Spicy Chicken Breakfast Burritos are a good change from the usual sausage or bacon breakfast. Especially if you like a little heat in the morning!
You get seasoned chicken, scrambled eggs, pepper Jack cheese, and just enough jalapeños to make things interesting.
These aren’t ridiculously spicy, either. The hot sauce and jalapeños give them a kick, but you can easily adjust both. Want them hotter? Go for it. Prefer something milder? Use less hot sauce and skip the jalapeños.
You’ll only need a large skillet for cooking the chicken and eggs. Once everything is wrapped up, you can use that same skillet to lightly brown the tortillas. That last little step is worth doing. A warm, lightly toasted tortilla is so much better than a cold one.
And if mornings tend to get hectic, make a batch ahead of time.
These high protein breakfast burritos have 30 grams of protein per serving based on the supplied nutrition information, and they’re easy to refrigerate or freeze. Just reheat one whenever you need a filling breakfast without starting from scratch.
Why You’ll Love This Spicy Chicken Breakfast Burritos
A Breakfast With Some Heat
Chili powder, smoked paprika, hot sauce, and pickled jalapeños give these burritos plenty of personality. The pepper Jack cheese gets nice and melty, too. You can keep the spice fairly mild or turn things up depending on how much heat you enjoy.
30 Grams of Protein Per Burrito
Chicken and eggs make these a filling breakfast. With a reported 30 grams of protein per burrito, they’re a good option when you want something substantial in the morning instead of a light breakfast that leaves you hungry again.
Great for Stocking the Freezer
Six burritos means you can have breakfast ready for several mornings. Wrap them individually, freeze them, and reheat one whenever you need it. Pretty convenient when there’s no time to cook.
Ready in About 35 Minutes
No complicated cooking here. You cook the chicken, scramble the eggs, fill the tortillas, and brown the burritos. Everything cooks in one skillet, so cleanup isn’t too bad, either.
Ingredient Substitutions
Chicken Thighs Instead of Chicken Breasts
Boneless, skinless chicken thighs work if you prefer darker meat. Cut them into small pieces and cook until they reach 165°F. They’ll have a little more fat than chicken breasts, but they’re a good alternative.
Monterey Jack or Cheddar Cheese
Pepper Jack adds a little heat, but Monterey Jack is a good choice if you want something milder. Cheddar works, too. Use the same amount and keep the jalapeños if you still want that spicy bite.
Fresh Jalapeños Instead of Pickled
Fresh jalapeños give you a different kind of heat without the tanginess of the pickled ones. Chop them finely and remove the seeds for a milder burrito. You can also leave them out completely.
Whole Wheat Tortillas
Whole wheat burrito-size tortillas work instead of regular flour tortillas. Just make sure they’re large enough to hold the filling without tearing when you roll them.
Different Hot Sauces
Use whichever hot sauce you enjoy. Some are much hotter than others, so adjust the amount accordingly. Buffalo-style sauce is another option if you want a slightly different flavor.
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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.
Spicy Chicken Breakfast Burritos
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into small pieces
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon hot sauce
- 6 large eggs
- 2 tablespoon milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded pepper Jack cheese
- ⅓ cup salsa
- 2 tablespoon chopped pickled jalapeños
- 6 large burrito-size flour tortillas
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet. Season the chicken with the chili powder, smoked paprika, cumin, garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Stir the hot sauce into the chicken.
- Transfer the chicken to a plate.
- Crack the eggs into a medium bowl. Add the milk, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Whisk with a wire whisk until blended.
- Reduce the skillet heat to medium-low.
- Pour the egg mixture into the skillet. Cook, gently stirring with a spatula, until the eggs are softly scrambled.
- Warm the tortillas according to the package directions.
- Divide the scrambled eggs evenly among the tortillas. Divide the spicy chicken evenly over the eggs.
- Top each with pepper Jack cheese, salsa, and chopped jalapeños.
- Fold the sides of each tortilla toward the center.
- Roll each tortilla tightly into a burrito.
- Place the burritos seam-side down in the skillet over medium heat.
- Cook for 1 to 2 minutes per side, or until lightly browned and warmed through.
Notes
Tips and Tricks
Drain the Salsa – If your salsa is watery, drain off some of the liquid before adding it. Too much moisture can make the tortillas soggy, especially when you’re preparing burritos ahead of time. Don’t Overcook the Eggs – Remove the eggs from the heat when they’re just set and still soft. They’ll warm up again when you toast or reheat the burritos. Let the Filling Cool for Freezing – Allow the chicken and eggs to cool before assembling burritos you plan to freeze. This helps prevent excess moisture from collecting inside the wrappers. Don’t Overfill the Tortillas – Divide the filling evenly so the burritos are easier to roll and won’t split open. Large burrito-size tortillas work best. Adjust the Heat – Hot sauce brands vary quite a bit. Start with the amount listed, then adjust it next time if you’d prefer more or less spice.Storing and Reheating
Refrigerator – Store cooled burritos individually wrapped in an airtight container in the refrigerator for up to 3 to 4 days. Freezer – Wrap each cooled burrito tightly in plastic wrap or foil, then place them in a freezer-safe bag. Freeze for up to 2 months for best quality. Microwave – Remove any foil and microwave a refrigerated burrito for 1 to 2 minutes, turning halfway through. For frozen burritos, microwave for approximately 3 to 5 minutes, turning halfway through. Cooking times vary, so make sure the center reaches 165°F. Oven – Wrap a burrito in foil and reheat at 350°F for approximately 15 to 20 minutes if refrigerated or 30 to 40 minutes if frozen, until heated through to 165°F.Nutrition
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