Stuffed Breakfast Burrito (Mung Bean Eggs + Shiitake Mushroom Bacon) 😊

Just because you decided to eat vegan doesn't mean you can't enjoy a hearty breakfast burrito. This burrito takes a lot of work and has different stages, but I promise it's worth the grind. Feel free to swap out my mushroom bacon for your favorite vegan bacon to save time, but if you have time, you must also check that recipe out. You can find it on the blog from last month. 

In my upcoming project, you will find the recipe for the mushroom bacon, creamy ranchero sauce, and complete details on this delicious burrito. Turnip Vegan Recipe Club! Thank you for being so patient as I figure out how to get the best recipes for my people. More info is coming soon! One Love! 

Vegan Egg Ingredients

vegan butter for cooking

2/3 cup extra creamy oat milk

1 tsp of vegetable bouillon

1 cup soaked mung beans (soak for 4-5 hours in warm water OR overnight in refrigerator)

1 Tbsp of avocado oil 

1/4 tsp baking powder

1 tsp minced onion

1 Tbsp of yellow mustard (liquid, not dried seasoning)

1 tsp of minced garlic

1/2 tsp agar agar (found on Amazon)

1/4 tsp turmeric 

pinch of black salt

1/4 cup of chopped red bell pepper 

1-2 Tbsp chives

Additional Ingredients

cooked hashbrowns

burrito tortilla shell

sliced avocado 

mushroom bacon (See Shitake Mushroom Bacon recipe)


Step 1: Blend soaked and strained mung beans, oat milk, vegetable bouillon, avocado oil, baking powder, minced onion, mustard, garlic, agar agar, turmeric, and a pinch of black salt in a high speed blender until smooth

Step 2: Sauté chopped red bell pepper in vegan butter for 2-3 minutes on medium heat. Mix chives in and cook for 2 additional minutes

Step 3: Add mung bean mix to the pan and let it sit undisturbed for 2-3 minutes before mixing. Continue to stir the mung beans until you have a scrambled egg-like appearance. Cook on low, with patience, until the mung beans are fully cooked. Cooking time can range from 10-15 minutes. (It is essential to use a well-seasoned pan, so the mixture will not stick). I like mine a little crispy on the edges. 

Step 4. Build your burrito with hashbrowns, vegan eggs, mushroom bacon, avocado, and the sauce of your choice. Roll the burrito and cook on both sides for a crispy outer shell

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  • I’m making this. Looks amazing. Thank you.

    • Maria
  • I’m excited to try this. I am really trying to get away from processed vegan foods and love trying new things

    • NeeMa