California Chicken Breakfast Burrito [Video]
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.
Servings: 4 burritos
Ingredients
- 1 lb chicken breasts cut into small cubes
- 1 Tbsp olive oil
Veggies
- 1 onion diced
- 4 cloves garlic minced
- 1 red bell pepper seeds removed, deveined and sliced
Eggs
- 8 large eggs room temperature
- ⅓ cup half and half
- 4 Tbsp butter
- Kosher salt to taste
- Freshly ground black pepper to taste
Assemble
- 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. Remove from pan, and set aside.
- 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.
Notes
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, use 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 tres leches pancakes, croissant casserole, and classic mimosas; 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.
