Freezer Breakfast Chicken Burritos
Yield: 6
Jess Bentley
@SliceofJess
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Freezer Breakfast Chicken Burritos
1.25 lbs
3 tablespoons
Butter, divided
1
Shallot, minced
1 clove
Garlic, minced
1/4 teaspoon
Smoked paprika
1/2 teaspoon
Salt, divided
10 oz
Can tomatoes with green chilis, drained
6
Eggs
8 oz
Monterey jack cheese, shredded
6
(Large) flour tortillas burrito-size
Optional for serving: fresh lime wedges, fresh jalapeno slices, shredded lettuce, salsa, cilantro, sour cream
- In a large skillet over medium heat, sauté the chicken breasts in 1 tablespoon of butter, flipping halfway through. Cook until the internal temperature is 165°F; set aside to cool for a few minutes, then shred.
- Add a 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 before freezing in a freezer-safe bag. (Reheat in 400°F oven until heated through, about 15 minutes.)
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Freezer Breakfast Chicken Burritos
Jess Bentley
@SliceofJess
Yield: 6
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Freezer Breakfast Chicken Burritos
1.25 lbs
3 tablespoons
Butter, divided
1
Shallot, minced
1 clove
Garlic, minced
1/4 teaspoon
Smoked paprika
1/2 teaspoon
Salt, divided
10 oz
Can tomatoes with green chilis, drained
6
Eggs
8 oz
Monterey jack cheese, shredded
6
(Large) flour tortillas burrito-size
Optional for serving: fresh lime wedges, fresh jalapeno slices, shredded lettuce, salsa, cilantro, sour cream
- In a large skillet over medium heat, sauté the chicken breasts in 1 tablespoon of butter, flipping halfway through. Cook until the internal temperature is 165°F; set aside to cool for a few minutes, then shred.
- Add a 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 before freezing in a freezer-safe bag. (Reheat in 400°F oven until heated through, about 15 minutes.)
