Freezer Breakfast Burritos

Freezer Breakfast Burritos

60 mins
Serves 10
Serves

Directions

  1. 1.

    Roast potatoes, bell peppers, mushrooms, and onion on a sheet pan with olive oil and ranch seasoning mix.

  2. 2.

    In a blender, mix together eggs, egg whites, cottage cheese, and cornstarch.

  3. 3.

    Pour the egg mixture over the roasted vegetables on the sheet pan.

  4. 4.

    Top with vegan chorizo crumbles and shredded cheese.

  5. 5.

    Bake until set.

  6. 6.

    Once cooled, cut into ten rectangles using a spatula.

  7. 7.

    Wrap each rectangle in a tortilla.

  8. 8.

    Wrap the burritos in parchment paper, then plastic wrap.

  9. 9.

    Store wrapped burritos in freezer bags to prevent freezer burn.

  10. 10.

    To reheat, wrap burrito in a damp paper towel and microwave for about 2 minutes or use an air fryer for 2-3 minutes.

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Ingredients

  • 4 potatoes
  • 1 bell peppers
  • 1 cup mushrooms
  • 1 onion
  • 2 tablespoons olive oil
  • 1 tablespoon ranch seasoning mix
  • 6 eggs
  • 6 egg whites
  • 1 cup cottage cheese
  • 1 tablespoon corn starch
  • 1 cup vegan chorizo crumbles
  • 1 cup shredded cheese
  • 10 tortillas
  • 10 parchment paper
  • 10 plastic wrap

Equipment

sheet pan blender oven microwave air fryer

Tips

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