A breakfast burrito with scrambled eggs and avocado is one of the most satisfying, nutritious, and customizable morning meals you can prepare. It combines protein-rich scrambled eggs, creamy and heart-healthy avocado, and a medley of other flavorful and nourishing ingredients, all wrapped in a warm tortilla. It’s portable, quick to prepare, and endlessly adaptable, making it perfect for busy mornings, weekend brunches, or even a light lunch. Whether you’re feeding a crowd, meal prepping for the week, or just craving something hearty and wholesome, this burrito delivers satisfaction with every bite.
The breakfast burrito has its origins rooted in the American Southwest, particularly in New Mexico and California, where Mexican culinary traditions blend with local flavors and fast-paced lifestyles. Though the idea of wrapping food in tortillas dates back centuries in Mexican cuisine, the modern breakfast burrito as we know it—typically filled with scrambled eggs, cheese, meat, and vegetables—was popularized in the 1970s and 1980s. Restaurants like Tia Sophia’s in Santa Fe claim to have introduced the term “breakfast burrito” on menus as early as 1975. Over time, it evolved into a mainstream breakfast staple across the United States and beyond, celebrated for its convenience, deliciousness, and potential for endless variation.
Ingredients Breakdown:
- 2 large eggs
- 1 tablespoon milk or water (for fluffier eggs)
- Salt and pepper to taste
- 1/2 ripe avocado, sliced or mashed
- 1/4 cup shredded cheese (cheddar, Monterey Jack, or your preference)
- 1/4 cup cooked breakfast meat (bacon, sausage, or plant-based alternative)
- 1/4 cup diced vegetables (e.g., bell peppers, onions, spinach, or tomatoes)
- 1 tablespoon olive oil or butter (for cooking)
- 1 large flour tortilla (10–12 inches)
- Optional toppings: salsa, sour cream, hot sauce, cilantro, green onions
Step-by-Step Recipe:
- In a small bowl, whisk the eggs with milk or water and a pinch of salt and pepper until fully combined.
- Heat a non-stick skillet over medium heat and add butter or olive oil.
- Pour in the egg mixture and cook gently, stirring occasionally until eggs are softly scrambled and set. Remove from heat.
- In the same pan or separately, cook your breakfast meat (if uncooked), and sauté the vegetables until soft and fragrant.
- Warm the tortilla in a dry skillet or microwave for 20–30 seconds until soft and pliable.
- Place the tortilla on a clean surface. Layer scrambled eggs, cheese, cooked vegetables, breakfast meat, and avocado in the center.
- Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito.
- For a crispier burrito, place the seam-side down on a skillet and toast for 1–2 minutes per side.
- Slice in half and serve with your favorite toppings like salsa or hot sauce.
Tips for the Perfect Breakfast Burrito:
To make a burrito that holds together well and tastes amazing, don’t overfill the tortilla—too much filling makes rolling difficult. Warm the tortilla before filling to prevent cracking. Scramble the eggs gently over medium-low heat for a soft and creamy texture. For more flavor, season each component individually (eggs, vegetables, meat) rather than relying on toppings. Toasting the wrapped burrito in a pan helps it hold together and adds a delightful crunch. Meal prepping? Make several burritos ahead, wrap tightly in foil or plastic, and refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the microwave or crisp up in a skillet or oven.
Variations and Customizations:
The beauty of breakfast burritos lies in their adaptability. Substitute scrambled eggs with egg whites or tofu scramble for a lower-fat or vegan option. Replace meat with black beans, chickpeas, or tempeh for plant-based protein. Swap out avocado for guacamole, or add extra spice with jalapeños or chipotle sauce. Try different cheeses like feta, pepper jack, or goat cheese. Use whole wheat, spinach, or low-carb tortillas to suit your dietary preferences. Add cooked quinoa or brown rice for extra fiber and bulk. For an indulgent twist, include hash browns, refried beans, or even a spoonful of cream cheese inside. The combinations are limitless—tailor your burrito to your cravings and nutritional needs.
Health Considerations and Nutritional Value:
A breakfast burrito made with scrambled eggs and avocado is a balanced, nutrient-rich meal. Eggs provide high-quality protein, essential amino acids, and important vitamins like B12, D, and choline. Avocado contributes healthy monounsaturated fats, fiber, potassium, and antioxidants. Including vegetables boosts fiber, vitamins, and minerals, while cheese adds calcium and protein. However, depending on ingredients, calories and saturated fat can add up. To keep it healthy, use whole-grain tortillas, lean protein sources, moderate cheese, and load up on vegetables. Vegan and low-cholesterol options are easy with plant-based swaps. One typical burrito may contain 300–500 calories, 15–25g protein, and 6–10g fiber, depending on portion size and fillings.
FAQ
Can I make these burritos ahead of time? Yes, assemble and wrap them in foil or parchment, then store in the fridge (up to 4 days) or freezer (up to 2 months).
How do I reheat a frozen breakfast burrito? Microwave for 2–3 minutes or reheat in the oven at 350°F (180°C) for 20–25 minutes.
What’s a good vegetarian or vegan alternative? Use tofu scramble instead of eggs and plant-based cheese or skip cheese. Beans, lentils, and veggies are great additions.
How can I make it low-carb or keto-friendly? Use a low-carb tortilla or wrap it in lettuce; skip starchy fillings like potatoes or beans.
Is avocado necessary? No, but it adds creaminess and healthy fats. You can substitute with hummus, cottage cheese, or omit entirely.
Can I include rice or potatoes? Absolutely—add cooked rice, quinoa, or hash browns for a heartier meal.
How do I keep the burrito from falling apart? Avoid overfilling, fold the ends in tightly, and toast the burrito seam-side down to seal it.
What sauces go well with this? Salsa, hot sauce, sour cream, Greek yogurt, or a drizzle of sriracha-mayo all complement it beautifully.
Easy Breakfast Burrito with Scrambled Eggs and Avocado
Ingredients
- 4 to 6 slices of thick-cut bacon chopped
- 1 tablespoon olive oil
- 1/2 sweet onion finely chopped
- 1 red bell pepper diced
- 1 poblano pepper chopped or thinly sliced
- 1/2 cup yellow corn kernels
- 1 clove garlic minced or grated
- Kosher salt and freshly ground black pepper to taste
- 8 large eggs
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup chopped fresh basil and cilantro
- 1 cup leftover French fries or roasted potatoes
- 1 avocado thinly sliced
- 4 Old El Paso Burrito-size tortillas warmed
Instructions
- Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the bacon grease from the skillet. Return that tablespoon of grease to the skillet along with a small drizzle of olive oil, then place the skillet back on medium heat. Add the chopped onions, red bell pepper, poblano pepper, and corn. Cook for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional 30 seconds. Season with salt and pepper, then remove the mixture from the skillet and set aside on a plate. Return the skillet to medium heat and add another drizzle of olive oil. In a bowl, whisk together the eggs and shredded cheese. Pour the egg mixture into the skillet and scramble until fully cooked, about 3 to 5 minutes. Season with salt and pepper, then remove from heat and gently fold in the chopped basil and cilantro. Warm one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the scrambled eggs, sautéed vegetables, crispy bacon, leftover French fries, and sliced avocado on one side of the tortilla. Fold the sides over the filling and roll the tortilla tightly to enclose the ingredients. Repeat this process with the remaining tortillas and fillings. Wrap the finished burritos tightly in foil to keep them compact. To reheat, place the foil-wrapped burritos in the oven for 10 minutes or until warmed through. Serve with sour cream, salsa, and hot sauce as desired.