Steak and Egg Breakfast Burrito
This Steak and Egg Burrito recipe delivers sizzling steak, onions, peppers, cheesy scrambled eggs, and tasty toppings wrapped in your favorite tortilla. Prepare a batch for convenient, protein-packed breakfasts and dinners throughout the week.
My kids are big on breakfast for dinner and vice versa, and I’m 100% on board. From breakfast meatloaf to mini frittatas, “brinners” open up a world of protein-packed, nutritious, and delicious possibilities. However, our go-to has to be these steak and egg breakfast burritos.
Imagine sinking your teeth into a warm tortilla loaded with tender steak strips and sizzling fajita vegetables, all cozied up with cheesy scrambled eggs –and the best part? You get to pile in as many toppings as your heart desires.
On top of that, these burritos are fantastic for making ahead. Whip up a batch, and you have a convenient stash ready to be reheated for breakfast and beyond throughout the week! So, what are you waiting for? Let’s roll …breakfast burritos!
Why you’ll love this recipe
- Enjoy the best of both worlds. Do you love breakfast for dinner? How about dinner for breakfast? These burritos are delicious any time of day!
- Ideal for meal prep. You can assemble a batch ahead of time for a satisfying option ready to be reheated throughout the week.
- Good-for-you, grab-and-go meal. Skip the fast food breakfast burritos. There’s plenty of protein and nutrients between the steak, cheesy scrambled eggs, and veggies.
- Easy to customize. Turn each burrito into a personalized masterpiece with toppings tailored to your taste.
- Kid-friendly. My kids love anything they can roll up into a flour tortilla!
Ingredients you’ll need
- Extra virgin olive oil. To coat the skillet, so the steak and vegetables don’t stick.
- Green and red bell peppers. I like using green and red peppers because the duo just screams fajitas! Green pepper adds a savory, slightly tangy flavor, while red pepper is sweeter, creating a well-balanced flavor.
- Onion. You can use any onion. Just remember that yellow onions are the mildest, red onions are slightly sweeter, and white onions are the most intense.
- Top sirloin. This is a lean, relatively tender cut that comes from the hip section of the cow. You can also use thin strips of skirt steak or flank steak.
- Eggs. I like making scrambled eggs with a mix of whole eggs and egg whites but feel free to use all whole eggs or all egg whites if you prefer.
- Mexican cheese blend. This blend often consists of cheddar and Monterey Jack. Queso fresco would also be great!
- Tortillas. Use your favorite! See below for options.
- Salt and pepper. To taste.
- Optional toppings. You know better than anyone how you like your burrito –salsa, sliced avocado, cilantro, sour cream? There are no rules! See below for more breakfast burrito topping ideas.
Recommended tortillas
Flour tortillas are a no-brainer, but I typically go for more nutrient-dense options, like corn tortillas, whole-grain tortillas, and high-fiber/ protein tortilla brands, such as:
- Mission Carb Balance Soft Taco Flour Tortillas
- Ole Xtreme Wellness High Fiber Low Carb Tortillas
- Fit & Active Flatbread
- Nuco Coconut Wraps
- Siete Almond Flour Tortillas or the Cassava & Coconut Flour Tortillas
- Rudi’s Gluten-Free Bakery Plain Tortillas
- La Tortilla Factory Gluten-Free Ivory Teff Wraps
How to make a steak and egg burrito
Step 1: Sauté peppers and onions. Heat olive oil in a large skillet over medium heat. Add the peppers and onions and cook, stirring frequently, until softened and beginning to caramelize. Transfer the veggies to an oven-safe dish and set aside.
Step 2: Sear steak. Add the steak to the same skillet. Increase the heat to medium-high, and cook until lightly browned. Transfer the steak to the oven-safe dish with the vegetables, then place the dish in the 175℉ preheated oven to keep warm.
Step 3: Scramble eggs with cheese. Wipe out the skillet and spray it with olive oil spray. Beat the whole eggs and egg whites in a medium bowl until blended, then pour the eggs into the pan and scramble until cooked through. Stir in the cheese until just melted.
Step 4: Warm tortillas. Wrap a stack of tortillas in a damp paper towel, place them in a microwave-safe bag (or use a microwave-safe tortilla warmer), and heat in the microwave for 20-30 seconds.
Step 5: Assemble burritos. Divide the cheesy scrambled eggs evenly between the tortillas. Top with the steak, peppers, and onions, and season with salt and pepper. Add salsa, fresh avocado, or your desired toppings, and enjoy!
Recipe tips
- Slice the steak properly. First, chill the meat so it’s easier to slice. Then, use a sharp knife to cut the steak at a slight angle into 1/4 to 1/2-inch wide stops. This method helps break down the muscle fibers, resulting in more tender strips of steak.
- Consider a flavorful marinade – Elevate the taste and tenderness of your steak by soaking it in marinades like my favorite steak marinade or this Mexican chicken marinade for at least 30 minutes or overnight.
- Cook the steak perfectly. It will only take a minute to sear thinly sliced sirloin over high heat to achieve a flavorful crust while keeping the meat tender and juicy. Do not leave the skillet unattended!
- Streamline assembly. You can pre-cook the steak, veggies, and eggs in advance. Refrigerate the ingredients in separate sealed containers, then reheat them in the microwave before building your burrito.
