Recipe by April Viar
A quick, cozy breakfast that rolls up big flavor and plant-based goodness
This breakfast burrito roll is one of those recipes that feels a little special while still being incredibly easy to make. Soft, savory vegan egg cooks up omelet-style in the pan, sprinkled with chia seeds and nutritional yeast for extra texture and flavor, then gets wrapped into a warm tortilla with melty vegan cheese. It’s simple, filling, and packed with nutrients to start your day off right.
One burrito cut in half and served with potatoes is describing breakfast perfection. If you’re heading out the door, the rolled-up version makes an ideal grab-and-go snack that still feels satisfying and homemade. The filling cooks quickly, which makes it easy to prepare multiple burritos for brunch, meal prep, or sharing with friends and family.
Why You’ll Love This Recipe
- Quick and Easy – Comes together fast with minimal prep.
- Hearty and Satisfying – Protein-rich and filling without feeling heavy.
- Great Texture – Chia seeds add a subtle crunch and nutrition boost.
- Perfect for Any Morning – Enjoy at home or wrap it up to take with you.
Breakfast Burrito Roll
- Total Time: 15 minutes
- Yield: 1 burrito 1x
- Diet: Vegan
Description
Quick Vegan Breakfast Burrito Roll-Up
This quick vegan breakfast burrito roll-up features a savory Just Egg omelet-style filling with chia seeds, melty vegan cheese, and warm tortilla goodness. Easy to make, filling, and perfect for breakfast at home or on the go.
Ingredients
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1/3 cup Just Egg
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1/2 white onion, diced
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1/2 teaspoon olive oil
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1 teaspoon chia seeds
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1 teaspoon nutritional yeast
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1/2 teaspoon garlic powder
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1/4 cup shredded vegan cheddar cheese
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1 large 10-inch tortilla
Instructions
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Add olive oil to a 10-inch non-stick pan and heat over medium-low.
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Add diced onion and cook until lightly sautéed and translucent.
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Pour in the Just Egg, spreading it so it covers the bottom of the pan in a round shape.
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Sprinkle chia seeds, garlic powder, and nutritional yeast evenly over the mixture. Cover with a lid and cook for a few minutes, checking occasionally to prevent sticking. The bottom should become lightly golden and set, similar to an omelet.
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Sprinkle vegan cheese over the top, cover again, and let the cheese melt. Turn off the heat once the cheese begins melting to avoid overcooking.
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Warm the tortilla in a separate pan, flipping a few times until pliable.
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Place the tortilla on a plate and carefully slide the cooked vegan egg round onto the center.
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Roll tightly from one side to form a long burrito.
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Cut in half and serve with your favorite toppings.
Notes
Cook the filling on low heat to avoid burning the bottom.
Covering the pan helps the vegan egg cook evenly and melt the cheese.
Serve with air-fried potatoes for a fun brunch plate.
Top with salsa, plant-based sour cream, or sriracha for extra flavor.
Nutrition info is approximate.
Nutrition
- Serving Size: 1 burrito
- Calories: 420kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
