Egg and Avocado Breakfast Burrito Recipe
Fluffy scrambled eggs, creamy avocado, and salsa wrapped in warm tortillas.This Egg and Avocado Breakfast Burrito is quick, filling, and perfect for busy mornings.Ready in under 20 minutes with simple fresh ingredients.
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
- 1 tablespoon water
Instructions
- Crack the eggs into a bowl and whisk with 1 tablespoon of water until smooth and fluffy. Set aside.
- Heat olive oil in a skillet over medium heat. Add diced jalapeno, garlic, and red onion. Sauté for 2–3 minutes until softened and fragrant.
- Whisk the eggs again, then pour them into the skillet with the vegetables. Gently scramble until the eggs are fully cooked but still soft.
- Warm the flour tortillas slightly for easier wrapping.
- Divide the scrambled egg mixture evenly among the tortillas. Top each with salsa and sliced avocado.
- Fold in the sides and roll tightly into an Egg and Avocado Breakfast Burrito. Serve immediately while warm.
Notes
- Serve with extra salsa, sour cream, or hot sauce.
- These breakfast burritos can be wrapped in foil for grab-and-go breakfasts.
- Add spinach or diced tomatoes for more vegetables.