Egg and Avocado Breakfast Burrito
Egg and Avocado Breakfast Burritos combine fluffy scrambled eggs, creamy avocado, and fresh salsa in a warm tortilla.
Ingredients
- 6 eggs
- 1 tablespoon olive oil
- 1 jalapeño pepper deseeded and diced
- 1 garlic clove minced
- 1/4 red onion diced
- 4 flour tortillas
- 1/4 cup salsa
- 2 avocados sliced
Instructions
- Crack the eggs into a medium bowl.
- Add 1 tablespoon of water and whisk thoroughly until smooth and slightly frothy.
- Heat olive oil in a large skillet over medium heat.
- Add diced jalapeño, garlic, and red onion.
- Sauté for 2–3 minutes until softened and fragrant.
- Whisk the eggs one more time and pour them into the skillet.
- Stir gently as the eggs cook, creating soft and fluffy scrambled eggs.
- Remove from heat when the eggs are just set.
- Warm the flour tortillas slightly to make them easier to fold.
- Divide the scrambled egg mixture evenly among the tortillas.
- Top each tortilla with salsa and sliced avocado.
- Fold in the sides and roll tightly into a burrito.
- Serve immediately while warm.
Notes
- Swap flour tortillas for whole wheat or gluten-free tortillas.
- Use pico de gallo instead of salsa for extra freshness.
- Add black beans for a heartier breakfast burrito.