Your vegetarian breakfast game just got an upgrade. These make-ahead breakfast burritos double as a brunch-worthy option on the weekend and are freezer-friendly, so they help hectic weekday mornings run a little smoother.

Up close half of breakfast burrito with green onions and cilantro.

Thank you to ALDI USA for sponsoring this recipe. ALDI is my one-stop shop with its wide selection of affordable high-quality ingredients. You’ll find everything you need for these breakfast burritos at your local ALDI! All thoughts and opinions are my own.


Similar to our popular English muffin breakfast sandwiches, they are ready in just about 30 minutes and are easily customizable. They’re hearty, satisfying, and bursting with flavor, like this gorgeous breakfast bagel sandwich…but you can take them on the go. A winning breakfast all around!

So what do you say? Get your salsa, guac, and sour cream ready for dippin’…we’ve got unbelievably delicious and satisfying meatless burritos comin’ your way!

Breakfast Burrito Ingredients

Simple ingredients keep this an easy recipe, but they’re loaded with flavor, texture, and everything you want in a vegetarian breakfast burrito!

Even better? You can find all the ingredients at your local ALDI right here in Minneapolis! With their wide selection, you can customize these burritos to your heart’s desire, and the affordable prices keep this make-ahead recipe budget-friendly! 

Ingredients for breakfast burritos in packages on table.
  • Eggs: you can always find Simply Nature Grade A Organic Cage Free Brown Eggs in my fridge! These eggs scramble up for a light, fluffy addition to the burritos.
  • Shredded Cheese: double it up in both the eggs and inside the burrito. I recommend Happy Farms Mexican Shredded Cheese for a delicious blend of cheddar cheese, Monterey jack, asadero, and queso blanco! 
  • Beans: hearty Simply Nature Organic Black Beans get saucy and flavorful with…
  • Taco Mix Seasoning: makes it easy to quickly flavor the beans. Casa Mamita Taco Seasoning Mix provides the perfect balance of mild spice and well-rounded flavor.
  • Diced Green Chiles:  Pueblo Lindo Chopped Green Chiles bring texture and flavor to the bean mixture.
  • Burrito Flour Tortillas: you can easily adjust the size if needed, but Pueblo Lindo Burrito Flour Tortillas are a must – they roll the best!
  • Frozen Hash Browns: Season’s Choice Shredded Hash Browns crisp up beautifully and keep the prep work quick and easy because there are no potatoes to dice up! Winning! 

As always, be sure to check the full recipe card below for ingredient amounts and instructions.

How to Make Freezer Breakfast Burritos

Three filling ingredients to prepare before you’re ready to roll the burritos: spicy black beans, hash browns, and scrambled eggs.

Step 1: Prepare the Fillings

First, heat the black beans in a large skillet with the taco seasoning and diced green chiles. Once it’s saucy and slightly thick, remove the mixture from the pan and set aside until it’s time to assemble.

Here’s the trick: cook the hash browns in the same pan so they pick up any remaining seasoning and get extra flavorful. Even better? That means fewer dishes to clean!

Meanwhile, soft scramble the eggs. It’s best to go low and slow when making the eggs so they stay moist. If they’re too dry to begin with, they will only further dry out upon reheating. 

To do this, melt butter in a nonstick skillet (or a skillet you’re comfortable cooking eggs in). Whisk the eggs in a bowl, then pour them into the center of the melted butter. This helps the butter spread out and coat the edges of the pan.

As the edges set, use a spatula to gently swirl the eggs around the skillet, creating fluffy pillowy eggs. Once they’re almost set and some wetness still remains, add the shredded cheese so it has a chance to melt throughout the eggs. 

Yep, you guessed it, adding the cheese while the eggs are still cooking helps us prevent overcooking the eggs, too.

With all of the filling components ready, it’s time to assemble the burritos!

Scrambled eggs in bowl next to spicy beans, hash browns, tortillas, salsa, and cheese.

Step 2: Assemble the Burritos

If you have the room, spread all 6 of the tortillas across a countertop or table so you can assemble them at one time. It’s super efficient to add one filling at a time instead of going back and forth between tasks. 

It’s also helpful if you place the tortillas on foil or parchment paper first, so it’s easy to wrap for freezing once they’re rolled.

There’s absolutely no right or wrong way to assemble the fillings, but here are some tips to make things easier.

Tortilla with burrito fillings on piece of foil.

First, layer the filings on top of each other. Also, make sure there is space around the sides so that you can easily roll the tortilla.

