4.9 from 42 votes
High-Protein Freezer Breakfast Burritos (Vegetarian)
Bye-bye, boring breakfasts! These freezer breakfast burritos are the ultimate grab-and-go option, loaded with protein and veggies to kickstart your day. Bonus: they’re freezer-friendly for up to 3 months and reheat like a dream.
Prep Time
15 mins
Additional Time
45 mins
Total Time
1 hr
Servings: 10 burritos
Calories: 290 kcal
Course:
Breakfast
Cuisine:
American , Mexican
Ingredients
Veggies
- 2 bell peppers any color
- 1 medium yellow onion
- 3 medium potatoes Russet or gold
- 8 oz sliced button mushrooms brown or white, 225 g
- 2 Tbsp olive oil 30 mL
- 1 Tbsp ranch seasoning mix
- ½ tsp salt
Egg Mixture
- 4 large eggs
- 2 cups egg whites 475 mL
- 1 cup cottage cheese 225 g
- 1 Tbsp cornstarch
The Rest
- 1 oz package vegan chorizo crumbles can use any brand, a package of soyrizo also works, 285 g
- 1 cup shredded cheddar cheese 120 g
- 10 large tortilla wraps Ole Extreme Wellness low-carb tortillas are my favorite for this recipe
Instructions
- Veggies: Preheat oven to 400°F (204°C). Dice 2 bell peppers, 1 medium yellow onion, and 3 medium potatoes into bite-sized pieces (no need to peel the potato).Transfer diced veggies and 8 oz sliced button mushrooms to a large (10 x 15 x 1-inch) nonstick rimmed baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with 1 Tbsp Ranch seasoning mix, and ½ tsp salt. Toss everything to coat.Spread into a single layer and cook for 30 minutes, or until potatoes are tender. Leave oven on.
- Eggs: In a blender, blitz together 4 large eggs, 2 cups egg whites, 1 cup cottage cheese, and 1 Tbsp cornstarch until smooth (about 20 seconds).
- Pour: Pour egg mixture evenly over the cooked veggies. Top with 1 10-oz package vegan chorizo crumbles and 1 cup shredded cheddar cheese.
- Bake: Carefully transfer tray to the oven and cook for about 10 minutes, or until egg is firm across the whole pan.Once cooled, cut into 10 rectangular pieces.
- Assemble: Wrap an egg patty into each tortilla. Wrap each burrito in either parchment paper, foil, or plastic wrap, then store them all in a large freezer-safe container or baggie for up to 3 months.
- Serve: When ready to eat, wrap your frozen burrito in a damp paper towel. Microwave for 2 minutes, or until middle is no longer cold.For best results, pop it in the air fryer for 2 to 3 minutes after microwaving to crisp up the outside. Enjoy!
- Sauce (Optional): These burritos should be served with a sauce for dipping, whether it be salsa, sour cream, or your favorite! See notes for a high-protein sauce I like serving with these.
Cup of Yum
Notes
- High Protein Sauce: Blend together 1 cup cottage cheese, ½ cup salsa, and 1 tsp taco seasoning.
- ½ cup salsa, and 1 tsp taco seasoning.
Nutrition Information
Serving
1burrito
Calories
290kcal
(15%)
Carbohydrates
34g
(11%)
Protein
21g
(42%)
Fat
12g
(18%)
Saturated Fat
3.5g
(18%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5.5g
Trans Fat
0g
Cholesterol
80mg
(27%)
Sodium
550mg
(23%)
Potassium
400mg
(11%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
1500IU
(30%)
Vitamin C
20mg
(22%)
Calcium
150mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10burritos
Amount Per Serving
Calories 290
% Daily Value*
| Serving | 1burrito | |
| Calories | 290kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5.5g | 28% |
| Trans Fat | 0g | 0% |
| Cholesterol | 80mg | 27% |
| Sodium | 550mg | 23% |
| Potassium | 400mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 20mg | 22% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.