Make Ahead Freezer Breakfast Burritos

60 minutes
8 Servings
Make Ahead Freezer Breakfast Burritos
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Tempeh, crumbled
8 ounces
Dried fennel
1 tsp
Dried basil
1/2 tsp
Dried oregano
1/2 tsp
Dried sage
1/2 tsp
Red pepper flakes
1/4 tsp
clove garlic, minced
Soy sauce
1 Tbsp
Olive oil
1 Tbsp
Pure maple syrup
1 Tbsp
Lemon juice or white vinegar
1 Tbsp
Black beans, drained and rinsed
1 (15 oz can)
Pico de gallo
1/2 cup
1 Tbsp
large eggs, lightly beaten
Shredded cheddar cheese
1/2 cup
burrito-sized flour tortillas



  1. 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.
  2. 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.
  3. 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.
  4. When the eggs are barely set and you have some big folds of soft scrambled eggs, STIR in the cheese and REMOVE from heat.
  5. To 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.
  6. PLACE in a freezer-safe bag, then into the freezer for 2-3 months. To reheat, REMOVE from bag and 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.


Nutritional Info

Per Serving:

Total Fat
20 g
Saturated Fat
7 g
990 mg
51 g
Dietary Fiber
4 g
25 g