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Skip the hard work and try this Sheet Pan Vegan Breakfast Burritos recipe. It’s quick, filling, and freezer-friendly. Gluten-free, Oil-free option.
These delicious Vegan Breakfast Burritos are filled with roasted potatoes, fluffy tofu scramble, and your fillings of choice. Have a healthy breakfast prepped and ready for the week in less than an hour!
Table of Contents
4 Ways to Make the Best Breakfast Burritos
If you’re a fan of meal prep, it’s your lucky day because I’ve got 4 different ways for you to flavor these tofu breakfast burritos. Not only that, but I’ve figured out the easiest way to make the filling on a sheet pan (who doesn’t love a vegan sheet pan recipe?!).
Whether you choose to make 1 or a big batch of all 4, you’ll be so happy to see these wrapped burritos stacked in your freezer when you’re running out the door in the morning. In addition to tofu scramble and crispy potatoes, fill these burritos with one of the following flavor combos:
- “Classic”: Keep it simple with vegan breakfast sausages, vegan cheddar cheese and baby spinach.
- Spinach and Mushroom: Sliced cremini mushrooms, vegan mozzarella or parmesan cheese and baby spinach.
- TexMex: Chunky salsa, diced bell pepper, jalapeños, and an optional sliced avocado.
- Pesto: Dried basil, sun-dried tomatoes, dairy-free pesto, and baby spinach.
What You Need for Vegan Breakfast Burritos
Making homemade breakfast burritos only requires 4 main components and a few simple ingredients:
- Tortilla: You can use any flour or whole wheat tortilla of your choosing, but opt for 10 or 12 inch tortillas when possible. The larger the tortilla, the easier it will be to wrap without any rips or tears. If you only have corn tortillas, feel free to turn this burrito filling into breakfast tacos.
- Tofu scramble: This tofu scramble recipe is a riff on my stovetop Vegan Tofu Scramble. You’ll need a block of extra-firm tofu, unsweetened plant-milk, plus a few simple spices. If you love a sulfuric, eggy scramble, omit the kosher salt and sprinkle black salt (or kala namak) over the tofu scramble after baking.
- Breakfast potatoes: Go for either red or Yukon gold potatoes. They cook faster than russet potatoes and yield the creamiest breakfast potatoes.
- Filling ingredients: Switch these up based on your mood. When in doubt, stick with the classic version.
This recipe also has four different flavor variations, making it very easy to customize and make every week without flavor fatigue! Here are the “add-ins” you’ll need for each variation:
How to Make Sheet Pan Vegan Breakfast Burritos
- Mix the tofu scramble ingredients together in the loaf pan until light yellow.
- Toss the breakfast potatoes with spices and oil, then spread evenly on 2/3 of the baking sheet.
- Add the remaining ingredients on to the other third of the baking sheet (these ingredients will change slightly depending on your flavor choice!).
- Bake for 15-20 minutes, or until the breakfast potatoes are tender and crispy. If using shredded cheese, sprinkle it over the tofu scramble during the second half of the bake.
- Divide the breakfast burrito ingredients between 4-5 burrito-sized tortillas and roll tightly.
- Enjoy immediately or wrap and freeze for an easy breakfast meal prep.
For specific instructions on how to make a specific flavor, scroll down to the recipe card for complete recipe instructions (as well as reheat notes!)
Caitlin’s Cooking Tips
- Avoid over-stuffing the burritos. Unlike a Chipotle Black Bean Burrito Bowl where you can really load it up without consequence, start on the conservative side when filling. If you over stuff them, they’ll not only be difficult to roll, but more likely to rip which is less than ideal for freezing.
- Allow the burrito ingredients to cool before wrapping. This will prevent condensation from building inside the burrito, which will prevent the tortilla from becoming soggy. If you’re planning on eating these sheet pan burritos while fresh, this isn’t important, but it makes a difference when freezing.
Serving Suggestions
Vegan breakfast burritos are hearty enough to enjoy on their own as a filling, satisfying meal, but that’s not to say you can’t serve with additional sides such as crispy hash browns, Smoky Tempeh, Restaurant-Style Guacamole, Homemade Salsa and your favorite tortilla chips.
If you’re looking for more vegan breakfast recipes, you’ll also love this Vegan Asparagus & Mushroom Quiche and this Vegan Breakfast Casserole! Or, if you’re looking for more vegan burrito recipes, I’ve got the BEST Rice & Bean Burritos and a Sweet Potato and Black Bean Vegan Breakfast Burrito Recipe.
How to Store Vegan Breakfast Burritos
These burritos can be stored in the refrigerator for up to 4 days or in the freezer for up to 2 months (my preferred storage method). When freezing, tightly wrap in tin foil, label, and place in a tightly sealed freezer bag or airtight container.
Reheat these breakfast burritos from frozen in the oven or toaster oven at 350F for 60 minutes. If you choose to keep them in the fridge, reheat at 350F for only 30-45 minutes.
Substitutions and Variations
- Gluten-free option: Swap the classic flour tortilla for your favorite gluten-free tortilla. Note that gluten-free tortillas are more difficult to fold without tearing, but they’ll still taste delicious.
- Oil-free option: These burritos are already made with very little oil, but if desired, omit the additional oil. The potatoes and veggies will be less crispy, but it will still work.
