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Vegan Breakfast Burrito

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This vegan breakfast burrito is the best BREAKFAST BURRITO I’ve ever had, VEGAN or NOT! Modeled after the Famous Corner Cottage Burrito!

I’ve eaten a lot of Breakfast Burritos. One of my favorites is from a place in Burbank, the Corner Cottage. The burrito is typically shows up in most “Best Breakfast Burrito in Los Angeles” list. At least when I used to eat them, it was!

One of the best things about it, is the spicy salsa they make. It’s hot without being overbearing. You get a big kick in the mouth, but it subsides after a couple seconds.

Then you can take another bite and get a kick again! The number of eggs, cheese, potatoes, and meat doesn’t hurt either.

However, the Corner Cottage burrito is it’s so popular that the wait time is usually around an hour. The other big problem is it’s not even close to being vegan.

Naturally, I had to remedy that. I’m happy to say, this thing is just as good as I remember, if not better!

Ingredients for vegan breakfast burritos

One of the best things about these Vegan Breakfast Burritos is you can customize them to your heart’s content. Here’s how I make mine!

how to make vegan “eggs”

Although you can customize yours, I do think some kind of “egg” is mandatory. You can either make a Tofu Scramble or use something convenient like Just Egg. Whatever you like should work!

For the Tofu Scramble I recommend using a super firm block of tofu which doesn’t need to be pressed. You can also use extra firm and press it. Some folks like to add a little silken tofu into the mix to make it creamier.

However, I prefer using some vegan butter or Vegan Cream Cheese to add some richness! I also like using Adobo Seasoning in my tofu scramble.

If you can’t find any at the store, I have a homemade version in my Chopped Cheese Recipe!

What kind of potatoes are best for a breakfast burrito?

This is a hotly debated topic. One thing I will say, potatoes are also mandatory on a breakfast burrito.

I personally love hash browns or tater tots. Home fries are good too.

For this recipe we are making hash browns!

Hash Browns are quite simple to make. Just grate some potatoes and then rinse them under cool water.

Squeeze the liquid out of them, or spin them in a salad spinner and get them as dry as possible.

Heat up a good amount of oil and get it nice and hot. Then spread out your hash browns in an even layer, season them to your heart’s content!

I like using garlic and onion powder, smoked paprika, salt and pepper, and nutritional yeast on mine.

Then fry for about 6 – 8 minutes, or until browned to your preference. Then add some more oil on top and flip them. Fry them for another 6 – 8 minutes or until golden brown.

You can also use store-bought frozen hash browns if you want something faster and easier of course!

What’s the best “meat” for Breakfast Burritos?

Sausage and Bacon are probably the most common options. At the Corner Cottage you can get either or both! In this recipe I’m using some TVP Sausage, but you could totally make some Rice Paper Bacon as well!

And obviously, use any store-bought vegan breakfast sausage of your choosing if you prefer to do something quicker and easier!

In fact the recipe I have for this is just seasoning some store-bought vegan sausage. But I will include a recipe for TVP sausage crumbles too.

What’s the Best cheese for Breakfast Burritos?

Use whatever vegan cheese you like, but cheddar is always a good choice! One thing I will recommend is you should layer some cheese in between each component.

So start with cheese, then potatoes, then more cheese, then sausage, then more cheese, etc!

The Best Salsa for Breakfast Burritos!

So like I said, one of the highlights of a Corner Cottage Breakfast Burrito is their salsa.

From what I (and some folks on Reddit) can tell, it’s just tomatoes, jalapeños and salt and pepper.

To make it nice and spicy, we’ll be using everything in the jalapeño, the seeds and all! For the tomatoes, we want to get rid of as much of the liquid as possible.

We want to get them chopped up pretty fine too, so use a food processor if you like, but these days I make mine chopped by hand!

No matter how you make it, I suggest putting some inside the burrito, and then having some on the side too! That’s how I used to eat them!

how to make vegan breakfast burritos

Making these is quite simple! It’s faster if you work with multiple pans, or if you have a big griddle. But you essentially just gotta cook everything and roll it into a burrito!

If you have to make everything separately, I would make them in this order.

  • Salsa – store it in the fridge.
  • Tofu Scramble – Keep it warm on low if possible.
  • Breakfast Sausage – Keep it warm on low if possible.
  • Hash Browns – I recommend making these last so they are as crispy and fresh as possible.

If you don’t have the pans or stove top space to keep the other ingredients warm, you can simply reheat them in the microwave or on a pan.

On the flipside, if you use store-bought vegan products, they will cook up much faster and you can probably do it all in 1 or 2 pans.

To assemble the burrito, I recommend building it in this order: cheese, potatoes, cheese, sausage, cheese, eggs, cheese, peppers / onions.

Having cheese in between every layer will keep this burrito from getting to dry when we reheat it and it will add a lot of CHEESINESS which is mandatory in my book!

After that, you just need to roll it up! Now I’m no expert, but none of my burritos have unraveled or fallen apart, so I must be doing something right!

First, I’ll fold the sides over and flatten it out a little.

Next I’ll fold over the sides, and then try to tuck them underneath, and then roll it as tightly as possible.

Can I freeze vegan breakfast burritos?

Absolutely! I have a Freezer Breakfast Burrito recipe too! But all you really need to do is let all the ingredients cool.

