Meal Prep Soy Chorizo Breakfast Burritos

Start your day with one of these Meal Prep Soy Chorizo Breakfast Burritos! These vegetarian burritos are packed with roasted seasoned potatoes, bell peppers, eggs, cheese and soy chorizo for an incredible make-ahead breakfast!

Chorizo is one of those things I know people love, but when it hits my plate, I always find it much, much too greasy for me and my fragile stomach. Particularly in breakfast burritos… I just don’t want them to be dripping with grease. My shirt and my stomach won’t have it.

But recently, I was introduced to soy chorizo – also known as ‘soyrizo’. For vegans and vegetarians, this is probably nothing new. But for me, it’s a whole world of chorizo that doesn’t drip grease everywhere. And it tastes JUST like the real thing!

My favorite way to use this soy chorizo is in breakfast burritos. The chorizo spices bring the best flavor to the entire burrito. Add some eggs and cheese with a solid base of roasted potatoes and peppers, and that’s breakfast, my friend. Enjoy this new breakfast favorite of mine!

What are the ingredients in these Meal Prep Soy Chorizo Breakfast Burritos?

This recipe has all the base ingredients of any good breakfast burrito (tortilla, eggs, cheese…), PLUS a couple other ingredients that take them from good to amazing! Here’s where I’m sharing my favorite brands and ingredient notes!

Here’s a list of everything I used in this recipe and a little info for each:

• potatoes – For this recipe, a base of roasted seasoned potatoes is the best complement to the flavorful soy chorizo. Dicing them up really small helps cook them faster.
• green bell pepper – Roasting a diced bell pepper along with the potatoes adds another layer of flavor and bulk to the burritos. I find the flavors of the seasoned potatoes and bell pepper go perfectly with the soy chorizo.
• oil – Just to help the potatoes and peppers while roasting so the seasonings can stick and the edges can brown.
• smoked paprika, garlic powder & onion powder – This spice mixture for the potatoes works well because it doesn’t overpower the chorizo, but adds to the flavors of the whole burritos really well.
• fine sea salt & fresh ground black pepper – Adding salt and fresh pepper to the eggs and potatoes helps season the dish and bring the flavors out.
• soy chorizo – Soy chorizo is a soy-based chorizo imitation meat, full of spices and flavor just like regular chorizo. The soy chorizo from Trader Joe’s makes the perfect amount for six breakfast burritos. It’s also a great price and has the best flavor, in my opinion. Read more on soy chorizo, if you’re interested!
• eggs – Using eight large eggs for six burritos gives you just over one egg per burrito. Since we have lots of other fillings, that’s about all that will fit!
• milk – I like to add a little milk to large batches of scrambled eggs to make them a little more fluffy.
• butter – The best tasting eggs are cooked in butter or bacon grease! Use either one for extra flavor.
• tortillas – Be sure to use burrito sized tortillas so all of the fillings will fit and you can wrap it easily.
• sharp cheddar cheese – Sharp cheddar cheese or pepper jack are both perfect options for these burritos. Choose your fave!

How do you make these Meal Prep Soy Chorizo Breakfast Burritos?

Making these breakfast burritos is as simple as cooking the individual filling parts, then assembling them together to make six breakfast burritos. I like to start with the potatoes and peppers, as they take the longest to cook.

Preheat the oven and line a rimmed baking sheet with parchment paper. As you chop up the potatoes and peppers, toss them onto the prepped baking sheet. Drizzle the diced veggies with oil and then sprinkle with all of the spices (smoked paprika, garlic powder, onion powder, salt, pepper).

Make sure your hands are clean and then dive in, mixing and tossing the potatoes together until they’re completely coated in oil and spices. Flatten them out into a single layer, then put the pan into the oven once it’s preheated. Cook the potatoes for 30 minutes total, stirring halfway through.

Meanwhile, start working on the soy chorizo. Heat a large skillet over medium heat, add a small splash of oil, then squeeze all the soy chorizo crumbles into the pan. Cook it just like you would with ground meat, using a wooden spoon to break it apart as it heats.

Stir frequently and cook it until some bits are browning. Remove the pan from heat and transfer the cooked soyrizo into another bowl so it can cool. I like to use the same pan to cook the eggs after wiping it out with a paper towel. It’s okay if some of the chorizo flavors left in the pan get into the eggs.

