California Avocado Breakfast Burrito

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Serves: 24

3 cups Diced red bell pepper 3 cups Diced green bell pepper 2 1/2 cups chopped onion 1 cup Butter, divided 3 qt. Eggs 2 tsp. salt 3 cups Pepper Jack cheese, shredded 8 ripe, Fresh California Avocados* 1/3 cup lemon juice 24 Flour tortillas, about 11-inch
  1. Sauté bell pepper and onion in 2 ounces butter until soft, about 5 minutes; reserve.
  2. Beat eggs with salt; reserve.
  3. Cut avocado in 1/4-inch dice; toss gently with lemon juice; reserve.
  4. Per Order: Warm tortilla. Heat 1/2 tablespoon butter in small frying pan. Ladle 1/2 cup egg into pan. Gently stir in 1/4 cup reserved bell pepper mixture and 1/3 cup reserved avocado. Stir gently over medium-low heat until soft curds form, about 2 minutes. Put egg mixture down the center of the warmed tortilla; sprinkle with 2 tablespoons cheese. Fold in top and bottom; roll up from side.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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