Breakfast Burrito with Scrambled Eggs and Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and nutritious breakfast burrito packed with fluffy scrambled eggs, creamy avocado, and fresh salsa. This Mexican-inspired recipe, ready in about 10 minutes, combines large eggs, milk, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 5 min Serves 1 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3 large eggs, 2 tbsp milk, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.
  2. Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium heat until shimmering.
  3. Step 3: Pour the egg mixture into the skillet and gently scramble with a spatula for 3-4 minutes until soft and fluffy but fully cooked.
  4. Step 4: Warm 1 large (10-inch) flour tortilla in a dry skillet or microwave for 20 seconds until pliable.
  5. Step 5: Place the scrambled eggs in the center of the tortilla, then top with 1/2 sliced ripe avocado, 1/4 cup fresh salsa, and 1/4 cup shredded cheddar cheese.
  6. Step 6: Sprinkle 1 tbsp chopped fresh cilantro over the filling if using.
  7. Step 7: Fold the sides of the tortilla over the filling and roll tightly into a burrito. Serve immediately.

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