Vegan Bacon Wrapped Mini Breakfast Burritos

Vegan Bacon Wrapped Mini Breakfast Burritos - now you can have your bacon and eggs and veggies all rolled up in a mini hand held, breakfast style!

want more air fryer? see: Air Fryer Recipe Collection

Vegan Bacon Wrapped Mini Breakfast Burritos

When burritos are mini, you can eat more of them, right?

So, I recently shared my Vegan Goat Cheese Bacon Wrapped Dates - made with vegan bacon inspired by the original Lækon-strimler (bacon strips). When rice paper bacon first hit the vegan food scene, just like everyone else I could not get enough. Every day I was makin' bacon.

My first idea, really, was keeping the rice papers intact - not cutting them into strips. Making a crazy bacon wrapped spring roll. Almost immediately that thought turned into a mini breakfast burrito.

Because, bacon. and asparagus:

But really, you can fill these with anything. I used egg in both of the versions I am showing you here, but I have also made rolls with rice and beans, and rolls with this awesome spinach artichoke cashew cream. Uh. Yeah.

The ideas are endless. I cannot wait for Next Brunch.

Have you been swept up in the recent Air Fryer craze? It is literally a craze. I have researched air fryers for about a year - wanting one, not wanting to justify yet another appliance, then... wanting one again. Badly.

I recently gave in to the Air Fryer, and threw a few of these in there. They worked beautifully. Puffy, crispy, light.

Totally justifies that purchase...

Vegan Bacon Wrapped Mini Breakfast Burritos

YIELD: four mini burritos

dairy, egg, and gluten free, vegan

INGREDIENTS:

2 tablespoons cashew butter
2 – 3 tablespoons tamari
1 – 2 tablespoons liquid smoke
1-2 tablespoons water
4 pieces rice paper
2 servings VeganEgg scramble or Tofu Scramble

veggie add ins:

⅓ cup roasted sweet potato cubes
8 strips roasted red pepper
1 small tree broccoli, sautéed
6-8 stalks fresh asparagus
handful spinach, kale, other greens

INSTRUCTIONS:

Preheat oven to 350 °F. Line baking sheet with parchment.

In small shallow bowl, whisk together cashew butter, tamari, liquid smoke, and water. Set aside.

Prepare all fillings to assemble rolls.

Rice Paper Hydrating Technique: have a large plate/surface ready to fill/roll wrapper. Hold one rice paper under water faucet running cool water, getting both sides of wrapper wet, for just a few seconds. Remove from water and while still firm, place on plate to fill – rice paper will soften as it sits, but will not be so soft that it sticks to the surface or rips when handling.

Fill by placing ingredients just off from the middle, leaving sides of rice paper free. Fold two sides in like a burrito, roll from ingredient side to other side, and seal. Dip each roll into cashew - liquid smoke mixture, coating completely. Arrange rolls on parchmented baking sheet.

Bake at 350 °F for 15 minutes. Remove from oven, turn over, return and continue baking for another 10 minutes, until bacon is crispy. Serve warm.

*ALTERNATE COOKING INSTRUCTIONS: if you have an Air Fryer, cook these at 350 °F for 8-10 minutes, or until crisp.

Roll Your Own Bacon Burrito Bar?

 

 

Try AmazonFresh Free Trial for Unlimited Grocery Delivery - add these recipe ingredients to your list for a tasty brunch this weekend...

 

 

 

ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!
She loves dachshunds, Portland and Hawaii, drummers - well, one drummer - and travel.

 

 

 

 

printable Vegan Bacon Wrapped Mini Breakfast Burritos recipe:

 

Yield: four mini burritos

[b]Vegan Bacon Wrapped Mini Breakfast Burritos[/b]

Print

dairy, egg, and gluten free, vegan

Ingredients

• 2 tablespoons cashew butter
• 2 – 3 tablespoons tamari
• 1 – 2 tablespoons liquid smoke
• 1-2 tablespoons water
• 4 pieces rice paper
• 2 servings VeganEgg scramble or Tofu Scramble
• veggie add ins:
• ⅓ cup roasted sweet potato cubes
• 8 strips roasted red pepper
• 1 small tree broccoli, sautéed
• 6-8 stalks fresh asparagus
• handful spinach, kale, other greens

Instructions

1. Preheat oven to 350 °F. Line baking sheet with parchment.
2. In small shallow bowl, whisk together cashew butter, tamari, liquid smoke, and water. Set aside.
3. Prepare all fillings to assemble rolls.
4. Rice Paper Hydrating Technique: have a large plate/surface ready to fill/roll wrapper. Hold one rice paper under water faucet running cool water, getting both sides of wrapper wet, for just a few seconds. Remove from water and while still firm, place on plate to fill – rice paper will soften as it sits, but will not be so soft that it sticks to the surface or rips when handling.
5. Fill by placing ingredients just off from the middle, leaving sides of rice paper free. Fold two sides in like a burrito, roll from ingredient side to other side, and seal. Dip each roll into cashew - liquid smoke mixture, coating completely. Arrange rolls on parchmented baking sheet.
6. Bake at 350 °F for 15 minutes. Remove from oven, turn over, return and continue baking for another 10 minutes, until bacon is crispy. Serve warm.
7. *ALTERNATE COOKING INSTRUCTIONS: if you have an Air Fryer, cook these at 350 °F for 8-10 minutes, or until crisp.

Vegan Bacon Wrapped Mini Breakfast Burritos[/b]" thumbnail="https://www.spabettie.com/wp-content/uploads/2016/06/[email protected]" type="recipe"]
 

 

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.