Avocado Breakfast Burrito.

{This post is sponsored by Old El Paso! I used their Flour Tortillas to make these killer breakfast burritos!} 

Think fluffy eggs, creamy avocado, and warm tortillas—aka the breakfast you’ll actually look forward to on chilly mornings. These burritos are simple, hearty, and easy to customize with whatever’s in your fridge. Prep a few now, enjoy one hot, and stash the rest for the week.

How’s everyone’s weekend going? I’m stopping in real quick here today to share these delicious avocado breakfast burritos. I think it’s no secret that breakfast foods are one of my very favorites.

Example One: Apple Fritters

Example Two: Chia Pudding 3 Ways

Example Three: Spiced Almond Pancakes with Candied Butternut Squash + Maple Butter

Example Four: Apple Butter French Toast Sticks

…and I could go on and on and on. FOR REAL. I love breakfast!

I love making breakfast foods, not only in the morning, but for me…breakfast is awesome any time of day! Typically, I’ll choose sweet over savory, but that all changed when my brother convinced me that I NEEDED to make him a breakfast burrito.

Going to be honest here, before these burritos, I’d never even had a breakfast burrito. I know, I know, what?! So yes, I’m a little late to the breakfast burrito game, but don’t worry, I’m making up for lost burritos with this one… from here on out, I’ll be making them on a weekly basis!

I mean what’s not to love…eggs, peppers, bacon, CHEESE and avocado. Absolutely the best ingredients all wrapped up into a warm and yummy Old El Paso tortilla. Perfect anytime, and my kind of meal! These burritos are great to make a double batch on Sunday and then throw in the freezer for the fastest and most delicious busy week day breakfast. All you have to do is cook them in the microwave for a minute or two or until they’re hot and perfect. If you don’t own a microwave, like me, just thaw the burrito over night in the fridge and place the burrito (still wrapped in foil) in a 350 degree F. oven for 10-15 minutes or until hot.

Also, don’t ask why I don’t have a microwave. I mean, I probably should, but after being without one for over a year now, I just never even think about wanting to use one. Weird, right?

Anyway, the best part about these burritos? These are SO easy to make! I used a mix of fresh veggies I had on had…so sweet corn, a poblano pepper, bell pepper, tons of fresh cilantro and avocado. Totally all the things I love!

Ingredients:

• Eggs – Soft-scramble for a tender, not dry, filling; pull from heat when slightly glossy (they’ll finish on residual heat).

• Avocado – Use just-ripe (gives slightly to gentle pressure). Toss slices with a squeeze of lime and a pinch of salt to slow browning.

• Cheese – A melty blend (cheddar/Monterey jack/pepper jack). Finer shreds melt faster.

• Tortillas – 8–10-inch flour tortillas tend to roll cleanly; warm briefly so they bend without cracking.

• Add-ins– Potatoes/hash browns, bacon/sausage, black beans, salsa, scallions, spinach. Note moisture levels: drain salsa/beans well so burritos don’t get soggy.

FAQ:

Can I make these ahead without the avocado browning?
Yes—use slightly firm avocado, toss with lime, and assemble close to serving. For longer storage or freezing, add avocado fresh after reheating.

What’s the best way to keep tortillas from tearing?
Warm them first so they’re pliable, don’t overfill, and roll tightly. If using GF tortillas, warm extra and consider a quick skillet seal.

How do I keep burritos from getting soggy?
Drain beans/salsa well and keep saucy elements minimal inside. Crisp the rolled burrito seam-side down in a warm skillet to drive off extra moisture.

Can I freeze breakfast burritos?
Yes—skip watery add-ins before freezing and wrap tightly. Reheat gently until hot throughout, then add fresh avocado, salsa, and herbs to serve.

Watch the How To Video:

Avocado Breakfast Burrito.

4.33 from 53 votes

4 Servings

by Tieghan Gerard

calories 685kcal

Print Email

See More HBH on Google

Prep10 minutes mins

Cook20 minutes mins

Total30 minutes mins

I mean what’s not to love…eggs, peppers, bacon, CHEESE and avocado. Absolutely the best ingredients all wrapped up into a warm and yummy Old El Paso tortilla. Perfect anytime, and my kind of meal

Save this recipe!

Enter your email and we'll send it straight to your inbox. Plus you'll get new recipes from us every week!

Post Email Title

Email *

Save

Ingredients 

1x2x3x

• ▢ 4-6 slices thick cut bacon, chopped
• ▢ 1 tablespoons olive oil
• ▢ 1/2 sweet onion, chopped
• ▢ 1 red bell pepper, chopped
• ▢ 1 poblano pepper, chopped or sliced
• ▢ 1/2 cup yellow corn
• ▢ 1 clove garlic, minced or grated
• ▢ kosher salt + pepper
• ▢ 8 eggs
• ▢ 1 1/2 cups shredded sharp cheddar cheese
• ▢ 1/4 cup fresh basil + cilantro, chopped
• ▢ 1 cup leftover french fries or roasted potatoes
• ▢ 1 avocado, sliced
• ▢ 4 Old El Paso Burrito Tortillas, warmed

Instructions 

• Heat a large skillet or wok over medium heat. Add the bacon and cook until crisp. Drain the bacon onto a paper towel lined plate. Pour off all but 1 tablespoon of bacon grease from the skillet. Add the remaining tablespoon of grease back to the skillet, along with a small drizzle of olive oil, set the skillet back on the stove over medium heat. Add the onions, red pepper, poblano pepper and corn. Cook 5 minutes or until softened. Add the garlic and cook 30 seconds longer. Season with salt + pepper and remove from the skillet to a plate.
• Return the skillet to medium heat and again add a drizzle of oil. Whisk together the eggs and cheese in a bowl. Pour the eggs into the skillet, scrambling until cooked through, about 3-5 minutes. Season with salt + pepper and remove from the heat. Stir in the basil + cilantro.
• Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the scrambled eggs, veggies, bacon, french fries and avocado towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try and roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. To reheat, place the burritos in the oven for 10 minutes or until warmed through. Serve as desired with sour cream, salsa and hot sauce.

Notes

*To freeze these, wrap tightly in foil and store in freezer bags. To thaw, remove the foil and thaw them in the microwave on power level high for 60-90 seconds. Each microwave differs though. *Try using your favorite mix of veggies. Spinach and zucchini would be great!

Nutrition

Calories: 685kcal | Carbohydrates: 61g | Protein: 34g | Fat: 60g | Saturated Fat: 21g | Cholesterol: 395mg | Sodium: 632mg | Potassium: 1026mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2095IU | Vitamin C: 73.2mg | Calcium: 410mg | Iron: 5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

Have a great Sunday, see ya all tomorrow! 🙂

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }