In my house we usually need our breakfast to be something that is easy and able to eat on the go, especially for my husband. He wakes up at 5am and has to be out the door by 6:15 in order to get to work in time. This means that he doesn’t get the luxury of sitting down for breakfast.
While we were vegan I decided to come up with a breakfast option for my husband that was hearty, easy to prep, freeze, and thaw. Most of the time when you think of a hearty breakfast the first ingredient you think of is eggs. Well, since we were vegan eggs were a no go so I had to start thinking of other possible ideas.
One day at a mom’s group they had a breakfast burrito station where you could make your own burritos. I started to make me one and only put in the non-vegan items. I started with some roasted potatoes, some Mexican rice, and then just topped it with salsa. While I was eating, I realized the meatless breakfast patties we had at home would go great with these. Then I sparked an idea.
That weekend I made our first vegan, well almost vegan, breakfast burrito. They would be fully vegan but the Morning Star Breakfast Patties have a little milk and egg in them, so they are considered vegetarian not vegan.
Right off the bat these burritos were a huge hit for my whole family and to this day my husband still eats them every morning for breakfast. He used to just take a bagel with peanut butter but after eating these burritos he said he is hooked and will never be able to go back.
Trust me, no matter if you are vegan, vegetarian, or a meat eater you are going to love these easy yet delicious breakfast burritos. Promise!
Egg-less Breakfast Burrito
- 1 Pkg. Morning Star Original Breakfast Patties
- 1 Pkg. Mexican Rice (Rice-A-Roni)
- 6 Medium Potatoes Diced
- 1/2 Red, Orange, or Yellow Bell Pepper Diced
- 1/2 Green Bell Pepper Diced
- 1/2 Medium Onion Diced
- 1 Clove Garlic Minced
- 2-4 Tbsp Olive Oil (Divided)
- Salt & Pepper (to taste)
- 20 Burrito Size Tortillas
- Shredded Cheese
- Cook the Morning Star Breakfast Patties & Spanish Rice per package directions.
- While the patties and rice are cooking dice your potatoes, bell peppers, and onions. Sauté your bell peppers and onions in 1 Tablespoon of olive oil over medium heat. Just before they are done add in the minced garlic and cook for an additional 2-3 minutes. ALTERNATIVE: Trader Joes sales a frozen bag of potatoes, bell peppers, and onions that you can use as an alternative. I use two bags when I’m making this big of a batch.
- In a separate pan roast your potatoes over medium heat stirring occasionally until the outside is golden brown and slightly crispy and the middle of them are soft. Season with salt and pepper to your liking.
- When the patties are done chop them up into about ½ inch pieces then toss them in a bowl.
- Once the rice, potatoes, and bell peppers are done toss them in the bowl too and give it a good stir. You want everything well mixed.
- Lay out your tortillas and place 1-2 scoops of the filling in each one. The number of scoops depends on how big you want your burritos to be.
- If you are freezing then leave off the toppings until you are ready to eat them. If you are eating them right away place your choice of toppings on the filling and wrap your burrito and enjoy!
- If you are freezing them then wrap them in foil and place in the freezer. They should stay good for up to three months.NOTE: This recipe will make anywhere from 10-20 burritos depending upon how much filling you want in each one.