Put that same pan back over low heat with some butter. Whisk the eggs together with the milk in a bowl. Slide the butter around the entire pan as it melts, and then pour the eggs in. Once they begin to set, stir constantly until they’re just barely cooked through. The eggs will cook a little bit more when the burrito is reheated, so we want to make sure not to overcook them.

Once the eggs are just barely done, remove the pan from the heat source. I also recommend transferring the eggs to another dish so they stop cooking and cool faster.

It’s important to let all the ingredients cool to room temperature before assembling your burritos. Any steam being released from the hot food would end up as liquid in your burrito, and we don’t do soggy burritos around here!

While waiting for everything to cool, I like to clean up and prep my burrito assembly station. Wrap your burritos (detailed instructions below!) and then do the same wrapping technique with some parchment paper or foil.

If I’m putting the burritos into the freezer, I do a layer of parchment and then a layer of foil. If I’m only refrigerating the burritos, I’ll just do foil. Once assembly is done, store your breakfast burritos in the fridge or freezer until it’s time to reheat!

How do you wrap the breakfast burritos so they don’t come open?

Here’s an explanation of how I wrap my breakfast burritos. Please see the pictures as well – they show the whole process a bit better.

Step 1: Pull the sides of the tortilla over each end of filling until tight.
Step 2: Using your thumbs, pull the bottom of the tortilla up and over the filling, covering the sides you folded over in Step 1.
Step 3: Tuck the bottom of the tortilla you folded in Step 2 under the burrito, also tucking the sides from the top and bottom of the tortilla.
Step 4: Fold the burrito over the remaining open tortilla so it covers the tucked sides and bottom. There you go!

Tips for filling and wrapping burritos:

Here are my tips for fillings and wrapping your breakfast burrito so it stays closed and no filling comes out:

1. Use room temperature tortillas. This will prevent them from ripping.
2. Do NOT overfill your burrito. This is a very common mistake. Fill it only with about 1 and 1/2 cups of filling maximum, plus cheese.
3. Use large, burrito size tortillas. This is how you fit everything in – use the right size tortillas or use less filling according to the size of your tortillas.

Can I use regular chorizo instead of soy chorizo?

Yes, if you prefer regular chorizo over soy chorizo, you can use that instead. If you’ve never tried soy chorizo, I think you’ll be pleasantly surprised at how similar it is! The main difference is a lot less grease, which I actually like.

My Tips for Making the Best Homemade Breakfast Burritos:

Here are my best tips for making homemade freezer-friendly breakfast burritos:

• let all fillings ingredients cool to room temperature before assembling!
• cook your eggs until just barely cooked, that way they won’t overcook when you reheat
• skip wet filling ingredients like salsa or mushrooms
• use large tortillas so everything fits! I used 10 inch size
• thaw frozen burritos overnight before reheating for best quality!

How do you meal prep these Soy Chorizo Breakfast Burritos?

There are a couple different ways to prepare these breakfast burritos ahead. Do what works best for you and your schedule!

1. Partial prep & cook later: Give yourself a headstart for later by prepping and cooking your potatoes, soy chorizo, and eggs ahead of time. This is more helpful if you’re going to enjoy some burritos later when you do assemble.
2. Complete prep & store in the fridge: This is my favorite method and what I do most often because I don’t mind eating this for a few days in a row. Completely prep and assemble your breakfast burritos. Wrap and store them in the fridge for up to 4 days, then cook during the week as you want to eat them.
3. Complete prep & freeze: Completely prep and assemble your breakfast burritos. Wrap and store them in the freezer for up to 3-6 months for best quality.
4. Mix of 2 & 3: Completely prep and assemble all of your breakfast burritos. Keep a couple in the fridge for the week, and freeze the rest!

To store, wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag. For fridge storage, I wrap in only foil. For freezer storage, I use a base layer of parchment paper and then wrap in foil as well.

Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.

Wrap each burrito tightly in parchment paper or foil, then store multiple burritos in an airtight container or freezer bag. Label the bag with the name of the recipe and date made. Store in the freezer for up to 3-6 months for best quality.

