Easy Vegetarian Breakfast Burritos (Freezer-Friendly & Protein-Packed!)

These protein-packed vegetarian breakfast burritos are easy, freezer-friendly, and packed with eggs, veggies, and flavor. Perfect for meal prep and busy mornings! The nice thing about this recipe is that it’s super customizable so feel free to swap in any proteins or veggies that work best for you!

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 8 burritos

Calories: 469 kcal per serving

Ingredients

1 tbsp - olive oil
1 - yellow onion
1 - red bell pepper
3 cloves - garlic
15 ounces - black beans
¾ tsp - fine sea salt
1 tsp - cumin
½ tsp - chili powder
Pepper
12 - eggs
salt and pepper
1 lb - hash browns
½ tsp - paprika
½ tsp - garlic powder
salt & pepper
8 - low-calorie burrito tortillas*
8 ounces - cheddar cheese, or cheese of choice

Instructions

Heat 1/2 teaspoon olive oil in a large skillet over medium heat. Once hot, add in the bell pepper and onion. Saute for 5 minutes until softened. Mix in the garlic and black beans and saute for 2 more minutes. Add in salt, pepper, chili powder, and cumin. Cook for 1 additional minute and remove from the heat. Remove the mixture to a bowl.
Return the pan to medium heat and add in a tiny bit more oil as needed. Add in the whisked eggs and cooked until set and scrambled.
Meanwhile, heat 1/2 teaspoon of olive oil in another large skillet. Once hot, add in the potatoes, paprika, garlic powder, salt, and pepper and cook for 8 minutes until softened and just beginning to brown. Remove from the heat.
Assemble the burritos: Lay out all of your tortillas. Evenly divide all of the ingredients into the center of each tortilla: 1/2 of the cheese, eggs, potatoes, vegge + bean mixture, and the remaining cheese (I like cheese on the top and bottom but you can just put it all on one side too). Tightly roll up each burrito and wrap it in foil or parchment paper.
Store and freeze the burritos: Store the burritos in an air tight container (I like using stashed bags for this) in the fridge for 5 days.
IF FREEZING: store them in an air tight container in the freezer for up to 4 months.
Heat in the microwave from frozen: Unwrap, place on a plate, and heat in the microwave for 2 minutes, flipping halfway. Let cool slightly and enjoy.
Heat up in the air fryer after thawing: place the burritos in the fridge to thaw overnight. Unwrap and spray with cooking spray (this helps crisp them). Place in the air fryer and cook for 8 minutes at 400 degrees F, flipping halfway through.
Heat up in the oven/ toaster oven from thawed: place the burritos in the fridge to thaw overnight. Unwrap and spray with cooking spray (this helps crisp them). Place in the oven on a small tray and bake for 20-25 minutes, flipping halfway.
Heat in the oven from frozen: unwrap the foil and place on a small tray. bake in the oven at 400 degrees for 30-40 minutes, flipping halfway.
Tortillas – If your tortillas aren’t super pliable, I suggest microwaving them for about 20 seconds so they get a little softer and don’t break when you’re rolling them.
Hash browns – I love the homestyle potatoes in this recipe (often known as diced hash browns) but really ANY hash browns work in this recipe. You can also omit them completely as desired.

Nutrition