Packed to the brim with shredded chicken, tomatoes, green chilies, eggs, spices, and cheese – these freezer breakfast burritos are so tasty!
It’s officially Thanksgiving week! With family visiting from out of town, make ahead meals are #1 on my priority list. Everyone comes from different time zones, so freezer burritos are a great option to heat up, as needed. Other breakfast options that feed a crowd include my French Toast Casserole, this Jalapeño Popper Savory Oatmeal reheats nicely, or my oldie but goodie… Sweet Potato Crusted Quiche Muffins.
PROTEIN-PACKED BREAKFAST BURRITOS:
These glorious tortilla handhelds are exactly what you need in the AM for entertaining. They’re hearty enough to fuel your morning, yet easy to make and they freeze flawlessly. Talk about ideal meal prep! Here’s what you’ll need:
FOR THE BURRITOS:
- Shallot
- Garlic
- Springer Mountain Farms Chicken Breasts
- Smoked Paprika
- Salt
- Canned Tomatoes with Green Chilies
- Eggs
- Monterey Jack Cheese
- Burrito-Size Flour Tortillas
FOR SERVING:
- Fresh Lime Wedges
- Fresh Jalapeño Slices
- Shredded Lettuce
- Salsa
- Cilantro
Per the usual, I made this recipe with what I already had on hand. You can always substitute the shallot for 1/4 sweet, yellow or red onion. The canned tomatoes with green chilies are a great option to add a little hint of heat… but diced tomatoes, Authentic Salsa, or even my Roasted Corn Salsa work as well. Of course, whatever spices you enjoy most are always welcome as well!
OTHER CHICKEN RECIPES YOU’LL LOVE:
Mini Chicken Pot Pies with Mushroom Gravy
Creamy Ramen with Brown Butter Chicken
Crispy Air Fryer Katsu Chicken with Sesame Dresing
Weeknight Chicken Bacon Ranch Pasta
Potato Chip Crusted Chicken Fingers
VIEW ALL RECIPES BY CLICKING HERE!
- 1.25 lb. Springer Mountain Farms Chicken Breast, cooked & shredded
- 2 tbsp. Butter, divided
- 1 Shallot, minced
- 1 Garlic Clove, minced
- ¼ tsp. Smoked Paprika
- ½ tsp. Salt, divided
- 10 oz. can of Tomatoes with Green Chilies, drained
- 6 Eggs
- 8oz. Monterey Jack Cheese, shredded
- 6 Burrito-size Flour Tortillas
- Fresh Limes
- Fresh Jalapeño Slices
- Shredded Lettuce
- Salsa
- Cilantro
- In a large skillet over medium heat, sauté the chicken breasts in butter, flipping halfway through. Cook until the internal temperature is 165F. Set aside to cool for a few minutes, then shred.
- Add the second tablespoon of butter to the skillet and sauté the shallot and garlic until fragrant, about 2 minutes. Add the drained tomatoes and continue to cook until most of the liquid is absorbed.
- Remove the tomatoes from the skillet and scramble the eggs with paprika and salt. Continue to whisk together until fully cooked and fluffy.
- To assemble the burritos, simply add the chicken, eggs, a scoop of the tomatoes with green chilies, and a sprinkle of Monterey Jack cheese to the center of each tortilla. Be careful not to overfill. Fold together, and sear with 1 tablespoon of butter for a couple minutes on each side to create a golden, crispy crust.
- Serve immediately with desired toppings or allow the burritos to cool slightly before freezing in a freezer-safe bag.
NOTES ON THIS RECIPE:
- These burritos taste great with shredded chicken breasts, thighs, or ground chicken. Whatever option you enjoy most!
- Searing the burritos after assembling is totally up to you, I personally prefer the extra crispiness.
- If freezing, make sure to use a freezer-safe bag or container, and consume within 2 months.
- To reheat: simply place them in a 350F toaster oven, air fryer or regular oven on a baking sheet. Bake for 15 – 20 minutes, turning halfway through. They’re also super convenient in the microwave.
- The options I listed for serving are flexible – these are just optional items that I enjoy most.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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