Steak Breakfast Burritos

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Steak Breakfast Burritos

Steak Breakfast Burritos are filled with juicy steak, fluffy eggs, crispy potatoes, melty cheese, avocado, and a smoky chipotle sauce, then toasted until golden and crisp. Perfect for breakfast, brunch, meal prep, or breakfast for dinner.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Author: Bailey Rhatigan

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