Steak and Egg Breakfast Burritos
These Steak and Egg Breakfast Burritos are filled with scrambled eggs, sliced steak, cheese, and salsa. They make the most epic and wholesome breakfast!
Servings: 4 burritos
- 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
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 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.