vegan breakfast

Breakfast Avocado Toast: A Delicious Way to Start Your Day

Looking for a quick and easy breakfast option that’s both delicious and nutritious? Try this Avocado Toast recipe! Simply toast a slice of bread, some fresh avocado, and sprinkle with your favorite toppings for a satisfying and flavorful meal. Avocado Toast is packed with healthy fats, fiber, and protein, making it a perfect way to fuel your day. Whether you’re in a rush or just looking for a tasty breakfast option, this Avocado Toast recipe is sure to become a go-to. Give it a try and start your day off right!

INGREDIENTS

  • 2 slices cinnamon raisin bread
  • Vegan cream cheese
  • Just eggs (or choice of vegan eggs)
  • Salt and black pepper for taste
  • 1 ripped avocado

INSTRUCTIONS

  1. Toast the slices of bread.
  2. Cook the just eggs – Add salt and pepper for taste
  3. Remove the skin and seed from the avocado then slice (see photo above)
  4. Build your toast with cream cheese, eggs, avocado.
  5. Top with micro greens. Add salt and pepper for taste.
  6. Serve and enjoy. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy and Delicious Vegan Breakfast Burrito for Busy Mornings

Breakfast just got a lot easier. This loaded vegan breakfast burrito is the perfect way to start your day. All your favorites wrapped up in one.

INGREDIENTS

  • Just eggs (or choice of vegan eggs)
  • ½ C plant based ground beef
  • Spinach
  • 1/4 cup Cilantro minced
  • ½ cup onion diced
  • 2 cloves garlic freshly minced or crushed
  • 1 – 2 C grape tomatoes (diced into small pieces)
  • 1 tbsp lime juice
  • pre-cut sweet potatoes
  • 1-2 whole wheat tortillas
  • vegan queso fresco cheese
  • 1 Tbsp honey
  • 1 Tbsp habanero sauce
  • Micro greens
  • Salt for taste
  • Olive oil.

INSTRUCTIONS

  1. Prepare the eggs, set aside once ready
  2. Cook the ground beef and spinach separately over medium heat with olive oil. Set aside once ready.
  3. In a small bowl mix together, cilantro, onions, grape tomatoes, garlic salt and lime juice.
  4. Air-fry or pan fry sweet potatoes until tender.
  5. Assemble theburritos. Grab a large burrito-sized tortilla. Add sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the eggs scramble on top, followed by the roasted potatoes, pico de Gallo, ground beef, spinach, queso cheese.
    • Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
  6. Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
  7. Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
  8. Serve burritos warm with extra honey habanero sauce on the side, if desired.
  9. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.