Steak and Egg Breakfast Burrito Recipe

Introduction

Start your day with a hearty and flavorful Steak and Egg Breakfast Burrito that combines tender ribeye, crispy tater tots, and melty cheeses wrapped in a warm tortilla. This satisfying meal is perfect for a weekend brunch or any time you want a filling breakfast that feels indulgent yet simple to prepare.

Ingredients

• 16 oz ribeye steak
• 1 pack taco seasoning
• 1 green bell pepper
• 1 large yellow onion
• 1 cup cheddar cheese
• 1 cup Oaxaca cheese
• 1/2 bag Tater tots
• 4 large eggs
• 4 XL Grande Burrito Tortillas
• 1 cup Mexican crema
• Juice from 1 lime
• 3 Chipotle peppers in adobo
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• Avocado oil (for cooking)
• Salt and pepper (to taste)

Instructions

1. Step 1: Cube the ribeye steak into bite-size pieces. Place them in a bowl, drizzle with avocado oil, then season with the taco seasoning packet. Mix well to coat evenly.
2. Step 2: Dice the yellow onion and green bell pepper into small pieces and set aside.
3. Step 3: Cook the tater tots in an air fryer until they are golden and crispy, following your air fryer’s instructions.
4. Step 4: Prepare the sauce by blending the Mexican crema, lime juice, chipotle peppers in adobo, garlic powder, and smoked paprika until smooth and bright orange. Add a little water if the sauce is too thick.
5. Step 5: Heat a griddle or large skillet over medium-high heat. Add the diced onion and bell pepper and cook for about 5 minutes until softened. Then add the seasoned steak bites and cook for another 3 to 5 minutes until cooked through.
6. Step 6: On the same griddle, scramble the eggs, seasoning them lightly with salt and pepper. Remove them just before fully cooked so they remain tender and slightly creamy.
7. Step 7: Warm the tortillas briefly on the griddle or in the microwave. Then layer each tortilla with shredded Oaxaca cheese, the cooked steak, scrambled eggs, crispy tater tots, sautéed onions and peppers, and finish with shredded cheddar cheese on top.
8. Step 8: Wrap each burrito tightly and return to the griddle. Cook for 2-3 minutes on each side until the tortillas are golden brown and crisp.
9. Step 9: Wrap each cooked burrito in foil and let rest for 2-3 minutes to ensure the cheese melts perfectly inside.
10. Step 10: Slice the burritos in half and serve immediately, optionally drizzled with the prepared chipotle crema sauce for extra flavor.

Tips & Variations

• Use skirt or flank steak as an alternative if ribeye is not available, just marinate a bit longer for tenderness.
• For an extra kick, add some fresh jalapeño slices to the filling or sprinkle with hot sauce before wrapping.
• Make the burritos ahead and freeze them; reheat wrapped in foil in the oven until warmed through and crispy.
• Swap the tater tots with crispy hash browns or roasted potatoes for a different texture.

Storage

Store leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. To reheat, unwrap and warm in a skillet or oven at 350°F until heated through and the tortilla crisps back up. Avoid microwaving to keep the tortilla from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt or flank steak works well if ribeye is not available. Just slice thinly or cube and adjust cooking time accordingly for tenderness.

How do I make the chipotle crema sauce milder?

Reduce the number of chipotle peppers or remove the seeds before blending. Adding more Mexican crema or lime juice can also soften the heat.