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Homemade Sheet Pan Vegan Breakfast Burritos (4 Ways!) photo

Sheet Pan Vegan Breakfast Burritos (4 Ways!)

Start your mornings right with these delicious, customizable Sheet Pan Vegan Breakfast Burritos!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Burritos:
  • 4-5 pieces 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 pieces 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 pieces red bell peppers (diced)
  • 2 pieces jalapeños (sliced, seed removed for mild heat)
  • 1 teaspoon avocado oil
  • 1 piece avocado (sliced, optional)
  • 1/2 teaspoon dried basil
  • 2 tablespoons sun-dried tomatoes (packed)
  • 1/4 cup nut-free pesto (or store-bought)
  • Small handful baby spinach

Equipment

  • Large baking sheet
  • Mixing bowls
  • Knife and cutting board
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.