Breakfast burritos are one of life’s great pleasures. Start the morning with a pocket full of delicious eggs, veggies, and potatoes, all compact in a warm, toasted wrap. Count me in! This recipe is great for someone who wants a low-fuss, recipe that is very forgiving and can be used to reuse any leftovers you have in your refrigerator.
Pair this recipe with a dip to make it extra tasty. I went with salsa, but other great options are cheese, yogurt, and more. This is a great meal prep recipe, as you can make many ahead of time and save them in the fridge or freezer and reheat them throughout the week.
When making these burritos, it’s important to fill the burrito. More filling will really bring out the flavors of the ingredients and make for a delicious breakfast. Another great way to ensure the best-tasting burrito is to always place the cheese as the bottom layer. This will let the cheese melt and make the overall burrito taste delicious!
What You Need to Make a Chicken Breakfast Burrito
The ingredients in this recipe are pretty simple and the flavors are very forgiving. This recipe calls for spinach, onions, cubed potatoes, and bell peppers, but there is so much more room for any vegetables you find in your fridge.
This recipe also uses leftover chicken, but if you want to use fresh chicken or ground chicken, you are free to use that as well.
- Vegetable oil
- Salt and pepper
- Roma Tomato
- Red bell pepper
- Pre-cooked, cubed potato
- White onion
- Cheddar cheese
- Leftover chicken
How To Make a Chicken Breakfast Burrito
Whisk your eggs: In a large bowl add your eggs, salt, and pepper and whisk your eggs until well combined. Set aside.
Cook your vegetables: Heat a large non-stick pan frying pan on medium-high heat. Add oil followed by onions and bell peppers. Saute until onions just turn translucent, about 3-5 minutes.
Add your leftovers: Add your chicken and cubed potatoes, and let cook until all the ingredients have warmed up and the flavors have combined, about 5-10 minutes.
This is also a great opportunity to add any leftovers you find. If you enjoy sauces, a barbeque sauce or hot sauce could also be put in at this time. Once it’s ready, remove it from the pan and set it aside.
Cook your eggs: In the same pan, add your eggs and scramble them with a spatula. The reason for using the same pan is that the flavors from all the previous ingredients will be absorbed into the eggs and make for an extra flavourful dish. Once they are ready, set them aside to fill the burrito.
Fill your burrito: Begin filling your burrito with all the cooked ingredients you just made. Start with the cheese followed by the eggs, chicken, potatoes, tomatoes, and spinach. Wrap well to make sure all the ingredients are stuffed safely inside.
Toast your burrito: Toast your burrito to ensure golden edges. I toasted them in a frying pan to get the golden brown color, but you can also put them in an oven or toaster oven.
Once they are ready, enjoy!
How can I make a healthier version?
Though this recipe is on the healthier end already, a great way to make this healthier is to opt for fiber-rich ingredients like black beans and grilled vegetables. Another way is to choose a different type of tortilla other than a classic white variety. Spinach-rich tortilla or a chickpea flour tortilla are great alternatives.
What pairs well with this burrito?
This breakfast burrito goes great with a dip! I chose salsa, but there are more varieties that you can choose from. For a little more filling, avocado toast or hashbrowns are also great options.
Chicken Breakfast Burrito
- 3 flour tortillas
- 3 eggs
- 2 tbsp vegetable oil
- ¼ cup tomatoes diced
- 1/4 cup pre-cooked potatoes cubed
- ¼ cup red bell pepper diced
- ¼ cup spinach chopped
- 4 tbsp cheddar cheese
- ½ onion diced
- ¼ cup chicken shredded
- Salt and pepper to taste
- In a large bowl add your eggs, salt, and pepper, and whisk. Once ready, set aside.
- Heat a large non-stick frying pan and add oil.
- Add your onions and bell pepper and cook until translucent, 3-5 minutes.
- Add your leftover chicken and hashbrowns and cook until warmed up and flavors have combined, 5-10 minutes. Once ready, set aside in a bowl.
- In the same pan, add your eggs and scramble, for about 10 minutes. Once ready, set aside.
- Begin assembling your burritos with cheese, eggs, chicken, tomatoes, and spinach, and roll until neatly tucked inside.
- Toast your burrito in a toaster or pan until golden brown.
- Serve and enjoy.
Here are a few other recipes you might enjoy!
- Steak Breakfast Burrito
- Breakfast Potato Burrito
- Turkey Breakfast Sandwich
- Spam Breakfast Sandwich
- Chicken Bacon Ranch Sandwich
- Chicken Frittata
- Smoked Bacon
Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.