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    Home > Breakfast > Avocado Scrambled Eggs Baked Breakfast Burritos with Green Chile Gravy

    Avocado Scrambled Eggs Baked Breakfast Burritos with Green Chile Gravy

    Published: Feb 26, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Avocado scrambled egg baked breakfast burritos

    Wake up to a hearty Mexican breakfast with these Avocado Scrambled Eggs Breakfast Burritos. Fresh avocado snuggled up with scrambled eggs and a “just right spicy” green chile gravy. An impressive baked breakfast burrito perfect for a weekend breakfast.

    Breakfast burritos in a casserole dish filled with avocados and scrambled eggs.

    Hi there and thanks for stopping by. I hope your week has been delicious. And if you’re looking to extend all of that deliciousness into the weekend you’ve come to the right place.

    I’m talking about weekend breakfast inspiration.

    The weekend is the time to unwind. Time to toss away that hurried weekday morning routine and prepare something you really want.

    Something creamy, something cheesy, something scambled-eggy.

    And these burritos with scrambled eggs and avocado, are a great way to start a Saturday or Sunday Morning.

    You’ll be asking yourself, where have these been for all of my breakfast life.

    Inspiration for this baked breakfast burrito recipe

    I’m of the opinion that no one really needs inspiration to make a breakfast burrito. They’re fun, they’re delicious and what a better breakfast food to lure you out from underneath those cozy covers in the morning.

    This recipe was born out of the need to take advantage of the sale price of avocados. Over the past couple of weeks, King Soopers has had beautiful avocados for 88 cents each. You bet I’ve been grabbing my share.

    And combining creamy smashed avocado with fluffy fresh scrambled eggs seemed to be calling my name.

    Add some cheese and green chili gravy and you’ve got a combination and textures and flavors that you’re sure to love.

    And the best thing about these avocado burritos? With just the two of us (we’re empty nesters) we enjoyed leftovers to extend that weekend breakfast luxury into a couple of weekday treats.

    Somehow, someway, the smashed avocado stayed nice and fresh.

    Don’t overcook those eggs

    These breakfast burritos are very easy to make, however, you do need to keep an eye on those scrambled eggs.

    Keeping the scrambled eggs slightly undercooked will guarantee they won’t overcook once wrapped in that flour tortilla and the time they’ll spend baking.

    Now that we’ve got that out of the way, let’s build this Avocado and Scrambled Eggs Burrito:

    Building a scrambled egg smashed avocado green chile breakfast burrito
    Green Chile Gravy, Heritage Scrambled Eggs (bright with color) and Smashed Avocado

    We’ll start by microwaving the flour tortillas to make them pliable so they’ll roll up easier. About 30 seconds for the whole stack should do the trick.

    I like using the smaller 6-inch flour tortillas for baked breakfast burritos. They just seem more manageable on all levels. If you want to use the large tortillas, you’ll need to double the ingredients for the egg and avocado filling.

    Following the recipe below, prepare the Green Chile Gravy. Soft scramble the eggs and smash the avocado.

    Put two tablespoons of the green chile gravy on the flour tortilla. Add 1/6th of the soft scrambled eggs and 1/6 of the smashed avocado.

    And while we’re on the subject of scrambled eggs, isn’t the color of those eggs beautiful? I purchased Happy Eggs Brand, Free Range Eggs.

    Roll up the tortilla and place it seam side down in a 6 1/2 x 10 inch oven proof baking dish.

    Repeat the process, making a total of 6 burritos. Snuggle the burritos close together so they’ll all fit in the baking dish.

    Avocado and scrambled eggs burritos in an oven proof baking dish

    Spoon the remainder of the green chile gravy over the burritos. Spread the grated cheddar cheese down the center of the breakfast burritos.

    Avocado and scrambled egg breakfast burritos in an oven proof casserole dish topped with shredded cheese

    Bake at 350 degrees for about twenty minutes, or until the burritos are well heated through and the cheese is melted.

    Smashed avocado breakfast burritos with scrambles eggs. Topped with melted cheddar cheese and garnished with slices of fresh jalapeno and chopped tomatoes. Served with salsa and sliced oranges.

    Serve immediately. Garnish with chopped tomatoes, sliced jalapenos, chopped cilantro and fresh fruit on the side.

    The flavor and creamy texture of scrambled eggs with avocado is absolutely divine. I promise you, “ohmygoodness” good.

    But as you can imagine, the Green Chile Gravy brings the whole thing together with a just right spicy creamy texture. Delicious! Don’t forget the salsa. A little bit will elevate this recipe into a fine fiesta.

    The next time you’re craving a homemade breakfast burrito, I hope you consider these baked breakfast burritos. I simply can’t wait to make them again and again.

