• Thee Burger Dude

Freezer Vegan Breakfast Burritos


Imagine eating an Amazing Breakfast Burrito every morning of the week! Now imagine doing that in the comfort of your own home and in just a few minutes! That's why this recipe is 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. 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. Even in the frozen aisle, there's a couple options but they're not very good (and they're made by companies I'm trying to avoid too!)


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 are kind of a genius because now you can indulge in a super satisfying breakfast in just a few minutes. And what I love is they are super satiating and will put me in a good mood, and ready to tackle the day! In fact, I might've eaten a few for dinner too because breakfast burritos for dinner is always a smart move too!


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! You can totally use something like Just Egg, Vegan Sausage like Beyond or Impossible, and frozen potatoes. Though I have to admit I preferred the homemade stuff better, which I was surprised by!


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.


And as always here's a handy dandy VIDEO too!




 

RECIPE NOTES


Tofu Scramble

This is pretty straight-forward, just get a block of extra firm tofu, no need to press it, and then crumble it and season it. I like to add some unsweetened plant milk so it's not dry and crumbly, which is the bane of many tofu scrambles that I've seen out there! As always season to taste, but I've got a recipe down below to go with too!


TVP Sausage

This is also pretty straight-forward. We just need to rehydrate the TVP in some vegan beefless 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!


Potatoes

I went with some diced russet potatoes, par-boiled and then pan fried and seasoned. 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 also did a fast version with frozen tater tots too, so really any potato will do!


Peppers and Onions

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


Tortillas

I found that the softer style flour tortillas worked better than the more traditional kind you'd find at a real Mexican burrito joint. They got kinda tough and chewy after being frozen and reheated, so I would go with the softer Mission style brand.


Wrapping and Storing

Before wrapping the burritos, you need to make sure all the filling is room temperature or cold even. Then I recommend wrapping the burritos first in parchment paper, then some thin foil, and then adding them to a freezer bag and freezing. 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), then while that's happening, heat a pan on the stovetop. Once the burrito is done in the microwave, spray the pan with some cooking oil, and grill the burrito so the tortilla gets nice and browned. Not only will this taste better, it will heat through the burrito completely and will seal it together even more, it's a win win!


Sauces

I have two sauce recipes here as well, feel free to make them or use whatever hot sauce you like!

 

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RECIPE

Makes about 7 Burritos

  • 7 Flour Tortillas (I used the Mission Soft Burrito Sized)

  • Vegan Cheese as needed

Home Fries Method

  • 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)

  1. 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.

  2. 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.

  3. 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 Method

  • 14 oz. package of extra firm tofu

  • 1 Tbsp of Adobo Seasoning

  • 2 Tbsp nutritional yeast

  • Turmeric (to taste)

  • Salt and Pepper (to taste)

  • 1/4 - 1/2 cup unsweetened plant milk

  • Black salt (to taste)

  1. Remove the tofu from its package, no need to press it. Just crumble onto a pan over medium heat.

  2. Add all the seasonings except the black salt and stir to combine. Next add in the unsweetened plant milk. I like to use 1/2 cup but use as much as you like. 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 Method

  • 1 cup TVP

  • 1 1/2 cups vegan beef broth

  • 1 Tbsp onion powder

  • 1 Tbsp garlic powder

  • 1 Tbsp smoked paprika

  • 1/2 tsp cayenne

  • 1 tsp ground sage

  • 1 Tbsp brown sugar

  • 2 Tbsp nutritional yeast

  • 1/2 tsp oregano

  • 1/2 tsp fennel seeds (chopped)

  • 1/2 tsp fresh thyme (chopped)

  • Dash of ground nutmeg

  • 1 Tbsp tomato paste

  • 1 Tbsp blackstrap molasses

  1. Rehydrate the TVP in the vegan beef broth for about 20 minutes.

  2. Add all the seasonings and stir to combine.

  3. Cook in a pan over medium heat until the liquids are reduced, season to taste. Let it cool to room temp on a plate.

Veggies Method

  • 1 red bell pepper (diced)

  • 1 green bell pepper (diced)

  • 1 - 2 jalapeños (diced, remove seeds for less spicy)

  • 1/2 large onion (diced)

  1. 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 Method

(Makes a lot, feel free to half)

  • 10 tomatillos

  • 2 avocados

  • 3 jalapeños

  • 1 bunch of cilantro

  • 3 limes

  • 4-5 cloves garlic

  • Salt & pepper to taste

  1. 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 Method

  • 1 cup vegan mayo

  • 1/2 cup Trader Joe's Peri Peri Sauce

  • Seasonings to taste

  1. Simply combine everything and store in the fridge!

BURRITO METHOD

  1. Once all fillings are cooled, fill a tortilla with as much of each filling as you'd like. 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. 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.

  2. Then roll the burrito in some parchment paper, and then some thin foil. Once all burritos are rolled up add them to a freezer bag and freeze up to 3 months.

  3. To reheat, remove the foil, but leave the parchment paper. Microwave for 3 minutes (time depends on microwave and size of burrito) and then it's highly recommend to finish off the burrito in a pan over medium heat to brown the tortilla, believe me! Don't skip this step buster!

  4. Top with some of the sauces, and enjoy!



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