Vegan Breakfast Burrito
The best BREAKFAST BURRITO I've ever had, VEGAN or NOT!
So I've eaten a lot of Breakfast Burritos, and one of my favorite ones was from a place here in Burbank called the Corner Cottage. One of the best things about it, is the spicy salsa they make. It's hot without being over bearing, you get a big kick in the mouth, but it subsides after a couple seconds, so you can take another bite and get kicked again. The amount of eggs, cheese, potatoes and meat doesn't hurt either.
The big problem with the Corner Cottage burrito is it's so popular that the wait time is usually around an hour, unless you get there super early. The other big problem is it's not even close to being vegan, so naturally, I had to remedy that, and I'm happy to say, this thing is just as good as I remember, if not better!
For the Hash Browns, feel free to use frozen ones if you like, but making some from scratch is honestly not too hard or time consuming! One step that I'm skipping (on the advice of Ethan Chlebowski's video found HERE!) is to soak and rinse the potatoes after grating them. He found that this really only helped them keep a brighter color and didn't affect the taste and texture much.
For the eggs, you can use some Just Egg or make a Tofu Scramble. I have a recipe for that HERE, or you can just do as I do in the video below and season with some Adobo Seasoning! Recipe below for that as well.
For the breakfast sausage, you can really use whatever you like, but in this recipe I seasoned some plant based meat with some breakfast sausage seasonings!
And last but not least, for the Spicy Salsa, it's literally just Jalapenos, Tomato and Salt and Pepper! Keep the seeds in the jalapenos, and get as much liquid out of the tomatoes so it's not too liquidy.
It's also worth noting that the amount in the recipe will give you plenty of leftover sausage, eggs and salsa, so you can make some more burritos and freeze them, or make some the next day as well! Do whatever you like with the leftovers!
A lot of this recipe is to taste because everyone likes their breakfast burritos to their own liking, but for anything that's specific I've left measurements.
Here's a video that goes into more detail, and a recipe below naturally!
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Vegan Cheese (grated)
Vegan Sour Cream (optional)
Just Egg (unless using Tofu Scramble)
1 Russet potato
Garlic Salt (to taste)
Cayenne (to taste)
Smoked Paprika (to taste)
Black pepper (to taste)
14 oz. package of extra firm tofu
1 1/2 tsp of Adobo Seasoning
1 Tbsp nutritional yeast
Turmeric (to taste)
Salt and Pepper (to taste)
Chives (dried or fresh to taste)
1/4 - 1/2 cup unsweetened plant milk
Black salt (to taste)
12 oz. plant-based meat (crumbled)
1 tsp garlic salt
1/2 tsp ground sage
1/2 tsp onion powder
1/4 tsp ground cloves
1/2 tsp smoked paprika
Cayenne (to taste)
Black pepper (to taste)
1 Tbsp maple syrup
Salt & pepper to taste
To make the salsa, slice up the jalapenos. Next quarter the tomato and take out the seeds and tomato guts. Dab it with a paper towel to get as much moisture off of it as possible. Roughly chop the tomato. Add the jalapenos and tomato to a food processor along with some salt and pepper. Pulse a few times until you get a chunky salsa. Don't over process, we don't want it to be too smooth! Set aside.
If making a tofu scramble, press your tofu while we make the hash browns.
Peel and wash your potato. Then grate it with the largest setting on your box grater. Pat the grated potato with a paper towel, then wrap it in a kitchen towel and squeeze out as much of the potato liquid as you can. Pat dry again.
Heat a skillet with a bit of oil, then add the hash browns and press down and spread evenly. Season however you like (I used garlic salt, pepper, cayenne, and smoked paprika).
Let the hash browns cook undisturbed for 6-8 minutes. Then flip them over once nicely browned. Cook for another 6-8 minutes on the other side.
To make the breakfast sausage, simply combine everything in a bowl, then cook over medium heat in a bit of oil until browned and cooked through.
For the eggs, cook as much Just Egg as you'd like, season with salt and pepper.
To make the tofu scramble, crumble your tofu in a bowl and add all the seasonings except the black salt and plant milk. Mix thoroughly then cook over medium hit in a bit of oil. Season to taste, then add in the plant milk and reduce to desired consistency. Sprinkle with black salt.
Heat up the tortilla (I microwaved mine for 1 minute) then assemble in this order: vegan sour cream, half of the hash browns, cheese, salsa, sausage, cheese, vegan eggs, more cheese, salsa, last half of hash browns. Roll your burrito up!