Ingredients

• 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

Directions

• 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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