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Meal Prep Breakfast Burritos

These make ahead breakfast burritos combine oven baked hash browns and fajita veggies with scrambled eggs, jack cheese, and Mexican seasoned pulled rotisserie chicken to create the perfect high protein breakfast to last you all week long or stock your freezer breakfast section. They’re easy to make, with zero veggie chopping, and you should be able to knock everything out in under an hour.

I’ll walk you through prep for each component below and cover substitutions as we go. If you’re in a hurry, there’s a recipe card you can print at the bottom of this post.

drizzling hot sauce over the cross section of a chicken breakfast burrito

Ingredients and Substitutes

You only have four main components wrapped inside these burritos—the chicken, scrambled eggs, hash browns and fajita veggies, and cheese. Here’s a more in depth look at each, with notes about alternatives:

Frozen Hash Browns, Peppers, and Onions

You may be able to find all three mixed together, but I used both hash browns and a fajita veggies blend. The recipe calls for baking them to clear up your stovetop for cooking the chicken and eggs, but you’re welcome to cook these in a pan if you have a big range.

If you want to use fresh, dice everything small and bake for about 10-15 minutes at 450ºF. My breakfast bowls use medium diced veggies that are baked for 15-20 minutes.

Mexican Seasoned Chicken

If you’re a regular reader, you know I’m in a rotisserie chicken repurposing era. But while these chicken breakfast burritos call for rotisserie chicken, any cooked chicken (or beef, pork, etc.) will work great. I’ve included a couple options in the recipe card’s notes section below for some of my favorites to use in burritos.

pulled rotisserie chicken in a bowl, shredded colby jack cheese in a bowl, Mexican spices and herbs in a small bowl, whisked eggs in a measuring cup, and frozen hash browns and fajita veggies on a sheet pan

And by the way, if you’re a rotisserie chicken lover like me, be sure to check out my chicken queso burritos and chipotle chicken tacos recipes next!

Whole Eggs and Egg Whites

The recipe calls for using a blend of whole eggs and egg whites to reduce the total fat and calorie content, but you’re welcome to use a dozen whole eggs or egg whites only. I’ve included nutrition facts in the recipe card’s notes section for all three variations.

Shredded Cheese & Tortillas

For the meltiest cheesy burritos, you’ll want to use freshly grated cheese. The type of cheese, however, is totally up to you. Monterey, Colby, or pepper jack are three of my go-to choices for burritos and quesadillas.

As for the amount of cheese, I found six ounces to be just the right amount to keep each burrito plenty cheesy while keeping calories under control. You’re welcome to reduce the amount of cheese, but I think six ounces is as low as I’d want to go as a cheese lover.

filling flour tortillas with roasted hash browns and fajita vegetables, Mexican seasoned rotisserie chicken, scrambled eggs, and colby jack cheese

I’ve included nutrition facts for two types of tortillas—classic burrito-size flour tortillas and protein tortillas from a company I’m an investor in, Counter.

One thing I’ll add is that these breakfast burritos are HUGE. While you can cut them in half and wrap for smaller serving sizes, you can also make more burritos with smaller tortillas.

The Mission Carb Balance tortillas I used for my sheet pan chicken breast wraps and La Tortilla Factory light flour tortillas from my buffalo chicken wraps would be great options for smaller low calorie burritos.

To Grill or Not to Grill?

Some people are burrito purists that prefer going straight from filling to eating, and I respect that. But I think I prefer a lightly grilled burrito with a toasted golden brown exterior. The added texture and flavor complexity is just hard to beat!

chicken breakfast burrito cut in half on a plate with two salsas and lime wedges

It doesn’t take long to toss these on a griddle over medium heat for 20-30 seconds per side before wrapping in foil, both of which further improve the melted cheese inside.

Storing, Freezing, and Reheating Breakfast Burritos

Speaking of wrapping in foil, I think it’s the best way to store AND serve these meal prep burritos. It makes sure the cheese is fully melted and the fillings are warm, and it prevents any spills or dreaded burrito unraveling.

To reheat premade breakfast burritos from the refrigerator, I like to pop them in an air fryer or oven at a low temperature like 325ºF for 5-10 minutes. If you skipped the grilling and don’t need a crispy exterior, feel free to microwave.

