vegetarian breakfast burritos

scrambled egg, pinto beans, sauteed peppers and cheese rolled into a breakfast burrito.&nbsp; Freezer directions included.

Freezer Breakfast Burritos

tbsp avocado oil

1⁄2 red pepper

1⁄2 green pepper (diced)

onion (diced)

tsp chili powder

tsp cumin

19 oz can black beans (drained)

eggs

cheddar cheese

10 inch flour tortillas

salsa

salt and pepper

Heat a skillet to medium heat and add the avocado oil.

When the pan is hot, add the red and green pepper to the pan along with the chili powder. Season with salt and pepper.

Saute the vegetables for 3-4 minutes stirring often until they begin to soften.

Beat the eggs together then season with salt and pepper while the peppers are cooking.

When the peppers have finished cooking remove them from the skillet.

Add the eggs to the skillet and scramble until the eggs have almost set then add the pinto beans and stir until the eggs have fully set and the beans have warmed.

Place 1/6 of the cheese along the tortilla about 1/3 of the way to the edge then top with 1/6 of the egg mixture. Top with a bit of salsa.

Close the burrito by folding in the top and bottom edges towards the middle, then fold in the short side of the tortilla. Roll the burrito until it is closed and place it seam side down on a plate.

Continue until all the burritos have been rolled.

Heat a large frying pan to medium heat and add as many of the rolled burritos as you can to it seam side down. Allow it to heat and seal for a minute before turning the burritos to crisp up all the sides.

Continue crisping the burritos until they are all crisped.

Serve with salsa

To build the burritos:

Bye-bye, boring breakfasts! These freezer breakfast burritos are the ultimate grab-and-go option, loaded with protein and veggies to kickstart your day. Bonus: they’re freezer-friendly for up to 3 months and reheat like a dream.

High-Protein Freezer Breakfast Burritos (Vegetarian)

bell peppers (any color)

onion

potatoes

oz sliced button mushrooms (brown

Tbsp olive oil (30 mL)

Ranch seasoning mix

salt

egg whites (475 mL)

cottage cheese (225 g)

cornstarch

chorizo

cheddar cheese (120 g)

tortilla wraps (Ole Extreme Wellness low-carb tortillas

Veggies

Veggies: Preheat oven to 400°F (204°C). Dice 2 bell peppers, 1 medium yellow onion, and 3 medium potatoes into bite-sized pieces (no need to peel the potato).Transfer diced veggies and 8 oz sliced button mushrooms to a large (10 x 15 x 1-inch) nonstick rimmed baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with 1 Tbsp Ranch seasoning mix, and ½ tsp salt. Toss everything to coat.Spread into a single layer and cook for 30 minutes, or until potatoes are tender. Leave oven on.

Eggs

Eggs: In a blender, blitz together 4 large eggs, 2 cups egg whites, 1 cup cottage cheese, and 1 Tbsp cornstarch until smooth (about 20 seconds).

Pour

Pour: Pour egg mixture evenly over the cooked veggies. Top with 1 10-oz package vegan chorizo crumbles and 1 cup shredded cheddar cheese.

Bake

Bake: Carefully transfer tray to the oven and cook for about 10 minutes, or until egg is firm across the whole pan.Once cooled, cut into 10 rectangular pieces.

Assemble

Assemble: Wrap an egg patty into each tortilla. Wrap each burrito in either parchment paper, foil, or plastic wrap, then store them all in a large freezer-safe container or baggie for up to 3 months.

Serve

Serve: When ready to eat, wrap your frozen burrito in a damp paper towel. Microwave for 2 minutes, or until middle is no longer cold.For best results, pop it in the air fryer for 2 to 3 minutes after microwaving to crisp up the outside. Enjoy!

Sauce

Sauce (Optional): These burritos should be served with a sauce for dipping, whether it be salsa, sour cream, or your favorite! See notes for a high-protein sauce I like serving with these.

bf and I LOOVEDDD this. Absolutely delicious and so so tasty, we’ve never meal prepped anything before and well…this is going to be a thing now. Didn’t have ranch szn so I added cumin,onion,garlic, paprika, salt &amp; blk ppr. LiveEatLearn is my go to for recipes, this woman can COOK

https://www.youtube.com/watch?v=kmGtSc0jJ84

Kick off your day with these high protein breakfast burritos, a tasty vegetarian breakfast that’s ready in minutes! Prep them once as freezer breakfast burritos and watch how easily they transform into microwavable breakfast burritos for a convenient grab-and-go meal. No more morning stress—just make ahead breakfast burritos that keep you satisfied all week long!

Grab the full written recipe here: https://www.liveeatlearn.com/freezer-breakfast-burritos/

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it: https://shop.liveeatlearn.com/products/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again

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High Protein Freezer Breakfast Burritos (Vegetarian!)

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Top 2 vegetarian breakfast burritos recipes from across the web

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Freezer Breakfast Burritos

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The most viewed vegetarian breakfast burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine