Vegan Breakfast Burrito (Meal Prep)

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!

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.

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.

🥄 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 are the desired texture.  (They will become less wet as you cook them).

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.

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.

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.

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.

🔥 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.

🍴 More vegan meal prep ideas

• Vegan Breakfast Sandwiches
• Vegan Stuffed Peppers
• Easy Make-Ahead Chia Seed Puddings
• Vegan Fried Rice
• Vegan Bean Salad Southwest Style
• Veggie Scramble Meal Prep
• Vegan Tamales

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan breakfast burrito recipe

5 from 2 votes

Print Recipe

Vegan Breakfast Burrito

Breakfast burritos filled with tofu egg, vegan sausage, and veggies that can be eaten fresh or frozen and easily reheated.

Prep Time10 mins

Cook Time15 mins

Assembly Time15 mins

Total Time40 mins

Course: Breakfast

Cuisine: Mexican, vegan

Keyword: vegan breakfast burrito

Servings: 8 large burritos

Calories: 194kcal

Author: Monica Davis

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

US Customary - Metric

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.

Nutrition

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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