Breakfast burritos are a literal godsend of a breakfast food. We respect breakfast food in this house. But what if…it were a series of smaller breakfast burritos rather than one large one? Take a few breakfast items and twist up that dutch, there’s a new tortilla based breakfast item in town. Breakfast Flautas. Breakfast. Breakfast.

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and we can fawn over breakfast.

Vegan Breakfast Flautas. Like a series of smaller burritos!

VEGAN BREAKFAST FLAUTAS

prep time: 10 minutes
cook time: 30 minutes

Did you see how many times I said the word BREAKFAST up there?

This recipe requires you to cook a thing of Just Egg and then wrap up all your ingredients and bake them.

To start, you’re going to cook your egg substitute. You can totally make a tofu scram in place of Just Egg too.

What you’ll need:

just egg
olive oil
vegan butter
salt
pepper
kala namak (black salt)

Here are most of the things you’ll stuff inside the tortillas. Red onion not pictured.

Throw a splash of oil into the pan and bring it up to medium heat. Once it’s to temperature, add a knob of vegan butter and swirl it around. Shake up the container of egg substitute and add it to the pan. Before messing with it, let it cook for about 20 seconds. Add salt and pepper to taste and a pinch of black salt. This will bring a sulfuric eggy taste to your dish.

Stir the egg around the pan and try to keep it fluffy. Eventually it will end up in the oven so for now you’re gonna want it as fluffy as can be! Get it out of the pan and set aside for now.

Wow that also looks very appetizing. Can’t wait to dig in.

Next, you’re going to pretty much get the rest of this dish going. You’re gonna use vegan bacon but not actually cook them in advance. The fun part about this is you can pretty much use whatever ingredients you want, but I will list how I made mine. You are the artist and I respect you.

What you’ll need:

vegan bacon
pepper
maple syrup (optional)
red onion
vegan cheese
flour tortillas
olive oil
cilantro

Lay out those bacon things on a plate and add a teeny tiny bit of maple syrup. Then add black pepper. Again, don’t cook these because then they’ll be hard to twist and you’re baking them anyway.

Preheat your oven to 450°. Get out a small casserole dish, something you’d make lasagna in. Or enchilidas. Add some oil directly into the dish and wipe it around with a paper towel so everything is coated nicely but not drenched in oil. Dice up half of a red onion.

Take a few flour tortillas and stick them between a couple of damp paper towels. Microwave them for life twenty seconds. This will ensure your tortillas roll properly later.

Now you’re going to pretty much assemble this whole thing now.

Again, you can use whatever you want for this but I didn’t have any spinach here but hey.

In a tortilla, add your egg substitute, your weird bacon things, some red onion and sprinkle some cheese in there. When you roll them, keep them seam side down so they don’t fall apart on you.

Assembling them right in the casserole dish is going to make your life easier too.

And I guess if you wanted enchiladas, you could cover these bad boys with sauce. But today, we dipping.

So yeah, repeat this until you’re out of ingredients. Throw the whole dish in the oven for 20 minutes.

Take the dish out and see what the crispy situation is. Being careful not to burn yourself, take the flautas out one by one and turn them over so they can cook on the other side for 10 minutes. After those ten minutes are up, do a quick broil in the oven for a minute…or a minute and a half. Just keep a close eye so they don’t burn.

Here’s what your final result should look something like.

Let them cool off for a second and then get them thangs on a cutting board. Cut them the fancy diagonal way if you want. Then plate them in a fancy manner and sprinkle some fancy green shit on there. People on instagram love it when you sprinkle your dishes with green shit.

Red salsa / Avocado with sour cream and el yucateco habanero sauce.