Reynolds Wrap Freezer Breakfast Burritos

| FREEZER BREAKFAST BURRITOS |

Make these easy, healthy, high protein, freezer breakfast burritos and never buy a pre-made burrito again! Using Reynolds Wrap Heavy Duty Foil to seal in the freshness, these freezer burritos will last you weeks in the freezer. Not that they will make it that long!

Shop Reynolds Brands Heavy Duty Foil for your breakfast burritos here! 

 

Recipe makes 4 burritos

Macros per burrito:

546 cals - 22g fat - 56g carbs - 31g protein 

 

Ingredients, tofu scramble:

500g firm tofu, crumbled by hand

1/3 cup nutritional yeast

1 tsp turmeric powder

1/2 tsp salt 

1/2 cup soy milk or preferred dairy free milk 

 

Tempeh bac'un bits:

225g plain tempeh, diced

3 tbsp dark soy sauce

1 tbsp olive oil 

1/2 tbsp hot sauce

1/2 tbsp apple cider vinegar

1/2 tbsp maple syrup

1 tsp smoked paprika

 

Other:

1/2 cup fresh salsa

1/2 cup green onion, chopped 

2 cups fresh spinach 

60g plant-based cheddar cheese, grated

4 gluten free tortillas

1 package Reynolds Wrap Heavy Duty Aluminum Foil

 

Recipe:

Preheat the oven to 350 F.

Roll out 1-2 ft of Reynolds Wrap Heavy Duty Foil and add the 4 tortillas to the center.

Gently fold each side over, covering the tortillas in foil. Set aside.

 

Tofu Scramble:

To a large saucepan add: crumbled tofu, nutritional yeast, turmeric powder, salt, and soy milk. Bring heat to medium and mix until you have a nice soft tofu scramble.

Remove from heat and fold in fresh salsa and chopped green onion. 

Pour the prepared scramble onto a plate to cool.

 

Tempeh Bac'un:

To a mixing bowl add: soy sauce, olive oil, hot sauce, apple cider vinegar, maple syrup, and smoked paprika. Whisk to combine.

Chop the tempeh into mismatched pieces and add to a pan with the sauce.

Turn heat to medium and cook until the tempeh has absorbed all the sauce and is nice and browned. 

Turn off heat and add the tempeh bac'un bits to a plate to cool.

 

Add the foil wrapped tortillas to the preheated oven and set a timer for 8 minutes.

Remove tortillas from oven and check to make sure they're heated through. If not add back to the oven for another 2-3 minutes.

Add the hot tortillas to a plate.

 

Build your burritos:

Slice the foil you used to warm the tortillas in half and set aside.

Slice two more sheets of heavy duty foil.

Place one foil sheet on a clean surface and add a warm tortilla.

Layer your burrito with 1/4 of each: spinach, tofu scramble, tempeh bac'un, and grated cheese. 

Roll the burrito up tightly, then wrap tightly in the foil sheet.

Set aside and repeat until you have four burritos.

Place the burritos in the freezer until ready to eat.

 

When ready to eat:

Preheat the oven to 375 F and add the Reynolds Wrap Heavy Duty Foil wrapped burrito in the center of the oven.

Set a time for 25 minutes.

Using oven mitts, remove the burrito from the oven and unwrap the foil.

Slice the burrito in half and enjoy!