Freezer Vegan Breakfast Burritos

Imagine eating an Amazing Breakfast Burrito every morning of the week in the comfort of your own home and in just a few minutes! That’s why these freezer vegan breakfast burritos are so magical!!

Admittedly, I don’t do a ton of meal prep. But after developing this recipe, I think I’m on board. These frozen breakfast burritos have literally changed my life!

I know that sounds like a hyperbole, but I’m being serious. Now I can sleep in and whip up an amazing breakfast in less than 5 minutes! Or enjoy a high-protein meal after a workout!

And Breakfast Burritos are probably my top favorite breakfast (definitely in the top 3) but even where I live in Burbank (near Los Angeles) there aren’t a ton available.

And I’ve made Breakfast Burritos before, but they do take some time. Well, turns out if you make a big batch and freeze them for later, you have solved that problem!

Ingredients for vegan breakfast burritos

One of the best things about these Vegan Breakfast Burritos is you can customize them to your heart’s content. Here’s how I make mine!

• Vegan Eggs – You can either make a Tofu Scramble or use something convenient like Just Egg. Whatever you like should work!

• Potatoes – This is a hotly debated topic. One thing I will say, potatoes are also mandatory on a breakfast burrito. I personally love hash browns or tater tots. I also have some Easy Breakfast Potatoes that would work. But like Corner Cottage, I’ll be making some Hash Browns!

Meat – You could make some TVP Sausage, or some Rice Paper Bacon or Tofu Bacon as well! And obviously you can take a shortcut and use store-bought versions! In fact, I’m using Impossible Meat that I’ll season to mimic breakfast sausage as a shortcut!

• Cheese – Use whatever vegan cheese you like, but cheddar is always a good choice!

• Peppers & Onions – I love some peppers and onions in my breakfast burrito, but obviously customize this to your heart’s content!

I just diced up some bell peppers, jalapeños, and onions, then sautéed them for about 10-12 minutes. I seasoned it with salt and pepper and left the jalapeño seeds in. Definitely take them out if you don’t like spicy stuff! Or use whatever veggies you like!

• Tortillas – I’ve made these with both the crappy Mission Tortillas and the much better Guerrero Riquisimas (which are bigger). At first I liked the Mission better because the Guerrero Tortillas seemed to get chewy after microwaving. But I think maybe they were kind of stale because I’ve tried them again and they are great. But both will work fine, so use whatever tortilla you like!

Sauces – Feel free to add whatever sauces you like! I like mixing Trader Joe’s Peri Peri Sauce with some Vegan Mayo. You can also make some Creamy Jalapeño Sauce or Breakfast Sauce! Or make the salsa from my Corner Cottage Breakfast Burrito recipe!

How to make Freezer Vegan Breakfast Burritos!

Making these is quite simple! It’s faster if you work with multiple pans, or if you have a big griddle. But you essentially just gotta cook everything and then let it cool to room temperature.

It’s very important to not wrap your burritos with hot fillings. This will cause them to steam the burrito and it’ll get soggy! I like to let my fillings cool on a sheet pan. Spread it out and it’ll cool faster.

How to assemble and roll a breakfast burrito

Assembly – To assemble the burrito, you need to first warm up the tortilla so it’s nice and pliable. There are many ways to do this, but I’ve had the best looking heating it up on a pan over medium low heat.

Then I recommend building it in this order: cheese, potatoes, cheese, sausage, cheese, eggs, cheese, peppers / onions. Having cheese in between every layer will keep this burrito from getting too dry when we reheat it and it will add a lot of CHEESINESS which is mandatory in my book!

After that, you just need to roll it up! First, I’ll fold the sides over and flatten it out a little.

Next I’ll fold from the bottom up over the filling. If any of the filling sneaks out, just shove it back under with your fingers. Then fold over the sides, and then try to tuck them underneath, and then roll it as tightly as possible.

After that, I recommend wrapping the burritos first in parchment paper, then some foil, and adding them to a freezer bag to freeze.

Then add them to a freezer safe bag, they’ll be good for at least 3 months. But I always eat them with in a couple weeks!

When you reheat them in the microwave, take off the foil but leave the parchment paper on. This will aid in the reheating process and will keep them from drying out.

