These Vegetarian Breakfast Burritos made with scrambled eggs, sweet potatoes and black beans make for a healthy make ahead meal. An easy grab and go breakfast for weekday mornings, with the option to freeze and reheat for later!
STORAGE – Leftover burritos will keep in an airtight container in the fridge for up to 5 days.
FREEZE – Wrap folded wraps tightly in aluminum foil, then place in airtight container or ziplock bag. Freeze up to 3 months.
REHEAT – Use toaster oven for best results. Bake frozen burritos at 400ºF for 25-30 minutes, turning halfway through. If reheating thawed burritos, bake at 350ºF for about 10-15 minutes, or until middle is heated through.
MICROWAVE – Remove the breakfast burrito from the aluminum foil and place on a microwave-safe plate. Reheat for about 30 seconds – 1 minutes, or until steamy.
Keywords: vegetarian breakfast burrito, vegetarian breakfast wrap, veggie breakfast burritos