Vegan breakfast burritos have everything you need for a complete breakfast in one convenient package, plus Tex-Mex flavours to make them delicious. You’ll love this freezer-friendly meal prep breakfast!

Halved vegan breakfast burrito

Introducing my favourite make-on-the-weekend-for-the-entire-week-meal: vegan breakfast burritos. Whip these up when you’ve got time on the weekend and breakfast is ready to grab-and-go all week long. 

In each blissful bite, you get a mix of sautéed mushrooms, onions, and bell peppers, creamy vegan scramble, plant-based cheese and zesty salsa, all in a tortilla shell. If savoury breakfasts and Mexican food are your fave, these vegan breakfast burritos will become your new go-to!

Overhead view of vegan breakfast burritos

Why You’ll Love This Vegan Breakfast Burritos Recipe

  • Easy weekday breakfasts. Whether you are a busy mom, someone who doesn’t have a lot of time in the morning, or just a human being who probably doesn’t want to have to cook breakfast every single day, vegan breakfast burritos will be perfect for you.
  • Bold Tex-Mex flavours. The sautéed veggies give fajita vibes, salsa adds some brightness, and the scrambled vegan egg makes certain that this is a protein-packed breakfast.
  • Totally customisable. You could add tomatoes, swap out the mushrooms, omit the vegan cheese, and tailor these breakfast burritos to your tastes. I share some ideas below, too!
Overhead view of ingredients for vegan breakfast burritos with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Olive oil – You’ll need some for cooking the scramble, some for the veggies, and more for making your vegan breakfast burritos crispy on the outside.
  • Just Egg – Or another vegan egg substitute.
  • Non-dairy milk – Any kind you like as long as it’s unflavoured and unsweetened.
  • Salt and pepper
  • Vegetables – Onion, bell pepper, and sliced mushrooms.
  • Vegan Greek yogurt – Or plain vegan yogurt. Vegan sour cream is also an option.
  • Garlic powder
  • Tortillas – Make sure they’re burrito-size so they can fit all your fillings!
  • Salsa – Your favourite store-bought variety, or try homemade pineapple salsa or restaurant-style blender salsa.
  • Shredded vegan cheese – Cheddar or pepper jack would both work well with the flavours in this recipe.

How to Make Vegan Breakfast Burritos

  • Scramble the vegan egg. Warm the oil in a skillet set over medium heat. Add the vegan egg, salt, pepper, and a splash of non-dairy milk and scramble until set.
  • Cook the vegetables. In another skillet set over medium-high heat, cook the onion, bell pepper, and mushrooms in oil for 5 to 7 minutes, or until the onions are translucent.
  • Make the crema. Whisk together the vegan yogurt and garlic powder.
  • Assemble. Spread a tablespoon of the yogurt mixture onto each tortilla, leaving a bit of space around the edges. Add the vegan scramble, vegetables, a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas.
  • Toast. In a large pan set over medium heat, warm a teaspoon of oil per burrito. When the pan is hot, add the burritos to the pan seam-side-down. Heat for 2 minutes on each side to toast, then serve.

Tips for Success

  • Know how to roll a burrito. To roll your vegan breakfast burritos, fold the sides of the tortilla towards the centre, then roll tightly starting from the bottom. 
  • Use a chunky salsa. To keep your breakfast burritos from getting soggy, use a chunky salsa instead of one that’s liquid-y.
  • Reuse one of the skillets. So you don’t have to wash three pans, wipe one clean after sautéing the vegetables or scrambling the vegan eggs and use it again to toast your burritos.
Vegan breakfast burritos, with one cut in half


  • Use tofu scramble. Instead of Just Egg, follow my fluffy tofu scramble or southwestern tofu scramble recipe.
  • Add beans. Black beans or pinto beans would be a great addition to these breakfast burritos for added fibre and protein.
  • Spice it up. Add some diced jalapeños, hot salsa, or a sprinkle of cayenne pepper for some extra heat.
  • Make it traditional. Skip the salsa and yogurt, add more cheese and vegan bacon for a more traditional breakfast burrito.

How to Store Leftovers

Wrap leftover vegan breakfast burritos in foil or transfer them to an airtight container. They’ll last in the fridge for up to 3 days; reheat them in the microwave until warmed through.

Freezing and Reheating Instructions

After preparing the burritos, place them in a zip-top freezer bag and set it flat in the freezer. Use within 2 weeks.

To serve, prick with a fork a few times and microwave for 3 minutes, or heat in the toaster oven at 350ºF for 6-8 minutes, or until warmed through.

Vegan breakfast burrito cut in half

More Vegan Breakfast Recipes

Enjoy friends! If you make this vegan breakfast burritos recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Overhead view of vegan breakfast burritos

Vegan Breakfast Burritos

Freezer-friendly vegan breakfast burritos have everything you need for a complete breakfast, plus Tex-Mex flavours to make them delicious!
5 (from 4 ratings)


  • 3 tablespoons olive oil, for frying up JUST Egg – feel free to lessen this amount if desired
  • 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
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1/2 large bell pepper, diced (I mixed red and green)
  • 3 tablespoons mushrooms, sliced
  • 6 tablespoons vegan Greek yogurt, or plain vegan yogurt
  • 2 1/2 teaspoons garlic powder
  • 6 8-inch tortillas
  • 6 tablespoons salsa
  • 6 tablespoons shredded vegan cheese
  • 7 teaspoons olive oil, for pan-frying burritos at the end



  • In a pan over medium heat, add your oil to heat it up. Scramble your JUST Eggs as you always would with salt, pepper and a dash of non-dairy milk. If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes. If you're using tofu scramble, prepare it here also using my tofu scramble recipe.


  • While the vegan eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent. Set aside
  • Mix the vegan greek yogurt and the garlic powder together. Set aside.


  • Spread 1 tablespoon of vegan greek yogurt mix over each tortilla, leaving a bit of space around the edges. Add in the vegan egg scramble, then the onion bell pepper mushroom mix on top, then a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas (towards you and then folding in the two sides) so that there are four sides. You can roll all of your tortillas at the same time before you heat them.
  • In a large pan over medium heat, heat a teaspoon of oil per burrito. When the pan is hot, add all six burritos into the pan OR you can do them one by one, placing on the side where the rolling of the tortilla ended to seal it. Heat for 2 minutes on that side (so it's sealed off) and until golden brown and crispy, and then rotate until all four sides have been heated for 2 minutes each.
  • Cut in half and serve immediately.


  • After preparing the burritos, place in a freezer safe ziplock bag and place flat so that they freeze without touching each other. You should label the bag. I like to eat them within two weeks of when they were made.
    To defrost, prick with a fork a few times and microwave for 3 minutes, or you could prick with a fork and place in the toaster oven at 350 degrees for 6-8 minutes so that it's still crispy. Each microwave and toaster oven are different so test to see what time works best to defrost your burritos.


Please note that the calories are for using tofu scramble, and are not 100% accurate since you might add more or less oil, salt, or pepper and you may use Just Egg or another vegan egg substitute.
Calories: 361kcal, Carbohydrates: 33g, Protein: 10g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Sodium: 598mg, Potassium: 261mg, Fiber: 3g, Sugar: 5g, Vitamin A: 387IU, Vitamin C: 16mg, Calcium: 125mg, Iron: 3mg

Disclaimer: Although 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. 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.