Steak and Egg Breakfast Burrito
Seared steak and fluffy scrambled eggs wrapped in a warm flour tortilla with melted cheese and fresh salsa. Quick enough for weekday breakfast, satisfying enough for brunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- ½ lb ribeye or sirloin steak
- 4 whole eggs
- 2 whole flour tortillas (10-inch)
- ½ cup cheddar or jack cheese, shredded
- ½ cup salsa (fresh or jarred)
- 2 tbsp butter
- 1 to taste salt and black pepper
- 1 tbsp olive oil
Instructions
- 1
Pat steak dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Heat olive oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear steak 2 minutes per side without moving. Center should be pink; edges deeply browned.
- 4
Transfer steak to a cutting board. Rest 3 minutes, then slice against the grain into thin strips.
- 5
Crack eggs into a bowl. Whisk until fully combined. Add a pinch of salt and pepper.
- 6
Melt 1 tbsp butter in the same skillet over medium heat. Pour in eggs and stir gently with a spatula.
- 7
Cook 2-3 minutes, stirring often, until eggs are soft and creamy—still slightly underdone when plated.
- 8
Warm tortillas: wrap both in a damp paper towel and heat in the microwave 30 seconds.
- 9
Lay tortilla flat. Layer with half the cheese, then eggs, then steak slices, then remaining cheese.
- 10
Spoon 2–3 tbsp salsa down the center. Fold in sides, then roll tightly from bottom to top.
- 11
Place seam-side down in a dry skillet over medium. Toast 2 minutes per side until golden and warm.
- 12
Serve hot with extra salsa on the side.
Tools you’ll need
- 10-inch cast iron or stainless steel skillet
- cutting board
- sharp knife
- bowl
- whisk
- spatula
- paper towels
- microwave
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