Crispy Steak and Egg Breakfast Burritos
This post may contain affiliate links. Please read my disclosure policy.
This crispy Steak and Egg Burrito recipe delivers sizzling steak, onions, peppers, and cheesy scrambled eggs, wrapped in a tortilla and toasted in a hot skillet until golden and crispy. Prepare a batch for convenient, protein-packed breakfasts and dinners throughout the week.
My family is 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 crispy steak-and-egg breakfast burritos.
Imagine sinking your teeth into a warm, toasted tortilla loaded with tender steak strips, sizzling fajita vegetables, and cheesy scrambled eggs –topped with your favorite burrito toppings.
On top of that, these burritos are fantastic for meal prep. 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, fiber, and nutrients in this healthier DIY option.
- 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. Avocado oil works great here, too.
- Green and red bell peppers. I like using a blend of green and red peppers. 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. Top sirloin is the perfect cut for these burritos. It’s lean and flavorful, with just enough marbling to stay juicy, and it cooks up fast when sliced thin, making it a great weeknight or weekend meal-prep option. It’s also more budget-friendly than cuts like ribeye, so you get big steak flavor without the splurge. Bonus: it reheats beautifully, so these burritos taste just as good on day four as they do fresh off the skillet.
- 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.
- Colby Jack cheese. I love Colby Jack here, but you can also use a Mexican cheese blend that often consists of cheddar and Monterey Jack. Queso fresco would also be great!
- Tortillas. Use your favorite, but I love and recommend Olé Extreme Wellness. See below for other macro-friendly 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 with whole grains and/or high-fiber, such as Olé Xtreme Wellness High Fiber Low Carb Tortillas, Mission Carb Balance Soft Taco Flour Tortillas, or La Banderita Carb Counter Flour Tortillas.
How to make crispy steak and egg burritos
Step 1: Sauté peppers and onions. Heat olive oil in a large skillet over medium heat (I love cast iron for this). Add the peppers and onions and cook, stirring frequently, until softened and beginning to caramelize. Transfer the veggies to a bowl and set aside.
Step 2: Sear steak. Increase the heat to medium-high, add the steak to the skillet, and cook until lightly browned. This only takes a minute or so on high heat if sliced thin. Transfer the steak to a plate and set aside. Reduce the heat to medium-low.
Step 3: Scramble eggs with cheese. Wipe out the skillet and spray with olive oil (or use a separate nonstick skillet for this). Whisk together the eggs and egg whites, pour into the pan, and scramble until just set. Stir in the cheese until melted.
Step 4: Assemble. Lay out your tortillas, then divide the peppers and onions, the cheesy eggs, and finally the steak evenly among them. Season with salt and pepper. Fold and roll each burrito tightly. If you are making these for meal prep, see notes below.
Step 5: Toast. Return the skillet to medium heat (wipe clean and brush with a little EVOO, if needed). Place each burrito seam-side down and cook for 1 to 2 minutes per side until golden and crispy. Serve with your desired toppings, and enjoy!
Meal prep instructions
For meal prep, it’s better to assemble and refrigerate the burritos un-toasted, then toast them when you’re ready to eat. A freshly toasted tortilla stays crisp. My meal-prep method:
- Let all fillings cool completely.
- Roll the burritos tightly.
- Wrap individually in foil.
- Place in a sealed zip-top bag or sealable container.
- Refrigerate for up to 4 days (or freeze for longer storage).
How to reheat steak breakfast burritos
Preferred oven method: Place the foil-wrapped burritos on a baking sheet and bake at 350 degrees F. for 25 minutes. Remove the foil and toast as directed in the recipe steps. If they are frozen, thaw them in the refrigerator overnight before reheating.
Microwave method: From refrigerator: Wrap the burrito in a damp paper towel (be sure to wring out any excess water- it should be lightly damp), then microwave 1–1.5 minutes on 50% power until the center is hot. Finish by toasting in a skillet with a light spritz of oil or cooking spray for 1–2 minutes per side. If frozen, thaw overnight if possible, or microwave at 50% power first for 1.5 minutes, flip and cook another 1.5 minutes at 50% power, then finish in the skillet. Make sure that the center is hot before toasting in the skillet.
