Avocado Breakfast Burrito {Recipe #iloveavocados}


I hate to admit that as a child I didn’t like avocados. I fondly remember my granny eating avocado sliced up on a flour tortilla. Literally, I can see her doing that in my head, and it brings back fond memories of my granny in the kitchen. My mom also loves avocados, and she would just make avocado sandwiches.


To be perfectly honest, I don’t recall exactly when I started eating avocados. Maybe in college? Now I see it as 18-19 years I wasted not eating a super delicious food. It tastes good with everything. Unreal.

My granny passed away in 2006, and it makes me sad sometimes to reflect on those memories of her. My husband is fortunate enough to still have both grandmothers alive and well, and during Easter this year, his maternal grandmother made a avocado concoction that nearly burnt my mouth off.

But I wanted more.

So, of course I had to ask what she put in it that made it so deliciously hot. Once she told me her simple secret ingredient, I knew it was a recipe I’d treasure forever.

And now I am going to share it with you…but with a twist. You see, this avocado recipe is fab with fajitas, tortilla chips and in BLT sandwiches, but I bet you didn’t think it’d be tasty in a breakfast burrito.

But oh my gawd, it is.


Ingredients (Enough for 2 hearty servings):

-1 avocado

-2 burrito sized flour tortillas

-4 eggs

-Cheese (however much/little you’d like)

-6 strips of bacon (3 per burrito)

-1 serrano pepper


To make the star of the show, the avocado mash, you need to FINELY dice your serrano pepper. Or pulverize it in a food processor. I have the little $3 food processor Walmart sells on black Friday and it’s perfect for a small job like this.

In a ramekin, put your avocado, pulverized/finely chopped serrano pepper, a dash of paprika and salt/pepper to taste. Mash, mash, mash!

You’re done!

Now, I crisped up some bacon and cooked up my eggs.


I warmed up my tortilla, and I am done! I have this for dinner because it is filling and even with all that cheese (I used Sargento thin slices), it comes out to about 500 calories.

It is so spicy, so have some water on hand. It’s that kinda spicy that hurts so good. You can’t get enough. It adds so much flavor to traditional eggs and bacon. I’m so glad Daniel’s grandmother was nice enough to divulge her abuelita secrets and pass down a simple recipe I can enjoy with almost any dish.


Delish! Filling, too, and avocado is a super food.


Now I am proud to say #iloveavocados! Especially avocados from Mexico, where my granny was from.

If you’d like to check out more avocado yummyness, you can find Avocados from Mexico in lots of places to get ideas about recipes and even special offers.

http://bit.ly/PNUAoj – Avocados from Mexico site http://bit.ly/PNU9Kt Spanish Fan Recipe page http://bit.ly/N1mf4K – English Fan Recipe page

There are also OODLES of recipes on the I Love Avocados Pinterest boards.

Will you try avocados on breakfast items now? I swear it is creamy and delicious. You’ll be addicted, too.

Disclosure: I was compensated for this post by Latina Bloggers Connect. The recipe creation and photos are all mine.


1 Comment

  1. Melissa
    October 16, 2012 / 4:22 am

    I saw a pin of yours on pinterest, and browsed your blog. I like it, and I wanted to let you know! This breakfast burrito looked too good to pass up a commenting on, I know what I'm eating for breakfast tomorrow…