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Roasted Veggie and Avocado Breakfast Burritos with sweet potato and zucchini - these healthy breakfast burritos are packed with nutrients.
Roasted Vegetable and Avocado Breakfast Burrito
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Course: Breakfast
Servings: 4 to 6 people
Author: Julia
Roasted Vegetables:
  • 2 small sweet potatoes chopped into 1/2-inch pieces
  • 2 medium zucchini squash chopped
  • 2 large carrots peeled and chopped
  • 2 tablespoons olive oil
  • sea salt to taste
For the Scrambled Eggs
  • 1 tablespoon ghee , butter, or olive oil
  • 3 to 6 cups baby spinach
  • 6 to 10 large eggs well beaten
  • sea salt to taste
For the Burritos
  • 4 to 6 large flour tortillas
  • 2 avocados peeled and sliced
  • homemade or store-bought salsa of choice
Optional Add-ins:
  • breakfast sausage
  • chorizo
  • bacon
  • sour cream
  • cheddar cheese
  • green onion
Roast the Vegetables:
  1. Preheat the oven to 425 degrees F. Spread the vegetables on 2 large baking sheets. Drizzle with oil and sprinkle with sea salt. Use your hands to toss everything together until well coated. Roast 20 to 30 minutes, until vegetables are golden-brown and cooked through.

Prepare the Scrambled Eggs
  1. Heat the ghee (or butter/olive oil) in a large non-stick skillet over medium heat. Add the spinach and cover. Cook, stirring occasionally, until spinach has wilted, about 2 minutes. Uncover and continue cooking 1 minute to allow excess moisture to burn off. 

  2. Pour the beaten eggs into the skillet evenly over the spinach and allow them to cook 1 to 2 minutes, until they begin to firm up. Use a spatula to flip the eggs to the other side and cook another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through. Season to taste with sea salt.

Make the Burritos
  1. Heat up the tortillas using your desired method (microwave, or wrap in foil and heat in the oven. I like heating mine in the oven after the roasted vegetables come out).

  2. Lay one tortilla on a large plate and add desired amount of roasted vegetables, scrambled eggs, and avocado. Top with any additional toppings. Fold in the sides of the tortilla then roll to form a burrito. Repeat for remaining breakfast burritos.