If you’re going the freezer breakfast burritos route, you can either transfer a burrito from the freezer to the refrigerator the night before or remove the foil and wrap in a damp paper towel to defrost in the microwave before treating it the same way as a refrigerated burrito above.

drizzling hot sauce over a make ahead breakfast burrito

Tips for Serving & Final Notes

The beauty of a burrito is that your full meal is wrapped in a tortilla. You don’t need any side dishes or pairings other than some hot sauce or salsa macha. Though if you’re looking for a way to add some protein, a Greek yogurt or cottage cheese based sauce would be a great addition. Check out my creamy jalapeño yogurt dip or cottage cheese ranch for examples.

That should cover everything you need to know about making awesome breakfast burritos for meal prep. Still have questions? Drop them in the comments section below. And after you make and love these burritos, don’t forget to come back and leave a recipe review!

holding a breakfast burrito with chicken, hash browns, eggs, and cheese topped with hot sauce

High Protein Make-Ahead Breakfast Burritos

Yield: 8 Burritos
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

High protein breakfast burritos stuffed with Mexican seasoned rotisserie chicken, oven roasted frozen hash browns and fajita veggies, scrambled eggs and egg whites, and colby jack cheese.


For the Hash Browns and Fajita Veggies

  • 4 cups (504g) Frozen Hash Browns
  • 3 cups (250g) Frozen Onions and Peppers
  • 1 Tablespoon (16g) Olive Oil
  • Pinch of Salt and Pepper

For the Chicken

  • 1 pound Pulled Rotisserie Chicken (or any cooked chicken)*
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Mexican Oregano
  • 1/4 teaspoon Ground Cumin
  • Pinch of Ground Cinnamon (optional)
  • 1 1/2 Tablespoon (24g) Olive Oil

For the Scrambled Eggs

  • 6 large Eggs
  • 1 1/2 cup (368g) Liquid Egg Whites

For the Burritos

  • 8 Burrito Size Tortillas**
  • 6 oz Colby Jack Cheese, freshly grated


  1. Preheat your oven to 450ºF. Place the hash browns and frozen veggies on a half sheet pan lined with parchment paper. Drizzle 1 tablespoon of olive oil over the top and season with a pinch of salt and pepper. Toss everything together before going in the heated oven for 20-25 minutes.
  2. While the veggies are in the oven, prepare the remaining components, starting with the chicken. Mix the dried spices and herbs together in a small bowl before sprinkling over the pulled chicken.
  3. Heat a large skillet over medium-high heat with the 1 1/2 tablespoons of olive oil. Make sure the oil is HOT before adding the chicken. Leave the chicken untouched for 1-2 minutes until it's golden brown on the bottom and the seasoning blend is fragrant. Transfer the chicken to a bowl.
  4. Add the skillet back to the stove and reduce to a medium-low heat. Whisk the eggs and egg whites together before going in the pan and cook to scramble. (You may need to use a small amount of butter or oil to cook the eggs, depending on the type of pan you're using.)
  5. Once the hash browns and vegetables are cooked through and browning around the edges, you're ready to assemble the burritos.
  6. Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds to soften before filling to prevent cracking.
  7. Fill each tortilla with the chicken, eggs, veggies, and cheese before wrapping and setting aside. Optionally, you can grill the burritos in a large pan or griddle with cooking spray until golden brown on all sides.


*You can use any cooked chicken option or another protein like pulled pork or beef. If you use options like my Mexican shredded chicken or Texas slow cooker shredded beef, you can skip the seasoning blend included with the rotisserie chicken.

**I calculated the nutrition facts with Counter protein tortillas but have included the nutrition facts with flour tortillas below.

Nutrition Facts Notes (per burrito)

  • 12 whole eggs (no egg whites) and Counter protein tortillas: 565 calories, 42g protein, 38g carbs, 3g fiber, 26g fat
  • 12 whole eggs and flour tortillas: 565 calories, 36g protein, 48g carbs, 3g fiber, 25g fat
  • 1/2 whole eggs and 1/2 egg whites on flour tortillas: 530 calories, 35g protein, 47g carbs, 3g fiber, 21g fat
  • Without tortillas (whole eggs only): 2,910 calories, 245g protein, 117g carbs, 17g fiber, 158g fat
  • Without tortillas (1/2 egg whites and 1/2 whole eggs): 2,630 calories, 238g protein, 115g carbs, 17g fiber, 130g fat
  • Egg whites only (without tortillas): 2,250 calories, 210g protein, 113g carbs, 17g fiber, 101g fat
  • Nutrition Information:
    Yield: 8 Serving Size: 1 Burrito
    Amount Per Serving: Calories: 530Total Fat: 22gCarbohydrates: 37gFiber: 3gProtein: 41g

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