Gather all your ingredients. Dice the jalapeño pepper, red onion, and mince the garlic. Slice the avocados and set them aside.
In a non-stick skillet, heat the olive oil over medium heat. Add the diced red onion and jalapeño. Sauté for about 3-4 minutes until the onion is translucent. Add the minced garlic and sauté for an additional minute until fragrant.
In a bowl, whisk the eggs until well combined. Pour the eggs into the skillet with the sautéed vegetables. Stir gently with a spatula, cooking until the eggs are fluffy and just set, about 5 minutes. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable. On each tortilla, spoon a portion of the scrambled egg mixture, followed by slices of avocado and a spoonful of salsa.
Fold the sides of the tortilla over the filling, then roll it up from the bottom to enclose the filling completely. Repeat with the remaining tortillas and filling.
Serve the Egg and Avocado Breakfast Burritos warm, with extra salsa on the side for dipping. Enjoy the burst of flavors in every bite!
