Breakfast Chicken Burritos with Scrambled Egg and Cheese
Our best breakfast burrito recipe makes a burrito with scrambled eggs, shredded chicken, melted cheese, charred corn, and pico de gallo. While that might seem like a loaded breakfast burrito, it’s actually a light and healthy breakfast burrito compared to most takeout breakfast burritos, which is why you need to make your own breakfast burritos at home.
Servings: 2
Calories: 1139kcal
Ingredients
- 4 large eggs lightly whisked
- 1 chicken breast (175 g, 6 oz) boneless, skin off
- 2 tortillas fresh, corn or wheat flour
- ¾ cup Asadero cheese shredded
- ½ cup corn grilled
Fresh Tomato Salsa (Pico de Gallo)
- 1 tomato medium to large ripe, finely chopped
- 1 tbsp white onion finely chopped
- 1 green chilli fresh hot & de-stemmed, finely chopped
- ½ bunch coriander finely chopped
- 1 lime fresh for juice to taste
- ½ tsp salt more to taste
To Serve
- hot sauce
Instructions
- With the chicken breast at room temperature, place it in a saucepan filled with water and a pinch of salt. We like to add a tbsp of chicken stock.
- Heat the water until it simmers. Turn the water down to low. We want a final temperature at the centre of the breast to reach 74°C (165°F). This can take up to 15 minutes depending on your stove. Remove the chicken from the pan and rest before shredding it with two forks or very clean hands.
- Make your pico de gallo by mixing all the ingredients in a bowl and adjusting the seasoning with salt.
- Make your scrambled eggs by placing some vegetable oil in a non-stick pan over medium-high heat and add a tbsp of the pico de gallo and cook until fragrant. Add the eggs and scramble, taking the eggs on and off the heat as necessary. We like the eggs to be moist and slightly undercooked as the tortilla with the eggs will go under the grill.
- Heat the tortillas and place on serving plates. Add the scrambled eggs in a line on one half of the tortilla.
- Add the shredded chicken in a line on top of the eggs.
- Add a sprinkling of corn on this and top with the cheese. Place under a grill until the cheese has melted. Top with some pico de gallo.
- To roll the burrito, fold over each side of the tortilla to the centre. Then make a fold at the bottom of the tortilla and begin to roll away from you, keeping the sides of the tortilla tucked in until all the filling is covered and you've reached the other end of the tortilla.
- Takeaway burrito joints will wrap the burrito in aluminium foil and a paper napkin, but you can chop the burrito in half as we do in the photos and add your favourite hot sauce.
Nutrition
Calories: 1139kcal | Carbohydrates: 65g | Protein: 100g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 875mg | Sodium: 2700mg | Potassium: 1787mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2998IU | Vitamin C: 50mg | Calcium: 846mg | Iron: 8mg