Delicious & Easy Vegan Breakfast Burritos: Your Ultimate Freezer-Friendly Meal Prep Recipe
Vegan breakfast burritos are the ultimate solution for a wholesome, flavorful, and convenient breakfast. Packed with vibrant Tex-Mex flavors and a satisfying mix of plant-based ingredients, these burritos offer a complete morning meal in one neat package. What’s even better? They are incredibly freezer-friendly, making them perfect for busy weekday mornings and an absolute game-changer for your meal prep routine. Say goodbye to rushed breakfasts and hello to deliciousness on demand!
Imagine waking up to the aroma of a delicious, warm breakfast without any cooking required. That’s the magic of these vegan breakfast burritos! Prepare a batch on the weekend, and you’ll have a ready-to-grab-and-go breakfast for the entire week. They’re perfect for anyone who values a nutritious start to their day but is short on time.
Each satisfying bite delivers a harmonious blend of perfectly sautéed mushrooms, sweet onions, and crisp bell peppers, all mixed with a creamy vegan scramble. To elevate the experience, we add a generous sprinkle of plant-based cheese and a dollop of zesty salsa, all lovingly wrapped in a soft tortilla shell. If you’re a fan of savory breakfasts and crave the vibrant tastes of Mexican cuisine, these protein-packed vegan breakfast burritos are destined to become your new favorite go-to meal.
Why You’ll Love This Vegan Breakfast Burritos Recipe
These vegan breakfast burritos aren’t just another recipe; they’re a lifestyle upgrade. Here’s why you’ll find yourself making them again and again:
- Effortless Weekday Mornings: Whether you’re a busy parent juggling school runs, a student needing a quick bite before classes, or a working professional with minimal morning minutes, these burritos are your ultimate time-saver. No more sacrificing a healthy breakfast for speed. Simply grab, heat, and enjoy! This recipe liberates you from daily breakfast cooking, giving you back precious time.
- Bold & Authentic Tex-Mex Flavors: Prepare your taste buds for an explosion of flavor. The medley of sautéed vegetables – onions, bell peppers, and mushrooms – delivers a savory base reminiscent of classic fajitas. Combined with the rich vegan scramble, the zesty kick of salsa, and the creamy tang of vegan yogurt crema, every bite is a delightful journey to Tex-Mex culinary heaven. It’s a truly satisfying and protein-packed start to your day.
- Infinitely Customizable: One of the best aspects of this vegan breakfast burrito recipe is its incredible versatility. Don’t like mushrooms? Swap them for zucchini or spinach! Want extra spice? Add jalapeños. Craving more protein? Throw in some black beans. You can truly tailor these burritos to your exact preferences, dietary needs, or whatever ingredients you have on hand. We’ll share even more creative ideas below to spark your imagination!
- Perfect for Meal Prep: This recipe shines as a meal prep hero. Spending a little time on the weekend means you have delicious, healthy breakfasts ready for the entire week (or even longer if you freeze them!). This organized approach to meals helps you stay on track with your healthy eating goals, reduces food waste, and saves you money.
- Wholesome & Plant-Based Goodness: Enjoy a breakfast that’s not only delicious but also incredibly nutritious. Loaded with vegetables, plant-based protein, and fiber, these burritos provide sustained energy without the heavy feeling. They are naturally cholesterol-free and a fantastic way to incorporate more plant-based meals into your diet.
Notes on Ingredients
Crafting the perfect vegan breakfast burrito starts with understanding each ingredient and its role. While we’ll provide exact quantities in the recipe card below, here’s a deeper dive into the components that make these burritos so special:
- Olive Oil: A kitchen staple, olive oil plays multiple roles here. You’ll use it to sauté your vegan scramble, caramelize your vegetables, and crucially, to pan-fry the assembled burritos for that irresistible crispy exterior. Feel free to adjust the amount slightly based on your preference for richness.
