These green goddess breakfast burritos feature soft flour tortillas stuffed with fluffy scrambled eggs, crispy hashbrowns, lots of greens, and a flavorful homemade green goddess sauce.
Hello, breakfast of champs! It’s staring ya straight in the face today and yes, the green stuff is the most important part of these plans.
Green goddess is one of my favorite things on planet earth as you probably know by now so it was only a matter of time before it infiltrated our breakfast burrito game.
I had a stroke of inspiration recently while eating a breakfast burrito that hey, that green gold would be SO dang good stuffed inside. Spoiler alert: it’s even better than I could have dreamed.
These burritos have all the breakfast essentials including eggs and potatoes but at the same time we’re adding plenty of green stuff to add some extra nutrients and loads of flavor.
You may never want anything else for breakfast again, this is your official warning.
These Breakfast Burritos feature…
- Fluffy scrambled eggs and crispy hashbrown patties
- Fresh spinach, sliced avocado, and shredded provolone cheese
- A creamy and delightfully herby homemade green goddess sauce
Making the Breakfast Burritos
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Greek yogurt
- Mayonnaise
- Basil pesto
- Capers
- Lemon juice
- Garlic
- Basil
- Parsley
- Unsalted butter
- Eggs
- Flour tortillas
- Baby spinach
- Hashbrown patties
- Provolone cheese
- Avocados
Choosing Your Tortillas
I recommend using burrito-sized flour tortillas for this recipe. You want the largest size so you can easily stuff all the ingredients in the tortilla and roll it up without it breaking.
If you would like to make a smaller version of these breakfast burritos, you can use 6-inch corn or flour tortillas and spoon ingredients in warmed tortillas taco-style.
Tips for Perfect Breakfast Burritos
- Use a food processor or blender for sauce – either of these appliances will break down the sauce and give it a perfect creamy texture.
- Use fresh basil, parsley, and garlic – using these ingredients fresh gives the sauce an unmatchable flavor.
- Warm tortillas – this will make folding easier and give the tortillas a better texture.
- Don’t overfill burritos – if you put too much filling in the wraps, the tortillas will break when you try to fold them. Make sure you leave enough of a tortilla border around filling so you can fold it.
- Fold wraps burrito-style – this means folding the horizontal sides of wrap inwards and then tightly rolling tortilla vertically over filling, using your fingers to push filling into tortilla as necessary while rolling.
Recipe Variations
Try these ideas for a different twist on these burritos.
- Add meat – bacon strips or cooked breakfast sausage would be great meaty additions.
- Use different veggies – try adding sauteed mushrooms, sweet peppers, or fresh sliced cucumber.
- Try a different cheese – try sharp cheddar, crumbled feta, goat cheese, or Parmesan.
Make Ahead Instructions
These breakfast burritos are best if served immediately after assembly, however, the green goddess sauce can easily be made ahead of time and stored in refrigerator up to 6 days.
When ready to assemble, it will only take a few minutes to cook up the scrambled eggs, hashbrowns, and slice the avocado for the burritos. Make sure to use lots of green goddess sauce!
Every component in these burritos ticks all the breakfast boxes! The crispy hashbrowns and soft scrambled eggs make them super hearty while all the greens, avocado, and generous drizzles of green goddess balance everything out perfectly.
Don’t forget to serve ’em with extra green goddess sauce for dipping! Trust me, you will not be able to get enough of the stuff.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory breakfast items to make next!
- Vegetarian Breakfast Burritos
- Cheddar Broccoli Egg Bake
- Sausage Breakfast Hash with Summer Vegetables
Green Goddess Breakfast Burritos
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Ingredients
Green Goddess Sauce
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons basil pesto
- 1 tablespoon capers
- 2 tablespoons lemon juice
- 2 medium cloves garlic, minced
- 1/2 cup lightly-packed fresh basil leaves
- 1/2 cup lightly-packed fresh parsley
- Salt and pepper to taste
Breakfast Burritos
- 1 tablespoon unsalted butter
- 6 large eggs, lightly beaten
- 4 burrito-sized flour tortillas, warmed
- 1 cup lightly-packed baby spinach
- 4 frozen hashbrown patties, cooked according to package instructions
- 1 cup shredded provolone or mozzarella cheese
- 2 medium avocados, pitted and sliced
Instructions
Green Goddess Sauce
- Combine yogurt, mayonnaise, pesto, capers, lemon juice, garlic, basil, and parsley in a food processor or blender. Blend on high speed until smooth, scraping down the sides as necessary. Season sauce with salt and pepper to taste and refrigerate until ready to use.
Breakfast Burritos
- Heat a large nonstick skillet over medium heat. Add butter and swirl to coat pan. Add beaten eggs and scramble over medium heat, folding eggs until set. Remove from heat and season with salt and pepper to taste.
- Divide spinach between tortillas, placing in the center. Top each tortilla with a hashbrown patty, scrambled eggs, cheese, sliced avocado, and a drizzle of green goddess sauce. Roll up burritos tightly burrito-style and cut in half for serving. Serve burritos immediately with additional green goddess sauce for dipping and enjoy!
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