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Bye-bye, boring breakfasts! These freezer breakfast burritos are the ultimate grab-and-go option, loaded with 21 grams of protein and veggies to kickstart your day. Bonus: they’re freezer-friendly for up to 3 months and reheat like a dream.
save this recipe!Breakfast just got a serious upgrade with these freezer breakfast burritos. They hit all the right notes: convenient, flavor-packed, and insanely satisfying (you’ll be obsessed after the first bite!).
Like my freezer vegetarian breakfast sandwiches, they’re SO easy to pop in the microwave and give you a big protein boost first thing in the morning. Plus, they’re completely customizable—swap the vegan chorizo for tofu, add extra veggies, or try a different cheese!
Hello, Stress-free Mornings
- Made For Meal-Prepping: Make a big batch, freeze them, and enjoy vegetarian breakfast burritos all week.
- Full Of Protein: These microwavable breakfast burritos are stuffed with eggs, cottage cheese, and vegan chorizo to keep you fueled all day.
- Grab-And-Go Convenience: This is perfect for busy mornings—just heat one up, and you’re out the door with a high-protein breakfast in minutes!
Reader rating
“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 & blk ppr. LiveEatLearn is my go to for recipes, this woman can COOK!” —Julissa
Let’s Talk Ingredients
This batch cook breakfast uses simple, pantry-friendly ingredients to make your mornings extra convenient. Jump down to the recipe card for exact measurements!
- Veggies: We’ll add bell peppers (any color works here), yellow onion, button mushrooms, and potatoes (Russet or Yukon Gold). Leave the potato skins on for extra fiber and texture!
- Seasonings: Give your veggie mixture a quick toss in olive oil and ranch seasoning mix for a savory flavor boost.
- Eggs & Egg Whites: The ultimate protein combo! Whole eggs add richness, while egg whites keep it light.
- Cottage Cheese: We’ll blend this into the eggs for a creamy texture and extra protein. (Full-fat cottage cheese works best for a rich, velvety taste.)
- Cornstarch: Helps stabilize the eggs for that perfect fluffy texture.
- Vegan Chorizo Crumbles: Feel free to use any brand you want here! Or, make your own vegan chorizo right at home.
- Cheddar Cheese: Because what’s a breakfast burrito without cheese?
- Tortilla Wraps: Ole Extreme Wellness low-carb tortillas are my go-to for this recipe, but any large wraps will do.
Make Them Vegan
These burritos are super easy to veganize! Swap the eggs for a plant-based egg substitute like JUST Egg, use silken tofu instead of cottage cheese, and opt for your favorite vegan shredded cheddar. Assemble with vegan-friendly tortillas, and you’ve got equally high-protein breakfast burritos ready to go!
Here’s how to prep them
Meal prep breakfast burritos are ridiculously easy to make (you basically just bake one big patty in the oven, then wrap it up!). This is only an overview of the steps. For the full printable recipe, jump to the recipe card.
- Dice the veggies and slice the button mushrooms. Season with olive oil, Ranch seasoning, and salt.
- Roast the veggies at 400°F (204°C) until the potatoes are tender.
- Blitz eggs, egg whites, cottage cheese, and cornstarch until smooth.
- Pour the mixture evenly over the cooked veggies. Top with vegan chorizo and shredded cheese.
- Bake until the egg mixture is firm across the whole pan. Cut into 10 rectangular pieces.
- Assemble each tortilla with an egg patty. Wrap burritos in parchment paper, foil, or plastic wrap, then store them in freezer-safe containers.
Heating Tip
When ready to eat, wrap your freezer breakfast burrito in a damp paper towel (no need to thaw it beforehand!). Microwave until the middle is no longer cold, about 2 minutes. For best results, pop it in the air fryer for 2-3 minutes after microwaving to crisp the outside.
Recipe Tips
Avoid Freezer Burn: To prevent freezer burn, wrap these make-ahead burritos in foil, parchment paper, or plastic wrap before storing them in a freezer-safe bag or airtight container. (Double-wrap them to be extra safe!)
Baked Burritos: No microwave? No worries! You can reheat freezer breakfast burritos in the oven. Bake them at 350°F for 10 to 15 minutes. For an extra crispy finish, unwrap and bake for 2-3 additional minutes.
Get Saucy: While it’s tempting to add salsa or hot sauce directly into the burrito before freezing, it can result in a soggy texture. Instead, reheat your burrito and then either drizzle sauce inside or use it as a dip.
Love this recipe? Try my freezer sheet pan falafel wraps next!
High-Protein Freezer Breakfast Burritos (Vegetarian)
Ingredients
Veggies
- 2 bell peppers, any color
- 1 medium yellow onion
- 3 medium potatoes, Russet or gold
- 8 oz sliced button mushrooms, brown or white, 225 g
- 2 Tbsp olive oil, 30 mL
- 1 Tbsp Ranch seasoning mix
- ½ tsp salt
Egg Mixture
- 4 large eggs
- 2 cups egg whites, 475 mL
- 1 cup cottage cheese, 225 g
- 1 Tbsp cornstarch
The Rest
- 1 10-oz package vegan chorizo crumbles, can use any brand, a package of soyrizo also works, 285 g
- 1 cup shredded cheddar cheese, 120 g
- 10 large tortilla wraps, Ole Extreme Wellness low-carb tortillas are my favorite for this recipe
Instructions
- 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: 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 egg mixture evenly over the cooked veggies. Top with 1 10-oz package vegan chorizo crumbles and 1 cup shredded cheddar cheese.
- 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: 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: 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 (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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Fantastic recipe. I’ve made three batches so far, each with different “sausage crumbles.” This hits the spot when I want a breakfast that sticks to my ribs, but isn’t crazy high in fat and carbs. Love this one!
Love hearing this Kristen, thanks for being here!
what brand(s) do you use for the vegan chorizo? i’m not sure what i’m looking for in the grocery store but i have been SO excited to make these
It’s probably worth seeing what you have in stock locally! Any brand should work. (I occasionally make my own from scratch as well!)
My family loved this!
Yay, so glad it was a hit!
Is two cups egg whites correct? That seems like an extraordinary amount.
Yep this is correct! The recipe makes a big batch of 10 burritos, so I like to grab a carton of egg whites rather than separating them all manually.
Cartons of egg whites are not easily available here in the UK. Does using more whole egg not work?
Yes whole eggs should work here!
Great, thanks. I’ll try using whole eggs !
You can get them from tesco
I just made this and was not able to fit all of the veggies on the size baking sheet specified in the recipe. Had to use a casserole dish, which made it take much longer to cook. Flavor was good, but unsure how I messed up the portions…
Nicole,
you could easily have too many vegetables for the pan as potatoes, mushrooms and peppers could have been much larger than the ones Sarah used in her recipe. Glad you posted your results. I’ll be trying it and I’ll be prepared to leave any extra veggies out of the recipe or have a larger pan available. Thanks.
I never write reviews for recipes but I like these so much that I came back to give them 5 stars! I’m obsessed, they’re perfect.
So thrilled to hear it was a hit, Sophia! Happy eating!!
How many inches is the burrito wrap that you used?
8 inches!
Love this!!
Did have a couple issues, had to use my casserole dish instead of a baking sheet because I ended up with more veggies than expected (my fault for measuring with my heart), and because the dish was deeper, I ended up taking over double the time to cook the egg mixture and followed my nose to help me know when it was done. BUT it came out fantastic with more food than I’d planned on, I’d call that a win!
I haven’t packed the casserole mixture into tortillas yet, because this would absolutely work as a casserole. Can’t wait to have all my breakfasts meal-prepped for a bit! 😍
Thanks so much for trying it and sharing your feedback Rachael, appreciate you being here!