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Two chicken and biscuit breakfast burrito halves stacked on a matte black plate over a rustic wooden table. Lightly toasted flour tortillas are filled with tender seasoned chicken breast, fluffy scrambled eggs, golden biscuit pieces, and melted cheddar cheese. A close-up view highlights the hearty breakfast filling.

Chicken and Biscuit Breakfast Burritos

Nesting Lane
Chicken and Biscuit Breakfast Burritos are a hearty, high protein breakfast with Southern comfort food flavors, ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

Large Skillet
Spatula
Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Large Plate

Ingredients
 

  • 6 refrigerated biscuit dough rounds
  • 1 tablespoon olive oil
  • 8 ounces boneless skinless chicken breast diced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 large eggs
  • 2 tablespoon milk
  • 1 tablespoon unsalted butter
  • 1 cup shredded cheddar cheese
  • 6 large burrito-size flour tortillas
  • ¼ cup prepared country style white gravy optional

Instructions
 

  • Preheat the oven according to the biscuit package directions.
  • Line a baking sheet with parchment paper and arrange the biscuit dough on top. Bake according to the package directions until golden brown.
  • Let the biscuits cool slightly, then cut them into bite-size pieces.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chicken, garlic powder, onion powder, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches 165°F.
  • Transfer the chicken to a large plate.
  • Place the eggs and milk in a medium mixing bowl. Whisk with a wire whisk until blended.
  • Melt the butter in the skillet over medium-low heat.
  • Pour in the egg mixture and cook, stirring gently with a spatula, until softly scrambled.
  • Warm the tortillas according to the package directions.
  • Divide the scrambled eggs evenly among the six tortillas.
  • Top each tortilla with equal portions of chicken and biscuit pieces.
  • Sprinkle the shredded cheddar cheese evenly over the fillings. Drizzle with white gravy, if using.
  • Fold the sides of each tortilla toward the center. Roll each tortilla tightly around the filling and serve.

Notes

Tips and Tricks

Don't Overfill - These have a lot of filling. Divide everything evenly so the tortillas are easier to roll.
Keep the Eggs Soft - Slightly soft scrambled eggs are better than dry, overcooked eggs.
Use Warm Tortillas - Cold tortillas can crack when you fold them.
Go Easy on the Gravy - A small drizzle is enough. Too much can make the tortillas soggy.
Try Toasting Them - Place the finished burritos seam-side down in a dry skillet for a lightly crisp exterior.

Storing and Reheating

Refrigerating - Store cooled burritos in airtight containers in the refrigerator for up to 3 days.
Freezing - Wrap each cooled burrito individually and freeze for up to 2 months. Leave out the gravy.
Microwave - Reheat a refrigerated burrito for 1 to 2 minutes, turning halfway through, until heated through.
Oven - Wrap in foil and heat at 350°F for approximately 15 to 20 minutes, or until heated through.
From Frozen - Microwave in short intervals until the center is thoroughly heated. Add gravy after reheating, if desired.
 

Nutrition

Calories: 430kcalCarbohydrates: 30gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 236mgSodium: 856mgPotassium: 335mgFiber: 1gSugar: 3gVitamin A: 571IUVitamin C: 0.5mgCalcium: 228mgIron: 3mg
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