Hot Honey Chicken Breakfast Burritos

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

Calories: 456kcalCarbohydrates: 23gProtein: 34gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 330mgSodium: 689mgPotassium: 488mgFiber: 2gSugar: 8gVitamin A: 1243IUVitamin C: 18mgCalcium: 297mgIron: 3mg