Brekky Burritos

Another absolutely delicious brekky option we love to make on the weekends are my Brekky Burritos. Once you’ve made your components it’s super easy and fun to simply roll, wrap and enjoy! I love all of the Mexican flavours going on in these burritos along with all of the textures and colours with the #5tothrive. I use Siete grain-free tortilla wraps (made with almond flour), but you can use whatever tortilla (grain-free, or corn, or whatever you prefer.) I prefer the larger Siete tortilla’s so I can enclose both ends, however these mini ones work well too. You just don’t want to over-fill them.

Brekky burritos mise en place/ food prep.

This is a fun one to get the kiddos involved in too (just go easy on the chipotle chill, or leave it out as we do for our ‘no-spicy’ kids.) You can either roll up the avocado inside of your burritos before baking, or put it on the side, and don’t forget to add some fresh lime on the side. You can add cheese too; if you prefer, I usually leave that out as I don’t miss it with the creamy avocado.

Brekky burrito components ready to assemble
Brekky burritos

Brekky Burrito

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Recipe by Priscilla Soligo Course: Uncategorized


Prep time


Cooking time


Prep time: 20 minutes 
Cook time on stove: 10-15 minutes 
Bake time: 10 minutes 
Serves 2 


  • 6 – 8 Small tortilla wraps (or 2 – 4) larger ones (I prefer grain-free by Siete)

  • 320g 6 Medium Eggs, lightly beaten

  • 150g 1 Cup Mixed Bell Pepper, julienne

  • 120g 1 Medium Tomato, discard seeds, dice flesh and skin only

  • 110g ⅔ Cup Red Onion, minced

  • 105g 1 Medium Portobello Mushroom, diced

  • 100g ½ Avocado Sliced

  • 45g 2 Tbsps Olive Oil, or Avocado Oil, plus extra for brushing

  • 18g ¼ Cup Cilantro (Coriander), plus extra for serving

  • 10g 2 tsp Smoked Paprika

  • 8g 2 Garlic Cloves, minced

  • 5g 1 tsp Onion Powder

  • ¼ tsp Chipotle Chili Powder (or more if you like it extra spicy!)

  • 3g ½ tsp Unrefined Salt 

  • 1 Fresh Lime, cut into quarters for serving


  • Preheat the oven at 180C / 356F
  • Prepare a baking tray lined with baking paper. Set aside.
  • On the stove on low-medium heat in a pan heat up the 2 tablespoons of oil, add in onion and garlic. Stir to combine and place the lid on for 2 minutes.

  • Add in the mushrooms, bell pepper (capsicum), and stir to combine for a minute with the lid off.
  • Add in the tomato and all of the spices, smoked paprika, onion powder, chipotle chili powder, and salt. Stir well to combine all ingredients.
  • Turn off the heat. Add in the cilantro. Fold through until all combined. Pour onto a plate and set aside.
  • Meanwhile, on the stove on low-medium heat, in a separate pan, heat up the remaining oil, and add in the eggs. Using a spatula move the eggs around the pan gently to create a moist silky scramble, about 2 – 3 minutes. Pour onto a plate and set aside.

  • To assemble: On a clean plate, place 1 tortilla, add some eggs, seasoned veggie mixture, avocado, and roll tortilla into a burrito. Place onto the prepared baking tray and repeat this process. Brush each burrito with the remaining oil.
  • Bake the burritos in the preheated oven at 180C / 356F for 5 minutes, then rotate the baking tray and continue to bake for another 5 minutes, or until golden brown on the edges.

  • Remove burritos from the oven, and garnish with chopped cilantro (coriander), and fresh lime.


  • Storage: Store unassembled components for the burrito for up to 3 days. Once assembled burritos are best eaten immediately.

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