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Freezer Vegan Breakfast Burritos

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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 prepping. 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!

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 bunch and freeze them for later, you have solved that problem!

Now for this recipe, I made some Tofu Scramble, TVP Sausage and Home Fried Potatoes, along with some peppers and onions.

I also made two sauces, a Peri Peri Mayo and a Avocado Tomatillo Salsa, both super amazing as well!

Of course, for a easier and faster option, I employed some Impossible Sausage, Just Egg and a few different kinds of potatoes. They are all super delicious, so feel free to use whatever you like!

The amount of burritos will vary depending on what size tortilla you use and how much you stuff them, but for this recipe I got 7 burritos worth, so perfect for a week of burritos.

Why You’ll Love Freezer Friendly Breakfast Burritos!

As we all know, breakfast burritos are probably the best breakfast you can eat. But they do take time to make. However, spending an hour or so on a Sunday will reward you with enough Breakfast Burritos for the rest of the week.

Imagine getting to sleep in AND enjoy a homemade breakfast burrito! It really is the best of both worlds!

Ingredients for Freezer Vegan Breakfast Burritos

TVP Sausage

This is also pretty straight-forward. We just need to rehydrate the TVP in some vegan beefless broth (or veggie broth) and then season it and cook it. I used fennel seeds which you may or may not like, if that’s the case just leave them out!


I went with some diced russet potatoes, par-boiled and then pan fried and seasoned. For me the best seasonings for breakfast potatoes are garlic powder, onion powder, smoked paprika, salt and black pepper, and of course Nutritional Yeast!

I didn’t measure the seasonings, just sprinkled on enough to cover the potatoes, let your seasoned heart guide you.

You can use any potato that you like! I’ve made these with tater tots as well!

You can also make Hash Browns like I did in my Corner Cottage Breakfast Burrito Recipe.

tofu scramble

For the Tofu Scramble I recommend using a super firm block of tofu which doesn’t need to be pressed. You can also use extra firm and press it. Some folks like to add a little silken tofu into the mix to make it creamier.

However, I prefer using some vegan butter or Vegan Cream Cheese to add some richness! I also like using Adobo Seasoning in my tofu scramble. If you can’t find any at the store, I have a homemade version in my Chopped Cheese Recipe!

What’s the best cheese for vegan breakfast burritos?

We really want to keep the liquid content at a minimum for the freezer so things don’t get too soggy. Luckily unmelted vegan cheese will do the trick to impart some cheesiness and once we heat the burrito up and melt the cheese, it’ll help the burrito from getting too dry as well.

I recommend adding a layer of cheese between each component. So start with a layer of cheese, then potatoes, then cheese, sausage, cheese, you get the idea!

You can also just mix everything up, but I personally like my burritos with layers!

Peppers & Onions

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!


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 for breakfast burritos

I have two sauce recipes here as well, feel free to make them or use whatever hot sauce you like! You can also make some Breakfast Sauce! Or make the salsa from my other 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

To assemble the burrito, 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 to 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! Now I’m no expert, but none of my burritos have unraveled or fallen apart, so I must be doing something right!

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!

Other Recipes

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Freezer Vegan Breakfast Burritos

Thee Burger Dude
4.86 from 14 votes


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

Home Fries

  • 1.5 pounds russet potatoes about 3 medium sized spuds
  • Nutritional Yeast to taste
  • Onion Powder to taste
  • Garlic Powder to taste
  • Smoked Paprika to taste
  • Salt and Black Pepper to taste
  • Fresh chopped chives optional

Tofu Scramble

  • 16 oz. package of super firm tofu
  • 1 – 3 tsp of Adobo Seasoning*
  • 2 Tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1/4 – 1/2 cup vegan cream cheese
  • 1/4 – 1/2 cup unsweetened plant milk if needed
  • Salt and Pepper to taste
  • Black salt to taste

TVP Breakfast Sausage

  • 1 cup TVP
  • 1 cup vegan beef broth or veggie broth
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • 1 tsp ground sage
  • 1 Tbsp brown sugar
  • 2 Tbsp nutritional yeast
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed fennel seeds
  • 1/2 tsp dried thyme
  • 1 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • 1 Tbsp blackstrap molasses
  • 2 Tbsp neutral oil


  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 – 2 jalapeños diced, remove seeds for less spicy
  • 1/2 large onion diced

Avocado Tomatillo Salsa

  • 10 tomatillos
  • 2 avocados
  • 3 jalapeños
  • 1 bunch of cilantro
  • 3 limes
  • 4-5 cloves garlic
  • Salt & pepper to taste

Peri Peri Mayo

  • 1 cup vegan mayo
  • 1/2 cup Trader Joe’s Peri Peri Sauce
  • Seasonings to taste


Home Fries

  • Wash and scrub the potatoes, and then dice them up. I put them in a bowl of cool water while dicing the other potatoes. Drain them, then add them to a pot of water, salt liberally, and then bring to a boil. Once boiling cook them for about 5 minutes, or until fork tender, but still slightly underdone.
  • Drain the potatoes, then add them to a large skillet over medium heat with a couple tablespoons of oil. Toss the potatoes to coat in the oil, then season to taste with the seasonings, and any other seasonings you like. Stir to distribute seasonings.
  • Let the potatoes sit undisturbed for at least 5 minutes. Check one, and if it's getting browned nicely, toss the potatoes and repeat the process until they are cooked to your liking. Add some chopped chives if desired and let them cool on a plate.

Tofu Scramble

  • Remove the tofu from its package, if you're using super firm (vaccum sealed) no need to press it. If you're using extra firm, press it for 30 minutes or so. Then crumble onto a pan over medium heat.
  • Add all the seasonings except the black salt and stir to combine. Next add in the vegan cream cheese, and stir to combine. Add in unsweetened plant milk if needed for more moisture. Stir to combine, and then reduce until it's at your desired consistency. Taste and adjust for seasoning and then remove from the pan and let it cool to room temp.

TVP Sausage

  • Rehydrate the TVP in the vegan beef broth for about 10 – 15 minutes.
  • Add all the seasonings and stir to combine.
  • Cook in a pan over medium heat until the liquids are reduced, season to taste. Let it cool to room temp.


  • 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.

Avocado Tomatillo Salsa

  • Combine everything in a food processor, using less lime if you don't like things too zippy. Remove jalapeño seeds for less spice. Salt and pepper to taste. Will be good in the fridge for about 3 days. So make half of this recipe if you don't plan on eating a lot at once!

Peri Peri Mayo

  • Simply combine everything and store in the fridge!


  • 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). 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!


*If you can't find Adobo Seasoning you can make some from scratch using the recipe from my Chopped Cheese!
Tried this recipe?Let us know how it was!

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  1. These are the best!! I have made these burritos so many times, they are so delicious and perfect for my freezer prep. Thank you!

  2. What exact seasoning did you use for the impossible sausage? I sadly do not have any tvp near me and I’m learning how to meal prep and this seems like a great idea but I only have access to the impossible sausage

    1. Hi, the impossible sausage is pre-seasoned so use it as is, or add more of anything you like!

  3. YUM! Made a big batch of these and loved the freezer friendly instructions. Would love more freezer meals as this method will be my new go to! 🙏

  4. I was just making these for the first time. Made 6 before running out of wraps so I heated up what was left and make a bowl! Was blown away. So good. Watch out though, that mayo-periperi has a kick!!

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