Breakfast Burrito with Scrambled Eggs and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and nutritious breakfast burrito packed with fluffy scrambled eggs, creamy avocado, and fresh salsa. This mexican-inspired breakfast 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.

Frequently asked questions

How long does Breakfast Burrito with Scrambled Eggs and Avocado take to make?

Total time is about 10 minutes (5 min prep + 5 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Breakfast Burrito with Scrambled Eggs and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Breakfast Burrito with Scrambled Eggs and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Breakfast Burrito with Scrambled Eggs and Avocado for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Breakfast Burrito with Scrambled Eggs and Avocado?

Mexican breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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