- Just Egg or Another Vegan Egg Substitute: This innovative plant-based product mimics the texture and flavor of scrambled eggs wonderfully. It’s quick to cook and provides excellent protein. If Just Egg isn’t available, you can use other liquid vegan egg substitutes, or opt for a homemade tofu scramble as a fantastic alternative.
- Non-Dairy Milk: A splash of unsweetened, unflavored non-dairy milk (like almond, soy, or oat milk) helps achieve a creamier, fluffier texture for your vegan scramble. Ensure it’s plain to avoid altering the savory flavor profile of the burritos.
- Salt and Pepper: These basic seasonings are essential for bringing out the best flavors in your scramble and vegetables. Always season to taste, adding a little at a time until it’s just right.
- Vegetables (Onion, Bell Pepper, Sliced Mushrooms): This trio forms the aromatic and textural heart of your filling. Onions provide a sweet base, bell peppers add vibrant color and a mild crunch, and mushrooms bring an umami richness. Sautéing them properly is key to unlocking their full flavor.
- Vegan Greek Yogurt (or Plain Vegan Yogurt): This is the secret to our creamy, tangy ‘crema’ spread. It adds a lovely moisture and a bright, zesty counterpoint to the savory fillings. Vegan sour cream is also an excellent substitute if you prefer.
- Garlic Powder: A crucial flavor enhancer for the vegan yogurt crema. It adds a subtle savory depth that complements the other ingredients beautifully.
- Tortillas: The vessel for all this deliciousness! Make sure you use burrito-sized tortillas (typically 8-10 inches) to comfortably hold all the generous fillings. Both flour and whole wheat tortillas work well, and you can also find gluten-free options if needed. Warming them slightly before assembly can make them more pliable and prevent tearing.
- Salsa: Choose your favorite! A good quality store-bought salsa saves time, but if you’re feeling ambitious, homemade options like a vibrant pineapple salsa or a quick restaurant-style blender salsa will elevate the flavor even further. Crucially, opt for a chunky salsa over a very liquidy one to prevent your burritos from becoming soggy.
- Shredded Vegan Cheese: A must for that melty, gooey goodness. Vegan cheddar or pepper jack shreds are excellent choices, offering a familiar, savory, and slightly spicy flavor that pairs perfectly with the Tex-Mex profile. Make sure to use a brand that melts well.
How to Make Vegan Breakfast Burritos
Let’s walk through the simple steps to create these incredible vegan breakfast burritos. The process is straightforward, and with a little organization, you’ll have a batch ready for the week in no time!
- Scramble the Vegan Egg: Begin by warming a tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, pour in your chosen vegan egg substitute (like Just Egg). Season with a pinch of salt and pepper, and add a small dash of unflavored non-dairy milk per egg portion. Stir gently and scramble until it’s fully set and resembles traditional scrambled eggs. This usually takes about 5-8 minutes, depending on the quantity. If you’re using tofu scramble, prepare it according to your preferred recipe.
- Cook the Vegetables: While your vegan scramble is cooking, heat another tablespoon of olive oil in a separate skillet over medium-high heat. Add your chopped onion, diced bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the onions are translucent, and the bell peppers and mushrooms are tender-crisp and slightly browned. Set these flavorful veggies aside.
- Prepare the Crema: In a small bowl, whisk together the vegan Greek yogurt (or plain vegan yogurt/sour cream) and garlic powder until smooth and well combined. This tangy crema will add a lovely layer of flavor and moisture to your burritos.
- Assemble the Burritos: Lay out your tortillas on a clean surface. For each tortilla, spread about a tablespoon of the vegan yogurt crema, leaving a small border around the edges. Next, layer on a generous portion of the vegan scramble, followed by the sautéed vegetables. Top with a tablespoon of your favorite chunky salsa and a sprinkle of shredded vegan cheese. Be careful not to overfill, as this can make rolling difficult.
- Roll the Tortillas: To roll a burrito like a pro, fold the sides of the tortilla inward towards the center, then tightly roll from the bottom up. Ensure all fillings are snugly enclosed. Repeat for all burritos. You can roll all of them before moving on to the toasting step.
- Toast to Perfection: In a large pan or skillet set over medium heat, warm about a teaspoon of olive oil per burrito. Once the pan is hot, place the assembled burritos seam-side down first. Heat for about 2 minutes on this side, or until golden brown and crispy, to help seal the burrito. Then, rotate and heat each of the other three sides for about 2 minutes, until evenly toasted and the cheese inside is melty. This step adds a wonderful texture and helps keep everything together. Serve immediately, cut in half, or prepare for storage.
Tips for Success with Your Vegan Breakfast Burritos
Achieving perfectly delicious and freezer-friendly vegan breakfast burritos is easy with these helpful tips:
- Master the Burrito Roll: A well-rolled burrito holds all its delicious fillings without falling apart. To roll your vegan breakfast burritos effectively, first, place your fillings in the center, horizontally across the tortilla. Fold the sides of the tortilla inward towards the center, covering the ends of the filling. Then, starting from the bottom (the side closest to you), roll the tortilla tightly upwards, ensuring it’s snug and compact. This technique creates a secure package.
- Opt for Chunky Salsa: The key to preventing soggy burritos, especially for meal prep or freezing, is to use a salsa that is thick and chunky rather than watery. Excess liquid can make the tortillas break down, leading to a less enjoyable texture. Drain any excess liquid from your salsa if necessary.
- Efficient Pan Management: Save time and reduce dishes by strategically reusing your skillets. After sautéing the vegetables or scrambling the vegan eggs, give one of the pans a quick wipe down. You can then use the same pan to toast your assembled burritos, making the cleanup process much faster.
- Don’t Overfill: While it’s tempting to pack in as much as possible, overfilling your tortillas can lead to tearing during rolling and difficulty in cooking evenly. Aim for a generous but manageable amount of filling that allows the tortilla to close completely and securely.
- Warm Your Tortillas: Before assembly, lightly warm your tortillas. You can do this in a dry skillet for a few seconds per side, or microwave them briefly (about 15-20 seconds for a stack). Warming makes them more pliable and less likely to crack or tear as you roll, especially important for larger burrito-sized tortillas.
- Season in Layers: Ensure every component of your burrito is well-seasoned. Don’t rely solely on the salsa for flavor. Season your vegan scramble and sautéed vegetables with salt, pepper, and any other desired spices to build depth of flavor throughout the burrito.
Exciting Variations for Your Vegan Breakfast Burritos
One of the joys of making these vegan breakfast burritos is their incredible adaptability. Feel free to experiment with different ingredients to create your unique flavor combinations:
- Tofu Scramble Transformation: If Just Egg isn’t your preference or accessible, easily swap it out for a homemade tofu scramble. My fluffy tofu scramble or a more seasoned Southwestern tofu scramble recipe would be excellent choices, adding a different texture and flavor profile while maintaining the protein punch.
- Boost with Beans: For an extra dose of fiber, plant-based protein, and hearty texture, add cooked black beans or pinto beans to your filling. Rinse and drain canned beans thoroughly before adding them. They pair wonderfully with the Tex-Mex flavors.
- Spice It Up: If you love a little heat, there are many ways to make these burritos spicier. Incorporate finely diced fresh jalapeños or serrano peppers into your sautéed vegetables. Swap your mild salsa for a hot variety, or sprinkle in a pinch of cayenne pepper, chili powder, or smoked paprika with your scramble. A dash of your favorite hot sauce inside or on the side is also fantastic.
- Embrace More Vegetables: Beyond the standard onion, bell pepper, and mushrooms, feel free to add other veggies. Consider sautéed spinach or kale for added greens, corn for sweetness, diced zucchini, or even roasted sweet potato cubes for a heartier filling.
