Egg and Avocado Breakfast Burrito

13 Comments

5 from 3 votes
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A breakfast burrito is just the welcome addition to our breakfast menu for the week lately. We’d gotten into a rut of scrambled eggs and bacon or sausage or something similar for weeks on end lately.

Breakfast Burrito | ยฉaddapinch.com

So when I remembered the breakfast burritos that I made a good while back and that we used to enjoy regularly, I thought of the delicious combination of an egg and avocado breakfast burrito.

Breakfast Burrito | ยฉaddapinch.com

Let me just say, I wasn’t disappointed in the least. I scrambled my eggs with some onions, peppers, and garlic – you know, the good stuff – and then piled that onto a flour tortilla, spooned on salsa and topped it with avocado slices.

Breakfast Burrito | ยฉaddapinch.com

Wrap them up and they also make a perfect breakfast on the go!

Breakfast Burrito | ยฉaddapinch.com

I could eat them every day!

Here’s my recipe for Egg and Avocado Breakfast Burrito.

Egg and Avocado Breakfast Burrito

5 from 3 votes
Egg and Avocado Breakfast Burritos make a quick, delicious breakfast dish. With a quick wrap, these breakfast burritos make a great breakfast while on the go!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 6 eggs
  • 1 tablespoon olive oil
  • 1 jalapeno pepper, deseeded and diced
  • 1 clove garlic, minced
  • 1/4 red onion, diced
  • 4 flour tortillas
  • 1/4 cup salsa
  • 2 avocados, sliced

Instructions 

  • Whisk eggs with 1 tablespoon of water to make the eggs light and fluffy. Set aside.
  • Drizzle olive oil into a skillet over medium heat, add peppers, garlic and onion and saute about 2-3 minutes until just tender. Whisk eggs one more time and pour into skillet with vegetables. Scramble eggs.
  • Divide scrambled eggs across the flour tortillas. Top with salsa and avocado slices.
  • Wrap and serve warm.

Nutrition

Calories: 386kcal
Carbohydrates: 27g
Protein: 13g
Fat: 27g
Fiber: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a passionate home cook, baker, food photographer, and cookbook author. As the creator of Add a Pinch, she has been sharing cherished family recipes and practical cooking tips since 2010, inspiring home cooks to create delicious meals with ease. A devoted wife and mom, Robynโ€™s warm, approachable style has cultivated a loyal community of food enthusiasts. Her culinary expertise has been showcased on Food Network, Southern Living, Southern Lady, People Magazine, Hallmark Channel, and more.

5 from 3 votes (1 rating without comment)

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Recipe Review




13 Comments

  1. Val says:

    Delicious! Is it possible to pre-make these? ty๐Ÿ’š

    1. Robyn Stone says:

      Val, I haven’t made it ahead. However, I do have a recipe for Make Ahead Breakfast Burrito you may want to try.

  2. Keith Davis says:

    5 stars
    Have you tried using fried eggs with a slightly runny yolk