By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 2
357 cal · 15 min
Easy Breakfast Burrito
Recipe GLPRf6ad8c6875dd42
A quick and satisfying handheld breakfast burrito filled with fluffy scrambled eggs, melted cheddar cheese, fresh pico de gallo, creamy guacamole, and tangy sour cream wrapped in warm whole wheat tortillas. Perfect for a busy morning or weekend brunch.
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Ingredients
3 Large eggs
2 Whole wheat flour tortillas
Ripe avocado, mashed into guacamole
Fresh pico de gallo
Salsa
1 cup Shredded cheddar cheese
Sour cream
Directions
Heat a non-stick skillet over medium heat. Crack the eggs into a bowl, whisk them together with a pinch of salt and pepper, then pour into the skillet. Stir gently and frequently until the eggs are fully cooked and fluffy, about 3-4 minutes. Transfer to a plate.
Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable.
Lay one tortilla flat on a clean work surface. Spread half of the scrambled eggs down the center of the tortilla.
Top the eggs with half of the shredded cheddar cheese, a generous spoonful of guacamole, a spoonful of pico de gallo, and a dollop of sour cream.
Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to enclose the filling. Repeat with the remaining tortilla and ingredients.
Serve immediately with additional salsa on the side for dipping or drizzling, if desired.
Comments
This hits the Charlotte grocery standard well: eggs, cheese, and tortillas are shelf-stable at every major chain, and guacamole, pico, and salsa are widely available in produce and condiment aisles. The cost per serving lands around $2.50–$3.00 depending on whether you buy bagged guacamole or use fresh avocado, making it genuinely budget-friendly. The stated 15 minutes is honest if you're starting with cooked eggs; if scrambling from cold, add 5 minutes realistically. It's a straight-forward weeknight meal that scales easily and leftovers rewarm adequately in a skillet the next morning, though the tortilla softness does degrade.
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