Vegan Breakfast Burrito Recipe

April 10, 2026 By: Bunnie's Kitchen

Vegan Breakfast Burrito Recipe. This flavorful recipe takes less than 15 minutes! Perfect with a cup of hot coffee. I recommend using Field Roast Italian Garlic & Fennel Plant Based Sausage. Instead of eggs, I tried a new product called "Eggs From Plants". Cooking this on the stovetop with mushrooms and spices def resembled fluffy eggs. My favorite sour cream brand is by Foragers. Easy vegan breakfast burrito requires 7 fillings of ingredients total in your burrito wrap. I added some lime and salt to my avocado to make a quick guacamole. Get all the ingredients for your next breakfast meal!

Category : Vegan

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Stovetop: Medium Heat

Air Fryer: 370 ° F

Course: Breakfast

Stovetop Time: 6-7 Minutes

Air Fryer Time: 4 Minutes

Prep Time: 2 Minutes

Total: 15 Minutes

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Ingredients:

• 3/4 Field Roast Italian Garlic & Fennel Plant Based Sausage Diced

• 1 Hash Brown

• 2 Tbsp Vegan Cheddar Cheese

• 1 Sun Dried Tomato Wrap

• 2 Tbsp Guacamole

• 1 Tbsp Salsa

• 1.5 Tbsp Forager Sour Cream

• 1 Brown Baby Bella Mushroom

• 1/2 Cup Eggs From Plants

• 2.5 Tbsp Black Beans Flavored Minced Garlic

• Pan with 1/2 Tbsp Vegetable Oil

Seasoning:

• 1/4 Tsp Salt

• 1/2 Tsp Black Pepper

• 1/2 Tsp Paprika

• 1/2 Tsp Garlic Powder

• Spray Vegetable Oil

• 1/4 Tsp Salt & Squeezed Lime (For Avocado Only)

Instruction Guide:

1. Prep all your ingredients. Add lime and salt to your mashed avocado to make guacamole. I prepared a minced garlic flavored black beans.

2. Air Fry your hashbrown and small diced plant sausage at 370 ° F for 4 minutes until browned. Don't forget to spray some vegetable oil for crisp.

3. Medium heat in pan add your vegetable oil. Dice one small mushroom. Cook for 3-4 minutes until browned on sides.

4. I added the seasonings to the mushroom and immediately poured the plant based egg.

5. Sprinkle some cheddar cheese. Lower the heat and flip until fluffy.

6. In the last minute of air fryer, I added the sun dried tomato wrap for a warm up.

7. All the ingredients should be prepared to be rolled into your sundried tomato wrap.

8. Add the guacamole, cooked plant based sausage, hashbrown, black beans, salsa, mushroom/cheese/egg mix, and sour cream.

9. Roll up sides first; as you roll away from you tuck in the fillings and the center of the burrito folds.

10. I like to put burrito on pan for a minute to seal the ends.

11. Cut sideways and enjoy with a nice cup of hot coffee!

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