Make-Ahead Freezer Breakfast Burritos

Quick Benefits

Make-Ahead Freezer Breakfast Burritos are a perfect solution for busy mornings, offering a quick and nutritious breakfast that can be prepared in advance and easily reheated. Packed with vegetables, protein from eggs, and optional vegan chorizo, these burritos are an ideal on-the-go meal. The combination of sweet potatoes, black beans, and cheese provides a hearty and satisfying start to the day, while the convenience of freezing makes them perfect for meal prep.

Essential Ingredients

• 1 large sweet potato: Roasted to add a sweet, hearty element to the burrito.
• 2 tablespoons olive oil: Used to roast the sweet potatoes and cook the eggs.
• Kosher salt and ground black pepper: For seasoning the sweet potatoes and eggs.
• 6 eggs: The main protein source in the burritos.
• ¼ cup milk: Used to make the scrambled eggs creamy.
• 1 cup shredded pepper Jack cheese: Adds a creamy, slightly spicy flavor to the eggs.
• 6 large flour tortillas: The base for the burritos.
• 1 (15 ounce) can black beans: A great source of fiber and protein.
• ¾ cup cooked vegan chorizo (optional): Adds a spicy, savory flavor for those who want extra protein.
• ½ cup prepared salsa verde: Adds flavor and moisture to the burritos.
• Hot sauce or salsa: For serving, to add extra flavor to the finished burrito.

Preparation Steps

1. Preheat the oven: Set the oven to 425°F (220°C).
2. Roast the sweet potatoes: Spread the sweet potato pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes, or until tender and browned. Allow the sweet potatoes to cool to room temperature.
3. Cook the scrambled eggs: Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Whisk the eggs and milk together in a bowl, season with salt and pepper, and pour into the skillet. Stir frequently with a rubber spatula, cooking for 2-3 minutes until the eggs begin to set. Sprinkle the cheese over the eggs and continue cooking for another 3 minutes until the eggs are fully cooked and no longer runny. Remove from heat and cool to room temperature.
4. Prepare the tortillas: Wrap the tortillas in a dish cloth and microwave for 30 seconds to 1 minute until they are pliable.
5. Assemble the burritos: Lay each tortilla flat and add ¼ cup of roasted sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans, and 2 tablespoons of vegan chorizo (if using) in a horizontal line across the middle of the tortilla. Drizzle with 1-2 tablespoons of salsa verde.
6. Roll the burritos: Fold in the left and right sides of the tortilla, then tightly roll from the bottom to form a burrito. Wrap each burrito tightly in plastic wrap or aluminum foil.
7. Freeze or refrigerate: Freeze the burritos for up to 1 month or refrigerate for up to 3 days.

Health Benefits

Make-Ahead Freezer Breakfast Burritos offer a well-balanced meal with plenty of nutrients. The sweet potatoes provide a healthy source of carbohydrates, fiber, and vitamins, while the black beans contribute protein and fiber, supporting digestion and muscle health. Eggs are an excellent source of protein and essential vitamins. The addition of vegan chorizo (optional) adds flavor and more plant-based protein, while the salsa verde provides a boost of vitamin C. Overall, these burritos are a satisfying, nutrient-rich way to start the day.

Serving Suggestions

Serve these burritos with a side of fresh fruit, like sliced avocado or berries, for a balanced meal. You can also add extra salsa or hot sauce for added flavor. If you prefer, serve with a side of yogurt or a smoothie for an extra boost of protein and calcium.

Creative Variations

• Vegetarian Version: Omit the vegan chorizo and add extra vegetables like bell peppers, spinach, or mushrooms to the filling for added nutrients.
• Spicy Version: Add some sliced jalapeños to the filling or drizzle with extra hot sauce for a spicier burrito.
• Cheese Swap: Use a different cheese, such as Cheddar or Monterey Jack, instead of pepper Jack for a milder flavor.
• Breakfast Meat Option: Swap out the vegan chorizo for cooked breakfast sausage or bacon if you prefer meat in your burritos.

Storage Tips

Store these breakfast burritos in an airtight container or wrapped tightly in plastic wrap or foil in the refrigerator for up to 3 days. To freeze, place the wrapped burritos in a freezer-safe bag and freeze for up to 1 month. When ready to eat, microwave the frozen burritos on high for 4-5 minutes until heated through, or for 1-2 minutes if reheating from the refrigerator.

Pro Tips

• Customizable Fillings: You can easily adjust the fillings to suit your preferences. Add extra protein by including cooked sausage, bacon, or tofu, or try different vegetables like spinach, mushrooms, or bell peppers.
• Double the Recipe: If you’re making these for meal prep, double or triple the recipe to have plenty of breakfast burritos for the week.
• Use a Nonstick Pan for Scrambling Eggs: A nonstick pan makes it easier to scramble the eggs without them sticking, ensuring they stay soft and fluffy.

Frequently Asked Questions

Can I make these burritos without eggs?
Yes, you can substitute the eggs with scrambled tofu or chickpea flour for a vegan option. Adjust the seasoning and texture to your liking.

How do I reheat the frozen burritos?
To reheat a frozen burrito, remove the plastic wrap or foil, place it on a microwave-safe plate, and microwave on high for 4-5 minutes, or until heated through.

Can I add more toppings to these burritos?
Absolutely! You can add avocado, sour cream, or extra cheese on top of your burrito before serving for added flavor and richness.

How can I make these burritos spicier?
You can add more jalapeños, hot sauce, or even a spicy salsa to the filling before rolling the burrito to add some heat.

Print