Vacation season is in full swing, and for vegans on the road, fast-food options can be limited. To avoid settling for bland meals, I like to keep a collection of delicious, easy-to-make recipes that travel well.
One day, I came across a non-vegan burrito muffin recipe that looked tempting but was the definition of unhealthy. Loaded with eggs, meat, bacon, and cheese, it was a cholesterol-packed indulgence. My first thought was, “I can turn this into a healthier vegan version that is just as tasty, easy, and satisfying.”
The result was an immediate hit with family and friends. When baked, the burrito shells develop a wonderfully crisp, pastry-like texture that gives these muffins a gourmet appearance. If you do not tell anyone they are made with burrito shells, they may think you spent hours perfecting a bakery-style creation. I plan to experiment with additional ingredients such as peppers, mushrooms, or other vegetables, and I encourage you to customize the recipe to suit your family’s tastes.
With several trips on my calendar this year, I know this recipe will become a travel favorite. My first adventure includes an overnight hotel stay, where vegan breakfast options are often limited or non-existent. My plan is to bake these muffins ahead of time and pack them in a container or zip-top bag. In the morning, a quick trip to the microwave will provide a fast, satisfying, and nutritious breakfast before hitting the road.
On another trip, we will be staying in an Airbnb, and I am looking forward to making a fresh batch there. The aroma alone will be enough to bring everyone into the kitchen. I can already picture the smiles on those sleepy faces as breakfast comes out of the oven. And if there happens to be any leftovers — which seems unlikely — they can be reheated later for a quick snack.
Food has always been an important part of the joy our family experiences while traveling. These little burrito muffins are sure to become part of those cherished vacation memories for years to come. I hope you find them as convenient, delicious, and memorable as we do.
Tortilla egg breakfast muffins
Ingredients
8–12 large (10-inch) flour tortillas (more if using smaller tortillas)
1 (16-ounce) carton Just Egg plant-based egg substitute
½ teaspoon kala namak (black salt), or regular salt if kala namak is not available
½ cup plant-based sausage crumbles or burger crumbles, cooked if necessary
½ cup shredded vegan cheddar or mozzarella cheese
2 tablespoons vegan bacon bits
6 cherry tomatoes, halved
Cooking spray
Directions
Notes
Feel free to customize these muffins with your favorite ingredients. Chopped bell peppers, mushrooms, onions, spinach, or additional vegan meat and cheese all work well. These breakfast muffins store and travel well, making them perfect for meal prep or quick breakfasts on the go. For the crispiest texture when reheating, use an oven or air fryer. A microwave works well when convenience is the priority.
If using larger muffin tins, you may need more Just Egg to adequately fill each cup.
Carolyn Howe and her family of four have been vegan for 15 years. She is a board member of the Vegan Community of Eastern Iowa. Carolyn hosts monthly Meetup gatherings for vegans and vegan-curious people. Sign up at https://www.meetup.com/Vegan-Community-of-Eastern-Iowa/.
Email veganeasterniowa@gmail.com or visit veganeasterniowa.org for questions or comments.
This article originally appeared on Iowa City Press-Citizen: Tortilla egg breakfast muffins | Vegan Column
Reporting by Carolyn Howe, Special to the Press-Citizen / Iowa City Press-Citizen
USA TODAY Network via Reuters Connect
By Carolyn Howe, Special to the Press-Citizen | USA TODAY Network
