Vegan Breakfast Burrito with Just Egg

Cheesy, hearty, and fully plant-based, this Just Egg Vegan Breakfast Burrito recipe is a great way to start your day! These hearty burritos are amazing whether you eat them fresh or prep them for busy mornings!

Breakfast is just like you remember with these classic breakfast burritos. Or you can call them breakfast tacos if you’re from Austin, haha!

All vegan egg, sausage, and cheese go so nicely with sautéed veggies. I like to use tomatoes and onions but feel free to toss in bell peppers, spinach, mushrooms, or any other favorite!

The key ingredient here is Just Egg. This vegan scrambled egg mixture, made mostly from mung beans, is a great substitute for eggs. You can probably find this product at your local grocery store. Look in their refrigerated vegan section or on the top shelf, near the eggs.

This burrito pairs perfectly with my Roasted Ranchero Sauce to give it the ultimate Tex-Mex touch! And if you’re in the mood for some tofu eggs, be sure to check out my Tofu Scramble Sandwich recipe.

For more recipes that use Just Egg, I also have a crowd favorite Breakfast Casserole or these Vegan Egg Bites. Both are also excellent meal-prep options!

Why This Recipe Is Special

• Fully vegan!
• Easy to make
• A savory breakfast
• Great as a make-ahead meal
• Everything is tossed into one pan

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Ingredient Notes And Substitutions

• Vegan Butter – Use your favorite plant-based butter or oil.
• Onion and Tomato – Any variety that you love. I like the flavors of Spanish onion and tomatoes on the vine or roma for this recipe.
• Vegan Egg –  I like to use the vegan egg substitute made by Just, Inc. You’ll use the entire bottle here. It only needs to be cooked long enough to develop a thick consistency (6-7 minutes).
• 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 an “eggy” flavor. Amazon sells this spice if your local store doesn’t carry it.
• Vegan Cheese – Use your favorite! I like Chao or Violife.
• Vegan Sausage – One vegan breakfast sausage link gives this breakfast burrito a nice Southwest flare. I like the one made by Field Roast, but any will work just fine. Depending on the brand, you may need to pre-cook it before adding it in.
• 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. You can substitute gluten-free or corn tortillas in place of flour.

How To Make Vegan Breakfast Burritos

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

Add the vegan butter to a medium-high heated pan. Once the butter has melted, add the onion and stir it around until it’s translucent. Then, add the tomato and stir the veggies around until they soften. 

Pour the vegan egg into the pan. Make sure you thoroughly shake it beforehand. Let it cook for about 5-6 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.

Add the diced vegan cheese once the Just Egg has thickened. Stir as it melts.

Stir in the diced vegan sausage and let it cook for a few more minutes to heat through. Remove the pan from the heat source as you prepare the tortillas.

Heat the tortillas in a small pan or microwave. 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 corn or another gluten-free kind.
• Add other veggies such as cooked potatoes, mushrooms, peppers, or avocado.

Storage & Reheat

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 about 3 minutes on each side. 

Freezer: Individually store burritos in foil, freezer bags, or another type of air-tight container for 2 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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