I like to start with a layer of hash browns because they make a nice sturdy base. Then, layer on a portion of black beans and eggs. I also like to add another sprinkle of cheese – because why not?! It also helps “seal” the burrito together.

Sliced green onions hold up well in the burritos, too, as well as add a lovely bright flavor.  

Another option is to add cilantro here, too. I’m a huge cilantro fan and love the flavor it adds to the burritos. Do note that the texture of the cilantro softens upon reheating, so leave it out if you prefer and simply garnish with each bite.

How to Wrap a Burrito

It may require a little practice, but it’s quite easy to wrap a burrito. As noted above, a large flour tortilla will hold in all your fillings and roll the best. Corn tortillas or whole wheat tortillas don’t fold as well and won’t hold up as well in the freezer.

Hand wrapping tortilla for burrito.

After placing the fillings in the center or bottom half of the burrito. The easiest way is to fold in the sides and begin rolling up the bottom of the tortilla, continuing to fold in the sides while rolling the burrito from the bottom up until it is completely wrapped.

Continue rolling the remaining burritos – it gets easier with practice!

How to Freeze Burritos

Homemade frozen breakfast burritos, coming right up! Here’s how we freeze them:

  1. The fillings will already be pretty cool before assembly, but make sure the burritos are completely cooled before freezing to prevent freezer burn.
  2. Wrap the burritos in foil, plastic wrap, or parchment paper. Make sure they’re sealed tightly with as much air out as possible.
  3. Place the wrapped burritos in a freezer bag like a large plastic bag or a silicone bag. This makes it easy to find burritos in a freezer…no one wants to go on a hunt through the freezer on busy mornings. If you notice freezer burn, you may want to double-bag them.
  4. Label and write the date on the bag (or individual burritos); they will last 3 months in the freezer.
Burritos wrapped in foil in Stasher bag.

How to Reheat from Frozen

There are several methods for reheating frozen burritos, depending on the time and method that’s available to you! See the full recipe card for times and temperatures.

  • Microwave: the fastest method for busy mornings, and it keeps the burrito soft.
  • Oven: takes a little longer to heat all the way through – around 45 minutes or so. The tortilla gets slightly crisp and has a great texture.
  • Air-Fryer: if you love your air fryer, this is a great option, but it will take around 35 minutes to heat all the way through. Do note the tortilla will crisp up.

The microwave method is my go-to; it’s easy and quick, and I have a hot burrito in my hand in just 5 minutes. 

To use the oven or air fryer, but with a shorter time, assemble smaller burritos. This will speed up cook times.

What to Serve with Vegetarian Breakfast Burritos

The beauty of potato-filled breakfast burritos is that they’re truly a meal in themselves. But if you’re serving them for brunch or just would like a few other things to munch on, I won’t stop you!

  • Salsa – 100% a must for breakfast burritos IMO! Put out a bottle of hot sauce for those spice lovers, too.
  • Might as well make sure some sour cream is out, too!
  • Chips and Guacamole – or Queso
  • Slices of fresh avocado
  • Fresh Fruit 
  • Elote Corn Dip
Tray of vegetarian breakfast burritos cut in half.

Recipe Tips for Success

  • If freezing, make sure the fillings are cooled to room temperature to prevent freezer burn.
    • This also means you should cook all the filling ingredients before assembly so they’re not sitting on the tortillas waiting. That would mean soggy burritos and nobody wants that!
  • Use room temperature or slightly warmed tortillas. Cold tortillas will likely tear or crack upon rolling.
  • Reserve any “wet” additions until serving if you plan on freezing the burritos.
    • If you’re enjoying the burritos right away, add avocado, tomatoes, salsa, or any other additions freely. 
  • Wrap the burrito tightly to form a solid wrap.
  • Make sure the hash browns are crispy so they keep their texture in the burrito.
  • Lay out all 6 tortillas to add fillings assembly style and make the process super efficient.
  • Want to add more veggies? Sauté them up either before the eggs and mix them in or add sauteed veggies in their own layer. Just be sure the liquid has been released so they don’t water down the burritos.
  • Double the recipe to make a big batch. This is great for new parents, or friends and family in need.
    • Or spread the ingredients across more tortillas for smaller burritos that cook faster, too.
  • Place the cooked burrito in a skillet for a few minutes on each side to crisp it up. You can do this with fresh burritos or frozen-then-cooked ones. 
Hand holding burrito halves.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Tray of vegetarian breakfast burritos cut in half.
5 (8 ratings)

Get the Recipe Vegetarian Breakfast Burritos (Freezer Friendly)

Make-Ahead Vegetarian Breakfast Burritos are absolute lifesavers on busy weekday mornings. They’re so easy to make with simple ingredients – use taco seasoning mix and frozen hash browns to remove extra prep work and save you time. Make a batch and store them in the freezer for easy meal prep! 