From the fridge: There are lots of ways to heat breakfast burritos, here are some of my recommendations: 

• Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown;
• Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven);
• Toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it’s heated through.
• Crisp in a non-stick pan on the stovetop on low, rotating to all sides.
• I would not recommend completely microwaving, they’ll probably be a bit soggy that way.

From the freezer: For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw. But if necessary to cook from frozen, air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.

Want to Save this recipe for later?

Please enable JavaScript in your browser to complete this form.

Email *

GDPR Agreement *

• I consent to receive emails from Project Meal Plan *

Send it to me!

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Meal Prep Soy Chorizo Breakfast Burritos

Recipe by Danielle

Start your day with one of these Meal Prep Soy Chorizo Breakfast Burritos! These vegetarian burritos are packed with roasted seasoned potatoes, bell peppers, eggs, cheese and soy chorizo for the ultimate make-ahead breakfast!

Print Recipe

Save Recipe Recipe Saved

---

• Total Time1 hour
• Yield6 burritos 1x

---

Ingredients

Scale 1/2x1x2x3x

• 2 large or 3 small Russet potatoes, diced
• 1 green bell pepper, diced
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine sea salt (plus more to taste)
• 1/2 teaspoon fresh ground black pepper (plus more to taste)
• 1 (12 ounce) package soy chorizo
• 8 large eggs
• 3 tablespoons milk of choice
• 1 tablespoon unsalted butter
• 6 burrito size flour tortillas
• 1 1/2 cups shredded sharp cheddar cheese

---

Instructions

1. Cook the potatoes: Preheat the oven to 375F. Line a rimmed baking sheet with parchment paper. Add the diced potatoes and bell pepper to the sheet pan, then drizzle with oil. Add the smoked paprika, garlic powder, onion powder, salt and pepper, then use your hands to toss until the potatoes and peppers are coated in oil and spices. Spread the potatoes and peppers into a single layer on the baking sheet, then bake in the preheated oven for 30 minutes, stirring halfway through. You can begin cooking the soy chorizo while the potatoes are in the oven.
2. Cook the soy chorizo: Heat a large skillet over medium and add a small splash of avocado oil. Remove the soy chorizo from the outer packaging and then cut the casing in half at the bend to easily remove it from the casing into the pan. Use a wooden spoon to break up the soy chorizo as it cooks, stirring frequently. Cook until bits are browning and the temperature reaches 165F, about 6 minutes or so. Remove from heat and transfer to a bowl, then set it aside to cool.
3. Cook the eggs: Use a paper towel to wipe out your pan, or use an alternative pan. Whisk the eggs together with the milk, and season with salt and pepper. Reduce heat to low and return the pan to the heat. Add butter to the pan and move it around to coat. Pour the whisked eggs into the pan over the melted butter and stir continuously until the eggs are just barely cooked through. Do not overcook – eggs will cook a tiny bit more when your burritos are reheated. Remove the eggs from the pan and set aside to cool. Let everything cool completely to reduce moisture in the burritos (at least 15-20 minutes).
4. Assemble burritos: Set up a burrito assembly line. If tortillas are cold, wrap in a damp paper towel and heat them for 20 seconds in the microwave to make them more foldable and less likely to rip. Make 6 burritos, each with 3 spoonfuls of potatoes, 2 spoonfuls of soy chorizo, 1 big scoop of eggs and a sprinkle of cheese. Wrap your burritos by folding the sides over, wrapping from the bottom and tucking in the sides (see photos in the post above!).
5. To store: Wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag. Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.
6. To reheat: 
   1. From the fridge: There are lots of ways to heat breakfast burritos, here are some of my recommendations: Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown; Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven); crisp up on the stove in a nonstick pan. Or, you can also toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it’s heated through. I would not recommend completely microwaving, they’ll probably be a bit soggy that way.
   2. From the freezer: For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw. If necessary to cook from frozen, air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.

Equipment

Greener Chef XL Bamboo Cutting Board

Buy Now →

Misen Chef’s Knife

Buy Now →

(affiliate link!)

Notes

Nutrition information estimated with My Fitness Pal. 

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Stovetop & Baked
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 burrito
• Calories: 636
• Fat: 36g
• Carbohydrates: 51g
• Protein: 31g

Did You Make This?

I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!

Tag me on Instagram

Rate recipe