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!
Keyword breakfast burritos, steak and egg breakfast burritos
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
1/2poundflap meat, top sirloin or rib eye steak
salt and pepper to taste
212-inch size flour tortillas
For the Pico de Gallo
1/2cupRoma tomatoes, seeded and diced
2tablespoonsonion, peeled and diced
1teaspoonjalapeno, seeded and minced
1tablespoonfreshly squeezed lime juice
1tablespooncilantro, 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.