Avacado Breakfast Burrito

Avacado Breakfast Burrito

Photo by Tara K.

  • Prep Time


  • Total Time


  • Servings



  • 4

    flour tortillas (about 11 inches in diameter)

  • ½

    cup diced red bell pepper

  • ½

    cup diced green bell pepper

  • cup chopped onion

  • 3

    tablespoon butter

  • 8


  • ¼

    tsp salt

  • 1

    tsp black pepper

  • ½

    cup of cooked, crispy bacon

  • 1

    avocado (8 ounces), diced

  • ½

    Cup shredded Pepper Jack cheese

  • Garnish with salsa, sour cream and cilantro


Wrap tortillas in foil; warm in a 400 degree F oven. While the tortillas heat, sauté bell pepper and onion in butter until soft, about 5 minutes. Meanwhile beat together eggs and salt and black pepper. When vegetables are done, pour egg into pan, add cooked crispy bacon. Cook, over medium-low heat, stirring constantly, until soft curds form, about 3 minutes. Put 1/4 of the egg mixture down the center of one warmed tortilla; add some avacado and sprinkle with 2 tablespoons cheese . Fold in top and bottom of each tortilla. Roll up from side. Repeat with each tortilla. Garnish each burrito with a spoonful of salsa, a dollop of sour cream and cilantro.NOTE: I used a panini press for the burrito as shown in the picture. However, if you decide to use it, do not add the avacado, instead garnish the burrito with the avacado.


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