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Make-Ahead Freezer Breakfast Burritos

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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, lunch/dinner
Cuisine American
Servings 6 people
Calories 2946.9 kcal

Equipment

  • 1 Baking Sheet For roasting sweet potatoes
  • 1 Large Skillet For cooking scrambled eggs
  • 1 Medium Mixing Bowl For whisking eggs
  • 1 Rubber Spatula For stirring and cooking eggs gently
  • 1 Microwave For warming tortillas and reheating burritos

Ingredients
  

Main

  • 1 large sweet potato cut into 1/2-inch pieces
  • 2 tablespoons olive oil divided
  • kosher salt and ground black pepper to taste
  • 6 eggs lightly beaten
  • ¼ cup milk
  • 1 cup shredded pepper Jack cheese
  • 6 large flour tortillas
  • 1 15 ounce can black beans, rinsed and drained
  • ¾ cup cooked vegan chorizo Optional
  • ½ cup prepared salsa verde
  • hot sauce or salsa for serving

Instructions
 

  • Gather all ingredients and preheat oven to 425 degrees F (220 degrees C). ALLRECIPES / ANA CADENA
  • 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
  • Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature. ALLRECIPES / ANA CADENA
  • 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
  • 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
  • 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
  • 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

Notes

1. Ensure sweet potatoes are diced uniformly for even roasting; avoid overcrowding the baking sheet for better caramelization. Consider a pinch of smoked paprika for added depth.2. Cook eggs over medium-low heat, stirring gently, and pull them slightly before they are fully set if you plan to freeze, as they will continue to cook upon reheating. This prevents rubbery eggs.3. Warm tortillas thoroughly to make them pliable and prevent tearing during rolling. A damp cloth helps maintain moisture.4. Do not overfill burritos to ensure a tight, secure roll that won't burst when reheated. Wrap them very tightly in plastic or foil to prevent freezer burn and maintain freshness.