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Close-up of two stacked Chicken Bacon Ranch Breakfast Burrito halves on a black plate. Golden scrambled eggs, chunks of chicken breast, crispy bacon, and melted cheddar cheese fill the lightly toasted flour tortillas.

Chicken Bacon Ranch Breakfast Burritos

Nesting Lane
Chicken Bacon Ranch Breakfast Burritos are an easy, high protein breakfast with 25 grams of protein per serving. Great for meal prep and busy mornings.
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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
Medium Bowl
Whisk
Cutting Board
Sharp Knife
Spatula

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

Calories: 428kcalCarbohydrates: 17gProtein: 25gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 279mgSodium: 640mgPotassium: 259mgFiber: 1gSugar: 2gVitamin A: 596IUVitamin C: 0.003mgCalcium: 229mgIron: 3mg
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