California Chicken Breakfast Burrito
I created this recipe for busy people who love Mexican food and breakfast on the go. Filled with chicken, eggs, veggies, and two kinds of cheese, the California chicken breakfast burrito is ready in 30 minutes, perfect for busy families, and tastes so darn good that it is best to make a few extras.
This is the ideal on-the-go meal with chicken, eggs, cheese, veggies, and avocado. It’s the perfect way to start the day. I like to prep them the day before or freeze them to always have a hearty breakfast on hand. I am a huge burrito fan; I encourage you to try my sausage, egg, and cheese or Mexican taco burrito.
Table of contents
To save time, I usually make these with leftover rotisserie chicken. I enjoy an easy-to-go breakfast option, and I typically fix these in the evening to grab and reheat in the morning. I always make a few more and freeze them to have a hearty breakfast on hand. The flavors are great individually but even more amazing when combined. Each bite is so satisfying that I can also eat it for lunch or dinner.
Why you will love this recipe
- Breakfast on the go: Make it in less than 20 minutes and have it on the go, or pack it and take it to the office.
- Kid-friendly cooking: Let the kids help make them. They can do the assembly and roll them up.
- Easy cleanup: This is a one-pan meal; that is all the cleaning afterward.
- They can be customized. Depending on what everyone likes, you can add or alter the filling as needed.
- Make extra and freeze them for meal prep: These burritos freeze well, so go ahead and make a bunch. Put them in freezer bags, and then grab one out as needed.
What you will need
To make the scrambled eggs, I whisk the eggs with half and half, season them with salt and pepper, and cook them in butter.
- Chicken breasts – I use boneless, skinless chicken breasts cut into small pieces.
- Veggies and greens – I use onion, garlic, red bell pepper, tomato, avocado, and fresh spinach.
- Olive oil – Extra-virgin olive oil for a light and mild way to brown the chicken.
- Cheese – I use two cheese types, cheddar, and Monterey Jack, for extra flavor.
- Large flour tortillas – You can use your favorite tortillas to wrap your burritos; I prefer white flour tortillas.
How to make
Brown the chicken: First, I heat one tablespoon of olive oil in a large skillet. Then, I season the chicken cubes with salt and pepper before browning them.
Cook the veggies: I set the chicken aside and cook the bell pepper, garlic, and onion until tender. Transfer to a separate plate.
Make the eggs: I whisk the eggs and half-and-half in a medium bowl, clean the skillet, place it over medium heat, and melt the butter. When the butter starts to foam, I add the beaten eggs, salt, and pepper. Stir with a rubber spatula until soft curds form.
Assemble the burritos: I place the flour tortillas on a flat surface. In the center of each tortilla, I spread ¼ of the chicken, veggies, eggs, and cheese before adding the tomatoes, spinach, and avocado.
Roll it up and serve: Finally, I fold the two sides over the center, roll the burrito up, and heat in the pan for 30 seconds to melt the cheese before serving with hot sauce.
Wrap: Wrap in foil if you intend to freeze the burrito or take it on the go.
Expert tip
Folding a burrito
One of the most important tips is to use a large tortilla; I used 10-inch flour tortillas. A corn tortilla is too brittle and will crack. The flour ones are stretchier and can be filled and folded without ripping or tearing. Now, the first thing to do is to heat each side of the tortilla on a hot pan for 20 seconds. You can also wrap them in a damp paper towel and steam them in a microwave for 20 seconds.
Then, arrange the fillings in a line going down the middle of the tortilla. Leave the ends, bottom, and top uncovered. Don’t overfill—just a couple of inches. Starting with the bottom covering the filling, roll the burrito, folding the sides in and tucking them in as you roll. Continue rolling until the burrito is seam-side down. Do not slice the burrito—that is just a photography trick; wrap it in foil or paper, and cut it when ready to serve.
More tips to consider:
- Packed with protein, fiber, and vitamins, these burritos are a healthy alternative to pancakes, waffles, or cereal.
