Avocado Breakfast Burrito

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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 731kcal

Ingredients

Avocado breakfast burrito:

  • 1 Potato shredded
  • 1 tsp Extra-virgin olive oil
  • 4 strips Bacon chopped
  • ½ Onion diced
  • ½ Red bell pepper diced
  • 4 Eggs beaten
  • Salt to taste
  • Black pepper to taste
  • cup Cheddar cheese shredded
  • 2 Flour tortillas
  • 1 Avocado sliced
  • 1 TBSP Fresh basil chopped
  • 1 TBSP Fresh cilantro chopped

Orange juice:

  • 16 oz Orange juice

Instructions

  • Heat a skillet over medium heat, add the olive oil and the potatoes and cook until browned. Remove from heat and set aside.
  • In the same skillet over medium heat, cook chopped bacon until crispy. Remove from the skillet and set aside, leaving the bacon fat in the pan.
  • In the same skillet over medium-high heat using the leftover bacon fat, cook the diced onion and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
  • Add the potatoes back into the pan.
  • Pour the beaten eggs into the pan. Scramble the eggs until cooked through. Add the cheese just before removing the eggs from the heat.
  • Warm the flour tortillas in a separate skillet or microwave.
  • Assemble the burritos: Divide the cooked potato, scrambled eggs, bacon, avocado, basil and cilantro between the warm tortillas.
  • Fold in the sides of the tortilla and roll it up tightly to form a burrito. Cut in half.
  • Serve the burrito with orange juice!

Nutrition

Calories: 731kcal | Carbohydrates: 73g | Protein: 26g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 347mg | Sodium: 721mg | Potassium: 1685mg | Fiber: 13g | Sugar: 25g | Vitamin A: 2265IU | Vitamin C: 185mg | Calcium: 293mg | Iron: 5mg

Avocado Breakfast Burrito

No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 731 kcal

Ingredients
 
 

Avocado breakfast burrito:

  • 1 Potato shredded
  • 1 tsp Extra-virgin olive oil
  • 4 strips Bacon chopped
  • ½ Onion diced
  • ½ Red bell pepper diced
  • 4 Eggs beaten
  • Salt to taste
  • Black pepper to taste
  • cup Cheddar cheese shredded
  • 2 Flour tortillas
  • 1 Avocado sliced
  • 1 TBSP Fresh basil chopped
  • 1 TBSP Fresh cilantro chopped

Orange juice:

  • 16 oz Orange juice

Instructions
 

  • Heat a skillet over medium heat, add the olive oil and the potatoes and cook until browned. Remove from heat and set aside.
  • In the same skillet over medium heat, cook chopped bacon until crispy. Remove from the skillet and set aside, leaving the bacon fat in the pan.
  • In the same skillet over medium-high heat using the leftover bacon fat, cook the diced onion and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
  • Add the potatoes back into the pan.
  • Pour the beaten eggs into the pan. Scramble the eggs until cooked through. Add the cheese just before removing the eggs from the heat.
  • Warm the flour tortillas in a separate skillet or microwave.
  • Assemble the burritos: Divide the cooked potato, scrambled eggs, bacon, avocado, basil and cilantro between the warm tortillas.
  • Fold in the sides of the tortilla and roll it up tightly to form a burrito. Cut in half.
  • Serve the burrito with orange juice!

Nutrition

Calories: 731kcalCarbohydrates: 73gProtein: 26gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.04gCholesterol: 347mgSodium: 721mgPotassium: 1685mgFiber: 13gSugar: 25gVitamin A: 2265IUVitamin C: 185mgCalcium: 293mgIron: 5mg
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