Egg and Avocado Breakfast Burrito Recipe
Egg and Avocado Breakfast Burritos are filled with fluffy scrambled eggs, creamy avocado, salsa, and sautéed vegetables. Ready in just 20 minutes, they're perfect for meal prep, busy mornings, or a healthy family breakfast.
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 1 jalapeño pepper deseeded and diced
- 1 garlic clove minced
- ¼ red onion diced
- 4 large flour tortillas
- ¼ cup salsa
- 2 ripe avocados sliced
Optional Toppings
- Shredded cheddar cheese
- Fresh cilantro
- Sour cream or Greek yogurt
- Hot sauce
- Fresh tomatoes
- Spinach
Instructions
- Crack the eggs into a medium bowl and add 1 tablespoon of water. Whisk until smooth and slightly frothy to create light and fluffy scrambled eggs.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the diced jalapeño, minced garlic, and red onion. Cook for 2–3 minutes until softened and fragrant.
- Whisk the eggs once more before pouring them into the skillet with the vegetables.
- Gently scramble the eggs, stirring occasionally until they are just set and still soft. Avoid overcooking for the best texture.
- Warm the flour tortillas in a dry skillet or microwave for 15–20 seconds until pliable.
- Divide the scrambled egg mixture evenly among the tortillas.
- Spoon salsa over the eggs.
- Add sliced avocado to each burrito.
- Fold in the sides of each tortilla, then roll tightly into a burrito.
- Serve the Egg and Avocado Breakfast Burrito immediately while warm
Notes
- Add black beans for extra protein and fiber.
- Sprinkle with fresh cilantro before serving.
- Serve alongside fresh fruit or roasted potatoes.
- A squeeze of fresh lime juice brightens the flavors.
- For extra spice, drizzle with your favorite hot sauce.