Breakfast Burritos that will make you want to get out of bed

Breakfast Burritos To Wake Up For

Let’s be honest waking up is difficult. I thought as I ‘grew up’ that it would somehow become easier but really now I’m just more tired and grumpy. That’s why I made this breakfast burrito recipe! It will actually make you want to wake up and get that booty out of bed!

I actually didn’t eat my first breakfast burrito until I was 20 years old and living in San Diego. I feel like breakfast burritos aren’t as big in Canada and I have no idea why! Since I ate my first breakfast burrito almost 10 years ago I haven’t stopped since. It’s combining all the best parts of breakfast wrapping them in a cozy blanket and letting the flavors have a party in your mouth!

Like most wraps and burritos you can pretty easily interchange the ingredients for whatever you like or don’t like. This breakfast burrito is my favorite combination of the ingredients but feel free to add and remove as you see fit!

Here is your fun fact of the day and this is something that took me almost 3 years to figure out so don’t be embarrassed lol but the Daiya block cheese is actually so good compared to their cheese shreds. The block shred well has a strong cheddar flavor and actually melts pretty good too. I’m not sure why they seem to have forgotten about those things when making their shreds but here we are. Try the block I promise its better than the shreds!

When you’re making the tofu scramble it’s important to press as much water out of the tofu block before cooking or it will take you much longer. There are a lot of techniques on how to achieve this. You can use a paper towel and place a piece on the top and bottom, then add something heavy on top. Or if you’re trying to reduce your waste you could use a dishtowel instead. But if you go through as much tofu as I do that means you’re doing a lot more laundry lol. I recently found a tofu press of Amazon and it’s been working really well for me so far!

Debatably the most important spice for the tofu scramble is the Kala Namak or black salt. It can be really difficult to find it in chain grocery stores so I usually stock up when I go to an Asian market or I get it from Amazon here:

The black salt has a real sulfur smell and taste and will really give your tofu scramble that “eggy” flavor.

Some people may want to add a chunky guac to this recipe instead of just avocado but I like keeping it easy first thing in the morning. You can use my chunky guac recipe here if you’d like though!

The last step is the rolling of the burrito. Now, this is something I’m still learning myself and it’s easily one of the hardest parts out of any of the recipes I’ve made so far! One thing I have learned is DO NOT overstuff the burrito. I’m always tempted to add more because I’m hungry but unless you want to be eating burrito bowls than think less is more in the stuffing department.

If you feel comfortable with it, you can easily make the potatoes, tofu scramble, and ground round all at once. To make it easier on yourself cut and prep everything before you start cooking so you just have to worry about what’s in front of you. If you’re not there yet not to worry! Make each item one at a time, and place them in the oven at a low temp while you make the others! Don’t leave them in there forever or they’ll dry out but you have some time before that happens!

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My favourite kitchen equipment:

Good Morning Breakfast Burritos

Recipe by John Course: BreakfastCuisine: Tex-MexDifficulty: Easy


Prep time


Cooking time





These easy, high protein and delicious breakfast burritos will make you a little less grumpy in the morning, or at the very least full!


  • Potatoes
  • 4 Red Potatoes

  • 1 Tbsp Seasoning Salt

  • 2 Tbsp Olive Oil

  • Tofu Scramble
  • 1 block Med-Firm Tofu (350 g)

  • 1 med Yellow Onion

  • 1 tbsp Garlic, minced

  • 1 small Red Pepper

  • 1 small Yellow Pepper

  • 2 cups Mushrooms, chopped

  • 2 tsp Turmeric

  • 1 tbsp Paprika

  • The Burrito
  • 4 large Wraps

  • 1 package Veggie Ground Round (I use LightLife)

  • 1 cup Salsa

  • 2 cup Black Beans

  • 1 cup Shredded Cheeze

  • 2 med Avocados


  • Potatoes
  • Take your potatoes and wash them and make sure you got all the dirt off of them.
  • Dice the potatoes into small cubes
  • Add potatoes, olive oil and seasoning salt to a bowl and mix
  • Transfer potatoes to a pan and fry on med-high until brown. (about 25 min)
  • Set aside.
  • Tofu Scramble
  • Remove the tofu from the packaging and press as much water out of it as possible.
  • Crumble the tofu into a pan with a little bit of oil.
  • Add spices and mix with a spatula
  • Cook until most of the moisture is evaporated. (how long depends on how well you pressed it in step 1)
  • Add onions and garlic. Fry until translucent (about 4 min)
  • Add mushrooms, fry until tender.
  • Add peppers, fry about two minutes (don’t let the peppers become soft)
  • Set aside.
  • Ground Round
  • Take ground round out and put in pan.
  • Fry until cooked. (5 min)
  • Set aside.
  • Burritos
  • Take wraps out and put them onto plate.
  • Start by adding your potatoes as the base.
  • Next add some ground round.
  • Add tofu scramble
  • Add black beans, avocado (or guac), salsa and cheeze
  • Pinch sides and roll the burrito.
  • Serve and Enjoy!

Pup’s Notes

  • Daiya cheese shreds are actually terrible but their block cheese is delicious and shreds well!
  • You can use whichever salsa you want or get creative and mix and match, my favourite is Pico de Gallo and Green Salsa!

Did you make this recipe?

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  1. John, have you ever tried nutritional yeast as a cheese substitute?

    • Hi Suzzane! Yes, we often use it as a substitute on dishes like pasta as a parmesan but not in a recipe where you would want melty cheese!

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