Avocado, Hashbrown, Cream Cheese and Egg Burrito

Source: Andrea Knight


  • 1 avocado, peeled and pitted
  • 2 tablespoons cream cheese, softened
  • 1 roma tomato, diced
  • 1/2 cup cooked hash browns
  • 2 whole wheat tortillas or a tortilla of choice
  • 1 teaspoon vegetable oil, or as needed
  • 3 eggs
  • salt and ground black pepper to taste


  • Beat avocado and cream cheese together in a bowl until smooth; spread onto tortillas. Add tomato and cooked hash browns.
  • Heat oil in skillet over medium heat, cook eggs until scrambled and set, about 5 minutes. Transfer eggs to tortillas; season with salt and pepper. Roll tortillas around eggs and place in the hot skillet seal side down until tortillas are crisp, about 5 minutes.

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