10 oz. can of Tomatoes with Green Chilies, drained
6 Eggs
8oz. Monterey Jack Cheese, shredded
6 Burrito-size Flour Tortillas
OPTIONS FOR SERVING:
Fresh Limes
Fresh Jalapeño Slices
Shredded Lettuce
Salsa
Cilantro
Instructions
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.
Recipe by Slice of Jess at https://sliceofjess.com/make-ahead-freezer-breakfast-burritos/