A grilled breakfast burrito combining crispy chicken nuggets, scrambled eggs, a cooked hash brown patty, and melted cheese in a warm tortilla. It's a satisfying, protein-packed meal that works for any time of day.
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Prices vary by store
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Lay a large flour tortilla on a plate and sprinkle with a layer of shredded cheese.
Add scrambled eggs on top of the cheese.
Place a cooked hash brown patty over the eggs.
Arrange cooked chicken nuggets on top of the hash brown.
Sprinkle more shredded cheese over the chicken nuggets.
Tightly roll the tortilla into a burrito, tucking in the sides.
Place the burrito seam-side down in a hot, dry pan.
Grill the burrito, flipping once, until both sides are golden brown and crispy.
Slice in half and serve with creamy salsa and hot sauce, if desired.
Store leftovers wrapped in foil in the refrigerator for up to 3 days; reheat on a griddle or in a toaster oven at 375°F for 5–7 minutes until warm and crispy.
griddle or skillet · spatula
Yes. Assemble the burrito without grilling, wrap in foil, and refrigerate up to 8 hours. Grill from cold, adding 2–3 minutes extra cooking time.
Preheat a griddle or skillet to medium-high heat. Place the burrito seam-side down and cook 2–3 minutes per side until the tortilla is golden and crispy, pressing gently with a spatula.
Yes. Cook them fully according to package directions before assembling the burrito to avoid a cold interior.
Creamy salsa dressing and hot sauce are ideal, but you can also use sour cream, sriracha mayo, or ranch dressing.
Yes. Omit the chicken nuggets and add extra hash browns, beans, sautéed peppers, or avocado for bulk and flavor.
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