These easy vegan breakfast burritos are packed with wholesome ingredients and protein, making them the perfect healthy choice for busy mornings.

Make up a big batch on Sunday, and you get a filling and super healthy breakfast for the entire week!

The homemade burritos save money and packaging, and they’re great for breakfast meal prep – just freeze leftovers in a resealable bag or airtight container, for an on-the-go breakfast any time you’re in a rush.

Kids love helping with assembly, and the recipe can be easily customized to use up whatever veggies you have on hand.

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Freezer breakfast burritos

Vegan breakfast burritos became a staple for me in my first year of college, when I decided it would be a great idea to sign up for an 8am class all the way across campus.
I’d heat up an Amy’s tofu scramble burrito in the morning, wrap it in paper towels, and either eat it while getting dressed or–if I was running late–bring it with me to class.

Today’s make-ahead homemade burrito recipe reminds me so much of the Amy’s version, and just one large burrito packs in over 24 grams of protein!

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Vegan breakfast burrito ingredients

The vegetables: I used diced bell peppers and spinach for the burritos in the video and photos here, but there are so many different vegetable combinations you can use.

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