Make Ahead Freezer Breakfast Burritos
Make ahead freezer breakfast burritos! These high-protein burritos are a MUST for busy mornings. Prep them ahead of time, store in the freezer and warm up to enjoy. Packed with choline-rich eggs, homemade tempeh sausage, black beans and salsa.
Equipment
Ingredients
- 1 tablespoon butter
- 10 eggs, lightly beaten
- 1/2 cup shredded cheddar cheese
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup pico de gallo
- 8 tortillas
Tempeh Sausage Crumbles
- 8 ounces tempeh, crumbled
- 1 teaspoon dried fennel
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sage
- 1/4 teaspoon red pepper flakes
- 1 garlic clove, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon white vinegar or lemon juice
Instructions
Make the tempeh sausage
- Heat 1 tablespoon olive oil in a large skillet over medium heat and add the tempeh. Cook, stirring often, until tempeh is browned and crispy, about 5 minutes. Add in the fennel, basil, oregano, red pepper flakes, sage, garlic, soy sauce, maple syrup and lemon juice. Cook another 2-3 minutes, stirring occasionally. Add in the black beans and pico de gallo and set aside.
Make the Eggs
- In a separate non-stick skillet over medium-low heat, melt the butter, swirling it so it coats the entire pan. Whisk the eggs and add in 1/2 teaspoon salt and freshly ground pepper. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. This helps prevent the eggs from sticking to the pan, even if it's non-stick.
- Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
- When the eggs are barely set and you have some big folds of soft scrambled eggs, stir in the cheese and remove from heat.
Assemble
- Place a tortilla on a cutting bowl and add in ~1/8th of the egg mixture and tempeh mixture. Roll up, then place on a square of plastic wrap and tightly cover. Repeat with the remaining tortillas and fillings.
- Place in a freezer safe bag and place in the freezer for 2-3 months. To reheat, remove from bag and remove the plastic wrap. Place in the microwave and cook for 90 seconds on 50% power; then flip and cook another minute on 50% power. Depending on the strength of your microwave, this should be good! But, you'll want to touch it and make sure it's cooked all the way through.
Notes
Egg method adapted from this post on Pinch of Yum.
To reheat, remove from bag and remove the plastic wrap. Place in the microwave and cook for 90 seconds on 50% power; then flip and cook another minute on 50% power. Depending on the strength of your microwave, this should be good! But, you'll want to touch it and make sure it's cooked all the way through.
Nutrition
Serving: 1burritoCalories: 298kcalCarbohydrates: 22gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 215mgSodium: 586mgPotassium: 252mgFiber: 1gSugar: 4gVitamin A: 497IUVitamin C: 1mgCalcium: 163mgIron: 3mg