Breakfast Burrito Recipe

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Breakfast Burritos with Chicken Eggs and Salsa

Breakfast Burritos With Chicken Eggs And Salsa


Serves 6

  • 2 tbsp red pepper flakes
  • 1 tsp minced garlic
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 tsps. smoked paprika
  • 1 1/2 tsps. chopped oregano
  • 1 (6-8 oz.) boneless, skinless chicken breast, cooked and shredded
  • 3 tbsps. extra-virgin olive oil
  • 1/2 cup shredded potato
  • 6 scallions, ends trimmed and coarsely chopped
  • 1/2 cup sliced mushrooms
  • 8 large eggs
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsps. unsalted butter
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • 6 large flour tortillas, cooked
  • 1 cup fresh tomato salsa


  1. Combine the red pepper flakes, minced garlic, coriander, cumin, paprika and oregano in a large bowl
  2. Add the chicken and toss to combine
  3. In a large skillet, heat 2 tbsps olive oil over medium heat
  4. Stir in the potato and cook until softened, about 4-5 minutes
  5. Add the scallions and mushrooms and cook until softened, about 4-5 minutes longer
  6. Add the seasoned chicken and cook until heated through, about 2-3 minutes
  7. Remove from heat and set aside
  8. In a large bowl, whisk the eggs together with the salt and pepper
  9. Melt the butter in a large skillet over medium heat
  10. Pour in the eggs and lower the heat
  11. Stir the mixture until the eggs are soft and glossy, about 5-6 minutes
  12. Stir in the cheeses until just melted and remove from the heat
  13. Stir in the chicken mixture to combine breakfast burritos with chicken, eggs and salsa lay out 6 flour tortillas and divide the egg mixture among them
  14. Roll the bottom up 1/3 and fold the sides in
  15. Continue rolling the tortilla until it forms a neat package
  16. Heat the remaining 1 tbsp oil in a large skillet over medium-high heat
  17. Add the burritos and cook until lightly browned, about 2-3 minutes per side
  18. Serve with the fresh salsa

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