This recipe for Meal Prep Breakfast Burritos is a great make-ahead option for breakfast. They are packed with plant-based protein and full of Southwest flavor! This freezer-friendly breakfast is a go to for those looking to save time.
Keyword: Breakfast Burrito
Earth Balance Original Buttery Spread
12Gardein Classic Meatless Meatballs
1 (12.7 oz)bagBirds Eye Protein Blends Southwest Style Veggies
3largeeggs and 3 egg whites
1cupshredded white cheddar cheese
Your favorite hot sauce
6of your favorite whole grain wrapsshould be about 8’’
Freezer gallon bags or freezer-friendly storage containers
Place a large skillet over medium heat. Add 2 teaspoons of the Earth Balance Original buttery spread to the pan. Add the frozen Gardein Classic Meatless Meatballs, and saute for 2 minutes per side until they are brown and slightly crispy on the outside. Reduce heat to low and continue to cook for 6-8 minutes or until heated through. Remove from pan and let cool slightly on a cutting board.
While the meatballs cool, return the skillet to medium heat. Add the entire bag of the Birds Eye frozen veggie blend with 1 teaspoon of the buttery spread and saute until heated through.
While the veggies saute, sliced the meatballs into bite-sized pieces. Add to the heated veggie blend and toss to combine. Transfer to a bowl and let cool completely.
While the meatball mixture is cooling, return the skillet to low heat. Add 1 teaspoon of the buttery spread. Combine the eggs and egg whites in a bowl with a fork, then add them to the skillet. Scramble over low heat for 3-4 minutes until the eggs are just cooked through. Remove from heat and let cool completely.
Once all of the ingredients have cooled to room temperature (about 10 minutes - cooling is necessary to prevent ice crystals from forming as the burritos freeze), divide them evenly into the centers of 6 whole grain wraps. Divide the cheese on top of each. Add hot sauce if desired. Fold the long ends of the wrap in towards the center, then roll from the end of the wrap nearest you towards the opposite end. Wrap tightly in plastic wrap, label and date the burritos, and then freeze in a freezer-safe bag or container.
To thaw in the microwave: remove plastic wrap from burrito. Place on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1 ½ - 2 minutes or until heated through.
To heat in a skillet: thaw the burrito in your fridge overnight. Heat a skillet over medium heat. Cook burrito in 1 teaspoon of the Earth Balance Buttery Spread for about 2 minutes on each side or until golden brown and crispy.
Burritos will keep in the freezer for up to 6 months.