Breakfast Burritos

Breakfast Burritos

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast
Servings 12 burritos
Calories 356 kcal


Hash Browns

  • 880 g potatoes shredded
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder


  • 1 c raw cashews
  • 16 oz salsa
  • 1/2 c nutritional yeast
  • 1/2 c fat free refried beans (like Old El Paso)


  • 2 small onions diced
  • 2 medium bell peppers diced
  • 4 chorizo tofurkey sausages diced
  • 2 pounds extra firm tofu
  • 1/2 tsp cayenne powder (optional, to taste)
  • up to 1 tsp salt (to taste)
  • 12 tortillas Joseph's Oat, Bran and FLax Tortillas


Hash Browns

  • Preheat oven to 400° F
  • In a large bowl, mix shredded potatoes with salt, garlic, onion, and paprika spices. Toss with your hands to coat evenly.
  • Spread on two baking sheets with either silicone baking sheets, parchment paper, or cooking spray to prevent sticking. Place in oven.
  • Stir the potatoes every 5 minutes for 20 minutes total, switching racks at the ten-minute mark. Set potatoes aside

Special Sauce

  • In a high-powered blender, blend together cashews, salsa, nutritional yeast, and re-fried beans until smooth. If your blender gets "stuck", add small bits of water until it starts moving smoothly. Set sauce aside.


  • In a very large pan, saute onions and peppers over medium heat until soft, about ten minutes, stirring frequently.
  • Add your diced Tofurky sausages and cook until they start to get crispy on some sides, approximately 5-7 minutes, stirring frequently.
  • Crumble both blocks of tofu into the pan using your hands and stir it in to incorporate.
  • Pour your sauce right on top, using a rubber spatula to get it all out of the blender. Stir this in well.
  • Turn heat up to medium-high and cook until the mixtures starts to thicken and get a little bit "sticky". Be sure to stir often and scrape any good burnt bits off the bottom of the pan (that's the best part!).


  • On a large working surface like a table or counter, lay out 12 pieces of aluminum foil that are about 12x12 inches. Place a tortilla in the middle of each one.
  • Starting with your hash browns, place an equal amount in a line on each tortilla.
  • Then add your filling right on top of the potatoes. PRO TIP: Using a spatula, kind of "cut" the filling into quarters right in the pan. From here, use approximately one-third of each pile per tortilla.
  • Roll your burritos up, tucking in the sides as you go, then wrap in foil. SEE VIDEO to watch this in action.
  • Freeze for up to 2-3 weeks. To reheat, remove foil and microwave for 2 minutes. Flip the burrito over and microwave for another 2 minutes.



Nutrition Facts
Breakfast Burritos
Amount Per Serving
Calories 356 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 38g13%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Previous Post
High-Protein Vegan Breakfast Burrito
Next Post
Hot & Sour Soup

Related Posts

No results found.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Fill out this field
Fill out this field
Please enter a valid email address.

Enter your email to continue