Recipe By Anonymous
Published Aug 24th
Make-Ahead Freezer Breakfast Burritos
Prep 30m Cook 30m Additional - Ready In 1h
Servings - Calories 561

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.

Recipe Ingredients

  • 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
  • ½ cup prepared salsa verde
  • hot sauce or salsa, for serving

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
  2. 2 Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
  3. 3 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.
  4. 4 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. 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.
  5. 5 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.

Nutrition Facts

  • Calories 561
  • Carbohydrate 66 g
  • Cholesterol 210.4 mg
  • Fat 23.1 g
  • Fiber 7.5 g
  • Protein 21.6 g
  • Saturated Fat 7.8 g
  • Sodium 979.1 mg


  1. These came out great. Will definitely come back to this recipe. We skipped the potatoes, and used just standard taco meat. We also didn’t mix the cheese in with the eggs and just layered in when building the burritos. Seemed easier and worked fine. Final tip: 2-3 minutes in the microwave and then a few - Read more ...
  2. Awesome 👍!!!Added ground sausage with eggs, or whatever I felt like. Yummy 😋😋😋😋Better than any "Fast Food" Place and Cheeper
  3. This looks amazing! I'm adding it to my meal prep file.I'm wondering if you've tried reheating in the oven, toaster oven or air fryer? If so what your recommendation would be?