Crispy Steak and Egg Breakfast Burritos

a sliced steak and egg burrito with cilantro sprinkled on top

Crispy Steak and Egg Breakfast Burritos

Do you love breakfast for dinner? How about dinner for breakfast? These crispy pepper steak breakfast burritos are delicious any time of day!

Course Breakfast

Cuisine Beef, Breakfast, Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 374kcal

Author Amee

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

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).

See post above for reheating instructions and recipe tips.

Nutrition