Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling—made with tofu and prepared to mimic scrambled eggs—is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.

Whipped egg whites make these pancakes light in texture and give them extra height.

Hold on a sheet tray to keep warm in the oven until serving.

Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don't thaw them before you stir them into the batter.

Poppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.

This healthy green smoothie gets super creamy from the frozen banana and avocado. Make ahead (up to 1 day) and store it in the fridge until you need a veggie boost.

These gluten-free buckwheat pancakes have an earthy, nutty flavor. Grapefruit adds a nice amount of fruity sweetness in addition to applesauce, which helps to sweeten the pancakes while keeping sugar in check. Top with Greek yogurt and more maple syrup if desired.

This fiber-rich chia smoothie is sweet and tangy with a velvety texture, thanks to nutritious chia seeds that expand as they combine with liquid. Chia seeds have plenty of healthy benefits, from delivering a boost of fiber to providing a dose of heart-healthy fats. We like the combination of strawberries, peaches and cherries, but any sweet and tangy fruit combo will work.

In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.