“This would be good in a burrito” is one of my husband, Harrison’s, ultimate compliments. The guy LOVES his burritos. For years he took Trey to San Francisco for “Dadurday”. Every Saturday they took BART to the Mission and had burritos at his favorite spot, Pancho Villa. Sometimes he gets 2 burritos – one for lunch and one for dinner. A friend of his asked me once, “Doesn’t he ever get tired of burritos?”. The answer is most definitely, “No!”. To say Harrison was excited when he saw we were having burritos for dinner last week is an understatement. He hasn’t been to San Francisco in awhile and needed a burrito fix. These Vegan Breakfast Burritos hit the spot.
To make the burritos I started with my go to Tofu Scramble from Vegan with a Vengeance (similar recipe). Then I cooked the hash brown patties found in the freezer section at Trader Joe’s. These patties are easy and delicious, despite looking like the McDonalds hash browns I used to eat in college…cringe. Any hash browns or roasted potatoes would work here.
I did not add beans to these vegan breakfast burritos, but you definitely can. I added a layer of coconut bacon from Dreena Burton’s Plant-Powered Families. These added great smoky flavor and texture, but any vegan bacon or sausage would be delicious. As you can tell this is a methodology, not a rigid recipe.
For additional toppings add what you think your family will like. We added salsa (this is my current favorite), Daiya cheese, avocado, pickled jalapenos, and Tofutti sour cream. Next I rolled the burritos. Follow this guide if you are new to rolling burritos. In my case I have burrito rolling down, thanks to my burrito loving spouse.
This vegan breakfast burrito aren’t just for breakfast. Trey took a smaller one to school the next day for lunch. You can easily make these and wrap them in foil for an on-the-go dinner while you are running between meetings or sports practices in the evening.