEZING: store them in an air tight container in the freezer for up to 4 months.
To thaw and eat
- 6
Heat in the microwave from frozen: Unwrap, place on a plate, and heat in the microwave for 2 minutes, flipping halfway. Let cool slightly and enjoy. 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.
Cook notes
Tortillas – I got these tortillas BUT they only have 6 tortillas in each package so I bought 2. Only keep that in mind if you’re wanting to make 8 burritos. Traditionally, burrito tortilla packages come with 8 burritos. If your tortillas aren’t truly 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 – Worth keeping the homestyle potatoes in this dish (often known as diced hash browns) but truly ANY hash browns work in this dish. You can also omit them completely as desired.
Per serving
- Calories334 kcal
- Carbohydrates23 g
- Protein20 g
- Fat18 g
- Saturated Fat8 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat6 g
- Trans Fat0.03 g
- Cholesterol274 mg
- Sodium737 mg
- Potassium497 mg
- Fiber5 g
- Sugar1 g
- Vitamin A1210 IU
- Vitamin C26 mg
- Calcium271 mg
- Iron3 mg
