Vegan Breakfast Burrito
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 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!
- Vegan Eggs – You can either make a Tofu Scramble or use something convenient like Just Egg. Whatever you like should work!
- Potatoes – 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. I also have some Easy Breakfast Potatoes that would work. But like Corner Cottage, I’ll be making some Hash Browns!
Meat – You could make some TVP Sausage, or some Rice Paper Bacon or Tofu Bacon as well! And obviously you can take a shortcut and use store-bought versions! In fact, I’m using Impossible Meat that I’ll season to mimic breakfast sausage as a shortcut!
- Cheese – Use whatever vegan cheese you like, but cheddar is always a good choice!
- Salsa – 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.
- Tortillas – I’ve made these with both the crappy Mission Tortillas and the much better Guerrero Riquisimas (which are bigger). At first I liked the Mission better because the Guerrero Tortillas seemed to get chewy after microwaving. But I think maybe they were kind of stale because I’ve tried them again and they are great. But both will work fine, so use whatever tortilla you like!
How to make a Vegan Breakfast Burrito (like Corner Cottage)
The Salsa – 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!
Store in the fridge for later!
Meat – Prepare whichever meat you are using, TVP Sausage, Tofu Bacon or Rice Paper Bacon. Use your favorite store-bought or you can do what I did and just season some Impossible Meat to taste like sausage too!
Eggs – Prepare my quick and easy Tofu Scramble or use some Just Egg (or whichever Vegan Scrambled Egg you prefer!)
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!
Tips for making vegan breakfast Burritos
- Work with multiple pans, or a big griddle so everything is cooked fresh.
- Or you can prep a lot of this in advance and then just reheat for later. You can make everything but the hash browns and store in the fridge.
- Don’t be afraid of store-bought vegan products, they will cook up much faster and you can probably do it all in 1 or 2 pans.
- Same with any pre-made Hash Browns, if that makes your life easier then go for it!
- Warm up the Tortilla so it doesn’t tear when rolling. You can do this in a microwave, or on a skillet / comal on the stove-top.
Assembly – To assemble the burrito, you need to first warm up the tortilla so it’s nice and pliable. There are many ways to do this, but I’ve had the best looking heating it up on a pan over medium low heat.
Then 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 too 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! 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.
Feel free to brown the burrito in a pan over medium heat, or eat it like this! I also recommend wrapping it in parchment or deli paper if 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 before assembling the burrito (minus the tortilla which should be warm so it doesn’t tear when you roll it).
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!
Storage
Most of the components can be stored in the fridge for up to a week, so it’s great for meal prepping. Or you can assemble the burritos and freeze them for up to 6 months!
Here’s a an older video as well!
More breakfast recipes you’ll dig!
Vegan Breakfast Burrito
Ingredients
- Flour Tortillas (Burrito Sized)
- Vegan Cheese Shreds
Salsa
- 1 Large Tomato (or 3 Roma Tomatoes)
- 2 Jalapenos
- Salt & pepper to taste
Vegan Eggs (Pick One)
- 2 Bottles of Just Egg
- 1 batch 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
Breakfast Sausage (See Notes for more options)
- 12 oz. Vegan Meat (like Impossible or Beyond)
- 1 tsp Garlic Powder
- 1/2 tsp Ground Sage
- 1/2 tsp Onion Powder
- 1/4 tsp Ground Cloves
- 1/2 tsp Smoked Paprika
- Cayenne (to taste)
- Salt & Pepper (to taste)
- 1 Tbsp maple syrup (optional for Extra Sweetness)
Instructions
Salsa
- 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! Store in the fridge until needed.
Breakfast Sausage (Store-bought Vegan Meat)
- To make the breakfast sausage, simply combine everything in a bowl, then crumble and cook over medium heat in a bit of oil until browned and cooked through. Keep Warm.
Vegan Eggs
- Prepare a batch of Tofu Scramble and keep warm on low. Or cook up 2 Bottles of Just Egg according to instructions and keep warm on low.
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.
Burrito Method
- Heat up the tortilla (microwave or stovetop) then assemble in this order: cheese, hash browns, cheese, salsa, sausage, cheese, vegan eggs, more cheese, salsa. Roll your burrito up and ENJOY!You can also brown the burrito by adding it to a pan over medium heat with some cooking oil. Start with the seam side down to seal it, then turn once golden brown and brown as many sides as you'd like!
Notes
Tips for making vegan breakfast Burritos
- Work with multiple pans, or a big griddle so everything is cooked fresh.
- Or you can prep a lot of this in advance and then just reheat for later. You can make everything but the hash browns and store in the fridge.
- Don’t be afraid of store-bought vegan products, they will cook up much faster and you can probably do it all in 1 or 2 pans.
- Same with any pre-made Hash Browns, if that makes your life easier then go for it!
- Warm up the Tortilla so it doesn’t tear when rolling. You can do this in a microwave, or on a skillet / comal on the stove-top.
