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.
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.
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.
Wrap them up and they also make a perfect breakfast on the go!
I could eat them every day!
Here’s my recipe for Egg and Avocado Breakfast Burrito.
Egg and Avocado Breakfast Burrito
- 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
- 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 information is automatically calculated, so should only be used as an approximation.