Greek Meal Prep Breakfast Burritos
These vegan sheet pan burritos are a game-changer for a high-protein on-the-go breakfast for busy mornings. Inspired by @frasercooks’s breakfast burrito recipe, these vegan Greek breakfast sheet pan burritos are packed with Mediterranean-inspired ingredients, a creamy, protein-rich vegan egg, nutritious veggies, and delicious vegan cheese topping to keep you satisfied all morning long. Best of all, these high protein meal prep breakfast burritos are easy to make in one pan, freezer-friendly, and perfect for meal prep to have a protein-packed brekkie stacked in your fridge throughout the week.
Protein Packed Vegan Recipes
Almond Thai Vegan Freezer Burritos
Vegan Sushi Burrito with Crispy Tofu
Buffalo Tofu Wrap
Why You’ll Love These Meal Prep Breakfast Burritos
High-Protein Egg Mix – The vegan egg mixture is a healthy alternative to traditional eggs and is packed with plant-based protein, vitamins, minerals, and essential nutrients. These burritos pack 30g of protein per serving, making them a powerhouse meal for vegans and non-vegans alike. Silken tofu provides a creamy texture while delivering all nine essential amino acids. Red lentils and soy milk boost protein, fibre, and iron. This nutrient-dense egg mix ensures you stay full and energized throughout the day.
Perfect for Meal Prep – Looking for a nutritious, hassle-free breakfast for meal prep? These breakfast burritos are the answer! Make a batch ahead of time and store in the fridge or freezer for an easy grab-and-go meal. Reheat in the oven or microwave (see reheating instructions below).
Low in Saturated Fats – Unlike dairy eggs and sausage-based burritos, this version is low in saturated fat and cholesterol-free, making it a heart-healthy meal. Tofu and lentils provide the creamy texture and protein you need without the unhealthy fats in animal products.
Vegan Friendly – These burritos are 100% dairy-free and can be made gluten-free by simply swapping the tortillas for a gluten-free alternative.
One-Pan Wonder – If you love easy cleanup, this recipe is for you! Everything happens on a single sheet pan, from roasting the veggies and sausages to baking the vegan egg mix. That means minimal dishes, less scrubbing, and more time to enjoy your meal.
Customizable to Your Taste – These sheet pan burritos are incredibly easy to customize to your taste preferences. Swap out bell peppers for mushrooms, zucchini, or roasted butternut squash. Add spinach or kale for an extra nutrient punch. Craving spice? Toss in diced jalapeños, a pinch of chilli flakes, or a drizzle of sriracha. Amp up the protein using crumbled tempeh, extra-firm tofu, or your favourite plant-based sausages.
How to Make Meal Prep Breakfast Burritos
Prep & Bake the Veggies
Finely dice your onion, bell peppers, and potatoes and add them to a large baking sheet along with your whole cherry tomatoes. Ensure your potatoes are cut very small so they cook at the same time as the vegetables. Bake at 425 degrees F for 20 minutes, tossing halfway through.
Prepare the Vegan Egg Mixture
Make your vegan egg mixture by blending together soaked red lentils, silken tofu, soy milk, cornstarch, black salt, nutritional yeast, turmeric, and oregano. Blend until smooth and creamy.
Note: Presoak your lentils overnight in water or at least 3 hours before.
Add Sausage and Vegan Egg Mix
Once the veggies have roasted, remove the sheet pan from the oven. Add the sliced vegan sausages and sun-dried tomatoes to the baking sheet and mix everything. Pour the vegan egg mixture evenly over the veggies and sausages, ensuring the veggie mix is well-coated.
Bake Again
Return the sheet pan to the oven and bake for another 20 minutes or until the vegan egg mixture is set and slightly golden on top.
Add Toppings
Remove the baking sheet from the oven and add vegan feta and fresh dill over the top. Slice the baked mix into 8 equal rectangles.
