Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Make-Ahead Freezer Breakfast Burritos

4

0 min

Make-Ahead Freezer Breakfast Burritos

Make-Ahead Freezer Breakfast Burritos Photo 1

Category

Egg appetizer

Time

0 min

Serving

6 persons

Calories

561

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
Make these vegetarian breakfast burritos ahead and freeze for an easy, on-the-go meal that's warmed in a microwave when ready to serve.

Ingredients

  • sweet potato: 1 piece (cut into 1/2 inch pieces)
  • olive oil: 2 Tbsp (divided)
  • kosher salt and ground black pepper: (to taste)
  • eggs, lightly: 6 piece (beaten)
  • milk: 0.25 cup
  • pepper jack cheese: 1 cup (shredded)
  • flour tortillas: 6 piece
  • black beans: 1 can (15 ounce can, drained)
  • vegan chorizo: 0.75 cup (cooked, optional)
  • prepared salsa verde: 0.5 cup
  • hot sauce or salsa: (for serving)

Metric Conversion

Stages of cooking

Make-Ahead Freezer Breakfast Burritos Photo 2 1
Make-Ahead Freezer Breakfast Burritos Photo 3 2
Make-Ahead Freezer Breakfast Burritos Photo 4 3
Make-Ahead Freezer Breakfast Burritos Photo 5 4
Make-Ahead Freezer Breakfast Burritos Photo 6 5
Make-Ahead Freezer Breakfast Burritos Photo 7 6
Make-Ahead Freezer Breakfast Burritos Photo 8 7
  1. Gather all ingredients and preheat oven to 425 degrees F (220 degrees C). ALLRECIPES / ANA CADENA
    Make-Ahead Freezer Breakfast Burritos Photo 2
  2. Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat. ALLRECIPES / ANA CADENA
    Make-Ahead Freezer Breakfast Burritos Photo 3
  3. Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature. ALLRECIPES / ANA CADENA
    Make-Ahead Freezer Breakfast Burritos Photo 4
  4. Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature. ALLRECIPES / ANA CADENA
    Make-Ahead Freezer Breakfast Burritos Photo 5
  5. Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde. ALLRECIPES / ANA CADENA
    Make-Ahead Freezer Breakfast Burritos Photo 6
  6. Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days. ALLRECIPES / ANA CADENA
    Make-Ahead Freezer Breakfast Burritos Photo 7
  7. To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes. ALLRECIPES / ANA CADENA
    Make-Ahead Freezer Breakfast Burritos Photo 8

How did you like this article?

You may also like