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{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:
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Eggs – Soft-scramble for a tender, not dry, filling; pull from heat when slightly glossy (they’ll finish on residual heat).
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Avocado – Use just-ripe (gives slightly to gentle pressure). Toss slices with a squeeze of lime and a pinch of salt to slow browning.
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Cheese – A melty blend (cheddar/Monterey jack/pepper jack). Finer shreds melt faster.
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Tortillas – 8–10-inch flour tortillas tend to roll cleanly; warm briefly so they bend without cracking.
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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.
Ingredients
- 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
Nutrition
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!! 
}
These looks so good Tieghan! Although like you, I have not really been on the breakfast burrito wagon either. This one though just totally change that! And you’re right, this would be perfect to make ahead of time and just put in the freezer. I’ve always looked for dishes like that for my hubby’s lunches especially on days when I can’t stay in the kitchen and cook all day. ps. Asher did look soooo cute in the video dunking that french toast sticks! Looks like she’s really enjoying that and 2 thumbs up for bigsis! Sorry I forgot to add this in the last comment 😉
My brother totally talked me into them! Yes, i’m excited to freeze them and have the easy perfect snack!!
Oh my gosh! I had to include her!! She was so excited to eat them!! Thanks Sheila!! (:
I love breakfast foods for any meal, and this looks amazing. The avocado and herbs give it fresh twist. I’ll have to try this over the weekend. 🙂
Perfect!! I hope you love it Alice, enjoy!!
Fries in a breakfast burrito ! One thing : GENIUS !
(: Thanks Erica!!
This looks uncredible! I’m obsessed with breakfast food and I prefer something sweet in the morning, but I love having a savory “breakfast” for lunch or dinner! I’ll have to try this one for easy weeknight dinners! 🙂
Yes!! It would be a perfect breakfast for dinner!! Let me know what you think! Thank you!!
These are SO GORGEOUS! And everything that I love. I want this for dinner tonight and then breakfast tomorrow…..and then lunch too probably haha. Great job!
Thank you!!! Hope you get to make them Chelsea!! Let me know what you think!!
Breakfast burritos are my favorite Tieghan! Perfect for on the go! Love that you added the avocado and french fries!
So happy you like them Mary Ann!! I have to say the avocado is the must have for me!!
Thank you!
These look delicious! We make breakfast burritos a lot and use tator tots for the potatoes, which are perfect since they are so small. Thanks for sharing your amazing talents wth all of us!
Tater tots work great i’m sure!! sounds delish! Thank you Denise!!
I would sooo get up early in the morning for this breakfast burrito. I’m completely obsessed with breakfast/brunch so this is definitely my sort of meal. Now if only I can wrap burritos as perfectly as yours… lol
Oh come on!! You got this!! but thank you so much Andrea!!
I love breakfast burritos and these look amazing..the only thing I may add would be a jalapeno or some hot sauce.
Some spice is a great idea!! Hope you get to try them!! Thank you!
These look gorgeous, and you’ve totally convinced me to try a breakfast burrito now!!
YAY! I hope you love them Rhian!!
Yes, please! I usually go for a sweeter breakfast, but these would make for the most perfect brinner meal!!
Sounds perfect!! Thanks Kim!!
Honestly, what foodie doesn’t love breakfast?! These look so delicious, and I kind of want to make them for dinner tonight…
Love, Emma
I hope you got to try them!! Thanks so much Emma!!
This would be good for any meal.
So glad you think so, I’ve totally been eating it for more than breakfast!! haha! Thanks Nancy!
Hi Tieghan gm from NJ?,
You’re truly gifted your pics and recipes look so delicious!
Just curious,what do you think would happen if I added sweet potato fries instead? I’m not as daring with food,lol….
Ogie
Hey Ogie!!! Oh my gosh, I think sweet potato fries would be DELICIOUS! What a great idea!!! Go for it I say! Let me know if you have any questions at all. Thanks so much! ?
Ignoring the cheese (obviously!) there is all of my favourite things in here – I love me a good breakfast burrito. And why have I never throughout of putting avocado in before?!
I’ve been trying to re-create the frankly incredible breakfast burrito at TART in West Hollywood (http://www.rachelphipps.com/2015/06/places-to-eat-in-los-angeles-tart-west.html) for a while, and some elements of this look pretty close, so I’ll be sure to give it a go x
I totally forgot about it for A while too!! Thats so amazing your recreating it!!! I’m sure it looks amazing!!