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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!
Looks delicious I’m going to make on my next prep day I am finding although I work from home love to cook having healthy meals to grab eliminates useless snacking/binges which is my downfall thanks you
Can’t wait for you to try them out, Bev! Happy cooking!
Made it this morning !
easy peasy
I mixed up the ingredients to include red onion and spinach.
I also did not have a blender and it worked out just fine with a wisk the old fashion way
Oh yum, I’ll have to try it like that! Thanks for letting us know how it went! 🙂
I prepped this last night and had my first portion today! Yum!
Could you tell me how many kcals in just the filling as you’ve prepared it? I can’t get the brand of wraps you’ve used and want to be able to get a more accurate idea of the calorie count with he wraps available to me. Thanks for sharing!
The filling without the tortillas is about 220 calories! 🙂
Is there anything I could sub the cottage cheese with? I don’t eat dairy. Thanks!!!
I haven’t tested this without cottage cheese so I can’t say for sure, but I *think* silken tofu would work here!
I made these for myself and husband. He liked them ok but added hot sauce for more flavor Also when he put the recipe in My Fitness Pal it was 482 calories per burrito. I followed the recipe exactly and made 10.
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
YAY! I’m so happy to hear it was a hit, Julissa! 😀
Either I had the world’s wettest medium onions and potatoes or the recipe needs much longer in the veg cooking stage. Had to cook egg stage for >20 mins to solidify. If not using chorizo-like crumbles, you’ll definitely need to add spiciness.
Can you teach me how to chop veggies like that?
😁
Why so many eggs
These are breakfast burritos 🙂