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Steak Breakfast Burritos are loaded with juicy steak, fluffy eggs, crispy potatoes, melty cheese, and a smoky chipotle sauce that ties everything together. They’re the kind of meal you’ll want to make whether it’s Sunday brunch or breakfast on a busy weeknight.
Breakfast burritos are one of those meals that always sound like a good idea, whether it’s a slow Saturday morning or breakfast for dinner after a long day. If there’s leftover steak in my fridge, this is almost always what I’m making next.
It’s not just one ingredient that makes a breakfast burrito memorable, but rather how all of the pieces come together. Golden potatoes, juicy steak, soft eggs, and a tortilla that’s toasted until crisp create a burrito where every bite has a little bit of everything.
Steak Breakfast Burritos Done Right
None of the individual steps in this recipe are difficult, but together they make these burritos so much better. Each component keeps its own texture and flavor to create burritos that feel balanaced in every bite.
Here’s why you’ll love this recipe:
- Every ingredient earns it place. Juicy steak, golden potatoes, fluffy eggs, melty cheese, creamy avocado, and smoky chipotle sauce all bring a different texture or flavor.
- Steak makes these feel more special. New York strip or sirloin cooks quickly, stays tender, and gives the burritos much more flavor than traditional breakfast meats.
- The chipotle sauce makes the burritos. Smoky, creamy, and bright from fresh lime and cilantro, it’s the ingredient that gives the burritos their signature flavor.
- Toasting the burritos is worth the extra couple of minutes. It melts the cheese, crisps the tortilla, and helps keep everything tucked neatly inside.
- They work just as well for meal prep. Make a batch on the weekend or freeze a few for busy mornings.
Ingredient Notes
The full list of ingredients and measurements can be found in the recipe card below.
- New York strip or sirloin. Both cook quickly and stay tender when sliced thinly against the grain. Sirloin is a great everyday option, while New York strip has a little more marbling if you want a richer bite.
- Russet potatoes. Russets crisp up beautifully in the skillet, which is exactly what you want here. Cut them into small, even cubes so they cook through before the outside gets too dark.
- Eggs. I scramble the eggs until they’re just set because they’ll cook a little more when the burritos are toasted. To make it more filling, you can whisk in a few tablespoons of cottage cheese before cooking.
- Chipotle peppers in adobo. These give the sauce its smoky flavor and a little heat. Start with one pepper if you’re sensitive to spice, or add a second if you like things hotter.
- Pepper Jack or Monterey Jack. Pepper Jack adds a little extra kick, while Monterey Jack melts beautifully and keeps the flavors a little milder.
- Large burrito-size tortillas. Warm them before rolling so they’re flexible and less likely to tear.
Make Them Your Own
Breakfast burritos are one of the easiest meals to customize. Here are a few fillings I come back to most often.
Meat
- Bacon
- Breakfast sausage
- Chorizo
- Extra steak
Vegetables
- Black beans
- Baby spinach
- Sautéed mushrooms
- Roasted poblano peppers
Cheese
- Pepper Jack
- Monterey Jack
- Sharp cheddar
- Mexican cheese blend
Toppings & Sauces
- Pico de gallo
- Salsa verde
- Pickled jalapeños
- Sour cream
- Fresh cilantro
- Hot sauce
How to Make Steak Breakfast Burritos
Step 1. Cook the potatoes. Heat a large skillet over medium-high heat with 1 tablespoon oil. Add the diced potatoes, bell pepper, onion, and seasonings. Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are golden, crisp around the edges, and easily pierced with a fork.
Step 2. Cook the steak. While the potatoes cook, season the steak with the olive oil and spices. Heat a cast iron skillet or grill over medium-high heat and cook the steak for about 3 to 5 minutes per side, depending on the thickness and your preferred doneness. Let it rest for 5 to 10 minutes before slicing it thinly against the grain and chopping it into bite-sized pieces.
Step 3. Scramble the eggs. Wipe out the skillet and reduce the heat to medium-low. Add the remaining oil, then pour in the whisked eggs with a pinch of salt. Cook gently until they’re just set.
Step 4. Blend the chipotle sauce. Add the chipotle peppers, adobo sauce, cilantro, lime juice, honey, salt, and pepper to a small blender or food processor. Blend until smooth, adding 1 to 2 tablespoons of water until the sauce reaches your desired consistency.
Step 5. Assemble the burritos. Warm the tortillas until they’re soft and pliable. Layer each tortilla with cheese, scrambled eggs, crispy potatoes, steak, avocado, and a generous drizzle of chipotle sauce.
Step 6. Roll and toast. Fold in the sides and roll each burrito tightly. Place seam-side down in a lightly greased skillet over medium heat and cook for 1 to 2 minutes per side, until the tortilla is golden brown and crisp. Serve immediately with extra chipotle sauce.
