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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.

overhead photo of a tortilla on a plate filled with steak, eggs, peppers, onions, and salsa with a skillet of steak and peppers

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!

an open steak and egg burrito on a plate with toppings and a napkin underneath

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

What goes with a breakfast burrito?

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

Is a breakfast taco the same as a breakfast burrito?

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:

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!

Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!

an open faced steak burrito on a plate with salsa
an open faced steak burrito on a plate with salsa

Steak and Egg Breakfast Burritos

 Do you love breakfast for dinner?  How about dinner for breakfast?  These Pepper Steak Breakfast Burritos are delicious any time of day!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: Beef, Breakfast, Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 380kcal
Author: Amee

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

Calories: 380kcal | Carbohydrates: 28g | Protein: 31g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 534mg | Potassium: 453mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1472IU | Vitamin C: 52mg | Calcium: 336mg | Iron: 3mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
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6 Comments

5 from 2 votes (2 ratings without comment)

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