A breakfast burrito could be our breakfast every. single. day. Addition ideas and variations are endless, but our absolute favorite is this classic combination of VeganEgg, black beans, potatoes, and salsa from the Follow Your Heart VeganEgg Cookbook.
What you need:
½ cup vegan egg powder
2 cups ice-cold water
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 teaspoons vegan butter
1 tablespoon neutral tasting oil
1 cup frozen hash browns
4 large flour tortillas
2 tablespoons vegan chipotle mayonnaise
1 cup black beans, rinsed and drained
1 cup fresh pico de gallo
2 tablespoons finely chopped fresh chives
What you do:
1. Into a mixing bowl, add VeganEgg powder, water, salt, and pepper, cook according to instructions, and set aside.
2. Heat a separate non-stick skillet over medium heat. Add oil and frozen hash browns. Cook until crisp, approximately 5 minutes, and set aside.
3. Lay 4 tortillas on a work surface. Spread ½ tablespoon mayonnaise into the center of each tortilla in a line. Add ¼ cup cooked hash browns, ¼ cup scrambled VeganEgg, ¼ cup beans, ¼ cup pico de gallo, and ½ tablespoon chives to center of each tortilla in a line, leaving approximately 2 inches on the left and right sides of the tortilla for rolling.
4. To roll, fold left side of tortilla slightly over fillings, fold over right side to slightly cover fillings, and fold bottom of tortilla over entire amount of fillings. Roll up and away from you to create burrito. Serve warm.
Photo courtesy of Follow Your Heart
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