Soyrizo Breakfast Burritos (Meal Prep)

Soyrizo is one of the rare vegetarian meat-imitators that works on its own merits. Crumbled into a hot pan with the same fat content as chorizo, it browns at the edges and adds the same paprika-and-vinegar funk to whatever it touches. In a breakfast burrito it's a perfect swap — you don't miss the meat because there's no gap to miss it from, just the warm spice and the orange-red colour bleeding into the scrambled eggs.

The structure is the standard breakfast burrito: a base of crispy roasted potatoes (do these in the air fryer for 12 minutes if you have one going, or the skillet if not), the soyrizo crumbled and browned, soft scrambled eggs, melted cheese, all wrapped in a warm flour tortilla. Then — and this is the part that elevates it — pan- toast the rolled burrito briefly to crisp the outside. The photo shows exactly what that gets you: golden-brown wrap with grill lines, the inside cross-section showing the layered filling.

For meal-prep: make six on Sunday, eat one, freeze five. Each frozen burrito reheats in about 5 minutes in the air fryer (or 90 seconds microwave + 3 minutes pan), and they're indistinguishable from fresh.