meal — vegetarian

California-Style Breakfast Burritos

Easy make-ahead California-style breakfast burritos filled with scrambled eggs, black beans, and fresh avocado. | Easy make-ahead California-style breakfast burritos filled with scrambled eggs, black beans, and fresh avocado. |
prep time 15- 20 minutes
cook time 15-20 minutes
yield 4 breakfast burritos


Everyone has their own definition of "California-style." Some think of carne asada, guacamole, and even French fries. This recipe takes a simpler and lighter approach with pico de gallo, fresh avocado, black beans, and fluffy scrambled eggs all wrapped up in a warm tortilla.

BY:Peas and Crayons


  • 6 large Nellie's Free Range Eggs
  • 1 tablespoon olive oil or Nellie's Free Range Unsalted Butter
  • 1/2-3/4 cup pico de gallo or fresh salsa
  • 1/2 cup canned black beans, drained and rinsed
  • 1 cup white Cheddar or Pepper Jack cheese, grated
  • 1 avocado
  • 1-2 teaspoons lime juice
  • 4 large flour tortillas
  • Greek yogurt and/or guacamole for serving
  • Salt and freshly ground black pepper to taste


  • Crack eggs into a small bowl and whisk. Warm olive oil or butter in a skillet, then add eggs and scramble until cooked through. Season with salt and pepper to taste, then transfer to a large bowl.
  • Peel and dice avocado and sprinkle with fresh lime juice to prevent browning. In a pinch, lemon juice or olive oil will also prevent browning.
  • For easy assembly, warm four tortillas in the microwave for 20 seconds before filling and rolling. Arrange scrambled eggs, black peans, pico de gallo, avocado, and cheese in the center of each tortilla, then fold and roll until sealed. Place seam side down and repeat for remaining tortillas.
  • Bring a drizzle of olive oil or butter in a clean skillet to medium heat. Once the pan is hot, add burritos seam side down. Cook for about 3 minutes on each side, or until fillings are hot in the center and tortillas are golden. Serve with Greek yogurt and/or guacamole if desired.


To make any of these breakfast burritos ahead, tightly wrap them in aluminum foil after rolling. Store in the refrigerator and reheat as needed. Microwave for 60-90 seconds or let sit at room temperature before cooking. Warm olive oil or butter in a skillet on medium heat, then cook burritos until hot on the inside and toasty on the outside, flipping halfway through. Alternaively, bake in foil at 350F until warmed through, about 15 minutes.

Prefer to freeze them? They can be stored in the freezer for up to a month! Freeze burritos in a single layer on a sheet pan lines with parchment paper. Once fully frozen, wrap burritos individually in parchment paper or foil and add to a large freezer bag (don't forget to label with the date!). To reheat, unwrap burrito and wrap in a damp paper towel. Place on a microwave-safe plate and microwave until warmed through, about 3 minutes. Enjoy immediately or crisp up the outside in a skillet with a little bit of olive oil or butter.

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