Chicken Bacon Ranch Breakfast Burritos are a pretty good reason to skip the drive-thru in the morning.
These breakfast burritos have crispy bacon, chicken, cheesy scrambled eggs, and a little ranch dressing all rolled into a warm tortilla. Then you toast the whole thing in a skillet until the outside gets golden. So good.
And these aren’t tiny breakfast burritos, either. Each one has about 25 grams of protein, so you’re getting a filling breakfast that can keep you going through a busy morning.
You only need one large skillet for the bacon, eggs, and final toasting. A mixing bowl and wire whisk take care of the eggs, and the rest is mostly assembly.
This recipe makes six burritos in 35 minutes, which is especially nice when you want breakfast ready for several days. Make a batch, wrap up the extras, and refrigerate or freeze them for later.
The ranch is a fun change from the usual breakfast burrito seasonings. Just enough to give the chicken and bacon that familiar ranch flavor without turning breakfast into a saucy mess.
Why You’ll Love This Chicken Bacon Ranch Breakfast Burritos
25 Grams of Protein Per Burrito
Between the eggs, chicken, bacon, and cheese, there’s plenty of protein packed into each serving. One burrito makes a substantial breakfast, especially when you’re heading into a busy day.
Crispy Bacon and Creamy Ranch
Chicken bacon ranch is already a favorite combination, so why not have it for breakfast? The bacon adds a nice crunch, and the ranch dressing gives everything a little extra flavor. You only need two tablespoons for all six burritos.
Golden, Toasted Tortillas
Don’t skip that last trip to the skillet. A lightly toasted tortilla tastes so much better than a plain one, especially with all that warm cheese inside. You also get a slightly crisp outside without deep-frying anything.
A Good Way to Use Leftover Chicken
Already have cooked chicken in the refrigerator? Perfect. You only need one cup. Rotisserie chicken works, too, so there’s no reason to cook a whole batch of chicken just for breakfast.
Six Breakfasts From One Recipe
Make all six burritos at once and save whatever you aren’t serving immediately. They’re easy to refrigerate, freeze, and reheat. Pretty convenient when there’s barely enough time to make coffee.
Ready in 35 Minutes
Even with cooking the bacon, scrambling the eggs, filling the tortillas, and toasting the burritos, the whole recipe takes about 35 minutes. Not bad for six homemade breakfasts.
No Complicated Ingredients
Everything is easy to find at a regular grocery store. You don’t need special seasonings or unusual ingredients. Just familiar breakfast foods with a little chicken bacon ranch twist.
Ingredient Substitutions
Bacon
Use turkey bacon or cooked chicken sausage instead.
Chicken Breast
Substitute chopped rotisserie chicken or cooked turkey breast.
Cheddar Cheese
Use Monterey Jack, Colby Jack, Pepper Jack, or reduced-fat cheddar.
Flour Tortillas
Substitute whole wheat or low-carb burrito-size tortillas.
Ranch Dressing
Use light ranch, Greek yogurt ranch, or spicy ranch dressing.
Milk
Use unsweetened almond milk or another plain dairy-free milk.
Eggs
Replace each whole egg with two egg whites for a lighter option.
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Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
Chicken Bacon Ranch Breakfast Burritos
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 6 slices bacon chopped
- 1 cup cooked chicken breast chopped
- 8 eggs
- ¼ cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoon light ranch dressing
- 1 cup shredded cheddar cheese
- 6 burrito-size flour tortillas
Instructions
- Cook the chopped bacon in a large skillet over medium heat until crisp.
- Transfer the bacon to a paper towel-lined plate. Drain the bacon grease from the skillet.
- Place the eggs, milk, garlic powder, and black pepper in a medium mixing bowl. Whisk with a wire whisk until blended.
- Melt the butter in the skillet over medium-low heat.
- Pour the egg mixture into the skillet. Cook, stirring gently with a spatula, until the eggs are softly scrambled and just set.
- Remove the skillet from the heat.
- Warm the tortillas until soft and flexible.
- Divide the scrambled eggs evenly among the centers of the six tortillas. Divide the chicken evenly over the eggs. Sprinkle the cooked bacon over the chicken.
- Drizzle the ranch dressing evenly over the filling. Sprinkle the shredded cheddar cheese over the top.
- Fold the sides of each tortilla inward. Roll each tortilla tightly around the filling to form a burrito.
- Place the burritos seam-side down in a clean skillet over medium heat. Cook for 1 to 2 minutes, until lightly golden.
- Turn the burritos over. Cook for another 1 to 2 minutes, until lightly golden and heated through.
Notes
Tips and Tricks
Don’t Overcook the Eggs – Cook just until set so they stay soft when you toast the burritos. Drain the Bacon – Remove excess grease to keep the tortillas from getting soggy. Warm the Tortillas – Warm tortillas fold more easily without tearing. Don’t Overfill – Divide the filling evenly so the burritos roll easily. Toast Seam-Side Down – This helps keep the burritos closed. Add Some Heat – Serve with hot sauce or use Pepper Jack cheese for a spicier breakfast. Cool Before Freezing – Let the burritos cool completely to prevent excess moisture.Storing and Reheating
Refrigerator – Store cooled burritos in an airtight container for up to 4 days. Freezer – Wrap burritos individually and freeze for up to 2 months. Microwave – Heat refrigerated burritos for 1 to 2 minutes, or until heated through. From Frozen – Microwave at 50% power for 2 to 3 minutes, then heat at full power until the center reaches 165°F. Skillet – Reheat over medium-low heat, turning occasionally until heated through. Air Fryer – Heat at 350°F for 5 to 8 minutes, turning halfway through, until the center reaches 165°F.Nutrition
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