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The Awesome Breakfast Burrito

June 3, 2010

I used to be one of those people that thought the combinations egg, avocado, and salsa just did not mesh with traditional breakfast fare.  I know…you’re probably virtually screaming at me.  Why I used to feel that way, I have no clue.  In reality, silky, buttery avocado with egg, cheese, and fresh pico de gallo is just delicious.  In a burrito?  Even better.  I think the idea originated earlier this week when I grabbed a Amy’s Breakfast Burrito as I was heading out the door for class…

Earlier this month, I had a similarly inspired breakfast in Los Angeles, where Mexican breakfast dishes are available everywhere.  With both, I couldn’t help but think of my own improvements.  So the other day for lunch that is exactly what I created.  It did not disappoint.  In fact, I secretly wanted to make another.  I bring you the awesome breakfast burrito:

And now the cozy, wrapped-up burrito view…

Ok, I don’t mean to brag or anything, but does that look delicious or what?  I have to secretly admit that being a food stylist would be a pretty darn cool job, in my opinion at least.  The best part is that this really does not require any type of culinary skill–so no excuses people!  The possibilities are also endless, so feel free to be inspired and add additional “burrito innards.”  While I call this a breakfast burrito, it is an all-purpose dish and can be enjoyed at both breakfast, lunch, and dinner. Enough of me talking, give the darn recipe!  Ok, here ya go:

The Awesome Breakfast Burrito

  • 100% whole-wheat wrap (I recommend Tam-X-Ico or Food for Life brand)
  • 1/4 avocado
  • 1-1.5 ounces sharp white cheddar cheese (I love Cabot!)
  • 3-4 tablespoons fresh pico-de-gallo (I used a black bean, corn, and tomato version from local store)
  • 1 whole egg & 1 egg white (fresh farm eggs are the best)
  • mixed baby greens


  1. Heat  non-stick skillet over medium heat; slice and grate cheese over wrap and heat in skillet until lightly melted, remove.  Evenly spread mashed avocado, followed by pico de gallo on the wrap.
  2. Meanwhile, break egg and additional egg white into skillet and scramble–I call this “messy-scrambled” style and prefer non-beaten scrambled eggs, because you get a great mix of both white and yolk in every bite!
  3. Add scrambled eggs to wrap, followed by mixed greens, and proceed to roll it up!  Add fresh fruit on the side and garnish with more salsa.

Nutritional Information:

Calories: 500 ; Fat: 25 grams; Fiber: 10 grams; Carbs: 36 grams; Protein: 25 grams

As you can see, it’s also a well-balanced easy meal with a lot of healthy fats (avocado) and healthy cholesterol (egg), as well as lots of fiber and protein to keep you feeling full!  Definitely let me know if you decide to make this anytime soon, I’d love to hear your thoughts.

Be sure to keep checking our “GoodEats” page for additional favorite recipes, reviews of kitchen tools and essentials, as well as information on what to buy–click here for our recent post on ratings for Organic Dairy companies.

4 Comments leave one →
  1. June 4, 2010 2:30 AM

    Uhh, yum…this sounds deeelicious!!

    • June 4, 2010 1:48 PM

      Thanks for stopping by Ashley! I definitely think you inspired me for this one 🙂

  2. June 4, 2010 4:57 PM

    Looks great – I could murder a couple of these, but probably at lunchtime or for brunch rather than at 6AM.

    • June 4, 2010 10:08 PM

      Haha! Trust me, I could too. You should definitely try it sometime–if not 6 am, than definitely at brunch 😉 Thanks for stopping by the blog! We love to hear from new readers

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