Introducing my favourite make-on-the-weekend-for-the-entire-week-meal: vegan breakfast burritos. Whip these up when you’ve got time on the weekend and breakfast is ready to grab-and-go all week long. In each blissful bite, you get a mix of sautéed mushrooms, onions, and bell peppers, creamy vegan scramble, plant-based cheese and zesty salsa, all in a tortilla shell. If savoury breakfasts and Mexican food are your fave, these vegan breakfast burritos will become your new go-to!
Why You’ll Love This Vegan Breakfast Burritos Recipe
Easy weekday breakfasts. Whether you are a busy mom, someone who doesn’t have a lot of time in the morning, or just a human being who probably doesn’t want to have to cook breakfast every single day, vegan breakfast burritos will be perfect for you. Bold Tex-Mex flavours. The sautéed veggies give fajita vibes, salsa adds some brightness, and the scrambled vegan egg makes certain that this is a protein-packed breakfast. Totally customisable. You could add tomatoes, swap out the mushrooms, omit the vegan cheese, and tailor these breakfast burritos to your tastes. I share some ideas below, too!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Olive oil – You’ll need some for cooking the scramble, some for the veggies, and more for making your vegan breakfast burritos crispy on the outside. Just Egg – Or another vegan egg substitute. Non-dairy milk – Any kind you like as long as it’s unflavoured and unsweetened. Salt and pepper Vegetables – Onion, bell pepper, and sliced mushrooms. Vegan Greek yogurt – Or plain vegan yogurt. Vegan sour cream is also an option. Garlic powder Tortillas – Make sure they’re burrito-size so they can fit all your fillings! Salsa – Your favourite store-bought variety, or try homemade pineapple salsa or restaurant-style blender salsa. Shredded vegan cheese – Cheddar or pepper jack would both work well with the flavours in this recipe.
How to Make Vegan Breakfast Burritos
Scramble the vegan egg. Warm the oil in a skillet set over medium heat. Add the vegan egg, salt, pepper, and a splash of non-dairy milk and scramble until set. Cook the vegetables. In another skillet set over medium-high heat, cook the onion, bell pepper, and mushrooms in oil for 5 to 7 minutes, or until the onions are translucent. Make the crema. Whisk together the vegan yogurt and garlic powder.
Assemble. Spread a tablespoon of the yogurt mixture onto each tortilla, leaving a bit of space around the edges. Add the vegan scramble, vegetables, a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas. Toast. In a large pan set over medium heat, warm a teaspoon of oil per burrito. When the pan is hot, add the burritos to the pan seam-side-down. Heat for 2 minutes on each side to toast, then serve.
Tips for Success
Know how to roll a burrito. To roll your vegan breakfast burritos, fold the sides of the tortilla towards the centre, then roll tightly starting from the bottom. Use a chunky salsa. To keep your breakfast burritos from getting soggy, use a chunky salsa instead of one that’s liquid-y. Reuse one of the skillets. So you don’t have to wash three pans, wipe one clean after sautéing the vegetables or scrambling the vegan eggs and use it again to toast your burritos.
Variations
Use tofu scramble. Instead of Just Egg, follow my fluffy tofu scramble or southwestern tofu scramble recipe. Add beans. Black beans or pinto beans would be a great addition to these breakfast burritos for added fibre and protein. Spice it up. Add some diced jalapeños, hot salsa, or a sprinkle of cayenne pepper for some extra heat. Make it traditional. Skip the salsa and yogurt, add more cheese and vegan bacon for a more traditional breakfast burrito.
How to Store Leftovers
Wrap leftover vegan breakfast burritos in foil or transfer them to an airtight container. They’ll last in the fridge for up to 3 days; reheat them in the microwave until warmed through.
Freezing and Reheating Instructions
After preparing the burritos, place them in a zip-top freezer bag and set it flat in the freezer. Use within 2 weeks. To serve, prick with a fork a few times and microwave for 3 minutes, or heat in the toaster oven at 350ºF for 6-8 minutes, or until warmed through.
More Vegan Breakfast Recipes
Baked Banana Bread Oatmeal Cups Pumpkin Cream Cheese Muffins Vegan Breakfast Pizza Easy Vegan Quiche Vegan Breakfast Peach Cobbler
Enjoy friends! If you make this vegan breakfast burritos recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
