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Egg and Avocado Breakfast Burrito 3
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Egg and Avocado Breakfast Burrito

The Egg and Avocado Breakfast Burrito is the perfect way to kickstart your day with a delicious, filling breakfast.
This easy-to-make burrito combines creamy avocado and fluffy scrambled eggs, wrapped in a warm tortilla.
It’s a customizable dish, allowing you to add toppings like cheese or salsa to suit your taste. H
Ready in under 15 minutes, this recipe is perfect for busy mornings or when you’re craving something nutritious yet indulgent.
Nutrition Facts (Per Serving – 1 Burrito)
Calories: 400 kcal, Protein: 18g, Carbohydrates: 36g, Fat: 26g, Saturated Fat: 8g, Fiber: 6g, Sugar: 2g, Sodium: 400mg, Cholesterol: 195mg, Vitamin A: 15% DV, Vitamin C: 10% DV, Calcium: 15% DV, Iron: 10% DV.
Estimated based on one serving (assuming 2 servings per batch)
Prep Time5 minutes
Active Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American, Mexican
Keyword: Egg and Avocado Breakfast Burrito
Yield: 2 Burritos
Calories: 400kcal
Author: Maria G. Brooks
Cost: $4 - $6

Equipment

  • 1 Non-stick skillet (for scrambling eggs and toasting burritos)
  • 1 Spatula (for scrambling eggs)
  • 1 Knife (for slicing avocado)
  • 1 Fork (for mashing avocado)
  • 1 Cutting board (for cutting avocado)
  • 1 Bowl (for mixing eggs)

Materials

  • 4 Eggs
  • 1 Avocado
  • 2 Medium-sized flour tortillas
  • 1 tablespoon Butter or oil for scrambling eggs
  • 1/4 cup Shredded cheese optional
  • 2 tablespoons Salsa optional
  • Salt and pepper to taste

Instructions

Prepare the Avocado

  • Slice the avocado in half, remove the pit, and scoop out the flesh. Mash it with a fork until smooth or slightly chunky, depending on preference. Add salt and pepper to taste, and set aside.

Scramble the Eggs

  • Crack the eggs into a bowl, whisk them together with a pinch of salt and pepper. Heat a non-stick skillet over medium heat, adding butter or oil.
    Once the butter is melted, pour in the eggs and scramble gently with a spatula, cooking until just set but still creamy.

Assemble the Burrito

  • Lay the tortilla flat on a clean surface. Spoon the scrambled eggs and mashed avocado into the center of the tortilla.
    Add shredded cheese or salsa if desired. Carefully fold in the sides of the tortilla and roll it up tightly to form a burrito.

Toast the Burrito (Optional)

  • Heat a non-stick skillet over medium heat.
    Place the burrito seam-side down in the skillet and cook for 2-3 minutes, until lightly browned and crispy.
    Flip and toast the other side for 2-3 minutes.

Serve and Enjoy

  • Serve the burrito immediately while warm. Optionally, pair with fruit or a beverage like coffee or juice.

Notes

  • Storage: The burritos are best enjoyed fresh, but you can wrap them in foil or parchment paper and refrigerate for up to 1 day. Reheat in the microwave or on a skillet.
  • Customization: Feel free to add extra veggies like spinach, bell peppers, or mushrooms for added nutrition. You can also swap the flour tortilla for a gluten-free version if needed.
  • Make it Spicy: For a spicier kick, add some diced jalapeños, a dash of cayenne pepper, or your favorite hot sauce to the eggs or avocado.