Sheet Pan Vegan Breakfast Burritos (4 Ways!)
Are you ready to kickstart your mornings with something delicious, nutritious, and totally satisfying? These Sheet Pan Vegan Breakfast Burritos (4 Ways!) are not just easy to make; they are also packed with flavor and can cater to various taste preferences. Whether you’re a tofu lover, a potato enthusiast, or someone who enjoys a little kick from jalapeños, there’s a version here for you. Plus, the best part? They are all made in one pan, making cleanup a breeze!
What Makes This Recipe Special
The beauty of these Sheet Pan Vegan Breakfast Burritos lies in their versatility. With four different fillings to choose from, you can mix and match based on your cravings or dietary needs. Each burrito is rich in plant-based protein, loaded with colorful veggies, and can be customized to suit your taste. Plus, cooking them on a sheet pan allows for even roasting, ensuring that every bite is bursting with flavor.
Ingredients at a Glance
- 4-5 burrito size flour tortillas (gluten-free if necessary)
- 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
- 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
- 4-6 frozen vegan breakfast sausages
- 1/2 cup vegan cheddar cheese
- Small handful baby spinach
- 6 ounces cremini mushrooms, sliced
- 2 teaspoons avocado oil
- 1/2 cup vegan mozzarella or parmesan cheese
- Small handful baby spinach
- 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)
- 1/2 teaspoon dried basil
- 2 packed tablespoons sun-dried tomatoes
- 1/4 cup nut-free pesto or store-bought
- Small handful baby spinach
Gear Checklist
- Large baking sheet: For roasting and assembling the burritos.
- Mixing bowls: To combine your filling ingredients.
- Knife and cutting board: For chopping veggies and slicing avocado.
- Spatula: For flipping and mixing ingredients on the baking sheet.
- Measuring cups and spoons: To ensure precise ingredient measurements.
Sheet Pan Vegan Breakfast Burritos (4 Ways!) — Do This Next
Step 1: Prepare the Tofu Scramble
Start by pressing the extra firm tofu to remove excess moisture. Crumble the tofu into a mixing bowl and add nutritional yeast, garlic powder, onion powder, turmeric, 1/4 teaspoon kosher salt, plant milk, and black pepper. Mix well until combined.
Step 2: Roast the Potatoes
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced potatoes with 1 tablespoon of avocado oil, chili powder, garlic powder, onion powder, and remaining 1/4 teaspoon kosher salt. Spread them out evenly and roast for 15-20 minutes, or until golden and crispy.
Step 3: Cook the Vegan Sausages and Vegetables
While the potatoes are roasting, heat a skillet over medium heat and add the frozen vegan breakfast sausages. Cook according to package instructions. In the same skillet, add sliced mushrooms and a teaspoon of avocado oil. Sauté until cooked through and golden brown.
Step 4: Assemble the Burritos
Once the potatoes and sausage are done, it’s time to assemble your burritos. Lay out the flour tortillas on a clean surface. For each burrito, add a layer of the tofu mixture, roasted potatoes, vegan sausage, cheese, baby spinach, and any additional toppings like salsa or sun-dried tomatoes. Fold in the sides of the tortilla, then roll it up tightly.
Step 5: Bake the Burritos
Place the assembled burritos seam-side down on the same baking sheet. If desired, brush the tops with a little avocado oil for extra crispiness. Bake in the preheated oven for 15-20 minutes, or until golden brown and heated through.
Smart Substitutions
- Tofu: Swap with chickpeas or lentils for a different protein source.
- Potatoes: Use sweet potatoes for a slightly sweeter flavor.
- Vegan cheese: Omit or use nutritional yeast for a cheesy flavor without the dairy.
- Sausages: Replace with tempeh or seitan for a heartier filling.
- Wraps: Use collard greens or large lettuce leaves for a low-carb option.
Missteps & Fixes
- If your tortillas are tearing, warm them slightly in the microwave to make them more pliable.
- Overcrowding the baking sheet can lead to uneven cooking; use two sheets if necessary.
- To prevent soggy burritos, ensure the tofu is well-pressed and excess moisture is removed from cooked vegetables.
- If you find your burritos are too dry, add a touch of salsa or plant milk before rolling them up.
Make Ahead Like a Pro
These Sheet Pan Vegan Breakfast Burritos are perfect for meal prep! Assemble the burritos and wrap them tightly in foil or parchment paper. Store in the refrigerator for up to 3 days or freeze for up to a month. When ready to enjoy, reheat them in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. This makes them an ideal grab-and-go breakfast option!
Popular Questions
Can I freeze these burritos?
Absolutely! These burritos freeze wonderfully. Just make sure to wrap them tightly in foil or parchment paper to prevent freezer burn. When you’re ready to eat, simply reheat in the oven or microwave.
What can I substitute for avocado oil?
Olive oil or coconut oil can be used as a substitute for avocado oil. Both will provide a delicious flavor to your ingredients.
How do I make these burritos spicier?
If you enjoy some heat, add more jalapeños or include diced serrano peppers. You can also mix in your favorite hot sauce or chili flakes to the filling.
Can I make these burritos oil-free?
Yes! You can skip the oil altogether and use vegetable broth for sautéing. It will keep everything from sticking and still flavor your ingredients beautifully.
Because You Liked This
- Vegan Chocolate Chip Cookies
- Creamy Vegan Mac and Cheese
- Easy Vegan Pizza Recipe
- Super Easy Vegan Pancakes
Bring It to the Table
These Sheet Pan Vegan Breakfast Burritos (4 Ways!) are perfect for brunch gatherings, busy weekday mornings, or whenever you need a hearty meal on the go. With their customizable nature and delicious flavors, they are sure to please everyone at the table. Serve them alongside your favorite salsa, guacamole, or a fresh green salad for a complete meal.
Get ready to enjoy a new breakfast staple that will have everyone asking for seconds! These burritos are not just a meal; they’re a celebration of flavors that kick off the day right. Enjoy every bite!
Sheet Pan Vegan Breakfast Burritos (4 Ways!)
Ingredients
Equipment
Method
- Start by pressing the extra firm tofu to remove excess moisture. Crumble the tofu into a mixing bowl and add nutritional yeast, garlic powder, onion powder, turmeric, 1/4 teaspoon kosher salt, plant milk, and black pepper. Mix well until combined.
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced potatoes with 1 tablespoon of avocado oil, chili powder, garlic powder, onion powder, and remaining 1/4 teaspoon kosher salt. Spread them out evenly and roast for 15-20 minutes, or until golden and crispy.
- While the potatoes are roasting, heat a skillet over medium heat and add the frozen vegan breakfast sausages. Cook according to package instructions. In the same skillet, add sliced mushrooms and a teaspoon of avocado oil. Sauté until cooked through and golden brown.
- Once the potatoes and sausage are done, it's time to assemble your burritos. Lay out the flour tortillas on a clean surface. For each burrito, add a layer of the tofu mixture, roasted potatoes, vegan sausage, cheese, baby spinach, and any additional toppings like salsa or sun-dried tomatoes. Fold in the sides of the tortilla, then roll it up tightly.
- Place the assembled burritos seam-side down on the same baking sheet. If desired, brush the tops with a little avocado oil for extra crispiness. Bake in the preheated oven for 15-20 minutes, or until golden brown and heated through.
Notes
- These burritos are perfect for meal prep! Assemble and store tightly wrapped.
- If your tortillas are tearing, warm them slightly in the microwave to make them more pliable.
- For a spicy kick, add more jalapeños or your favorite hot sauce.
