READY IN 25 mins

Easy Egg and Avocado Breakfast Burrito

Read Reviews (14)

"Start your day with delicious scrambled egg and avocado burritos!" — CARATAMB

Directions

In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

May 05, 2007

I was looking for a recipe that used eggs and avocadoes and came across this one! I deviated from this recipe by using the "Gourmet Guacamole" recipe and used roasted red pepper strips instead of salsa. I also didn't have any cottage cheese, so I used crumbled goat cheese. It was delicious!

—cates18

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Most Helpful Critical Review

Sep 30, 2005

We have made breakfast burritos for years at our house. In addition to scrambled eggs, I would recommend using queso fresco (a mexican white cheese) which crumbles well instead of cottage cheese, salsa instead of ketchup, and add sliced avocado or guacamole. Can also add chopped tomato and use whole wheat tortillas for added nutrition. Makes a good quick meal anytime.

—Rivka

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22 Ratings

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Mar 30, 2009

These were a nice twist on same ol' same ol' breakfast! I used sliced avocado, scrambled my eggs with a little onion, Worchester Sauce and seasoned salt. And I used multigrain tortilla shells. Delish. Thanx for the recipe.

—Ann in NC

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Sep 12, 2006

I thought Husband would like a change from the usual scrambled egg/bacon/cheese/salsa breakfast burritos I make him, but unfortunately I was wrong. He managed a few bites but said he really didn't like it; I had a taste, and had to agree. Not a good combination of flavors, and the sloppy texture is also pretty off-putting. Oh well, thanks anyway!

—Caroline C

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Feb 02, 2008

I thought it was very good if you are an avocado fan like I am. I did alter it a little though and made more of a basic guacamole instead of plain avocado (guacamole seasoning and lime juice).

—koliver79

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May 30, 2011

Even with the substitution of salsa for the ketchup these didn't make the grade with us this morning. Basically mushy and flavorless, these would be so much better with some seasoning, some vegetables for color, flavor and texture, and even some meat - sausage, bacon or ham maybe? Didn't care for the addition of the cottage cheese at all, and the look and mouthfeel of this in general, as another reviewer put it, was simply offputting.

—naples34102

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May 14, 2008

it was so good, it was like i was in heaven :)

—Will_Ferrell

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Oct 06, 2010

It was delicious! To cut out some of the fat I didn't add any cheddar cheese but instead cut tomatoes and added them in. It was very delicious! :)

—lala

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Nutrition

Calories
582 kcal
29%

Carbohydrates
53 g
17%

Cholesterol
331 mg
110%

Fat
31.1 g
48%

Fiber
9 g
36%

Protein
25.8 g
52%

Sodium
1400 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Egg and Avocado Breakfast Burrito

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 582
Calories from Fat: 280

% Daily Value *
Total Fat 31.1g 48 %
Saturated Fat 7.9g 39 %
Cholesterol 331mg 110 %
Sodium 1400mg 56 %
Potassium 859mg 24 %
Total Carbohydrates 53g 17 %
Dietary Fiber 9g 36 %
Protein 25.8g 52 %
Sugars 9g
Vitamin A 16 %
Vitamin C 21 %
Calcium 36 %
Iron 45 %
** Thiamin 56 %
** Niacin 68 %
** Vitamin B6 27 %
** Magnesium 22 %
** Folate 109 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.