One bite of this vegan breakfast burrito and you won’t want anything else for breakfast ever again.  Vegan scrambled eggs, vegan breakfast sausage crumbles, mushroom bacon, salsa, vegan cheese, avocado, and cilantro rolled up into a savory masterpiece that can be eaten immediately or frozen for easy microwavable breakfasts on busy mornings!

A vegan breakfast burrito cut in half with salsa on top with a fork cutting into it.

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Why make these burritos

These breakfast burritos have become a staple in my house and I try to keep the freezer stocked with them.  My husband and teenage boys love having a hearty meal that they can just pop in the microwave any time, and I like not having to make breakfast.

I usually make up a batch of 8 large burritos or 12 smaller burritos at a time.  I simply wrap them in aluminum foil and freeze them until we are ready to eat them.  Then we just pop them in the microwave for a few minutes and breakfast is served.

Best breakfast burrito I’ve ever had!

—Sunny

You can easily make up a lot of burritos at a time by cooking up some vegan scrambled eggs, mushroom bacon, or any other burrito fillings that you want and getting an assembly line going.  You can have a week or 2 of breakfasts ready to go in no time.

A stack of vegan breakfast burritos wrapped in foil to be frozen with 1 burrito in front cut in half so you can see the contents.

Ingredients and substitutions

  • Tortillas – I like the large 12-inch size since they are easier to wrap and I have people with big appetites in my house, but 8-inch tortillas work well for smaller meals.

You can add or subtract any ingredients that you want, but these are some of our favorite things to put in the burritos.

  • Vegan Scrambled Eggs – for this, I use tofu seasoned with turmeric, nutritional yeast, and salt to make vegan scrambled eggs, but you can also use my silken tofu scramble or any vegan egg substitute. (A sprinkle of black salt aka kala namak will give it an eggier flavor.
  • Vegan Breakfast Sausage – I make my own vegan sausage using Butler Soy Curls (or TVP) and a broth, made of water, oil, soy sauce, poultry seasoning, maple syrup, onion powder, and cayenne pepper.
    • You can also use some store-bought vegan breakfast sausage that you cook and break up into small pieces.
  • Vegan Bacon – I like to use mushroom bacon or tempeh bacon in these to add more nutrients and it has a nice flavor and consistency in the burritos.  You can also use vegan bacon bits or store-bought vegan bacon.
  • Vegan Cheese –  a sprinkle of vegan cheese gives it a nice flavor and holds it together better when reheated in the microwave.
  • Salsa – I like the fresh salsa fresco type since, but you can use any variety or spice level that you would like.
  • Avacado – sliced.
  • Cilantro – or any other fresh herbs (optional).
  • Spinach – or kale is also a nice addition to the burritos.
  • Potatoes – you can also toss in some diced cooked potatoes.  If you are going to freeze them and eat them later, you can simply sprinkle in some frozen diced potato hash.
  • Add-ins – you can add anything that you like in burritos like black beans, hot sauce, lime juice, bell peppers, tomatoes,

How to make vegan breakfast burritos

Cook a large batch of  vegan scrambled eggs: (Or use any vegan egg replacement that you like.)

  1. Drain 2 blocks of firm tofu and squeeze out any excess liquid with your hands. (Don’t press it, leave some wetness).
  2. Drizzle 2 tbsp cooking oil on the bottom of your frying pan and crumble the pressed tofu into the pan until it’s in pieces about the size of scrambled eggs.
  3. Sprinkle with 1/3 cup nutritional yeast, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp turmeric to flavor the tofu, and mix well.
  4. Fry your “eggs” in the skillet over medium heat for about 5-7 minutes until they are heated through and have the desired texture.  (They will become less wet as you cook them).
Vegan scrambled eggs cooked in an iron skillet with a spatula in it.

Make some vegan breakfast sausage (optional)

You can use store-bought vegan breakfast sausage and break it up into small pieces when you cook it or use this method to make vegan breakfast sausage crumbles:

  1. Add 1/2 cup water, 1 tbsp cooking oil, 1 tsp soy sauce, 1 tbsp maple syrup, 1 tsp poultry seasoning, 1/4 onion powder, 1/4 tsp salt, and a small dash of cayenne pepper, to a small saucepan.
  2. Stir well and heat until it starts to boil then turn down the heat to low.
  3. Add 1 1/4 cup of broken-up pieces of Butler Soy Curls, (or TVP) stir well, and cook on low until all the liquid has been absorbed.
Mushroom bacon cooking in an iron skillet with a red handle.

Make vegan bacon of your choice (optional)

You can use store-bought vegan bacon, tempeh bacon, rice paper tofu bacon, or mushroom bacon (shown in the pictures).

