This Soyrizo and Pepper Breakfast Burrito is a hearty, savory, and completely plant-based morning meal that feels like a warm hug in tortilla form. It’s packed with spiced soyrizo, sweet bell peppers, and creamy scrambled tofu for a filling, fuss-free breakfast. Best of all, it all comes together in one skillet for easy cleanup.
Craving a delicious Soyrizo and Pepper Breakfast Burrito? You've come to the right spot! From Savory Breakfast favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This Soyrizo and Pepper Breakfast Burrito
Bold flavor without meat: Soyrizo delivers signature chorizo spice and depth.
Easy to customize: Swap peppers, add veggies, or use eggs instead of tofu.
Meal-prep friendly: Filling keeps for days for quick assembly.
Plant-based protein: A balanced, energizing start to your day.
Ingredients & Tools
- 4 large flour tortillas (burrito-size)
- 1 package (about 9 oz) soyrizo, removed from casing
- 1 block (14 oz) firm or extra-firm tofu, pressed and crumbled (or 6 large eggs, beaten)
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil or avocado oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp turmeric (for color, if using tofu)
- Salt and black pepper to taste
- 1 cup shredded vegan cheddar cheese (or dairy cheese if preferred)
- Optional toppings: sliced avocado, fresh cilantro, hot sauce, salsa, or vegan sour cream
Tools: Large non-stick or cast-iron skillet, spatula, mixing bowl (if using eggs), and a clean surface for rolling burritos.
Notes: Fresh bell peppers and good-quality soyrizo make a difference. Press tofu for a better, less watery scramble.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pressing tofu is non-negotiable for a good scramble. If you’re using tofu, take the time to press it for at least 15–20 minutes to remove excess water. This helps it absorb the seasonings better and gives it a firmer, more egg-like texture when cooked.
- Don’t skip the turmeric if you’re using tofu. It doesn’t add much flavor, but it gives the tofu a lovely golden-yellow color that makes it look just like scrambled eggs. It’s a tiny step that makes a big visual difference.
- Warm your tortillas properly—it prevents tearing. There’s nothing sadder than a burrito that falls apart because the tortilla cracked. Gently warming them in a dry skillet or over a gas flame for a few seconds makes them pliable and much easier to roll.
- Soyrizo can vary in spiciness by brand. Taste a little bit straight from the package to gauge the heat level. If it’s very spicy, you can adjust the amount you use or balance it with a creamy element like avocado or sour cream inside the burrito.
How to Make Soyrizo and Pepper Breakfast Burrito
Step 1: Start by preparing your main components. If you’re using tofu, press it firmly between paper towels with a heavy plate on top for 15–20 minutes to remove water, then crumble it into a bowl. If you’re using eggs, simply beat them in a bowl with a pinch of salt and pepper. Thinly slice your bell peppers and onion, and mince the garlic. Having everything prepped and ready to go makes the cooking process smooth and fast.
Step 2: Heat the olive oil in your large skillet over medium heat. Add the sliced onions and bell peppers, and sauté for about 5–7 minutes, until they begin to soften and develop a slight char at the edges. You’ll notice the onions becoming translucent and the peppers brightening in color. Add the minced garlic and cook for another minute until fragrant—be careful not to burn it, as it can turn bitter.
Step 3: Push the pepper and onion mixture to one side of the skillet. Add the soyrizo to the empty side, breaking it up with your spatula. Let it cook for 3–4 minutes, undisturbed, to get a nice sear and a bit of crispiness. Then, mix it together with the peppers and onions. The aroma at this point is incredible—smoky, spicy, and deeply savory.
Step 4: If using tofu, add the crumbled tofu to the skillet along with the cumin, smoked paprika, turmeric, salt, and pepper. Gently stir everything together, breaking up the tofu further as you go, and cook for 5–7 minutes until the tofu is heated through and has taken on the yellow color from the turmeric. If using eggs, push the soyrizo and pepper mixture to the sides, pour the beaten eggs into the center, and scramble them until softly set before mixing everything together.
Step 5: Turn off the heat and stir in about half of the shredded cheese, allowing the residual heat to melt it into the filling. This creates little pockets of cheesy goodness throughout. Taste and adjust seasoning if needed—sometimes an extra pinch of salt or a dash of hot sauce here really brings it all together.
Step 6: Warm your tortillas one by one in a dry skillet over medium heat for about 20–30 seconds per side, or until soft and pliable. You can also warm them directly over a low gas flame for a few seconds each side if you’re careful. This step is crucial for a burrito that rolls without cracking.
Step 7: To assemble, place a warm tortilla on a flat surface. Spoon a generous amount of the soyrizo and pepper filling onto the lower third of the tortilla, leaving a 2-inch border at the bottom. Sprinkle a little extra cheese on top, and add any optional toppings like avocado slices or a drizzle of hot sauce.
