Introduction
Some mornings just call for something bold, hearty, and seriously satisfying. Sure, oatmeal or avocado toast has its place, but when I really want to fuel up for the day—especially after a busy weekend or before tackling a long to-do list—I turn to my all-time favorite: the Steak and Egg Breakfast Burrito.
It’s the perfect marriage of classic steak-and-eggs diner vibes with the grab-and-go convenience of a burrito. Imagine tender slices of juicy steak, fluffy scrambled eggs, gooey melted cheese, maybe some crispy potatoes or veggies, all rolled up snugly in a warm tortilla. It’s the kind of breakfast that keeps you full, energized, and smiling well past lunchtime.
The first time I made a Steak and Egg Breakfast Burrito was after a camping trip. We had some leftover grilled steak from the night before, a carton of eggs, and a few tortillas in the cooler. I tossed everything together over the campfire, wrapped it up, and BOOM—instant breakfast magic. Since then, this has been my go-to for lazy weekend mornings, meal-prep breakfasts, and even those “breakfast for dinner” cravings.
So, whether you’re feeding a crowd, meal prepping for the week, or just treating yourself, this recipe is guaranteed to become a new breakfast favorite.
Ingredients
Here’s everything you’ll need to make a Steak and Egg Breakfast Burrito. Feel free to customize it to fit your taste, diet, or whatever’s hanging out in your fridge!
For the Burrito Filling:
- 8 oz steak (ribeye, sirloin, or flank works great)
- 1 tbsp olive oil or butter
- Salt and black pepper, to taste
- 4 large eggs
- 2 tbsp milk (optional, makes eggs fluffier)
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup cooked hash browns or diced roasted potatoes (optional, but highly recommended)
- ½ cup sautéed bell peppers and onions (for extra flavor and color)
- 2 tbsp salsa or pico de gallo
For Assembly:
- 2 large flour tortillas (10–12 inch)
- Sour cream or Greek yogurt (optional, for serving)
- Hot sauce (optional, for a spicy kick)
Substitution Ideas
- Steak: Swap with chicken, turkey sausage, or even plant-based steak strips for a vegetarian-friendly option.
- Eggs: Use scrambled tofu for a vegan twist.
- Cheese: Swap cheddar for pepper jack, mozzarella, or vegan cheese.
- Tortillas: Go with whole wheat, spinach wraps, or gluten-free tortillas.
- Potatoes: Sweet potatoes add a slightly sweet, nutritious twist.
Step-by-Step Instructions
This recipe is easy and beginner-friendly. Follow along and you’ll have a Steak and Egg Breakfast Burrito ready in no time.
Step 1: Cook the Steak
Season your steak generously with salt and pepper. Heat olive oil or butter in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side (depending on thickness) until medium-rare, or to your desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
👉 Tip: Leftover steak from dinner works beautifully here—saves time and adds smoky flavor!
Step 2: Scramble the Eggs
In a bowl, whisk eggs with a splash of milk, salt, and pepper. Pour into a nonstick skillet over medium heat. Stir gently with a spatula until soft, fluffy curds form. Remove from heat before they dry out—remember, they’ll cook a little more inside the burrito.
Step 3: Prep the Extras
If using potatoes, cook hash browns or dice and pan-fry leftover roasted potatoes until crispy. Quickly sauté peppers and onions in a little oil until softened and slightly caramelized.
Step 4: Warm the Tortillas
Warm your tortillas in a dry skillet or microwave for 15–20 seconds. This makes them pliable and easier to fold without tearing.
Step 5: Assemble the Burrito
Lay a tortilla flat. Layer cheese, scrambled eggs, steak slices, potatoes, peppers, and a spoonful of salsa. Fold the sides in, then roll tightly from the bottom up to form your burrito.
👉 Tip: To keep everything secure, wrap your burrito in foil if you’re taking it on the go.
Step 6: Optional – Toast the Burrito
For extra crunch, place the wrapped burrito seam-side down in a hot skillet or on a griddle for 1–2 minutes per side until golden and crispy.
Extra Tips
- Serving Suggestions: Serve with extra salsa, sour cream, guacamole, or even a drizzle of chipotle mayo. Fresh fruit or a side salad balances out the richness.
- Storage: Wrap cooled burritos tightly in foil or plastic wrap and store in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat for the crispiest results, or microwave for 1–2 minutes if you’re in a rush.
- Freezing: Yes, these burritos freeze well! Wrap tightly in foil, then in a freezer bag. Freeze up to 2 months. To reheat, thaw overnight in the fridge or bake frozen at 375°F for 20–25 minutes.
- Ingredient Variations:
- Add black beans or refried beans for extra protein and fiber.
- Swap salsa for hot sauce or chimichurri.
- Make it California-style by adding avocado or guacamole.
Nutritional Information
(Approximate per burrito, varies by ingredients.)
- Calories: ~520
- Protein: 32g
- Carbs: 38g
- Fat: 24g
- Fiber: 4g
👉 For detailed nutritional breakdown, check Burnt Pellet BBQ’s version here.
FAQ Section
Q: How long does it take to make a Steak and Egg Breakfast Burrito?
A: About 30 minutes total—15 minutes to cook everything and 15 minutes to assemble.
Q: Can I substitute the steak?
A: Definitely! Chicken, turkey sausage, bacon, or even roasted veggies work as great alternatives.
Q: Can I freeze it?
A: Yes! These burritos freeze wonderfully. Wrap tightly and store for up to 2 months. Perfect for meal prep.
Conclusion
There you have it—your new favorite morning fuel: the Steak and Egg Breakfast Burrito. It’s hearty, protein-packed, and endlessly customizable, making it perfect for busy mornings, weekend brunches, or even late-night cravings.
The best part? You can prep a batch ahead of time, stash them in the freezer, and always have a hot, filling breakfast ready in minutes.
If you give this recipe a try, let me know in the comments! Did you stick with the classic version, or add your own twist—maybe avocado, bacon, or spicy jalapeños? And if you loved this recipe, don’t forget to share it with your friends and save it for your next brunch.
Because let’s be honest—once you’ve had a Steak and Egg Breakfast Burrito, plain scrambled eggs just won’t cut it anymore.