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Homemade California Chicken Breakfast Burrito photo

California Chicken Breakfast Burrito

This California Chicken Breakfast Burrito is a delicious way to kickstart your day! Packed with protein and vibrant veggies, it’s a morning favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Burrito:
  • 1 lb chicken breasts cut into small cubes
  • 1 tablespoon olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 whole 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 whole avocado diced
  • 1 cup fresh spinach
  • Hot sauce for serving

Equipment

  • Large Skillet
  • Mixing bowl
  • Spatula
  • Cutting Board
  • Knife
  • Serving plates

Method
 

Stepwise Method:
  1. In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts and season with kosher salt and freshly ground black pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set it aside.
  2. In the same skillet, add the diced onion, minced garlic, and sliced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant. You can add a pinch of salt to enhance their flavor.
  3. In a mixing bowl, crack the eggs and add the half-and-half. Whisk together until well combined and frothy. Season with a bit more salt and pepper.
  4. Add the butter to the skillet with the sautéed vegetables, allowing it to melt. Once melted, pour the egg mixture into the skillet. Gently stir to scramble the eggs, cooking until they are just set but still creamy. Fold in the cooked chicken, mixing well to combine all the ingredients.
  5. Warm the flour tortillas slightly in a dry skillet to make them more pliable. On each tortilla, layer the egg and chicken mixture, followed by a generous handful of shredded cheddar and Monterey Jack cheese, diced tomatoes, avocado, and fresh spinach.
  6. To roll the burritos, fold in the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely. Ensure they are tightly wrapped to prevent spillage.
  7. Serve the burritos warm with a dash of hot sauce on top or on the side for those who like an extra kick. Enjoy your California Chicken Breakfast Burrito with your favorite breakfast beverage!

Notes

  • Feel free to swap out chicken for turkey or black beans for a vegetarian option.
  • Consider using pepper jack cheese for added spice.
  • The filling can be prepared in advance and stored in the refrigerator for up to three days.