Step 8: Now, for the roll: fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Then, fold in the left and right sides towards the center. Roll the burrito away from you, keeping it tight, until it’s completely sealed. If you want, you can give it a quick toast in the skillet, seam-side down, for a minute to crisp up the outside and seal it shut.
Storage & Freshness Guide
- Fridge: Store assembled burritos or filling in airtight containers for up to 4 days.
- Freezer: Wrap burritos tightly in parchment and foil; freeze for up to 3 months.
- Reviving: Reheat in microwave (2–3 min) or bake at 375°F (20–25 min) until hot.
Serving Suggestions
Complementary Dishes
- Simple Black Bean Salad — A light, zesty salad with corn, red onion, and lime juice cuts through the richness of the burrito and adds a refreshing contrast.
- Crispy Breakfast Potatoes — Seasoned with paprika and garlic, these home-style potatoes make the meal feel like a diner-style feast, perfect for a lazy weekend brunch.
- Fresh Fruit Platter — The natural sweetness of melon, berries, and oranges provides a bright, clean finish that balances the savory, spicy notes of the burrito.
Drinks
- Freshly Squeezed Orange Juice — The classic choice. Its bright acidity and sweetness are a perfect palate cleanser between bites of the spiced filling.
- Iced Coffee with Oat Milk — The slightly nutty, creamy coffee complements the smoky soyrizo beautifully and gives you that extra morning energy boost.
- Spicy Bloody Mary — For a boozy brunch, the savory, spicy cocktail mirrors the flavors in the burrito and makes the whole meal feel like a celebration.
Something Sweet
- Cinnamon Sugar Churro Bites — Warm, crispy, and coated in cinnamon sugar, they continue the Mexican-inspired theme and satisfy that post-breakfast sweet tooth.
- Mango Sorbet — Light, fruity, and refreshing, it’s a cool, sweet ending that doesn’t feel too heavy after a substantial burrito.
- Mini Banana Muffins — Soft, moist, and not too sweet, these are easy to grab and enjoy with your last sips of coffee.
Top Mistakes to Avoid
- Overfilling the tortilla. It’s tempting to pack in as much filling as possible, but this almost guarantees a burst burrito. Use a moderate amount and leave space at the edges for rolling—you can always make a second one!
- Using cold, stiff tortillas. A cold tortilla will crack the second you try to roll it. Always warm them up first to make the gluten more flexible. I’ve messed this up before too, and it’s a frustrating way to ruin a perfectly good filling.
- Not cooking the soyrizo long enough to develop flavor. Let it sit in the hot pan for a few minutes without stirring so it can get a little crispy and caramelized. This deepens the flavor significantly compared to just heating it through.
- Adding wet ingredients too early. If you’re including fresh ingredients like salsa or avocado inside the burrito, add them at the very end, just before rolling. Otherwise, they can make the tortilla soggy and cause it to fall apart.
Expert Tips
- Tip: Make a big batch of filling for weekly meal prep. The soyrizo and pepper mixture keeps beautifully in the fridge for up to four days. You can quickly reheat a portion in the microwave or skillet for a fast, satisfying breakfast all week long.
- Tip: Add a layer of refried beans to the tortilla before the filling. This not only adds creaminess and flavor, but the beans act as a glue, helping to seal the burrito and prevent leaks. It’s a little pro-hack I use all the time.
- Tip: For extra-crispy burritos, toast them after rolling. Place the assembled burrito seam-side down in a hot, dry skillet for 1–2 minutes per side. This gives the outside a delightful crispness and helps melt the cheese inside even more.
- Tip: Customize the spice level with your hot sauce choice. A smoky chipotle hot sauce will enhance the existing flavors, while a bright, vinegary one like Cholula will add a different kind of zing. Let people add their own at the table so everyone gets it just right.
FAQs
Can I make these burritos ahead of time and freeze them?
Absolutely! These burritos freeze wonderfully. Let the filling cool completely before assembling. Wrap each burrito tightly in parchment paper, then in foil or a freezer bag. They’ll keep for up to 3 months. To reheat, you can microwave from frozen (remove foil first!) for 2–3 minutes, or bake at 375°F (190°C) for 20–25 minutes until hot and crisp. It’s a fantastic way to have a homemade breakfast on hand for those super busy mornings.
What’s the best substitute for soyrizo if I can’t find it?
If you can’t find soyrizo, you can use another plant-based ground “meat” and season it heavily with a mix of chili powder, smoked paprika, cumin, garlic powder, a pinch of oregano, and a dash of vinegar for that tangy, chorizo-like flavor. Alternatively, if you’re not strictly plant-based, traditional chorizo will work, though the cooking time and fat content may vary slightly.
