These Vegan Sheet Pan Breakfast Burritos are the reason I stopped grabbing a granola bar on my way out the door. Everything cooks in one 9×13 pan. The tofu bakes into a soft, eggy scramble while the potatoes and vegan sausage crisp up right beside it. You roll it all into warm tortillas with melty vegan cheddar, wrap them, and stash them in the freezer or fridge. On a busy morning, all you do is heat one up and go. The best part is these have 25g of protein each – so you actually feel full all morning!
Sheet Pan Vegan “Egg” Burrito Ingredients
For the Sausage & Potato Portion
- Vegan sausage: I like Beyond or Impossible sausage. Crumble it for crispy edges .You can leave it out if you want, but it brings a lot of flavor and salt to the pan. If you skip it, add a little more salt and bulk things up with extra veggies like bell pepper, onion, or mushrooms.
- Potatoes: Yukon golds, red potato, or russet. Chop them small.
- Oil: Just enough to coat the potatoes so they crisp instead of steam.
- Garlic powder, onion powder, salt, and pepper: Season the potatoes before they bake, then taste again after. Potatoes soak up more salt than you think.
For the Plant-Based “Egg” Portion
- Extra firm tofu: Drained & pressed.
- Chickpea flour: My secret for a scramble that holds together.
- Unsweetened soy milk: Plain and unsweetened only.
- Nutritional yeast: Brings the savory, cheesy flavor.
- Turmeric, garlic powder, onion powder, and chili powder:
- Black salt (kala namak): It has a sulfur note that tastes egg. Find it at Indian grocery stores or online.
- Salt and fresh black pepper: This one gets salty fast between the sausage, nutritional yeast, and black salt.
- Fresh spinach
- Vegan cheddar shreds: I like Violife or Follow Your Heart.
- Large flour tortillas: Burrito size, at least 10 inches.
How to Make Sheet Pan “Egg” Burritos
1. Bake Potatoes & Sausage
Add your chopped potatoes to the pan with a small amount of oil, garlic powder, onion, powder, and a little salt & pepper to taste. Mix well. Spread our your crumbled vegan sausage around it as evenly as possible. Bake at 375°F for 20-25 minutes, until the potatoes are almost fork tender (they don’t have to be completely done, they will cook more later).
2. Make your “Egg”
While your potatoes & sausage bake, make your “egg” mixture. In a large blender, add your 2 blocks of tofu (drained and pressed, chickpea flour, spices, nutritional yeast, and soy milk.
Blend until combined – but no need to make it completely smooth. If your mixture is really thick and you’re having trouble blending, add a little more soy milk (don’t overdo it though, you don’t want a soupy consistency or it won’t thicken up later in the oven.)
3. Add spinach
Check your potatoes & sausage. The potatoes should be almost fork-tender. They will continue to cook in the oven once you add your “egg”. Add spinach on top of your sausage & potato. Feel free to add as much as you want – this will wilt a lot during the next baking process.
4. Add “egg”
Pour in your vegan egg mixture. Mix it well with a large spoon or rubber spatula to make sure everything is well-combined.
5. Add cheese
Sprinkle the top with vegan cheese of choice.
6. Bake
Bake for 25-30 minutes until it is no longer watery/super soft in the center. It will continue to firm up as it cools.
I recommend letting it cool for at least 20-30 minutes before cutting into rectangles. I was able to cut mine into 8 rectangles.
7. Wrap!
Add a piece of the plant-based egg to a burrito. If eating right away, you can add in other fixings like avocado, salsa, pico, etc. If freezing, I do not recommend adding in other “fresh” ingredients.
Enjoy!
Storage Ideas
Fridge: Wrap each burrito in foil or store them in an airtight container. They keep for 4 days. Reheat in a skillet, air fryer, or oven so the tortilla crisps back up instead of going soft.
Freezer: Let the burritos cool all the way before wrapping. Wrap each one tightly in foil, then stash them in a freezer bag. They keep for 3 months.
Reheating from frozen: Unwrap and microwave for 2 to 3 minutes, flipping halfway. For a crispier tortilla, microwave for 1 minute to thaw, then finish in a skillet or air fryer for a few minutes per side. I have also put it on a tray in the broiler for a few minutes to get crispy (but watch it closely!)
Filling only: If you want to hold off on rolling, store the “egg” rectangles in an airtight container in the fridge for 4 days and assemble fresh in the morning.
Other Add-ins to this Vegan Breakfast Burrito
Add-ins that freeze well
- Black beans or pinto beans, drained and patted dry
- Roasted peppers and onions, cooked down until the moisture is gone
- Sautéed mushrooms, cooked hard until they squeak and stop releasing liquid
- Frozen spinach, thawed and squeezed dry in a towel
- Sweet potato in place of the potato, cut small so it crisps
Save these for serving, not freezing
- Avocado or guacamole
- Fresh salsa or pico de gallo
- Cilantro, green onion, shredded lettuce
- Vegan sour cream
Tips for the Best Burritos
Common Questions
Yes! These are my favorite freezer-friendly item. Let the filling cool all the way down before you roll. Warm filling steams inside the tortilla and turns it gummy. Wrap each burrito tightly in foil, then stash them all in a freezer bag so they do not pick up freezer smells.
