5.0 from 6 votes
Roasted Vegetable and Avocado Breakfast Burrito
Fresh, flavorful breakfast burritos loaded with nutrients is a powerful way to kick off the day!
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 Breakfast Burritos
Calories: 431 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Roasted Vegetables:
- 2 small sweet potatoes chopped into 1/2-inch pieces
- 2 medium zucchini squash chopped
- 2 large carrots peeled and chopped
- 2 tablespoons olive oil
- sea salt to taste
For the Scrambled Eggs
- 1 Tbsp ghee butter, or olive oil
- 4 cups baby spinach
- 8 large eggs well beaten
- sea salt to taste
For the Burritos
- 4 large flour tortillas*
- 2 avocados peeled and sliced
- homemade or store-bought salsa of choice
Optional Add-ins:
- breakfast sausage
- chorizo
- Bacon
- sour cream
- cheddar cheese
- green onion
Instructions
Roast the Vegetables:
- Preheat the oven to 425 degrees F. Spread the vegetables on 2 large baking sheets. Drizzle with oil and sprinkle with sea salt. Use your hands to toss everything together until well coated. Roast 20 to 30 minutes, until vegetables are golden-brown and cooked through.
Cup of Yum
Prepare the Scrambled Eggs
- Heat the ghee (or butter/olive oil) in a large non-stick skillet over medium heat. Add the spinach and cover. Cook, stirring occasionally, until spinach has wilted, about 2 minutes. Uncover and continue cooking 1 minute to allow excess moisture to burn off.
- Pour the beaten eggs into the skillet evenly over the spinach and allow them to cook 1 to 2 minutes, until they begin to firm up. Use a spatula to flip the eggs to the other side and cook another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through. Season to taste with sea salt.
Make the Burritos
- Heat up the tortillas using your desired method (microwave, or wrap in foil and heat in the oven. I like heating mine in the oven after the roasted vegetables come out).
- Lay one tortilla on a large plate and add desired amount of roasted vegetables, scrambled eggs, and avocado. Top with any additional toppings. Fold in the sides of the tortilla then roll to form a burrito. Repeat for remaining breakfast burritos.
Notes
- *I use gluten-free or grain-free tortillas, but select any tortilla you love!
Nutrition Information
Serving
1burrito
Calories
431kcal
(22%)
Carbohydrates
48g
(16%)
Protein
18g
(36%)
Fat
19g
(29%)
Fiber
9g
(36%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4Breakfast Burritos
Amount Per Serving
Calories 431
% Daily Value*
| Serving | 1burrito | |
| Calories | 431kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.