This is how I make mushroom bacon

  • Wash your mushrooms by rubbing them gently under running water until all the soil is off of them.
  • Cut off the stems and slice them about 1 cm thick.
  • Place 2 tbsp of oil, and 1 tsp of liquid smoke in a shallow dish and give it a stir.
  • Place the sliced mushrooms in the oil and liquid smoke mixture then flip them so that both sides of the mushrooms are coated.
  • Coat the bottom of your frying pan with a thin layer of additional oil, turn the heat to medium, then place the mushrooms in the pan, and sprinkle with salt.  (The salt is for flavor and also to help draw the moisture out of the mushrooms and make them crispy.
  • Flip the mushrooms after about 7-8 minutes, sprinkle with salt again and cook until they become darkened and crispy.  (They will reduce in size a lot when the moisture cooks out of them and they become crispy.)

Set up a vegan breakfast burrito assembly line

  1. Prepare salsa, sliced avocado, green chiles, spinach, vegan cheese, cilantro, or anything else that you like in breakfast burritos and put them near your assembly area.
A collage of 6 pictures showing the process of assembling a vegan breakfast burrito with tofu egg, vegan sausage, mushroom bacon, salsa, vegan cheese, avocado, and cilantro.

Assemble the breakfast burritos

  1. Prepare one 20-inch square sheet of aluminum foil for each burrito you wish to make.
  2. Place a flour tortilla in the center of the square of foil and add 1/2 cup of the vegan eggs to the center of a 12-inch flour tortilla. (Use a little less for an 8-inch tortilla.)
  3. Sprinkle 1/4 cup of vegan breakfast sausage crumbles on top of the “egg.”
  4. Add mushroom bacon or any other vegan bacon of your choice.
  5. Add about 2 tbsp of salsa.
  6. Sprinkle on a handful of vegan cheese.
  7. Finally, add avocados (or guacamole), cilantro, spinach, kale, pre-cooked potatoes, or any other vegetable you desire.

At this point, they are ready to eat, or you can wrap and freeze them for delicious vegan breakfasts that are prepped and ready to go.

A collage of 6 pictures showing how to fold and wrap a burrito in order to freeze it.

Wrap and freeze your vegan breakfast burritos

  1. Fold in both sides about 1 inch or a little more.
  2. With your thumbs, pick up the flap of the tortilla that is facing you and fold it up.
  3. Roll the burrito away from you making sure the ends stay tucked in until all the contents are enclosed in the tortilla.
  4. Place the burrito at one corner of the square of foil.
  5. Roll the burrito until you have a long cylinder.
  6. Fold up both ends so that the whole burrito is completely covered in foil.
  7. Repeat will all of the burritos then store them in the freezer until you want to eat one.
A stack of breakfast burritos wrapped in foil ready to freeze.

How to reheat the frozen breakfast burritos

Take a burrito out of the foil wrapper and put it on a plate in the microwave for 2 minutes on high. Flip the burrito onto its opposite side and microwave again for 2 more minutes. Let it sit for a minute or two before biting into it since it may have hot spots.

Pro Tips

  • You can add whatever you like to your breakfast burritos, but it’s best if it has a balance of protein and vegetables.
  • Don’t overfill your burritos.  It’s easy to get carried away adding fillings and then have difficulty rolling it up without stuff falling out.
  • You can rewrap the burrito in the foil after you microwave it to have a portable breakfast.
  • If you carefully unwrap the foil from the burrito, you can reuse it.

Freezing vegan burritos

If you are going to eat your burritos in the next week or two, you can just toss them in the freezer in their foil wrapper, but if you want them to keep longer (they will keep well for about 3 months) then seal the burritos in a gallon-sized freezer bag.

More vegan meal prep ideas

Vegan breakfast burrito recipe

A vegan breakfast burrito cut in half with salsa and cilantro on top.
Diet
Gluten Free Icon
High Protein Icon
Nut Free Icon
Vegan Icon
5 from 5 rating

Vegan Breakfast Burrito

Yield: 8 large burritos
Prep: 10 minutes
Cook: 15 minutes
Assembly Time: 15 minutes
Total: 40 minutes
Author: Monica Davis
Breakfast burritos filled with tofu egg, vegan sausage, and veggies that can be eaten fresh or frozen and easily reheated.
Print Leave a Review Pin Recipe

Ingredients

  • 8 (12-inch) tortillas, or 12 (8-inch) tortillas

For the tofu "eggs"

  • 2 (14 oz) containers firm or extra firm tofu, the type that comes in a plastic tub.
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons salt, black salt for an egg flavor
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 2 tablespoons oil any neutral-flavored oil will work

For the vegan breakfast sausage crumbles

  • 1/2 cup water
  • 1 tablespoon neutral-flavored oil
  • 1 teaspoon soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon poultry seasoning, (or ground sage)
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1 dash cayenne pepper
  • 1 1/4 cup butler soy curls, (broken into small pieces or TVP)

Make mushroom bacon

  • 2 cups sliced portabello mushrooms
  • 3 tablespoons oil, (any neutral-flavored oil)
  • 1 teaspoon liquid smoke, (or smoked paprika)
  • 1/4 tsp salt

