All the best parts of breakfast wrapped in one delicious package.
About this recipe
The breakfast burrito is an icon and a staple among breakfast recipes. It’s endlessly versatile, convenient when you need it to be, and so delicious you could eat it every morning.
This recipe incorporates breakfast potatoes, vegan cheddar cheese, salsa, fresh cilantro and JUST Egg to create the ultimate vegan breakfast burrito to fuel your day. Make this burrito your own with whatever you have in your own kitchen, whether it’s black beans, tempeh bacon, sautéed bell peppers, jalapeños or sweet potatoes. You can just as easily use corn tortillas or gluten-free tortillas, as whole wheat or white flour tortillas. To turn up the flavor even more, add a sprinkle of chipotle seasoning and black pepper over a big dollop of plant-based sour cream right before you roll your burrito.
The truth is you can’t make a truly great plant-based breakfast burrito without JUST Egg. It’s a completely egg-free egg that’s great for everything from fluffy scrambled eggs to moist banana bread. Use it any time you want to enjoy an eggy and healthy breakfast free of animal products. Made from mung beans, JUST Egg is free of cholesterol and saturated fat, with 5 to 6 grams of plant-based protein per serving. If you want to learn more, find JUST Egg nutrition facts here.
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Cook the fillingsfillings
Roast the potatoes with a bit of oil and salt in a 400°F oven or in a heavy skillet over medium heat until tender and golden-brown on the edges. If desired, sprinkle with ground cumin and cayenne. Heat the refried beans or soyrizo.
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Heat the JUST Egg FoldedFolded
Heat 2 JUST Egg Folded in a toaster, skillet, microwave or oven, according to the directions on the box. Slice each into three to four strips.
If using pourable JUST Egg, scramble in a nonstick skillet over medium heat with a bit of oil until all the liquid is cooked through. Set aside.
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Fill the burritoburrito
Warm the tortillas briefly on a hot skillet to soften. Spread the center with refried beans. Arrange the JUST Egg Folded on top, the strips offset so they fill the burrito evenly. Top with roasted potatoes, shredded cheese, salsa, sliced avocado and fresh cilantro. Finish with a few leaves of fresh spinach, if using. Fold in the two side panels and then roll the burrito, holding the fillings in place with your fingers. At this time, you can heat the burritos or wrap them in foil to enjoy later.
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Heat and serveserve
Heat a skillet on medium-high and coat lightly with cooking oil. Place the burritos in the hot skillet, seam side down. Compress the burritos slightly on the skillet. Once nicely browned on one side, carefully flip the burritos and brown the second side. Remove from skillet and enjoy immediately with salsa or hot sauce.
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