My burrito keeps falling apart when I roll it. What am I doing wrong?
This usually comes down to two things: the tortilla wasn’t warmed enough, or it was overfilled. Make sure your tortilla is soft and pliable from warming. And when you add the filling, place it just below the center, leaving a good border at the bottom. Tuck the bottom edge tightly over the filling, fold in the sides, and then roll firmly but gently. A little practice makes perfect!
Can I use corn tortillas instead of flour tortillas?
You can, but corn tortillas are smaller and less flexible, so they’re more likely to crack when rolled into a burrito. If you prefer corn, I’d recommend making breakfast tacos instead—use two corn tortillas per serving, warm them, and divide the filling between them. Top with your favorite garnishes and enjoy them open-faced.
Is the tofu scramble supposed to be dry or moist?
It should be moist but not wet. The key is pressing the tofu well to remove excess water before cooking. When it’s done, the tofu should hold its shape and be coated in the spices, without any liquid pooling in the pan. If it looks too dry while cooking, you can add a tiny splash of plant-based milk or water to loosen it up.
Soyrizo And Pepper Breakfast Burrito
Make this easy Soyrizo and Pepper Breakfast Burrito for a hearty, plant-based morning meal. Ready in 35 minutes! Get the simple recipe now.
Ingredients
For the Burrito Assembly:
-
4 large flour tortillas (burrito-size)
-
1 cup shredded vegan cheddar cheese (or dairy cheese if preferred)
For the Filling:
-
1 package soyrizo (about 9 oz, removed from casing)
-
1 block firm or extra-firm tofu (14 oz, pressed and crumbled (or 6 large eggs, beaten))
-
1 large red bell pepper (thinly sliced)
-
1 large green bell pepper (thinly sliced)
-
1 medium yellow onion (thinly sliced)
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2 cloves garlic (minced)
-
1 tbsp olive oil or avocado oil
-
1 tsp ground cumin
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0.5 tsp smoked paprika
-
0.25 tsp turmeric (for color, if using tofu)
-
Salt and black pepper (to taste)
For the Optional toppings:
-
sliced avocado, fresh cilantro, hot sauce, salsa, or vegan sour cream
Instructions
-
Start by preparing your main components. If you’re using tofu, press it firmly between paper towels with a heavy plate on top for 15–20 minutes to remove water, then crumble it into a bowl. If you’re using eggs, simply beat them in a bowl with a pinch of salt and pepper. Thinly slice your bell peppers and onion, and mince the garlic. Having everything prepped and ready to go makes the cooking process smooth and fast.01
-
Heat the olive oil in your large skillet over medium heat. Add the sliced onions and bell peppers, and sauté for about 5–7 minutes, until they begin to soften and develop a slight char at the edges. You’ll notice the onions becoming translucent and the peppers brightening in color. Add the minced garlic and cook for another minute until fragrant—be careful not to burn it, as it can turn bitter.02
-
Push the pepper and onion mixture to one side of the skillet. Add the soyrizo to the empty side, breaking it up with your spatula. Let it cook for 3–4 minutes, undisturbed, to get a nice sear and a bit of crispiness. Then, mix it together with the peppers and onions. The aroma at this point is incredible—smoky, spicy, and deeply savory.03
-
If using tofu, add the crumbled tofu to the skillet along with the cumin, smoked paprika, turmeric, salt, and pepper. Gently stir everything together, breaking up the tofu further as you go, and cook for 5–7 minutes until the tofu is heated through and has taken on the yellow color from the turmeric. If using eggs, push the soyrizo and pepper mixture to the sides, pour the beaten eggs into the center, and scramble them until softly set before mixing everything together.04
-
Turn off the heat and stir in about half of the shredded cheese, allowing the residual heat to melt it into the filling. This creates little pockets of cheesy goodness throughout. Taste and adjust seasoning if needed—sometimes an extra pinch of salt or a dash of hot sauce here really brings it all together.05
-
Warm your tortillas one by one in a dry skillet over medium heat for about 20–30 seconds per side, or until soft and pliable. You can also warm them directly over a low gas flame for a few seconds each side if you’re careful. This step is crucial for a burrito that rolls without cracking.06
-
To assemble, place a warm tortilla on a flat surface. Spoon a generous amount of the soyrizo and pepper filling onto the lower third of the tortilla, leaving a 2-inch border at the bottom. Sprinkle a little extra cheese on top, and add any optional toppings like avocado slices or a drizzle of hot sauce.07
-
Now, for the roll: fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Then, fold in the left and right sides towards the center. Roll the burrito away from you, keeping it tight, until it’s completely sealed. If you want, you can give it a quick toast in the skillet, seam-side down, for a minute to crisp up the outside and seal it shut.08
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