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Freezer Friendly Breakfast Burritos

Freezer Friendly Breakfast Burritos – This recipe is a life saver. EASY to make and EASY to reheat for weekdays. So filling and yummy!

This freezer friendly breakfast burrito recipe can be made two ways – with tofu or eggs! Both are loaded with protein, flavor, and wholesome ingredients.

Ingredients

Tofu Breakfast Burritos

Egg Breakfast Burritos

For Filling and Topping

Instructions

Tofu Breakfast Burritos

  1. Drain tofu. Remove as much excess liquid as possible by pressing between paper towels.
  2. In a large skillet, heat oil to medium and add the block of tofu. Use a spoon or spatula to “chop” the tofu.
  3. Add seasonings and continue “chopping” and stirring until all of the tofu is seasoned.
  4. Continue cooking for 8-10 minutes, until all of the tofu is hot.
  5. Warm Mission tortillas until they are soft and pliable. Spoon in tofu. Add salsa, black beans, onion, and cheese if desired.
  6. Fold in the ends and wrap up the burritos! Arrange in a gallon freezer bag and store up to 2 months.

Egg Version

  1. In a large bowl, crack eggs and whisk together. Add seasonings and mix to combine.
  2. In a large skillet, heat oil to medium and pour in the eggs. Cook for 6-10 minutes, scrambling and chopping with spatula, until eggs are fully cooked.
  3. Warm Mission tortillas until they are soft and pliable. Spoon in tofu. Add salsa, black beans, onion, and cheese if desired.
  4. Fold in the ends and wrap up the burritos! Arrange in a gallon freezer bag and store up to 2 months.

To Reheat

  1. From frozen, preheat oven to 350º and bake 35 minutes.
  2. From refrigerator – I like to thaw in the fridge overnight for quicker reheating – preheat oven to 350º and bake 15 minutes.

Notes

*Nutritional facts are for tofu breakfast burritos. This recipe makes about 12 tofu breakfast burritos.

Nutrition