    More Mexican breakfast recipe ideas

    • Breakfast burrito made with a flour tortilla, filled with potatoes, scrambled eggs, and bacon. Smothered with melted cheese and Hatch green chili.
      Hatch Green Chili Smothered Breakfast Burrito
    • Chorizo breakfast tacos with potatoes.
      Simple Chorizo Breakfast Tacos
    • Mexican eggs baked in a cast iron skillet
      Mexican Baked Eggs In Poblano Tomato Sauce
    • A slice of hatch green chile bacon quiche with a deep dish pie pan with quiche and spatula
      Hatch Green Chile Quiche With Bacon

    And if you love cooking breakfast, you won’t want to miss my Breakfast Category. You’ll find plenty of great recipes. Including one of the most popular on my site for Ham Hash with Mustard Cream Sauce.

    Breakfast burritos in a casserole dish filled with avocados and scrambled eggs.

    Avocado Scrambled Eggs Baked Breakfast Burritos

    Scrambled Eggs and Smashed Avocado make a great combo for a breakfast burrito. Add green chile gravy and you've got a wow.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Southwestern Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 6
    Calories: 530kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 clove garlic diced
    • 1/2 cup sweet onion diced
    • 1/4 cup butter divided
    • 1/4 cup flour
    • 2 cups milk heated
    • 4-6 Roasted Chile Peppers stems, seeds, and skin removed. Chopped. Or 1 four ounce can of chopped chile peppers
    • salt and pepper to taste
    • 5 eggs
    • 1 Tablespoon butter
    • 2 Avocado smashed
    • 6 6 inch flour tortilla
    • 1 1/2 cups cheddar cheese Or Pepper Jack, shredded
    • sliced jalapeno peppers, cilantro, tomatoes, sour cream for garnish
    Prevent your screen from going dark

    Instructions

    • Heat a large skillet over medium high heat. When the pan is hot, add 1/4 cup butter. Once the butter is almost melted, add onion. Saute onion in butter until just starting to soften. About 5 minutes. Add garlic and stir until fragrant.
    • Stir in flour. Stir for about two minutes or until flour and butter are combined and starting to turn a slightly darker color. Add heated milk and whisk constantly until the gravy thickens.
    • Add green chles, salt and pepper. Remove sauce from heat and set aside.
    • In a bowl, whisk the eggs until mixed well. Heat another large skillet over medium heat. Add the remaining 2 tablespoons of butter and when butter has melted, add eggs and scramble until just starting to set up. Set aside.
    • In a small bowl, mash avocados.
    • To build the burritos, Heat the stack o 6 burritos in the microwave for 30 seconds. This will make them pliable and easy to roll. Spoon 2 tablespoons of gravy, 1/6 of the eggs and 1/6 of the avocado on each tortilla.
    • Roll up and place seam side down in a 6 1/2 by 10 inch baking dish.
    • Spoon remaining gravy over tortillas. Sprinkle with cheese. Bake at 350 degrees 15 – 20 minutes or until hot. Top with chopped tomatoes, sliced jalapeno, cilantro and sour cream if you'd like. Serve with salsa, optional.

    Notes

    Add more milk to gravy, if needed, to thin consistency.  This recipe makes a good amount of gravy. You may not need to use all of it. 

    Nutrition

    Calories: 530kcal | Carbohydrates: 33g | Protein: 19g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 200mg | Sodium: 658mg | Potassium: 572mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 11mg | Calcium: 361mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Lea Ann Brown
    Lea Ann Brown

    Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.

    More Breakfast & Brunch Recipes

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      Cinnamon Pecan Peach Bread
    • Southwestern biscuit casserole with slices of avocado.
      Sausage Biscuit Breakfast Casserole
    • Jars of freezer peach jam.
      Simply The Best Freezer Peach Jam
    • Twice Baked Breakfast Potatoes.
      Twice Baked Breakfast Baked Potatoes with Eggs

    Reader Interactions

    Comments

    1. John / Kitchen Riffs says

      March 04, 2020 at 7:56 am

      I think I may like breakfast burritos better than dinner ones. Tough call, though — dinner ones are so good! Anyway, terrific dish. Now I’m hungry for a breakfast burrito. 🙂

      Reply
      • Lea Ann Brown says

        March 14, 2020 at 1:17 pm

        Thanks John. I’m always hungry for a breakfast burrito. 🙂

        Reply
    2. Abbe@This is How I Cook says

      February 28, 2020 at 7:53 am

      We ake a lot of breakfast burritos around here. And usually they are for dinner. These sound divine. Loving the gravy!

      Reply
    3. Larry says

      February 28, 2020 at 6:01 am

      Those babies sure do look delicious and my mouth is watering, especially for the green chile gravy.

      Reply
    4. Holly Baker says

      February 27, 2020 at 7:20 am

      Don’t these sound like a good way to feed the whole family! I have only enjoyed breakfast burritos out at restaurants and it looks like I have no excuse now for not making them at home.

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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