Description
Enjoy a flavorful Steak and Egg Breakfast Burrito that’s perfect for meal prep! Try this easy recipe today for a satisfying breakfast option.
Ingredients
Scale
- 1 lb flank or skirt steak
- 2 medium russet potatoes
- 8 large eggs
- 6–8 large flour tortillas
- 2 cups shredded cheese (Cheddar/Monterey Jack blend)
- Fresh cilantro (for garnish)
Instructions
- Season steak by rubbing with cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet and sear the steak for 3-5 minutes on each side until medium-rare. Let rest for 10 minutes before slicing thinly.
- In the same skillet, sauté chopped onion, bell pepper, and optional jalapeño until softened.
- Add diced potatoes to the skillet; cook until golden brown and crisp, stirring occasionally.
- Whisk together eggs with milk/cream and seasoning; scramble gently in butter over low heat until fluffy.
- Warm tortillas in a skillet or microwave; assemble by layering cheese, potato-veggie mix, scrambled eggs, sliced steak, and cilantro.
- Roll tightly and crisp in the skillet if desired before serving.
Nutrition
- Serving Size: 1 burrito (250g)
- Calories: 570
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 320mg