This breakfast burrito with eggs, tomato, and avocado is a wholesome and flavorful way to start my morning. It’s packed with protein, healthy fats, and fresh vegetables, all wrapped in a whole wheat tortilla. I love that it feels hearty without being heavy, making it a perfect balance of nutrition and taste.

Why You’ll Love This Recipe

I like this recipe because it comes together in just 15 minutes, making it perfect for busy mornings. The eggs provide satisfying protein, while avocado brings creaminess and healthy fats. Fresh tomato and cilantro add brightness, and the southwest seasoning gives it just the right kick of flavor. I also appreciate how versatile it is—I can easily adjust the seasonings, swap in different cheeses, or add more vegetables depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 Roma tomato, diced

• 1/8 avocado, sliced or diced

• 1 Tbsp chopped onion

• 1 large egg

• 1 tsp milk

• 1/8 tsp Southwest seasoning

• 1/2 tsp olive oil

• 1 whole wheat tortilla

• 1 Tbsp chopped fresh cilantro

• 1/2 to 1 Tbsp shredded cheddar cheese

• 1 to 2 tsp salsa

Directions

1. I start by dicing the tomato and slicing or dicing the avocado.

2. Then I beat the egg with milk and Southwest seasoning.

3. I heat olive oil over medium heat in a small skillet, sauté the onion until tender, and then pour in the eggs, cooking them just until set while stirring constantly.

4. I spoon the cooked eggs onto the tortilla and top them with tomato, avocado, cheese, salsa, and cilantro.

5. Finally, I fold in the edges of the tortilla to form a wrap and enjoy it warm.

Servings and timing

This recipe makes 1 serving and takes about 10 minutes of prep time and 5 minutes of cooking time, for a total of 15 minutes.

Variations

I sometimes add black beans or sautéed bell peppers for extra fiber and flavor. If I want a spicier version, I use pepper jack cheese instead of cheddar. For a heartier breakfast, I might include some cooked turkey sausage or crumbled bacon. And when I’m craving something lighter, I skip the cheese and add extra veggies.

Storage/Reheating

I like to eat this burrito fresh, but it can also be prepped ahead. To store, I wrap the burrito tightly in foil or plastic wrap and refrigerate it for up to 2 days. For reheating, I warm it in a skillet over low heat or in the microwave for about 30–60 seconds until heated through. If I’m freezing, I wrap it in foil and place it in a freezer bag; it reheats best in the oven or toaster oven.

FAQs

Can I make this burrito ahead of time?

Yes, I can prepare the burrito the night before, wrap it tightly, and store it in the fridge. It reheats well in the microwave or skillet.

Can I make this vegetarian?

It already is! The burrito contains eggs, cheese, and vegetables, but I can also skip the cheese for a dairy-free option.

What can I use instead of Southwest seasoning?

If I don’t have Southwest seasoning, I like to use chili powder, cumin, and a pinch of paprika as a quick substitute.

Can I use a different tortilla?

Yes, I sometimes use spinach wraps, low-carb tortillas, or even corn tortillas if I prefer a smaller burrito.

How do I keep the burrito from getting soggy?

I make sure the eggs are fully cooked and avoid adding too much salsa inside. If I want extra salsa, I serve it on the side for dipping.

Conclusion

This breakfast burrito with eggs, tomato, and avocado is one of my favorite quick and healthy morning meals. I love how it combines fresh ingredients with satisfying flavors, all in a portable wrap that keeps me full for hours. Whether I make it simple or load it up with extras, it’s always a delicious and nourishing way to start the day.