- Add a Hearty Element: For a more “traditional” breakfast burrito feel, consider adding some plant-based sausage crumbles or flavorful vegan bacon bits. These additions bring extra savoriness and texture.
- Different Cheeses & Sauces: Experiment with various types of shredded vegan cheese, such as smoked gouda, provolone, or even a spicy ghost pepper jack alternative. For the crema, try infusing it with different herbs like cilantro or dill, or add a squeeze of lime juice for extra zing.
- Potato Power: For a truly filling breakfast, add some crispy hash browns or roasted breakfast potatoes to your burrito. Cook them separately until golden brown, then layer them in with the other fillings.
Storing and Reheating Your Vegan Breakfast Burritos
These vegan breakfast burritos are perfect for meal prepping, and proper storage ensures they remain delicious and fresh. Here’s how to handle leftovers and prepare them for future enjoyment:
Refrigerator Storage:
Once your burritos are assembled and cooled to room temperature, wrap each individual burrito tightly in aluminum foil or parchment paper. Alternatively, place them in an airtight container. Stored this way, they will stay fresh in the refrigerator for up to 3 days. When you’re ready to enjoy, simply unwrap and reheat them in the microwave until warmed through. You can also toast them in a dry skillet or a toaster oven for a few minutes to crisp up the exterior.
Freezing and Reheating Instructions for Meal Prep
The true beauty of this recipe lies in its freezer-friendliness. You can make a large batch and store them for quick and easy breakfasts whenever you need them.
Freezing Instructions:
After preparing and rolling your burritos, allow them to cool completely. This is crucial to prevent condensation and ice crystals from forming, which can lead to soggy burritos upon reheating. Once cooled, individually wrap each burrito. You can either wrap them tightly in aluminum foil, or for extra protection against freezer burn, wrap them first in parchment paper, then in foil. Place the wrapped burritos in a large zip-top freezer bag, ensuring they lay flat to freeze evenly. Label the bag with the date. For best quality and flavor, consume your frozen vegan breakfast burritos within 2 weeks.
Reheating Instructions from Frozen:
When you’re ready for a delicious breakfast, there are a couple of convenient ways to reheat your frozen burritos:
- Microwave Method (Quickest): Remove the foil (if applicable) and prick the burrito with a fork a few times to allow steam to escape. Microwave on high for approximately 2.5 to 3 minutes, flipping halfway through. Microwave times can vary depending on your appliance, so ensure the burrito is heated through to your desired temperature.
- Toaster Oven/Conventional Oven Method (for Crispiness): Preheat your toaster oven or conventional oven to 350ºF (175ºC). Remove the foil wrapper (if applicable) and place the burrito directly on a baking sheet or toaster oven tray. Heat for 15-20 minutes, or until warmed through and the tortilla is lightly crispy. If you want an even crispier exterior, you can unwrap it completely for the last 5-10 minutes of heating.
Always test one burrito first to determine the ideal reheating time for your specific appliances. Enjoy your convenient and delicious meal prep!
More Delightful Vegan Breakfast Recipes
If you loved these convenient and delicious vegan breakfast burritos, you’re in for a treat! Explore more plant-based breakfast ideas that are sure to brighten your mornings:
- Baked Banana Bread Oatmeal Cups: A portable, wholesome, and sweet start to your day.
- Pumpkin Cream Cheese Muffins: Indulge in cozy flavors with these delightful muffins.
- Vegan Breakfast Pizza: A fun and customizable way to enjoy your morning meal.
- Easy Vegan Quiche: Elegant yet simple, perfect for a weekend brunch or special occasion.
- Vegan Breakfast Peach Cobbler: A sweet and comforting dessert-for-breakfast option.
We hope you thoroughly enjoy preparing and savoring this fantastic vegan breakfast burritos recipe. If you make them, we’d absolutely love to see your creations! Please snap a photo and tag #jessicainthekitchen on Instagram. Your feedback is invaluable, so please consider leaving a comment below and giving the recipe a rating. Thank you so much for your support!