- Runny eggs can be from being old, not being cooked long enough, or cooking at too high a temperature.
- Ensure the tortillas are warm and moist to keep them from cracking.
- Also, do not use too much filling in each burrito; it will not stay closed.
- Freeze leftovers and use them for meal planning or snacks.
Recipe variations and add-ins:
- Where’s the bacon? I like to chop up some freshly cooked bacon and add it to these delicious burritos for extra protein and flavor.
- Turn up the heat: Spicy food fans add a chopped jalapeno and 1/4 teaspoon of red pepper flakes to these breakfast rolls.
- Different meat: For a different flavor, I make these with barbacoa beef, carne asada, leftover turkey, or pork sausage instead of chicken.
- No meat: Leave the chicken out and add tofu or some other meat substitute for a vegetarian burrito.
- More veggies: To make this heartier, add more veggies like corn, green beans, asparagus, and peas.
Serving suggestions:
I add homemade hash browns if I serve these at home on a lazy weekend, with Mexican favorites like corn chips, salsa, and homemade guacamole. I also serve my homemade buffalo sauce, and I like to dip the burritos in it.
When I am in a hurry and take these on the go, I usually make a quick green smoothie as well. If you make them for a brunch spread, add these tres leches pancakes, croissant casserole, and classic mimosas; these tropical smoothies would be perfect for kids.
How to store:
- Refrigerate: Let burritos cool to room temperature before wrapping them in plastic and foil. They can then be refrigerated for up to three days.
- Freezing: Before freezing, wrap them in plastic and put them in a freezer bag. They will stay fresh for up to four months.
- Defrost: Thaw overnight in the refrigerator for the best texture and taste.
- Reheating: You can reheat them in the microwave for 45 to 60 seconds.
Frequently asked questions
Runny eggs can be from the age of the eggs. Maybe they were old. Check the date, and do not keep them past the expiration date. It may also be that the eggs were not cooked long enough. Let them cook longer to see if they are just not finished cooking. Another issue can be cooking at a temperature that is too high. Turn the heat down and cook them to the right texture.
If the edges crack, they are probably dry. Use a clean food-grade spray bottle filled with warm water to spritz them and heat them for 20 seconds in a frying pan or microwave. They do better in the frying pan. They need to stay warm and moist when rolling them to avoid cracking. Do not oil the pan or the burrito. Just put them in dry. Oil or water will make them stick to the pan.
First, add a barrier between the tortilla and the ingredients; for example, spread some cream cheese or mashed avocado. Also, drain excess liquid from the ingredients before adding them to the tortilla, and do NOT add hot ingredients. Let them cool, especially if you do not intend to consume the burrito immediately. Otherwise, the steam trapped inside will make the tortilla soggy.
More breakfast recipes:
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California Chicken Breakfast Burrito
Ingredients
- 1 lb chicken breasts cut into small cubes
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 red bell pepper seeds removed, deveined and sliced
- 8 large eggs room temperature
- 1/3 cup half and half
- 4 tablespoons. butter
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 large tomato diced
- 1 avocado diced
- 1 cup fresh spinach
- Hot sauce for serving
Instructions
- Place a large skillet over medium heat and add one tablespoon of oil.
- Once hot, season the cubed chicken with salt and pepper and cook until golden brown; remove from the pan and set aside.
- Add onion, garlic, bell pepper, salt, and cook until tender.
- In a medium bowl, whisk together the eggs and half and half.
- Wipe out the same skillet and place it over medium heat. Add butter and melt it. When butter is just starting to foam, reduce heat to medium-low, and add beaten eggs.
- Using a rubber spatula, occasionally, until soft curds form. Season with salt and pepper to taste.
Assemble:
- In the center of each tortilla, spread ¼ of chicken, layer ¼ of veggies, ¼ of scrambled eggs, ¼ cups of each cheese, and add tomato pieces, spinach, and avocado.
- Fold in the two sides and roll up tightly. Serve with hot sauce.