There isn't a single person who doesn't love a good breakfast burrito.  The recipe is something that can be made up fresh for a Saturday or Sunday brunch but also made ahead for meal prepping if you want to throw something together quickly in the morning and scarf on the way to work.  The soyrizo crumbles really give it a meaty, spicy flavor without all the guilt.  Whether you're in a hurry or need something to fuel your muscles on leg day, this recipe nevers fails to hit the spot.  

Get out two skillets. In one, heat 1 tsp of oil. Begin by adding the veggie crumbles to the pan to begin cooking first. Slice the onion and pepper, add to pan. While the veggies are cooking, slice up mushrooms and add to pan stirring frequently. Add a pinch of salt, a pinch of pepper and taco seasoning to desired amount. After 5 minutes, turn the heat down.

 In the other skillet, heat some cooking spray. Add the Plant-Based Egg, cook until done and eggs are fully scrambled. While eggs are cooking, slice up an avocado.

 When everything is done, assemble the burrito. Don’t overfill or the tortilla will split. Top with plant-based cheese or avocado and salsa.


Enjoy!