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Many halves of a freezer breakfast burrito stacked.
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4.87 from 23 ratings

High-Protein Freezer Breakfast Burritos (Vegetarian)

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.
Prep Time15 minutes
45 minutes
Total Time1 hour
Course: Breakfasts
Cuisine: American, Mexican
Diet: Vegetarian
Keyword: freezer breakfast burrito, high protein breakfast, high protein breakfast burritos, make ahead breakfast burritos, meal prep breakfast burritos, microwavable breakfast burritos, vegetarian breakfast burritos, vegetarian breakfast ideas
Diet: Vegetarian
Occasion: Cinco de Mayo, Game Day
Time: 60 minutes or more
Servings: 10 burritos
Author: Sarah Bond

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.
    Veggies on a baking sheet.
  • 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.
    Eggs and vegan chorizo on a baking sheet for burritos.
  • 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.
    Eggs and vegan chorizo on a baking sheet for burritos.
  • 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.
    Wrapping a breakfast burrito.
  • 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!
    Two halves of a freezer breakfast burrito stacked.
  • 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.

Video

Notes

High Protein Sauce: Blend together 1 cup cottage cheese, ½ cup salsa, and 1 tsp taco seasoning.

Nutrition

Serving: 1burrito | Calories: 290kcal | Carbohydrates: 34g | Protein: 21g | Fat: 12g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5.5g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 550mg | Potassium: 400mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg
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