Hot Honey Chicken Breakfast Burritos are a delicious way to change up your morning routine, especially when plain scrambled eggs just aren’t doing it anymore.
They’re hearty, packed with protein, and have that sweet and spicy flavor that makes breakfast a little more exciting.
Each burrito has tender, seasoned chicken, fluffy eggs, melted cheddar cheese, and a little crunch from fresh vegetables.
The hot honey adds just enough sweetness and heat without overpowering everything else. You also get a lightly toasted tortilla that makes every bite even better.
With 34 grams of protein per serving, these breakfast burritos are a great choice when you need something substantial before a busy day. They’re also easy to prepare ahead for those mornings when cooking breakfast isn’t happening.
You’ll use two skillets to prepare the chicken and eggs, then toast the wrapped burritos until they’re lightly golden. Nothing complicated, and cleanup is manageable.
These chicken breakfast burritos are perfect for weekend brunch, busy weekdays, or stocking your refrigerator with ready-to-reheat breakfasts.
You can even freeze individual burritos for later. Sweet, savory, cheesy, and filling. Such a great change from the usual breakfast!
Why You’ll Love This Hot Honey Chicken Breakfast Burritos Recipe
34 Grams of Protein
Each burrito has 34 grams of protein, making it a filling breakfast that helps keep you satisfied throughout the morning.
Sweet and Spicy Flavor
Hot honey gives the seasoned chicken a delicious sweet heat without making the entire burrito overly spicy.
Great for Meal Prep
Make a batch ahead of time and refrigerate or freeze individual burritos for quick breakfasts during the week.
Easy to Customize
Change the cheese, adjust the hot honey, or add your favorite vegetables to make these breakfast burritos your own.
Perfect for Busy Mornings
Having a hearty breakfast ready to reheat makes those rushed mornings so much easier.
Ingredient Substitutions
Boneless Skinless Chicken Breasts
Boneless, skinless chicken thighs work great if you prefer darker meat. Leftover cooked chicken also works, although you’ll only need to heat it through before adding the hot honey.
Hot Honey
Mix regular honey with a small amount of hot sauce or crushed red pepper flakes. Adjust the heat to your taste.
Milk
Unsweetened almond milk or 2% milk can be used in the scrambled eggs.
Unsalted Butter
Use olive oil instead of butter for scrambling the eggs.
Shredded Cheddar Cheese
Monterey Jack, Colby Jack, or a Mexican cheese blend all work great in these burritos.
Flour Tortillas
Whole wheat or high-fiber burrito-size tortillas are easy alternatives. Choose tortillas large enough to hold the filling without tearing.
Red Bell Pepper
Green, yellow, or orange bell peppers are all good substitutes.
Green Onions
Finely chopped chives work great for a similar mild onion flavor.
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Hot Honey Chicken Breakfast Burritos
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into small bite-size pieces
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon hot honey divided
- 8 large eggs
- 2 tablespoon milk
- 1 tablespoon unsalted butter
- 6 large burrito-size flour tortillas
- 1½ cups shredded cheddar cheese
- ½ cup red bell pepper diced
- 2 green onions thinly sliced
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and season with garlic powder, smoked paprika, salt, and black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
- Drizzle 1 tablespoon of hot honey over the chicken and stir to coat evenly.
- Remove the skillet from the heat.
- Crack the eggs into a large mixing bowl and add the milk.
- Beat with a wire whisk until combined.
- Melt the butter in a medium skillet over medium-low heat.
- Add the diced red bell pepper and cook for 2 minutes.
- Pour the egg mixture into the skillet.
- Cook, stirring gently with a spatula, until the eggs are softly scrambled.
- Remove the skillet from the heat.
- Warm the tortillas until flexible.
- Divide the scrambled eggs evenly among the tortillas.
- Divide the hot honey chicken evenly over the eggs.
- Sprinkle each burrito with cheddar cheese and green onions.
- Drizzle the remaining 1 tablespoon of hot honey evenly over the fillings.
- Fold the sides of each tortilla toward the center and roll tightly into burritos.
- Place the burritos seam-side down in the large skillet over medium heat.
- Cook for 1 to 2 minutes per side, until lightly browned.
Notes
Tips and Tricks
Don’t Overcook the Eggs – Keep the scrambled eggs slightly soft so they stay tender when the burritos are toasted or reheated. Adjust the Heat – Hot honey varies in spiciness. Use a milder variety if you prefer less heat. Avoid Overfilling – Divide the fillings evenly so the tortillas are easier to roll and stay closed. Keep the Tortillas Flexible – Warm tortillas are less likely to tear when folding. Let the Filling Cool Slightly – If you’re making these ahead, allowing the filling to cool a little before wrapping helps prevent soggy tortillas.Storing and Reheating
Refrigerating – Allow the burritos to cool, wrap individually, and refrigerate in an airtight container for up to 3 to 4 days. Refrigerate within 2 hours of cooking. Freezing – Wrap each cooled burrito tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months for best quality. Microwave Reheating – Remove all wrapping, place a refrigerated burrito on a microwave-safe plate, and cover with a damp paper towel. Heat until the center reaches 165°F. Turn halfway through for more even heating. Reheating Frozen Burritos – Thaw overnight in the refrigerator when possible. Reheat in the microwave until heated through to 165°F. Skillet Reheating – Place a thawed burrito in a covered skillet over medium-low heat, turning occasionally until the center reaches 165°F. Remove the lid near the end for a crispier tortilla.Nutrition
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