- Choose your own fillings: I’ve provided 4 delicious customizations, but that doesn’t mean you can’t think outside the box. Fill your homemade burritos with your favorite veggies, black beans, sweet potatoes, pico de gallo, tempeh bacon, fresh cilantro, red onion, vegan sour cream, hot sauce, and vegan cheese. The different combinations are truly endless!
Recipe FAQs
These vegan breakfast burritos are ideal for busy mornings and grabbing on the way out of the house. You can also make overnight oats, like these PB&J Overnight Oats or try my Vegan Chewy Granola Bars Recipe.
Vegan food is made without animal products and by-products. This means ingredients such as chicken eggs, dairy cheese, tortillas or beans containing lard, and dairy sour cream would not be vegan-friendly. These burritos are naturally free of and delicious without all of the above!
Tortillas are typically vegan-friendly, but they aren’t always! Depending on the brand they can contain lard or dairy. Always read the ingredients or look for the vegan certified symbol.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sheet Pan Vegan Breakfast Burritos
Ingredients
Ingredients:
- 4-5 burrito size flour tortillas; gluten-free if necessary
For the Tofu Scramble:
- 14-16 ounces extra firm tofu
- 1 teaspoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon kosher salt divided
- 1/4 cup unsweetened plant milk
- 1 teaspoon avocado oil
- Black pepper to taste
For the Breakfast Potatoes:
- 3 medium red or Yukon gold potatoes 1/2” dice
- 1 tablespoon avocado oil
- 1/2 teaspoon chili powder or paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
For “Classic” Burritos:
- 4-6 frozen vegan breakfast sausages
- 1/2 cup vegan cheddar cheese
- Small handful baby spinach
For Spinach & Mushroom Burritos:
- 6 ounces cremini mushrooms sliced
- 2 teaspoons avocado oil
- 1/2 cup vegan mozzarella or parmesan cheese
- Small handful baby spinach
For TexMex Burritos:
- 1/3 cup chunky salsa
- 2 red bell peppers diced
- 2 jalapeños sliced (seed removed for mild heat)
- 1 teaspoon avocado oil
- 1 avocado sliced (optional)
For Pesto Burritos:
- 1/2 teaspoon dried basil
- 2 packed tablespoons sundried tomatoes
- 1/4 cup dairy-free pesto
- Small handful baby spinach
Instructions
- Prep: Preheat the oven to 425F. Set a 9” loaf pan and large baking sheet aside
- Tofu Scramble: Crumble the tofu into the loaf pan, and add the nutritional yeast, garlic powder, onion powder, 1/4 teaspoon of salt, oil, and plant milk over top. Mix well, until all of the turmeric has dissolved and the scramble is light yellow.– TexMex variation: Use 1/3 cup of your favorite salsa instead of plant milk– Pesto variation: Add the dried basil and sun-dried tomatoes to the scramble as well
- Breakfast Potatoes: Add the diced potatoes to a large bowl and toss with paprika or chili powder, onion powder, garlic powder, salt, and oil. Mix well and spread evenly across 2/3 of the baking sheet.
- Add-Ins: Add the remaining ingredients to the other third of the baking sheet– Classic: Spread the breakfast sausage across the baking sheet– Spinach & Mushroom: Add the mushrooms to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet.– TexMex: Add the bell pepper and jalapeños to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet
- Bake: Place the baking sheet on the top rack of the oven and the tofu scramble in the middle rack. Bake for 15 minutes, then flip the potatoes and mix the tofu scramble. Return to the oven and bake for an additional 15-20 minutes, until the potatoes are crispy– Cheese: If using, sprinkle shredded cheese over the tofu scramble and return to the oven for the second half of the bake time. Mix the melted cheese into the scramble before assembling the burritos– For Classic & Mushroom variations: Remove the sausage and/or mushrooms from the baking sheet after the first 15 minutes of cooking so they do not overcook.
- Warm the Tortillas: Lightly coat each tortilla with a spritz of water, stack them, and place on a baking sheet. Warm in the oven for the last 2-3 minutes of baking so they are easier to work with.
- Assemble each burritos as follows; each recipe makes 4-6 burritos– Classic: Tortilla + breakfast sausage + spinach + tofu scramble + potatoes + hot sauce (optional)– Spinach & Mushroom: Tortilla + spinach + tofu scramble + mushrooms + potatoes– TexMex: Tortilla + sliced avocado + tofu scramble + peppers + potatoes + hot sauce (optional)– Pesto: Tortilla + 1 tbsp pesto + spinach + tofu scramble + potatoes
- Serve: Enjoy the burritos immediately, or wrap in tin foil and store in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat burritos in the oven or toaster oven at 350F for 30-45 minutes if refrigerated, or 60-70 minutes if frozen.
Loved this recipe! It’s full of flavor!
Happy you love it, Laura!
I loved this recipe. It was easier to make than I anticipated, and the burritos reheated beautifully. I made the “classic” version without sausage, and it was still great.
We’re happy you loved it, Dawn!
These look amazing! I’m planning to meal prep them this week. What brand of vegan breakfast sausage did you use? Just curious since I haven’t tried that many 🙂
I use Impossible™
Loved this recipe. I did the pesto version since I had some pesto and sundried tomatoes in the fridge that I needed to use. I’m not vegan but eggs weird me out. This was perfect! I am enjoying them this week for easy work breakfasts but I can see them working great for camping this summer.
Can I thaw the frozen burritos in the fridge overnight and then bake the next day for the shorter bake time?
Absolutely!
Thank you for your ideas! You are awesome! We plant-based eaters ‘will’ change the world!