Recipe tips
- Slice the steak properly. First, chill the meat to make it easier to slice. Then, use a sharp knife to cut the steak at a slight angle against the grain into 1/4- to 1/2-inch-wide strips. This method helps break down the muscle fibers, resulting in more tender steak strips.
- 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. Be sure to pat the meat dry before cooking.
- Cook the steak perfectly. It will only take a minute to sear thinly sliced sirloin over high heat, achieving a flavorful crust while keeping the meat tender and juicy. Also, be sure not to overcrowd the pan; work in two batches if necessary so the steak sears rather than steams.
- 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, stirring gently until just set.
- Keep the fillings warm. If you’re making these to eat right away, you can place the sautéed peppers, onion, and steak in a covered dish in the oven on warm until you’re ready to assemble the burritos.
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
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
Top sirloin is ideal, but skirt steak or flank steak works well too. Just make sure to slice it thin so the steak cooks quickly and stays tender inside the burrito.
Stored in an airtight container or wrapped tightly, they’ll keep for 4 days, making them a great Sunday meal prep option for the whole week.
Yes! Let them cool completely, wrap each one tightly in foil, and store in a freezer-safe bag for up to 3 months.
More hearty high-protein Tex-Mex-inspired recipes
- 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 meal prep 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!
Stay posted on my latest cooking adventures on Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
*This post has been updated from the original version posted in August 2017.
Crispy Steak and Egg Breakfast Burritos
Equipment
- Large 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 trimmed of fat and sliced into thin strips
- 2 tbsp extra virgin olive oil or avocado oil
- 3 large whole eggs
- 3 large egg whites -I use ⅓ cup + 3 tbsp liquid egg whites. You can also use all whole eggs
- 6 Olé Extreme Wellness tortillas high-fiber large flour burrito tortilla wraps or burrito-size flour tortilla of choice
- 4 oz Colby Jack cheese shredded from block
- salt and pepper to taste
Instructions
- Step 1: Sauté peppers and onions. Heat olive oil in a large skillet over medium heat (I love cast iron for this). Add the peppers and onions and cook, stirring frequently, until softened and beginning to caramelize, about 8-10 minutes. Transfer the veggies to a bowl and set aside.
- Step 2: Sear steak. Increase the heat to medium-high, add the steak to the skillet, and cook until lightly browned. This only takes a minute or so on high heat if sliced thin. Transfer the steak to a plate and set aside. Reduce the heat to medium-low.
- Step 3: Scramble eggs with cheese. Wipe out the skillet and spray with olive oil (or use a separate nonstick skillet for this). Whisk together the eggs and egg whites, pour into the pan, and scramble until just set. Stir in the cheese until melted.
- Step 4: Assemble. Lay out your tortillas, then divide the peppers and onions, the cheesy eggs, and finally the steak evenly among them. Season with salt and pepper. Fold and roll each burrito tightly. If you are making these for meal prep, see notes below.
- Step 5: Toast. Return the skillet to medium heat (wipe clean and brush with a little EVOO, if needed). Place each burrito seam-side down and cook for 1 to 2 minutes per side until golden and crispy. Serve with your desired toppings, and enjoy!
Notes
- Let all fillings cool completely.
- Roll the burritos tightly.
- Wrap individually in foil.
- Place in a sealed zip-top bag or sealable container.
- Refrigerate for up to 4 days (or freeze for longer storage).
- See post above for reheating instructions and recipe tips.
Nutrition
- Crispy Steak and Egg Breakfast Burritos - June 14, 2026
- Toasted Reuben Wrap Sandwich - May 20, 2026
- Low-Carb Spicy Tuna Bowl with Canned Tuna (High Protein) - May 17, 2026
Another great recipe I’m going to snag. Thanks Amee
You’re the best! Thank you Mary!! Hope you enjoy them!!
These look so satisfying! Great photos!
Thank you Karman!
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!