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hand holding a breakfast burrito half filled with steak, eggs, and tomato salsa

Steak and Egg Breakfast Burritos

Steak and Egg Breakfast Burritos for the ultimate breakfast food! Loaded with grilled steak, fluffy eggs, fresh tomato salsa, and cheese, they're hearty, tasty and a delicious way to start the day!
Course Breakfast
Cuisine Mexican
Keyword breakfast burritos, steak and egg breakfast burritos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 307kcal
Author Lalaine


  • 1/2 pound flap meat, top sirloin or rib eye steak
  • salt and pepper to taste
  • 1 tablespoon oil
  • 4 eggs
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 2 12-inch size flour tortillas
  • 1/2 cup shredded cheddar

For the Pico de Gallo

  • 1/2 cup Roma tomatoes, seeded and diced
  • 2 tablespoons onion, peeled and diced
  • 1 teaspoon jalapeno, seeded and minced
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon cilantro, stemmed and chopped
  • salt to taste


  • Season beef with salt and pepper to taste.
  • In a wide heavy-bottomed pan over medium heat, add oil and swirl to cover the bottom of the pan. Heat until hot. 
  • Add flap steak in a single layer and cook for about 3 to 4 minutes. Turn and cook for another 3 to 4 minutes or until medium done. Remove from pan and keep warm.
  • In a bowl, combine eggs and milk. Whisk until well-blended with no streaks of the white. Season with salt and pepper to taste.
  • In a nonstick skillet over low to medium-low heat, melt butter and swirl around to coat bottom of the pan.
  • When butter is barely bubbling, add beaten eggs and allow to cook for about 20 to 30 seconds or just until they start to set. Using a spatula, swipe around the edges of the pan to create large soft curds. Don’t flip the curds over. Continue to gently push and fold the eggs to form curds for about 2 to 3 minutes or just until they're set and still slightly wet. Remove from heat immediately and let stand to warm.
  • With a knife, chop the flap steak.
  • In a large ungreased nonstick skillet over medium-low heat, warm flour tortilla, turning as needed, for about 20 to 30 seconds or until soft and pliable.
  • Place warm tortilla in a flat, clean surface. Spoon scrambled eggs and spread horizontally in the middle of the tortilla.
  • Place steak on top of eggs.
  • Spoon pico de gallo on top of the steak.
  • Sprinkle shredded cheese.
  • Pull the bottom half of the burrito over to meet the top half and then pull the filling back to form a roll.
  • Fold both sides in and roll the burrito into a tight log. Transfer to a platter with seam side down and repeat the process with the remaining filling and tortilla. 
  • In a wide ungreased nonstick skillet over medium heat, place burritos with seam side down. Heat for about 1 to 2 minutes and turn to another side. Continue to heat for another 1 to 2 minutes or until tortilla is lightly browned and slightly crisp.
  • Remove from pan and cut each burrito into halves. Serve hot.

For the Pico de Gallo

  • In a bowl, combine tomatoes, onions, jalapenos, cilantro, and lime juice. Season with salt to taste. Stir to combine.


Nutritional info calculated at 1/2 burrito per serving.


Calories: 307kcal | Carbohydrates: 9g | Protein: 22g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 220mg | Sodium: 312mg | Potassium: 319mg | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 2.2mg