Meal Prep: Frozen Breakfast Burritos with “bacon” “egg” and “cheese” – 350 Calories

I was looking for a way to drop the calories on my usual go-to breakfast burrito. I’m a carb fiend so I didn’t want to sacrifice the quality tortillas so I opted to switch out diced potatoes for cauliflower rice. The tortillas I use are 180 calories so this could be dropped by 50-100 calories each if you opted to use a low calorie wrap instead.

Ingredients:

8 Tortillas (313 Urban Tortillas)

3 Cups Riced Cauliflower (Frozen, steam in bag for convenience)

4 Slices Sweet Earth Benevolent Bacon

4 Ounces Follow Your Heart Cheddar Shredded

1 Block Nasoya Organic Super Firm Tofu (Pre-pressed so it cuts down on prep time)

1 Tbs Earthbalance Butter

Flavor Juice for tofu scramble:

1/4 Cup Nutritional Yeast

1 tsp Better than Bouillon Vegetable Base

1/2 tbsp Turmeric

1 tsp Mustard

Pinch of Kala Namak

1/4-1/2 cup Water

Additional salt to taste

I have streamlined this to make it as quick and easy as possible! Basic steps below:

– Cook riced cauliflower
– Pat pressed tofu dry
– Mix all “Flavor Juice” ingredients together
– Heat 1 tbs butter in skillet
– Crumble tofu into pan and toss to coat in butter
– Add flavor juice to pan. You can add a little bit at a time and let the tofu absorb it like you’re making risotto OR you can dump the whole thing in at once and cook the water out. The former gives better results but not so much better that it keeps me from usually taking the latter (lazier) method.
– Add riced cauliflower to pan. Keep cooking until the mixture looks dry and there is no more liquid in the pan.
– Weigh empty bowl, then remove scramble from heat, transfer to bowl and let cool.
– Add sliced bacon and cheese shreds and mix well.
– Weigh total filling. Remember to subtract the weight of the bowl. Depending on how accurate you are and how much you like to snack while cooking, deduct a reasonable buffer from the total weight- I typically figure on about 50 grams. Divide the remaining number by 8 to figure out how much filling per burrito.
– Tare out a plate and tortilla, then add the amount of filling and wrap the burrito in parchment paper or saran wrap. Repeat x 7
– Freeze

When it’s time to eat – unwrap and heat one burrito in the microwave for 2-3 minutes before crisping in a pan. I find with the tortillas I use that I don’t need any additional oil or fat to get a nice golden color and crispy texture.

Enjoy!

As someone trying to gain weight, I hate that this sub always has the best looking foods lol. I’m making these for next week’s breakfasts, with the potatoes and extra cheese! Thanks!

This looks absolutely delicious. Do the tortillas get soggy at all when you reheat them?

You did an amazing job of wrapping and presenting those. I’ve tried to photograph wraps & burritos before and it’s hard. Mine ended up looking small and uninteresting. You definitely captured the “tastiness” factor in your pic.