Freezer Friendly Breakfast Burritos

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

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Let's hear it for meal prep! That magical, oh-so-simple concept that makes life easier in so many ways. Less time figuring out what to make, less time ambling aimlessly through the grocery store, less prep time, less money spent on food and less food wasted. We've shared plenty of dinner and lunch-friendly meal prep recipes here, but this is one of our first breakfast ideas!

And shocker – it's Mexican-inspired. 🙆 What else did you expect from me?

I mean... it's no secret that we have a love affair with Mexico. We've visited Cancun, Isla Mujeres, Playa del Carmen, Tulum, Campeche, and soon – Puerto Vallarta for our 5th anniversary. 💕

Whenever we talk about Mexico, people always have questions. "Why do you like it so much?" "What's so great about it?" "What's your favorite area?" And honestly – it's really hard to put a finger on it. Everything feels different there – the people, the architecture, the pace of life, the colors, the air, and especially the food. It's hard to explain because it's all about the way you feel when you're there.

Every time we get back stateside, the cravings begin immediately. The salsas. The mango, the avocado and the pineapple. The street tacos. The fresh tortillas. 😍😍😍 Coming home is a bummer, but the bright side is that I always feel inspired to recreate the flavors I experienced while traveling. The hard part has always been getting my hands on good, fresh ingredients. Enter Mission Organics® – here to save the day! 💃

I have tried every. And I mean every. single. brand. of tortilla. (At least every brand that our local Walmart carries.) Take my word for it so you don't have to waste your time or money on the other brands: Mission Organics Tortilla wins the taste test.

They actually, really taste authentic. You warm them on the stovetop and the aroma is heavenly. It smells like the just-pressed tortillas from a booth you might pass in a mercado in Mexico. And they taste just as fresh, too. They're flexible and strong enough to roll, fold, scoop, and freeze all day every day. The fact that I can find them on the shelf right down the road at good ol' Walmart? Pure magic.

Mission reached out to us recently to A) introduce us to their new *organic* products which come in flour, white corn, and wheat varieties (booyah!) and B) to have us develop a recipe using their tortillas. Non-GMO, organic, and authentically made tortillas? I mean, twist my arm.

We always keep breakfast quick and simple while we're South of the border – it's usually the standard "huevos Mexicanos" that can be found at most restaurants. Scrambled eggs, onions, peppers, and salsa. Simple, filling, and just enough fuel to get the day started.

Inevitably, we find ourselves eating the same breakfast for a couple of weeks after coming home. Until one day, when I thought to myself, "what if I could make this breakfast into yet another excuse to eat tortillas?" So I essentially wrapped huevos Mexicanos up in a tortilla and that resulted in breakfast burritos that are a freezer friendly, handheld version of our favorite Mexican breakfast.

These freezer friendly breakfast burritos can be made in large batches – a habit that directly results in laid-back, stress-free mornings. 🙏 They're incredibly easy to make, especially once you've made the recipe a couple of times. Just sauté and season, stuff the tortillas with your desired fixings, roll, bag, and freeze.

I don't know how you feel about breakfast for dinner, but I'm a big fan. I've been known to *frequently* heat these burritos up instead of fussing with a whole meal and prepping and cooking and cleaning. I'm of the opinion that it's always a good idea to have food like this on hand for lazy nights.

If you want to find out how to make these check below and visit www.Mission-Organics.com for more recipes and see where you can get your own tasty tortilla!

Freezer Friendly Breakfast Burritos

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• Author: Jordan Cord
• Total Time: 20 minutes
• Yield: 12 1x

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Description

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

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Ingredients

Scale 1x2x3x

Tofu Breakfast Burritos

• 6 Mission Organics Tortillas
• 2 tablespoons olive oil
• 1 package extra firm tofu, drained thoroughly
• 1 teaspoon turmeric
• ½ teaspoon sea salt (more to taste)
• ½ teaspoon chipotle powder
• ¼ teaspoon paprika
• ¼ teaspoon chili flakes
• dash of cayenne, optional

Egg Breakfast Burritos

• 6 Mission Organics Tortillas
• 3 tablespoons olive oil
• 6-8 eggs
• 1 teaspoon turmeric
• ½ teaspoon sea salt (more to taste)
• ½ teaspoon chipotle powder
• ¼ teaspoon paprika
• ¼ teaspoon chili flakes
• dash of cayenne, optional

For Filling and Topping

• Salsa
• Black beans, drained and rinsed
• Red onion
• Shredded cheese
• Cilantro
• Avocado

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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.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Breakfast

Nutrition

• Serving Size: 1
• Calories: 251
• Sugar: 1.6g
• Sodium: 406.1gmg
• Fat: 12.8g
• Saturated Fat: 2.3g
• Unsaturated Fat: 10.5g
• Trans Fat: 0g
• Carbohydrates: 25.3g
• Fiber: 1.6g
• Protein: 9.4g
• Cholesterol: 80mg