Allie’s Tip: Lightly spray the foil before wrapping to prevent sticking.
Follow these two steps: Microwave first to heat the middle, then crisp the outside. Unwrap the foil, wrap the burrito in a damp paper towel, and microwave for 2-3 min, flipping halfway. Toss the paper towel, then finish in the air fryer at 400°F for 3 to 4 minutes or in a dry skillet until the outside is golden. I’ve also put it in the oven on broiler-mode for a few minutes – but watch it closely so it doesn’t burn!
About 3 months wrapped in foil and stored in a freezer bag. In the fridge, 3 to 4 days.
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Sheet Pan Plant-Based Breakfast Burritos
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Equipment
Ingredients
- 1 package vegan sausages of choice (approx 14 oz) I use Impossible or Beyond
- 2-3 cups chopped potatoes of choice I like gold or multi-color potatoes. If you like potatoes use 3 cups.
- 1 tbsp high heat oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Plant-Based "Egg"
- 2 blocks extra firm tofu (~14 oz each) drained and pressed for 15 minutes.
- 1/2 cup chickpea flour
- 1-1.5 cups soy milk unsweetened, plain
- 1/3 cup nutritional yeast
- 2 tsp turmeric
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder add more if you like a little spice
- 1/2 tsp black salt
- 1/2 tsp salt add more to your taste
- Fresh black pepper to taste
- 1-2 large handfuls fresh spinach optional, add more if desired
- 4-5 oz vegan cheddar shreds I like Violife
For Burritos
- ~8 large flour tortillas of choice choose gf, if needed
- Other optional toppings if eating right away: avocado, salsa, pico de gallo, fresh spinach, cilantro, sour cream, and more.
Instructions
- Bake Potatoes & Sausage: Preheat Oven to 375°F. Add your chopped potatoes to the 9×13 pan with a small amount of oil, garlic powder, onion, powder, and a little salt & pepper to taste. Toss to coat. Spread out your crumbled vegan sausage around it as evenly as possible. Bake at 375°F for 20-25 minutes, until the potatoes are almost fork tender (they don’t have to be completely done, they will cook more later).
- Make your "Egg":While your potatoes & sausage bake, make your “egg” mixture. In a large blender, add your 2 blocks of tofu (drained & pressed), chickpea flour, spices, nutritional yeast, and soy milk.Your blender will definitely be full – if your blender is smaller and you can't fit it all, consider blending in two steps. I used a tamper to help me blend. Blend until combined – but no need to make it completely smooth. A few tofu pieces can be good and mimic a scrambled egg. If your mixture is really thick and you’re having trouble blending, add a little more soy milk (don’t overdo it though, you don’t want a soupy consistency or it won’t thicken up later in the oven.)
- Add spinach:Check your potatoes & sausage. The potatoes should be almost fork-tender. They will continue to cook in the oven once you add your “egg”. Add spinach on top of your sausage & potato. Feel free to add as much as you want – this will wilt a lot during the next baking process.
- Add "egg":Pour in your vegan egg mixture. It may be a little thick, but that's okay. Mix it well with a large spoon or rubber spatula to make sure everything is well-combined.
- Add cheese:Sprinkle the top with vegan cheese of choice.
- Bake:Bake for 25-30 minutes until it is no longer mushy/watery in the center. It will continue to firm up as it cools.I recommend letting it cool for at least 20-30 minutes before cutting into rectangles. I was able to cut mine into 8 even rectangles.
- Wrap it up:Add a piece of the egg to a large flour tortilla. If eating right away, you can add in other fixings like avocado, salsa, pico, etc. If freezing, I do not recommend adding in other “fresh” ingredients.Enjoy!
Notes
- Black beans or pinto beans, drained and patted dry
- Roasted peppers and onions, cooked down until the moisture is gone
- Sautéed mushrooms, cooked hard until they squeak and stop releasing liquid
- Frozen spinach, thawed and squeezed dry in a towel
- Sweet potato in place of the potato, cut small so it crisps
- Avocado or guacamole
- Fresh salsa or pico de gallo
- Cilantro, green onion, shredded lettuce
- Vegan sour cream
- Cool the filling completely before slicing & rolling. It will firm up more as it sits. Warm filling steams the tortilla and makes it gummy.
- Warm tortillas for 10 to 15 seconds before rolling so they fold without cracking.
- Crisp up your final burrito in a skillet or in the oven on broiler mode for a few minutes. There’s nothing like a crisp burrito!
- To reheat from frozen: microwave in a damp paper towel, then crisp in the air fryer or a dry skillet.
- For gluten-free: Use GF tortillas and Beyond Meat Sausage (which is certified GF vs. Impossible is not)