Then wrap the burrito in some parchment paper, and then foil.

Add them to a freezer bag and freeze. They will be good for about 3 months, but you will probably eat them before that!

How to Reheat Frozen Breakfast Burritos

When you reheat them in the microwave, take off the foil but leave the parchment paper on. This will aid in the reheating process and will keep them from drying out.

I recommend starting with 2-3 minutes in the microwave (time may vary depending on microwave and size of burrito). Bigger burritos may need up to 5 minutes.

Personally I’ll microwave mine for 3-4 minutes. While that’s happening I’ll preheat a pan on the stove.

Once the burrito is done in the microwave, spray the pan with cooking oil and grill the tortilla until golden.

Not only will this taste better, it will heat the burrito and seal it together even more, it’s a win-win!

Here’s a an older video as well!

More breakfast recipes you’ll dig!

Recommendations for Kitchen Gear, Spices & Pantry Items and what I use for my Photos & Videos are available on my Amazon Storefront!

Vegan Breakfast Burrito

Vegan Breakfast Burrito

Thee Burger Dude
5 from 4 votes
Course Breakfast
Servings 4 – 6 Burritos


  • Flour Tortillas
  • Vegan Cheese Shreds
  • Vegan Sour Cream optional
  • 2 Bottles of Just Egg unless using Tofu Scramble

Hash Browns

  • 2- 3 lbs. Russet potatoes
  • 1 -2 Tbsp nutritional yeast or to taste
  • 1 tsp Garlic Powder or to taste
  • 1/2 tsp Onion Powder or to taste
  • 1 tsp Smoked Paprika or to taste
  • Salt & Black pepper to taste
  • Oil for frying

Tofu Scramble

  • 16 oz. package of super firm tofu
  • 1 – 3 tsp of Adobo Seasoning*
  • 2 Tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1/4 – 1/2 cup vegan cream cheese
  • 1/4 – 1/2 cup unsweetened plant milk if needed
  • Salt and Pepper to taste
  • Black salt to taste

TVP Breakfast Sausage

  • 1 cup TVP
  • 1 cup vegan beef broth or veggie broth
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • 1 tsp ground sage
  • 1 Tbsp brown sugar
  • 2 Tbsp nutritional yeast
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed fennel seeds
  • 1/2 tsp dried thyme
  • 1 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • 1 Tbsp blackstrap molasses
  • 2 Tbsp neutral oil

Breakfast Sausage (Store-bought vegan meat)

  • 12 oz. plant-based meat crumbled
  • 1 tsp garlic salt
  • 1/2 tsp ground sage
  • 1/2 tsp onion powder
  • 1/4 tsp ground cloves
  • 1/2 tsp smoked paprika
  • Cayenne to taste
  • Black pepper to taste
  • 1 Tbsp maple syrup


  • 1 large Tomato or 3 Roma Tomatoes
  • 2 Jalapenos
  • Salt & pepper to taste



  • To make the salsa, slice up the jalapenos. Next quarter the tomato and take out the seeds and tomato guts. Dab it with a paper towel to get as much moisture off of it as possible. Roughly chop the tomato. Add the jalapenos and tomato to a food processor along with some salt and pepper. Pulse a few times until you get a chunky salsa. Don't over process, we don't want it to be too smooth! Set aside.
  • You can also finely dice these by hand, whatever you prefer!

Hash Browns

  • Peel and wash your potatoes. Then grate with the largest setting on your box grater. Pat the grated potato with a paper towel, then wrap it in a kitchen towel and squeeze out as much of the potato liquid as you can. Pat dry again. You can also spin them in a salad spinner to get as much liquid out as possible.
  • Heat a skillet with a bit of oil, then add the hash browns and seasonings. Stir to combine, then spread in an even layer and press down.
  • Let the hash browns cook undisturbed for 6-8 minutes. Then flip them over once nicely browned. Cook for another 6-8 minutes on the other side or until golden brown.

Breakfast Sausage (Store-bought Vegan Meat)

  • To make the breakfast sausage, simply combine everything in a bowl, then cook over medium heat in a bit of oil until browned and cooked through.

TVP Breakfast Sausage

  • Add the TVP and vegan beef broth (or veggie broth) to a bowl and let them rehydrate for 10 – 15 minutes.
  • Add the rest of the ingredients to the bowl and stir to combine.
  • Heat up a little oil in a skillet over medium heat. Add the TVP mixture and cook for about 5 – 6 minutes or until heated through. Adjust seasoning as needed.

Tofu Scramble

  • To make the tofu scramble, crumble your tofu in a skillet and add all the seasonings except the black salt and cream cheese.
  • Mix thoroughly then cook over medium hit in a bit of oil. Season to taste, then add in the cream cheese and cook until it's melted and creamy. Add some unsweetened plant milk if needed. Sprinkle with black salt and season to taste as needed.

Burrito Method

  • Heat up the tortilla (I microwaved mine for 1 minute) then assemble in this order: vegan sour cream, hash browns, cheese, salsa, sausage, cheese, vegan eggs, more cheese, salsa. Roll your burrito up and ENJOY!


  • If you don't have any Adobo Seasoning you can make some from my Chopped Cheese RECIPE!
Keyword vegan breakfast, vegan breakfast burrito
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