- How to make fluffy scrambled eggs. Whisk the whole eggs and egg whites (if using) vigorously for about 60 seconds or until foam begins to form. Additionally, cook the eggs over medium-low heat while gently stirring until just set.
Topping Ideas
Mix and match these toppings to craft your perfect steak and egg breakfast burrito:
- Guacamole (or Avocado Slices)
- Diced Tomatoes, Pico de Gallo, or Salsa
- Sour Cream or Greek Yogurt
- Leftover rice or microwavable Ready Rice
- Chopped Fresh Cilantro
- Diced Raw Red Onion or Pickled Onions
- Fresh or Pickled Jalapeño Slices
- Hot Sauce
- Black Beans or Refried Beans
- Crispy Bacon
Storing & Reheating
Storing: To store assembled breakfast burritos for easy reheating, wrap each burrito tightly in aluminum foil. Place the wrapped burritos in a resealable plastic bag and store them in the fridge for 3-4 days or in the freezer for 1-2 months.
Reheating: To reheat, unwrap them from the foil and microwave them in 1-2 minute intervals. Or, keep them wrapped in foil and reheat them in the oven or air fryer at 350°℉ until heated through.
FAQ
You may not need a side dish for steak and egg burritos as they’re a satisfying breakfast or dinner on their own, but here are some perfect pairings just in case:
Summer Dragon Fruit Salad
Skillet Sweet Potatoes
Potato and Spinach Saute
Grilled Corn on the Cob
Mexican Bean Salad
Carolina Caviar
Fiesta Salad
Cilantro Lime Rice
Mexican Rice
While breakfast tacos and breakfast burritos are very similar, burritos typically use a large flour tortilla to enclose the fillings. In contrast, tacos are often served on smaller corn or flour tortillas.
More high-protein recipes
Here are more hearty, high-protein Tex-Mex-inspired dishes you’ll love:
- Crockpot Southwest Beef Roast
- Southwest Beef Breakfast Muffins
- Crustless Southwest Quiche Muffins
- Southwest Steak Rice Bowls
- Tex-Mex Bacon-Wrapped Stuffed Chicken
If you love this steak, egg, and cheese burrito recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Steak and Egg Breakfast Burritos
Equipment
- Skillet
Ingredients
- 1 bell pepper sliced into thin strips
- 1 red pepper sliced into thin strips
- 1 medium onion sliced thin
- 1 lb top sirloin sliced into thin strips
- 2 tbsp extra virgin olive oil
- 3 whole eggs
- 3 egg whites you can also use all whole eggs
- 6 whole grain flour tortillas I also love to use the higher protein low-carb tortillas
- 4 oz shredded Mexican cheese blend
- salt and pepper to taste
- Optional toppings: prepared salsa, sliced avocado, sour cream, fresh cilantro
Instructions
- Preheat oven to 175 degrees F and heat olive oil in a large skillet over medium heat.
- Add peppers and onions and cook, stirring frequently, for 7-8 minutes until onions begin to caramelize and peppers have softened. Remove veggies from pan and add steak.
- Turn heat to med-high and cook steak until lightly browned, this only takes a minute or so on higher heat if sliced thin.
- Place the steak and pepper blend into an oven-safe dish and pop into the oven to keep warm while you scramble the eggs.
- Wipe out the skillet, if needed, and spray with olive oil spray. Combine eggs with egg whites and whisk until blended. Pour eggs into the pan and scramble until cooked through, stir in the cheese until just melted.
- Place the tortillas into a storage bag with a damp paper towel or in a microwave-safe tortilla warmer and microwave for 20-30 seconds.
- Fill each tortilla with an even amount of the egg and cheese mixture, then top with the steak and pepper blend. Season with salt and pepper.
- Add salsa and fresh avocado, if desired, and enjoy!
Notes
- Slice the steak properly. First, chill the meat so it’s easier to slice. Then, use a sharp knife to cut the steak at a slight angle into 1/4 to 1/2-inch wide stops. This method helps break down the muscle fibers, resulting in more tender strips of steak.
- Consider a flavorful marinade – Elevate the taste and tenderness of your steak by soaking it in marinades like my favorite steak marinade or this Mexican chicken marinade for at least 30 minutes or overnight.
- Cook the steak perfectly. It will only take a minute to sear thinly sliced sirloin over high heat to achieve a flavorful crust while keeping the meat tender and juicy. Do not leave the skillet unattended!
- Streamline assembly. You can pre-cook the steak, veggies, and eggs in advance. Refrigerate the ingredients in separate sealed containers, then reheat them in the microwave before building your burrito.
- How to make fluffy scrambled eggs. Whisk the whole eggs and egg whites (if using) vigorously for about 60 seconds or until foam begins to form. Additionally, cook the eggs over medium-low heat while gently stirring until just set.
Nutrition
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My hubby eats stuff like this for breakfast all the time! It took me a while to get on the dinner for breakfast train but now I can eat anything at anytime ha ha it’s a good skill to have
Ha! Me too Kelli!
These look so satisfying! Great photos!
Thank you Karman!
Another great recipe I’m going to snag. Thanks Amee
You’re the best! Thank you Mary!! Hope you enjoy them!!