Steak and Egg Burritos (Oamc)

Jun 03, 2023June 3, 20230 18
Steak and Egg Burritos recipe for a hearty breakfast or brunch
in Breakfast/Brunch

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup Worcestershire sauce
2 tablespoons olive oil
1/2 lime , juice of
1/4 cup cilantro , Chopped
3/4 cup fresh tomato , Chopped
1/2 cup onion , Chopped
salt & pepper
24 ounces top sirloin steaks ( I use Coleman 's Organic Beef )
1 1/2 cups bell peppers , any kind , Chopped
1 1/2 cups mushrooms , any kind , Sliced
1 garlic clove , Crushed
5 eggs , Beaten
6 flour tortillas
wax paper or aluminum foil , and zip baggies

Nutrision Information

Servings Per Recipe
6
Calories
494
Sugar
5g
Fat
28g
Steak and Egg Burritos are a classic breakfast or brunch option that can be made in advance and enjoyed on a busy morning. This recipe features marinated top sirloin steak, cooked with bell peppers, onions, mushrooms, and beaten eggs, all wrapped up in a flour tortilla. You can easily customize this recipe by adding cheese, sour cream, or salsa to the burritos if desired. Whether you're looking for a hearty breakfast or a satisfying brunch option, these Steak and Egg Burritos are sure to hit the spot.

Instructions

1.In a small bowl, whisk together Worcestershire sauce, olive oil, lime juice, cilantro, tomato, onion, salt, and pepper.
2.Place the top sirloin steaks in a large resealable plastic bag. Pour in the marinade and seal the bag, making sure the steaks are well coated. Marinate in the refrigerator for at least 2 hours, or overnight.
3.Heat a large skillet over medium-high heat. Add the steaks and cook until browned and cooked to your desired level of doneness, about 4-5 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes before slicing against the grain into thin strips.
4.In the same skillet, add the bell peppers, mushrooms, and garlic. Cook until the vegetables are tender, about 5-7 minutes.
5.Add the beaten eggs to the skillet and scramble with the vegetables until cooked through, about 3-5 minutes.
6.To assemble the burritos, place a tortilla on a piece of wax paper or aluminum foil. Spoon some of the steak and vegetable mixture onto the tortilla, followed by some of the scrambled eggs. Roll the tortilla tightly around the filling and wrap securely in the wax paper or aluminum foil. Repeat with the remaining tortillas and filling.
7.Place the burritos in Ziploc baggies and store in the refrigerator or freezer until ready to eat. To reheat, remove from the wax paper or aluminum foil, wrap in a damp paper towel, and microwave for 1-2 minutes or until heated through.

PROS

This recipe is a hearty and satisfying breakfast or brunch option.
It’s also easy to make in advance and store in the refrigerator or freezer for a quick meal later on.

Steak is a good source of protein, iron, and vitamin B12.
Eggs are also a great source of protein and are packed with nutrients like vitamin D and choline.

CONS

This recipe can be high in calories and sodium, depending on how much cheese and sour cream is added to the burritos.
It may not be suitable for those with certain dietary restrictions or health conditions.

Steak should be consumed in moderation as part of a balanced diet due to its high fat content.

HEALTH & BENEFITS

This recipe is a good source of protein, iron, and vitamin B12. Vitamin B12 is important for neurological function and can be found primarily in animal-based foods like steak and eggs.
Peppers and mushrooms are also good sources of fiber, vitamins, and minerals.

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