Name: Vegan Breakfast Burrito
Prep time: 5 min
Cook time: 15 min
Ingredients: 1/2 tablespoon vegan butter; 1/3 cup diced onion; 1/2 cup diced tomato; 12 ounces Just Egg; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon kala namak ((black salt)); 1/2 teaspoon dried cilantro; 1/4 teaspoon red pepper flakes; 1/4 cup diced vegan cheese; 1 vegan breakfast sausage link; 5 medium flour tortillas

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Cheesy, hearty, and fully plant-based, this Just Egg Vegan Breakfast Burrito is a great way to kick off your day! It’s packed full of eggs, sausage, cheese, and sautéed veggies. These burritos are just as amazing whether you eat them fresh or prep them for busy mornings!

After becoming a vegan, I honestly found breakfast burritos to be something I missed. After all, breakfast tacos and breakfast burritos are practically a way of life in Central Texas!

Don’t get me wrong, burritos loaded with veggies are so delicious, but I occasionally became nostalgic on Saturday mornings as I’d reminisce about the classic breakfast burrito.

Then, along came Just Egg. This vegan scrambled egg mixture, made mostly from mung beans, is a great substitute for eggs and is so much tastier than tofu!

I also like to add vegan sausage and vegan cheese to make this burrito very filling and hearty!

This burrito pairs perfectly with my Roasted Ranchero Sauce to give it the ultimate Tex-Mex touch!

Why this Recipe is Special

Fully vegan!
Easy to make
A savory breakfast
Great for meal-prep
Everything is tossed into one pan

Ingredient Notes

Vegan Butter - You’ll want to start the cooking with vegan butter to give the flavors a nice buttery taste. Any brand will do as long as it’s plant-based.

Onion and Tomato - Any variety works. I prefer the flavors of Spanish onion and tomatoes on the vine or roma for this recipe. Note, the juicier the better for the tomato. You’ll want to add all that amazing flavor to the pan.

Vegan Egg - I like to use the vegan egg substitute made by Just, Inc. You’ll use the entire bottle for this recipe. It only needs to be cooked long enough to develop a thick consistency, about seven minutes on medium-high heat.

Seasoning - Add salt, pepper, kala namak (black salt), dried cilantro, and red pepper flakes. Black salt is a secret ingredient here that gives the burritos a an “eggy” flavor. This spice can be hard to find, but I’ve had great luck with ordering it from Amazon.

Vegan Cheese - I like to use Chao or Violife vegan cheese because of how nicely they melt. Although, you can certainly use any of your favorite vegan cheeses. Wait to add it to the egg after a few minutes to make sure to give the vegan egg time to cook and thicken.

Vegan Sausage - I’ve been digging the vegan sausage made by Field Roast or Beyond, although, any other brand would work as well. They give this breakfast burrito a nice Southwest flare.

Flour Tortillas - The tortillas are a final must for this dish! Just make sure to check that the ingredients are vegan. Some sneaky things to look for are dairy and lard. My go-to brands are La Banderita and Guerrero. Before filling the tortillas with the delicious filling, you’ll want to toast them up in a pan to bring out their flavor. You can substitute gluten-free tortillas in place of flour.

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Dice the onion, tomato, vegan cheese, and vegan sausage. Measure out the remaining ingredients and shake the vegan egg thoroughly.

Add the vegan butter to a medium-high heated pan. Once the butter has melted, add the onion and stir it around for about two minutes or until it’s translucent. Then, add the tomato and stir the veggies around for another minute.

Pour the vegan egg into the pan. Make sure you thoroughly shake it beforehand. Let it cook for about five minutes as you stir it around, scraping the bottom of the pan as you do so.

Add the seasoning. You can go light or heavy on the red pepper flakes, depending on how spicy you want your burritos to be. Cook the egg for about 5 minutes.

Add the diced vegan cheese to the pan and stir it around for about one minute to allow it to melt. Scrape the bottom of the pan as you continuously stir.

Add the diced vegan sausage to the pan and continue to stir for about two more minutes. Remove the pan from the heat source as you prepare the tortillas.

Toast the tortillas in a small pan. Then, add the delicious burrito mixture to them and enjoy!

Recipe Variations

Omit the vegan cheese and vegan sausage if you prefer.
You can substitute the flour tortilla with a gluten-free version.
Add other veggies such as cooked potatoes, fresh tomatoes, jalapenos, or avocado.

Leftovers

Refrigerator
- Store burritos in an air-tight container in the refrigerator for up to four days.
- Heat one burrito at a time in the microwave for 30 seconds on each side. Or, you can warm them up in a pan on medium-low heat for three minutes on each side.
Freezer
- Individually store burritos in foil, freezer bags, or any other type of air-tight container for up to two months.
- Heat one burrito at a time in the microwave for one minute on each side. Or, warm them up in a pan on medium-low heat for three minutes on each side. If you have extra time, another alternative is to heat the burritos in the oven for 20 minutes at 325°F. Flip them over after the first 10 minutes.

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