sheet pan burritos

Skip the hard work and try this Sheet Pan Vegan Breakfast Burritos recipe. It&#39;s quick, filling, and freezer-friendly. Gluten-free, Oil-free option.

Sheet Pan Vegan Breakfast Burritos

tofu

yeast

garlic powder

onion powder

turmeric

salt

plant milk

avocado oil

Black pepper (to taste)

medium red or Yukon gold potatoes (1/2” dice)

chili powder

vegan breakfast sausages

vegan cheddar cheese

baby spinach

cremini mushrooms (sliced)

mozzarella cheese

chunky salsa

red bell peppers (diced)

jalapeños (sliced (seed removed for mild heat))

avocado (sliced (optional))

basil

sundried tomatoes

dairy-free pesto

Prep: Preheat the oven to 425F. Set a 9” loaf pan and large baking sheet aside

Tofu Scramble: Crumble the tofu into the loaf pan, and add the nutritional yeast, garlic powder, onion powder, 1/4 teaspoon of salt, oil, and plant milk over top. Mix well, until all of the turmeric has dissolved and the scramble is light yellow.- TexMex variation: Use 1/3 cup of your favorite salsa instead of plant milk- Pesto variation: Add the dried basil and sun-dried tomatoes to the scramble as well

Breakfast Potatoes: Add the diced potatoes to a large bowl and toss with paprika or chili powder, onion powder, garlic powder, salt, and oil. Mix well and spread evenly across 2/3 of the baking sheet.

Add-Ins: Add the remaining ingredients to the other third of the baking sheet- Classic: Spread the breakfast sausage across the baking sheet- Spinach &amp; Mushroom: Add the mushrooms to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet.- TexMex: Add the bell pepper and jalapeños to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet

Bake: Place the baking sheet on the top rack of the oven and the tofu scramble in the middle rack. Bake for 15 minutes, then flip the potatoes and mix the tofu scramble. Return to the oven and bake for an additional 15-20 minutes, until the potatoes are crispy- Cheese: If using, sprinkle shredded cheese over the tofu scramble and return to the oven for the second half of the bake time. Mix the melted cheese into the scramble before assembling the burritos- For Classic &amp; Mushroom variations: Remove the sausage and/or mushrooms from the baking sheet after the first 15 minutes of cooking so they do not overcook.

Warm the Tortillas: Lightly coat each tortilla with a spritz of water, stack them, and place on a baking sheet. Warm in the oven for the last 2-3 minutes of baking so they are easier to work with.

Assemble each burritos as follows; each recipe makes 4-6 burritos- Classic: Tortilla + breakfast sausage + spinach + tofu scramble + potatoes + hot sauce (optional)- Spinach &amp; Mushroom: Tortilla + spinach + tofu scramble + mushrooms + potatoes- TexMex: Tortilla + sliced avocado + tofu scramble + peppers + potatoes + hot sauce (optional)- Pesto: Tortilla + 1 tbsp pesto + spinach + tofu scramble + potatoes

Serve: Enjoy the burritos immediately, or wrap in tin foil and store in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat burritos in the oven or toaster oven at 350F for 30-45 minutes if refrigerated, or 60-70 minutes if frozen.

These vegan sheet pan breakfast burritos are a game-changer for a high-protein on-the-go breakfast for busy mornings. Inspired by @frasercooks&#39;s breakfast burrito recipe, these vegan Greek breakfast sheet pan burritos are packed with Mediterranean-inspired ingredients, a creamy, protein-rich vegan egg, nutritious veggies, and delicious vegan cheese topping to keep you satisfied all morning long. Best of all, these high-protein meal prep breakfast burritos are easy to make in one pan, freezer-friendly, and perfect for meal prep to have a protein-packed brekkie stacked in your fridge throughout the week.

Greek Meal Prep Breakfast Burritos

white tortillas

onion

potato (diced)

bell pepper (diced)

cherry tomatoes (halved)

vegan sausages (sliced)

tomatoes

block silken tofu (400 grams)

dry red lentils (soaked overnight)

soy milk

cornstarch

tsp black salt

oregano

cheese

tbsp roasted red pepper hummus

dill

Finely dice your onion, bell peppers, and potatoes, and add them to a large baking sheet, along with your whole cherry tomatoes. Ensure your potatoes are cut very small so they cook at the same time as the veggies.

Bake at 425 ° F for 20 minutes, tossing halfway through.

Pre-soak your lentils overnight in water or soak in boiling water for 15 minutes.

Make your vegan egg mixture by blending all of the ingredients until smooth.

Add the sundried tomatoes and sliced vegan sausage to the baking sheet, mix, and pour the vegan egg mixture on top evenly to coat the vegetables.

Bake for another 20 minutes.

Add vegan feta on top and fresh dill, and slice into 8 equal rectangles.

Divide the mixture into 8 tortillas, adding 1 tbsp roasted red pepper hummus to each. Roll up in the parchment and store in the fridge or freezer until you’re ready to eat!

The best way to reheat these is by microwaving for 1 minute then popping them into the toaster to crisp up! Check above in the blog post for other reheating directions.

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Sheet Pan Vegan Breakfast Burritos

Greek Meal Prep Breakfast Burritos

Top 2 sheet pan burritos recipes from across the web

The most viewed sheet pan burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Vegan Breakfast Burritos

Greek Meal Prep Breakfast Burritos

The most viewed sheet pan burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine