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These Steak and Egg Breakfast Burritos are filled with scrambled eggs, sliced steak, cheese, and salsa. They make the most epic and wholesome breakfast!
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It doesn’t get much better than homemade Steak and Egg Breakfast Burritos in the morning! These breakfast burritos make the best grab and go breakfast and you can even eat it with one hand. The best part of these are they are incredibly freezer-friendly and can be made up to 3 months ahead of time!
Say goodbye to breakfastless mornings because your refrigerator can be fully stocked with these babies. You might be able to hit the snooze button a few more times and sleep in a bit longer thanks to these.
HOW TO FREEZE STEAK AND EGG BREAKFAST BURRITOS
The secret to successful and stress-free mornings is making sure to always have breakfast readily available! This recipe can easily be doubled, tripled, or quadrupled. To freeze, wrap each burrito in foil (make sure they are completely cool so any moisture doesn’t get trapped inside). Place them on a cooking sheet in a single layer and flash freeze for 30 minutes. Remove from sheet and place in a large ziplock bag and freeze until ready to eat.
HOW TO REHEAT STEAK AND EGG BREAKFAST BURRITOS
To reheat your frozen Steak and Egg Breakfast Burrito, unwrap from foil and microwave on high for 1-3 minute depending on your microwave. You can also heat in the oven on 350 degrees F for 10-15 minutes.
INGREDIENTS NEEDED
- Tortillas: I like to use large sized tortillas but you can also use the medium size. Please note if you use medium sized tortillas you will need to cut back on how much filling you add to your burritos. You can use flour or whole wheat tortillas. Do not use corn tortillas as they will crack and fall apart.
- Eggs: Cook your eggs low and slow and move them around with a rubber spatula. This will make them creamy and fluffy
- Milk: this makes the eggs extra fluffy
- Butter: makes everything taste better, especially eggs!
- Salt + pepper: season to taste
- Steak: you can use carne asada, flank steak, or leftover steak!
- Pico de Gallo: this adds more flavor, freshness, and heat! I love the addition of tomatoes, jalapeños, and onions. I love using my easy pico de gallo recipe here.
- Shredded cheese: I love the combination of cheddar and jack cheese. You can mix up any of your favorite cheeses or combos!
HOW TO MAKE STEAK AND EGG BREAKFAST BURRITOS
How to make breakfast burrito filling
- In a large skillet or frying pan, spray with non-stick cooking spray and cook the steak. Liberally season with salt and pepper. Cook for about 5-7 minutes until completley cooked. Remove from the pan and set aside.
- In a medium bowl, whisk together the eggs and milk until combined. In the same skillet on medium heat, add the butter and melt, then add the egg mixture. Season with salt and pepper and scramble until the eggs are cooked through- about 3 minutes. Don’t overcook.
How to assemble breakfast burritos
- Layout each tortilla flat on a surface and add 1/4 cup of shredded cheese to the center of each tortilla, then top with 1/4 of the egg mixture, 1/4 of the steak, and top with 1 tablespoon of pico de gallo. Be sure not to overstuff or they will not seal properly.
- Roll the burrito from top to bottom, gently and tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat the process with remaining burritos.
BREAKFAST BURRITO VARIATIONS
You can totally customize these burritos by adding your favorite combination. Each combination is going to have a different flavor but I guarantee you it will still be amazing.
Meat: you can also use ground turkey, bacon, sausage, chorizo, or ham.
Fillings: guacamole, hot sauce, beans, corn, and sour cream make great additions. Just make sure not to over stuff the burrito!
Veggies: you can make this completely vegetarian but omitting the steak and adding other veggies such as beans, guacamole, potatoes, and lettuce!
LOOKING FOR OTHER BREAKFAST IDEAS? TRY THESE!
- Bacon Cheddar Egg Bites
- Meatless Omelette Bites
- Overnight Eggs Benedict Bake
- Triple Berry French Toast Bake
- Crustless Vegetable Quiche
- Cheesy Egg & Bacon Breakfast Sliders
- Italian Sausage and Spinach Egg Bites
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Steak and Egg Breakfast Burritos
Ingredients
- 1 lb. skirt steak or carne asada; sliced
- 4 whole eggs
- 1/4 cup milk
- 1 Tbsp. butter
- salt + pepper; to taste
- 1/4 cup pico de gallo
- 1/2 cup shredded cheese (cheddar and jack)
- 4 large tortillas
Instructions
How to make breakfast burrito filling
- In a large skillet or frying pan, spray with non-stick cooking spray and cook the steak. Liberally season with salt and pepper. Cook for about 5-7 minutes until completley cooked. Remove from the pan and set aside.
- In a medium bowl, whisk together the eggs and milk until combined. In the same skillet on medium heat, add the butter and melt, then add the egg mixture. Season with salt and pepper and scrambe until the eggs are cooked through- about 3 minutes. Don't overcook.
How to assemble breakfast burritos
- Layout each tortilla flat on a surface and add 1/4 cup of shredded cheese to the center of each tortilla, then top with 1/4 of the egg mixture, 1/4 of the steak, and top with 1 tablespoon of pico de gallo. Be sure not to overstuff or they will not seal properly.
- Roll the burrito from top to bottom, gently and tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat the process with remaining burritos.
To heat the burritos
- This step is optional but I think it makes the burritos extra delicious! Place fresh or thawed burritos to a hot pan or skillet coated in non-stick cooking spray. Place the folded side down and cook until golden brown on all sides. About 1-2 minutes on each side.
Notes
- To freeze, wrap each burrito in foil (make sure they are completely cool so any moisture doesn't get trapped inside). Place them on a cooking sheet in a single layer and flash freeze for 30 minutes. Remove from sheet and place in a large ziplock bag.
- To reheat your frozen Steak and Egg Breakfast Burrito, unwrap from foil and microwave on high for 1-3 minute depending on your microwave. You can also heat in the oven on 350 degrees for 10-15 minutes.
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