Scrambled Egg and Roasted Tomato Breakfast Burrito

Toufayan Bakeries Wholesome Wheat Wraps, farm fresh scrambled eggs, roasted tomatoes and avocado make for one mean breakfast burrito. Taco Tuesday is getting a breakfast makeover this week!

Scrambled Egg and Roasted Tomato Breakfast Burrito |

I’ve been posting the fall pics like crazy. It’s truly been one of the most gorgeous falls I can remember in a long time. This weekend, however, it rained like the dickens. From early morning Saturday to mid morning Sunday, it rained nonstop. Really, really hard. There was no hiking, no going outside and in complete honesty, we didn’t get out of our pajamas ALL DAY and instead the kids watched umpteen episodes of The Brady Bunch, the husband watched football and I put up peach jam and roasted multiple batches of tomatoes. I can’t tell you how overdue we were for a lazy, stick-around-the-house kind of day.

Scrambled Egg and Roasted Tomato Breakfast Burrito |

It was so nice to putz around the kitchen with no agenda and no place to be. I drank multiple cups of green tea and listened to my favorite mellow mix on my iPod. Other than the kids being completely wound up and having too much energy at the end of the day, it was all in all a great way to spend the weekend.

Scrambled Egg and Roasted Tomato Breakfast Burrito |

It seems that the blogger-sphere (me included) have switched over to fall, sharing pumpkin and apple recipes and become besties with their slow cookers. It’s mostly good and completely understandable but I have to tell you, our local Farmers Market is still banging out some of summers best. The tomatoes have been gorgeous, the peaches are juicy and as sweet as they’ve been all summer and we’ve been going through a few heads of lettuce a week and still enjoying cucumbers, herbs, peppers and radishes.

Scrambled Egg and Roasted Tomato Breakfast Burrito |

My new neighbor has 15 chickens and has graciously been sharing the eggs with us. There is NOTHING better than farm fresh eggs. The yolks are the most gorgeous orange-y yellow and they taste SO much better than store bought. This breakfast burrito is simple, taking advantage of really good and fresh ingredients. The Whole Wheat Wrap comes from Toufayan Bakeries, the cherry tomatoes were picked just days before and slow roasted with garlic oil and salt and the fresh eggs are scrambled in coconut oil. This isn’t so much a grab-and-go burrito as it is a lazy, rainy day late breakfast kind of burrito. Best enjoyed in your pajamas while jamming to Jack Johnson.

Scrambled Egg and Roasted Tomato Breakfast Burrito |

As you can see above, if you’re anything like my husband, you can’t get enough tomatoes. This is his plate after I got done taking pictures for the blog. He loaded it up with extra tomatoes (he calls them candy) on his way back to the couch to resume his position in front of the TV. And yes, he was in pajamas too.


Scrambled Egg and Roasted Tomato Breakfast Burrito

  • Yield: 2 burritos 1x


A vegetarian breakfast burrito with roasted tomatoes and avocado.


Fort the tomatoes:

  • 2 pints cherry tomatoes
  • 2 tablespoons garlic infused olive oil
  • 1 teaspoon kosher salt

For the burritos:


To roast the tomatoes:

  1. Preheat oven to 300F degrees. Place tomatoes in a glass baking pan. Toss with garlic infused oil and sprinkle with salt. Roast in a preheated oven for 2- 2 1/2 hours until soft and caramelized.

When ready to prepare burritos:

  1. Heat coconut oil in non-stick sauté pan over medium-low heat. Combine eggs and egg whites in a bowl with a splash of water. Use a fork or whisk to whip the eggs until light and fluffy. Pour the eggs into pan and cook, over low heat until fluffy and cooked to your liking. Season with salt and pepper.
  2. Divide the eggs between two tortillas and top with sliced avocado and a smattering of roasted tomatoes. Garnish with cilantro if you like, roll up and enjoy!


You’ll have more tomatoes than you need for these burritos but rest assured you’ll come up with many ways to enjoy them!

I partnered with Toufayan Bakeries to bring you this recipe and I was compensated. Please know that I only work with companies I respect and would otherwise use in my kitchen. Thanks for supporting the brands I trust so that I can bring you more unique content like this.