Ingredients

  • 5 tablespoons olive oil or neutral oil of choice, divided
  • ½ cup Happy Farms Mexican Style Shredded Cheese, plus more for garnish
  • 1- 15.5 ounce can Simply Nature Organic Black Beans, drained and rinsed
  • 1 packet Casa Mamita Taco Seasoning Mix, (1 ounce), or 3 TBSP homemade
  • 1 4-ounce can Pueblo Lindo Chopped Green Chiles
  • 6 cups Season’s Choice Shredded Hash Browns
  • 2 tablespoons unsalted butter
  • 8 Simply Nature Grade A Organic Cage Free Brown Eggs
  • Salt and pepper, to taste
  • 6 Pueblo Lindo Burrito Flour Tortillas
  • 2 Green onions, thinly sliced
  • Cilantro, chopped, for serving or filling, optional
  • Specially Selected Premium Four Pepper Salsa, for serving
  • Avocado, for serving, optional

Instructions
 

  • Spicy Black Beans: In a large skillet, heat 2 Tablespoons of oil over medium-low heat. Add black beans, taco seasoning, and green chiles – stir to combine until the seasoning is completely mixed in. Sauté for 3-4 minutes, until heated through. The mixture will slightly thicken and be somewhat saucy. Transfer the mixture to a bowl and set aside.
  • Hash browns: In the same skillet, heat the remaining 3 tablespoons of oil over medium-high heat. Spread the frozen hash browns in an even layer. Cover and cook for 5 minutes without stirring so they can crisp up. Sprinkle with a generous pinch of salt. Use a hard spatula to scrape them up, keeping the crisp edges intact as much as possible. Spread them in another even layer and cook for an additional 5-7 minutes until crispy. Transfer to a bowl and set aside.
  • Eggs: In a large bowl, whisk the eggs together with a pinch of salt and ground black pepper. Heat a nonstick skillet over medium-low heat and add butter to melt. Pour eggs into the center of the pan so the butter spreads outward and continues to coat the pan. As the edges of the eggs set, use a spatula to gently stir around the eggs, creating fluffy pillows. Once eggs are almost set yet a little wetness remains, stir in ½ cup cheese until mixed throughout. Remove from heat and transfer to a bowl.
  • Assemble: Place a room temperature or slightly warm tortilla in the center of a piece of parchment paper or foil. In each tortilla, layer approximately ⅓ cup hashbrowns, ⅓ cup black bean mixture, and ⅓ cup eggs. Sprinkle on additional shredded cheese, as desired, and sliced green onions/cilantro (see notes).
  • Wrap: Fold in the sides of the tortilla, then the bottom. Begin to roll the burrito, tucking in the sides as you roll. Serve immediately or let cool completely to freeze.
  • If freezing, wrap cooled burritos in foil, plastic wrap, or parchment paper. Place the wrapped burritos in a freezer bag and label (the burritos will last for 3 months in the freezer).
  • Serving: serve with salsa, fresh cilantro, sour cream, hot sauce and/or guacamole or avocado as desired. Enjoy!

Reheating From Frozen

  • Microwave: Unwrap the burrito and place it on a plate. Microwave at 50% power for about 5 minutes, flipping halfway through. If needed, microwave on full power for 1-2 additional minutes until heated through.
  • Oven: Preheat oven to 425°F and remove the burrito from the freezer while it preheats. Place the foil-wrapped burrito on a center rack and bake for 45-50 minutes until heated through, flipping halfway through cooking time.
  • Air-Fryer: Preheat the air fryer to 400°F for 5 minutes and remove the burrito from the freezer. Place the foil-wrapped burrito on the crisper tray and air fry for 30-35 minutes, turning occasionally, until heated through. The tortilla will get crisp using this method. Note that the time may vary depending on the model of air fryer you are using.

Notes

  • You can absolutely add cilantro to the burrito before freezing, but it does become softer upon reheating.
  • If you enjoy a little crispiness on your burrito, place it on a hot skillet for 2-3 minutes per side, starting with the seam side so it doesn’t break open. 
  • Homemade No Salt Taco Seasoning Mix 
Calories: 1476kcal, Carbohydrates: 254g, Protein: 88g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 227mg, Sodium: 5739mg, Potassium: 4431mg, Fiber: 87g, Sugar: 3g, Vitamin A: 1091IU, Vitamin C: 84mg, Calcium: 602mg, Iron: 28mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!