I recommend starting with 2-3 minutes in the microwave (time may vary depending on microwave and size of burrito). Bigger burritos may need up to 5 minutes. Either way, I recommend pre-heating a pan on the stovetop while the burrito is in the microwave.

Once the burrito is done in the microwave, add a little oil to the pan and grill the tortilla until golden. Not only will this taste better, it will heat the burrito and seal it together even more, it’s a win-win!

Tips for Freezer Friendly Vegan Breakfast Burritos

• Don’t over or under stuff the burritos.
• Make sure the filling is room temperature or cold before wrapping the burritos. This will help avoid getting the tortilla soggy.
• Layer vegan cheese in between each filling component.
• Wrap them in parchment paper and foil, then store in a freezer safe bag.
• Take off the foil and heat them up in the microwave with the parchment paper still on. This will help steam and heat up the burrito.
• Finish the burrito on a pan and grill it. This will get the tortilla nice and browned and that’s always a bonus!

What’s the best way to reheat a frozen burrito?

For me, the best way to reheat these burritos is to microwave them for 3 – 4 minutes. While that is happening, I’ll preheat a pan over medium heat on the stovetop. Then I’ll grill the microwaved burrito until it’s golden brown.

I don’t recommend doing these in the oven as it’ll take a long time (possibly close to an hour). It would be better to let one thaw overnight in the fridge, and then reheat in a pan over medium heat.

Here’s an older handy dandy VIDEO too!

Other Recipes

• Beef & Bean Burritos
• Breakfast Sausage
• McMuffins
• Breakfast Sauce

Freezer Vegan Breakfast Burritos

Thee Burger Dude

4.89 from 18 votes

Print Recipe Pin Recipe

Servings 8 Burritos

Ingredients

  

1x2x3x

• 6 – 8 Flour Tortillas
• Vegan Cheese Shreds (as much as you like)

Potatoes (Choose 1)

• 1 batch Easy Breakfast Potatoes
• Tater Tots
• Frozen Hash Browns

Vegan Eggs (Choose 1)

• 1 batch Tofu Scramble
• 2 cartons Just Egg

Vegan Meat (Choose 1)

• 1 batch Vegan Breakfast Sausage
• 1 batch Tofu Bacon
• Your Favorite Store-bought Option!

Veggies

• 1 Red Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 1 – 2 Jalapeños (diced, remove seeds for less spicy)
• 1/2 Large Onion (diced)

Sauces

• Creamy Jalapeño Sauce
• Breakfast Sauce

Instructions

 

Breakfast Potatoes

• Prepare the Easy Breakfast Potatoes, or any potato option you like!

Vegan Eggs

• Prepare a batch of my Tofu Scramble or use Just Egg or whatever you like!

Vegan Meat

• Prepare my Breakfast Sausage, Tofu Bacon, or use your favorite store-bought option!

Veggies

• Cook the veggies in a bit of oil over medium heat. Season to taste with salt and pepper, and cook until translucent and a bit of browning appears, about 10 – 12 minutes. Remove from heat and allow to cool to room temp.

Burritos

• Once all fillings are cooled, fill a tortilla with as much of each filling as you'd like. Assemble in this order: cheese, potatoes, more cheese, sausage, more cheese, tofu scramble, more cheese, peppers and onions. Believe me the layers of cheese will be worth it!
• I didn't have to warm up my tortillas to fold them, but if your's start to crack, go ahead and heat them up a bit (you can microwave them for 30 seconds or heat in a skillet on the stovetop). I typically roll my burritos by folding the sides over the filling, and then rolling the bottom over, and tucking in the sides. It takes some practice but it's not too hard.
• Then roll the burrito in some parchment paper, and then some foil. Once all burritos are rolled up add them to a freezer bag and freeze up to 3 months.
• To reheat, remove the foil, but leave the parchment paper. Microwave for 3 – 5 minutes (time depends on microwave and size of burrito) and then it's highly recommend to finish off the burrito in a pan with a little oil over medium heat to brown the tortilla, believe me! Don't skip this step buster!
• Top with some of the sauces, and enjoy!

Tried this recipe?Let us know how it was!