Optional additional ingredients

  • 1 cup salsa
  • 1/2 cup cilantro
  • 1 cup avocado, sliced (or guacamole)
  • 4 cups baby spinach
  • 1/2 cup hatch green chiles

Instructions
 

Cook a large batch of tofu vegan scrambled eggs: (You can use any vegan egg replacement that you like)

  • Drain 2 blocks of firm tofu and squeeze out any excess liquid with your hands. (Don’t press it, leave some wetness).
  • Drizzle 2 tbsp cooking oil on the bottom of your frying pan and crumble the pressed tofu into the pan until it’s in pieces about the size of scrambled eggs.
  • Sprinkle with 1/3 cup nutritional yeast, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp turmeric to flavor the tofu and mix well.
  • Fry your “eggs” in the skillet over medium heat for about 5-7 minutes until they are heated through and are the desired texture.  (They will become less wet as you cook them).

Make some vegan breakfast sausage (optional but recommended)

  • Add 1/2 cup water, 1 tbsp cooking oil, 1 tsp soy sauce, 1 tbsp maple syrup, 1 tsp poultry seasoning, 1/4 onion powder, 1/4 tsp salt, and a small dash of cayenne pepper, to a small saucepan.
  • Stir well and heat until it starts to boil then turn down the heat to low.
  • Add 1 1/4 cups of broken up pieces of Butler soy curls, (or TVP) stir well, and cook on low until all the liquid has been absorbed.

Make mushroom bacon (optional)

  • Wash your mushrooms by rubbing them gently under running water until all the soil is off of them.
  • Cut off the stems and slice them about 1 cm thick.
  • Place 2 tbsp of oil, and 1 tsp of liquid smoke in a shallow dish and give it a stir.
  • Place the sliced mushrooms in the oil and liquid smoke mixture then flip them so that both sides of the mushrooms are coated.
  • Coat the bottom of your frying pan with a thin layer of additional oil, turn the heat to medium, then place the mushrooms in the pan, and sprinkle with salt.  (The salt is for flavor and also to help draw the moisture out of the mushrooms and make them crispy.
  • Flip the mushrooms after about 7-8 minutes, sprinkle with salt again, and cook until they become darkened and crispy.  (They will reduce in size a lot when the moisture cooks out of them and they become crispy.)

Prepare any other ingredients

  • Prepare salsa, sliced avocado, green chiles, spinach, vegan cheese, cilantro, or anything else that you like in breakfast burritos and put them near your assembly area.

Assemble the breakfast burritos

  • Prepare one 20-inch square sheets of aluminum foil for each burrito you wish to make.
  • Place a flour tortilla in the center of the square of foil and add 1/2 cup of the vegan eggs to the center of a 12-inch flour tortilla. (Use a little less for an 8-inch tortilla.)
  • Sprinkle 1/4 cup of vegan breakfast sausage crumbles on top of the “egg.”
  • Add mushroom bacon or any other vegan bacon of choice.
  • Add about 2 tbsp of salsa.
  • Sprinkle on a handful of vegan cheese.
  • Finally, add avocados (or guacamole), cilantro, spinach, kale, pre-cooked potatoes or any other vegetable you desire.

Wrap and freeze your vegan breakfast burritos

  • Fold in both sides about 1 inch or a little more.
  • With your thumbs, pick up the flap of tortilla that is facing you and fold it up.
  • Roll the burrito away from you making sure the ends stay tucked in until all the contents are enclosed in the tortilla.
  • Place the burrito at one corner of the square of foil.
  • Roll the burrito until you have a long cylinder.
  • Fold up both ends so that the whole the burrito is completely covered in foil.
  • Repeat will all of the burritos then store in the freezer until you want to eat one.

How to reheat the frozen breakfast burritos

  • Take out of the foil wrapper and put on a plate in the microwave for 2 minutes on high.
  • Flip the burrito onto its opposite side and microwave again for 2 more minutes.
  • Let it sit for a minute or two before biting into it since it may have hot spots.

Notes

Pro Tips
  • You can add whatever you like to your breakfast burritos, but it’s best if it has a balance of protein and vegetables.
  • Don’t overfill your burritos.  It’s easy to get carried away adding fillings and then have difficulty rolling it up without stuff falling out.
  • You can rewrap the burrito in the foil after you microwave it to have a portable breakfast.
  • If you carefully unwrap the foil from the burrito, you can reuse it.
Freezing your vegan breakfast burrito
  • If you are going to eat your burritos in the next week or two, you can just toss them in the freezer in their foil wrapper, but if you want them to keep longer (they will keep well for about 3 months) then seal the burritos in a gallon-sized freezer bag.
Serving: 1burrito, Calories: 194kcal, Carbohydrates: 11g, Protein: 8g, Fat: 14g, Saturated Fat: 1g, Sodium: 866mg, Potassium: 310mg, Fiber: 5g, Sugar: 5g, Vitamin A: 257IU, Vitamin C: 3mg, Calcium: 56mg, Iron: 2mg
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