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Avocado Breakfast Burrito

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These avocado breakfast burritos are filled with fluffy scrambled eggs, sautéed vegetables, roasted potatoes, creamy avocado, and melted cheddar cheese wrapped in warm tortillas. They make a hearty and customizable breakfast that is perfect for busy mornings or meal prep.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 burritos
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • 4 eggs
  • 2 tablespoons olive oil
  • 1/2 cup sweet onion, finely chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup poblano pepper, chopped
  • 1/2 cup yellow corn kernels
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup roasted potatoes or cooked hash browns, diced
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 ripe avocado, sliced
  • 4 large flour tortillas (8–10 inch)
  • 1/4 cup sour cream (optional)
  • 1/4 cup salsa (optional)
  • Hot sauce to taste (optional)

Instructions

  1. Heat a large skillet over medium heat and add 1 tablespoon olive oil.
  2. Add the chopped onion, red bell pepper, poblano pepper, and corn. Cook for about 5 minutes until softened.
  3. Add the minced garlic and cook for about 30 seconds. Season with salt and black pepper, then transfer the vegetables to a plate.
  4. In a bowl, whisk the eggs together with the shredded cheddar cheese.
  5. Return the skillet to medium heat and add the remaining tablespoon of olive oil.
  6. Pour the egg mixture into the skillet and gently scramble for 3–5 minutes until softly cooked.
  7. Remove from heat and stir in the chopped basil and cilantro.
  8. Warm the tortillas in a skillet or microwave for 20–30 seconds until soft.
  9. Place a tortilla on a flat surface and add scrambled eggs, sautéed vegetables, roasted potatoes, and sliced avocado.
  10. Fold the sides inward and roll tightly from the filled edge to form a burrito.
  11. Repeat with the remaining tortillas and filling.
  12. Serve immediately with sour cream, salsa, or hot sauce if desired.

Notes

  • Add black beans or cooked lentils for extra protein.
  • Include chopped jalapeños or chili flakes for a spicier burrito.
  • Add vegetables like spinach, zucchini, mushrooms, or diced tomatoes.
  • Swap cheddar cheese with Monterey Jack, pepper jack, or mozzarella.
  • Replace potatoes with sautéed mushrooms for a lighter version.
  • Store wrapped burritos in the refrigerator for up to 3 days.
  • Freeze individually wrapped burritos for up to 2 months.
  • Add fresh avocado after reheating if freezing the burritos.

Nutrition

Find it online: https://savorymomskitchen.com/avocado-breakfast-burrito/