Assemble the Breakfast Burritos
Divide the mixture into 8 tortillas, adding 1 tbsp roasted red pepper hummus to each. Roll up in parchment and store in the fridge or freezer until ready to eat!
How to Reheat Meal Prep Breakfast Burritos
Microwave and Toast: This is the best way to reheat your burritos! First microwave for 1 minute then toast to get a crispy exterior!
Microwave and Air Fry: Microwave for 1 minute then air fry at 400f for 7 minutes to get them nice and crispy.
Microwave Only: You can also use the microwave-only method, but the burritos will be more soggy. Not my favourite way to reheat them to be honest.
Air Fryer: You can also air fry them at 350°F with foil for 10 minutes and without parchment for 4 minutes.
Oven: You can also use your oven to reheat freezer burritos. At 400°F, bake with parchment for 10 minutes, then without foil for 5 minutes to crisp.
Eat them Cold: When I’m feeling lazy or in a rush eating these burritos cold is also delicious!
Recipe Tips for Meal Prep Breakfast Burritos
Make it Gluten-Free: If you’d like to enjoy gluten-free vegan freezer burritos, switch to your favourite gluten-free tortillas. Plenty of great options are available, from cassava flour tortillas to chickpea-based ones.
Soak the Lentils: Don’t skip the soaking step for the creamiest vegan egg mixture! Pre-soak your lentils overnight in water or for 15 minutes in boiling water. This softens them and makes them easier to blend, resulting in a silky-smooth texture.
Make It Spicy: If you love a little heat, take these burritos up a notch by adding a pinch of chilli flakes or a drizzle of your favourite hot sauce.
Storage Tips: These burritos are perfect for meal prep! Store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. When you’re ready to eat, reheat in the oven or microwave for a quick and easy meal.
Customize the burritos by adding toppings like avocado slices, a drizzle of vegan tzatziki, or a sprinkle of fresh parsley.
Serving Suggestions: Make your breakfast even more exciting by pairing these burritos with a side of guacamole, fresh salsa, pickled jalapeños, or extra roasted red pepper hummus for dipping. Whether you’re enjoying them fresh or reheating them later, these extra sides will take the flavours to the next level!
More Vegan Recipes You’ll Love
Vegan Caesar Salad Wrap
Vegan Freezer Burritos (Mexican Style)
Freezer Breakfast Sandwiches (Meal Prep)
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Greek Meal Prep Breakfast Burritos
Ingredients
- 8 medium white tortillas
- 1 red onion diced
- 1 potato diced
- 1 bell pepper diced
- 1 cup cherry tomatoes halved
- 4 vegan sausages sliced
- ¼ cup sun-dried tomatoes
For the Vegan Egg
- 1 block silken tofu 400g
- 1 cup dry red lentils soaked overnight
- 1 cup soy milk
- ¼ cup cornstarch
- 1 tsp black salt
- 4 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp oregano
For Topping
- ¼ cup vegan feta OR shredded parmesan cheese
- 6 tbsp roasted red pepper hummus
- ½ cup fresh dill
Instructions
- Finely dice your onion, bell peppers, and potatoes, and add them to a large baking sheet, along with your whole cherry tomatoes. Ensure your potatoes are cut very small so they cook at the same time as the veggies.
- Bake at 425 ° F for 20 minutes, tossing halfway through.
- Pre-soak your lentils overnight in water or soak in boiling water for 15 minutes.
- Make your vegan egg mixture by blending all of the ingredients until smooth.
- Add the sundried tomatoes and sliced vegan sausage to the baking sheet, mix, and pour the vegan egg mixture on top evenly to coat the vegetables.
- Bake for another 20 minutes.
- Add vegan feta on top and fresh dill, and slice into 8 equal rectangles.
- Divide the mixture into 8 tortillas, adding 1 tbsp roasted red pepper hummus to each. Roll up in the parchment and store in the fridge or freezer until you’re ready to eat!
- The best way to reheat these is by microwaving for 1 minute then popping them into the toaster to crisp up! Check above in the blog post for other reheating directions.