Little Things That Make a Big Difference
- Dice the potatoes small. Small, evenly sized potatoes cook faster and get crisp around the edges before the inside turns soft. They’re also much easier to roll into a burrito.
- Let the steak rest before chopping. A few minutes of resting keeps the juices in the steak.
- Don’t overcook the eggs. Pull them off the heat while they’re still soft. They’ll finish cooking when the burritos are toasted.
- Warm the tortillas first. A quick 15 to 20 seconds in the microwave or a few seconds in a dry skillet makes them much easier to roll without tearing.
- Don’t skip toasting the burritos. It’s only a couple of extra minutes, but it crisps the tortillas, melts the cheese, and helps hold everything together.
What to Serve with Breakfast Burritos
These burritos are hearty enough to be a meal on their own, but if you’re serving them for brunch or feeding a crowd, here are a few of my favorite pairings.
- Fresh fruit. Berries, melon, or citrus help balance the smoky chipotle sauce.
- Extra chipotle sauce. I always make enough for dipping or even serving over bowls, tacos, or grilled chicken later in the week.
- Salsa or pico de gallo. Fresh salsa is never a bad ideas alongside a hearty breakfast burrito.
- Fresh avocado or guacamole. Perfect if you’re leaving avocado out of the burritos for meal prep.
Make Ahead and Meal Prep
Steak and Egg Burritos are one of my favorite meal prep breakfasts because every component can be made ahead of time. I often cook the steak, potatoes, eggs, and chipotle sauce the day before, then assemble and toast the burritos when I’m ready to eat.
If you’re making them ahead, I recommend leaving out the avocado until serving since it doesn’t hold up as well in the refrigerator or freezer.
Store the assembled burritos in an airtight container in the refrigerator for up to 3 days, or wrap each burrito tightly in foil or plastic wrap and freeze for up to 2 months. They make the best freezer breakfast burritos!
Steak Breakfast Burritos
Ingredients
For the steak:
- 1 pound new york strip or sirloin
- 1 teaspoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
For the burritos:
- 4-6 large burrito-size flour tortillas
- 6 large eggs
- 2 tablespoons oil, divided
- 1 russet potato, peeled and cubed
- 1 red bell pepper, seeded and cubed
- 1/2 red onion, cubed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 cup shredded pepper Jack or Monterey Jack cheese
- 1 avocado, sliced or diced
- 1 teaspoon salt and pepper
For the chipotle sauce:
- 1-2 chipotle peppers in adobo
- 1 tablespoon adobo sauce, (from above)
- 1 lime, juiced
- 1/2 bunch cilantro
- 1 tablespoon honey, more as needed
- Pinch of salt and pepper
Instructions
- Season the steak: Combine the olive oil, chipotle pepper, adobo sauce, garlic, chili powder, cumin, smoked paprika, salt. Rub all over the steak and let it sit at room temp for about 10–15 minutes.
- Meanwhile, cook the potatoes: Heat a skillet over medium-high heat with a little oil. Add the diced potatoes, bell pepper, and onion, seasonings cook until deeply golden and crispy, about 10-15 minutes or until the potatoes can be easily pierced with a fork. (the smaller the cubed potatoes are the quicker they will cook) Once the potatoes are cooked, add to a bowl and set aside.
- Cook the steak: In the same pan, heat the cast-iron skillet or grill over medium high heat. Cook the steak for about 3–5 minutes per side, depending on thickness and desired doneness. Rest for 5–10 minutes, then slice thinly against the grain and chop into bite-size pieces.
- Scramble the eggs: In a cleaned, or wiped skillet Reduce the heat to medium-low. Add oil, then whisked eggs with a pinch of salt, and gently scramble until just set. Optional for more protein – add 1/4 cup cottage cheese to the raw eggs while they cook and fold in. Don't overcook the eggs, they'll cook a little more once the burritos are toasted.
- Make the chipotle sauce. Add all the ingredients to a small food processor or blender and blitz. Add 1-2 Tbsp water to thin the sauce. Give it a taste and adjust if needed (more honey or more salt etc).
- Build the burritos. Warm the tortillas so they're pliable. Layer each with shredded cheese, scrambled eggs, crispy potatoes/veggies chopped steak, avocado, and a drizzle of chipotle sauce.
- Roll + toast. Fold in the sides and tightly roll each tortilla into a burrito. Place seam-side down in a hot, lightly greased skillet and toast for 1–2 minutes per side until golden and crisp.
Notes
- Warm the tortillas before rolling. This ensures they’re soft and less likely to tear.
- Let the steak rest for 5-10 minutes to keep it juicy.
- Don’t skip toasting the burritos. It crisps the tortilla, melts the cheese, and helps hold everything together.
- Meal prep tip: If you’re freezing the burritos, leave out the avocado and add it fresh after reheating.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a skillet for the crispiest tortilla.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