Vegan Breakfast Burritos
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Ingredients
- 3 tablespoons olive oil, for cooking JUST Egg & vegetables, and for pan-frying burritos
- 7 Just Eggs OR 1 ⅓ cups tofu scramble, 3 tablespoons is one egg, so 21 tablespoons or 1 ⅓ cups. If making tofu scramble, follow my tofu scramble recipe which has its own salt, pepper and milk quantities
- dash of non-dairy milk, per JUST Egg, unsweetened and unflavored
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil, for vegetables
- 1/2 large onion, chopped
- 1/2 large bell pepper, diced (I mixed red and green)
- 3 tablespoons mushrooms, sliced
- 6 tablespoons Greek vegan yogurt, or plain vegan yogurt / vegan sour cream
- 2 1/2 teaspoons garlic powder
- 6 8-inch tortillas, burrito size
- 6 tablespoons salsa, chunky preferred
- 6 tablespoons shredded vegan cheese, cheddar or pepper jack work well
- 7 teaspoons olive oil, for pan-frying burritos at the end, 1 tsp per burrito
Instructions
Prepare Fillings
- In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Pour in your chosen vegan egg substitute (such as JUST Egg) and season with salt, pepper, and a small dash of unflavored non-dairy milk. Scramble gently until cooked through and set, which typically takes 5-8 minutes depending on the quantity. If you’re using tofu, prepare it according to my tofu scramble recipe here. Set aside the cooked scramble.
- While the vegan eggs are cooking, in a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion, diced bell pepper, and sliced mushrooms. Sauté for about 5 to 7 minutes, stirring occasionally, until the onions are translucent and the vegetables are tender-crisp. Remove from heat and set aside.
- In a small bowl, combine the vegan Greek yogurt (or plain vegan yogurt/sour cream) and garlic powder. Whisk until smooth to create a creamy spread. Set aside.
Assemble & Toast
- Lay your 8-inch tortillas on a clean surface. For each tortilla, spread approximately 1 tablespoon of the prepared vegan yogurt mixture, leaving a small border around the edges. Layer with a portion of the vegan egg scramble, followed by the sautéed onion, bell pepper, and mushroom mix. Add a tablespoon of your chosen chunky salsa and a tablespoon of shredded vegan cheese. To roll, fold the two opposite sides of the tortilla inward towards the center, then roll tightly from the bottom (the side closest to you) upwards to form a secure burrito. Repeat for all 6 tortillas.
- In a large pan or skillet over medium heat, add about 1 teaspoon of olive oil per burrito (approximately 6-7 teaspoons total if cooking all at once). Once the pan is hot, carefully place the rolled burritos seam-side down to help seal them. Heat for 2 minutes on this side until golden brown and crispy. Rotate the burritos and continue to heat each of the four sides for about 2 minutes, until evenly toasted and the cheese is melted.
- Cut each burrito in half and serve immediately for the freshest experience.
TO FREEZE FOR MEAL PREP
- After preparing and assembling the burritos, allow them to cool completely to room temperature. Individually wrap each cooled burrito tightly in aluminum foil, or first in parchment paper then in foil for added freezer burn protection. Place the wrapped burritos in a freezer-safe zip-top bag and lay flat in the freezer to prevent them from sticking together. Label the bag with the date. For optimal taste and texture, it is recommended to consume them within two weeks of freezing.
To defrost and reheat: Remove the foil (if used) and prick the frozen burrito with a fork a few times. For microwave reheating, microwave on high for approximately 2.5-3 minutes, flipping halfway through, until warmed through. For a crispier texture, you can reheat in a preheated toaster oven at 350°F (175°C) for 15-20 minutes, or until thoroughly heated. Please note that microwave and toaster oven times can vary, so adjust as needed for your specific appliances.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.