Satisfy Your Cravings with Our Steak and Egg Burritos

If you’re a fan of savory breakfasts, then have I got a recipe for you! As an assistant for a BBQ chef, I’ve had the chance to learn from the best and experiment with some amazing flavors. Today, I’m excited to share with you my take on a classic breakfast burrito with a twist – Steak and Egg Burritos.

Picture this: tender ribeye steak, scrambled eggs, sautéed mushrooms and bell peppers, all wrapped up in a warm flour tortilla. It’s the perfect combination of protein, vegetables and carbs to start your day off right.

But these burritos are not just your average breakfast fare. They’re packed with powerful flavors like garlic, Worcestershire sauce and cilantro. The lime juice adds a bright acidic note that cuts through the richness of the steak and eggs.

And if you’re worried about calories or nutrition – fear not. I’ve included all the recipe details so you can make informed choices about what goes into your body. Plus, these burritos are freezer-friendly, making them perfect for meal prepping or feeding a crowd.

So gather your ingredients and let’s get cooking! Trust me, once you’ve tasted these Steak and Egg Burritos, you’ll be hooked.

Why You’ll Love This Recipe

Steak and Egg Burritos (Oamc)
Steak and Egg Burritos (Oamc)

Listen, folks. If you’re anything like me, you’ve got a lot going on. You’ve got work, errands, family, friends – the list goes on and on. And who’s got time to cook up a fancy breakfast every morning? Not me.

But I’ve got a solution for you: Steak and Egg Burritos. Trust me when I say that once you try these babies, you’ll be hooked. Why? Well, let me give you a few reasons.

First of all, they’re filling. The combination of steak and eggs packs a protein punch that will keep you satisfied until lunchtime. And if you’re looking to up your veggie intake, go ahead and toss some mushrooms, bell peppers, onions, or fresh tomatoes in there – they make for a delicious addition.

Secondly, they’re delicious. Like mouth-wateringly delicious. Seasoned with garlic and Worcestershire sauce, these burritos have just the right amount of flavor to satisfy any taste bud.

And finally, they’re easy to make. You can whip up a batch ahead of time (more on that later) and have breakfast ready to go in minutes. Plus, if you make extra steak the night before (or use leftover steak), all the better.

In summary: Steak and Egg Burritos are filling, delicious, and easy to make. What more could you want from a breakfast food?

Ingredient List

Sure, here are 11 unique photo captions for the Steak and Egg Burritos recipe:
Sure, here are 11 unique photo captions for the Steak and Egg Burritos recipe:

Here are the ingredients you will need to make these mouth-watering Steak and Egg Burritos:

  • Flour tortillas (8 pieces)
  • Eggs (6 large)
  • Garlic clove (1 minced)
  • Mushrooms (4 ounces sliced)
  • Bell peppers (1 medium-sized, diced)
  • Onion (1 medium-sized, diced)
  • Fresh tomato (1 medium-sized, diced)
  • Cilantro (¼ cup chopped)
  • Lime juice (1 tablespoon)
  • Olive oil (2 tablespoons)
  • Worcestershire sauce (½ cup)

For the steak and eggs mixture:

  • Ribeye steak (1 lb.)
  • Salt and pepper
  • Olive oil
  • Scrambled eggs from above

Optional Add-ins:

  • Pepper jack cheese
  • Grilled or leftover carne asada or skirt steak

Assemble ahead of time with freezer-friendly materials for a quick breakfast burrito that can be reheated in the microwave for busy mornings.

The Recipe How-To

Once you have gathered all the [ingredients 1] for the steak and egg burritos, it’s time to begin cooking. Follow my step-by-step guide below to make your very own delicious breakfast burritos:

Step 1: Cook the Steak

Start by heating a [garlic clove]-infused skillet over medium-high heat. Once the skillet is hot, add [olive oil 1/2] and let it heat up. Next, add [1 lb] of ribeye steak that has been sliced into thin strips. Allow the steak to cook for three minutes on each side until it’s browned and cooked through.

Step 2: Sauté the Vegetables

After removing the steak from the skillet, heat another tablespoon of olive oil in the same skillet and add [2 cups] of chopped vegetables ([onion], [mushrooms], and [bell peppers]). Cook for 5-7 minutes until soft and tender.

Step 3: Add Eggs

Whisk [8] eggs in a mixing bowl with [1/4 cup] of milk, then pour them into your skillet with your sautéed veggies and cook for about 3-4 minutes stirring continuously until they are cooked through.

Step 4: Combine Ingredients

Add three tablespoons of chopped fresh cilantro and the juice of one lime to your egg mixture. Then, add your earlier cooked steak back into the skillet along with [1/4 cup] of Worcestershire sauce, salt and pepper (to taste), mix well.

Step 5: Assemble Burritos

Lay out eight flour tortillas on a flat surface; spoon out a generous amount of filling into each tortilla. Fold in two ends first then wrap tightly around ingredients creating neat burritos.

That’s it – you’ve made your own delicious oamc steak and egg burritos! They’re fantastic served fresh or frozen as an easy breakfast option for future mornings.

Substitutions and Variations

 Rise and shine with a hearty Steak and Egg Burrito!
Rise and shine with a hearty Steak and Egg Burrito!

I’m a firm believer that cooking should be fun and easy, and that means not being constrained by a recipe’s exact ingredients. So, if you’re missing a few items, don’t worry! Here are some simple substitutions and variations you can use to make this recipe your own:

– The beauty of the steak and egg burrito is that you can use any leftover steak you have on hand. Try using ribeye steak, carne asada or skirt steak.

– If you don’t have Worcestershire sauce or would like to try something different, soy sauce is an excellent substitute. It provides the same savory flavor without the added sweetness.

– For a vegetarian option, omit the steak and add more veggies! You can use zucchinis, potatoes, sweet potatoes, or any other vegetables of your liking.

– Don’t have fresh mushrooms? No problem! You can substitute with canned or leave them out without affecting the overall flavor too much.

– If you want to make your burritos extra cheesy, use pepper jack cheese instead of cheddar cheese.

– If you’re watching your carb intake or avoiding flour tortillas, try wrapping your ingredients in lettuce leaves instead for an egg wrap or grilled breakfast that’s carb-free!

Remember to have fun with these recipe variations: they’re meant to be creative and make cooking an enjoyable experience. With all these options available, the possibilities are endless!

Serving and Pairing

 Wrapped up and ready to go – perfect for a breakfast on the go!
Wrapped up and ready to go – perfect for a breakfast on the go!

Now that your steak and egg burritos are hot and ready, it’s time to serve up this mouthwatering dish! This recipe is perfect for a hearty breakfast, a quick lunch, or even as an easy dinner option. Serve alongside some fresh fruit, like sliced melon or berries, to give your meal a refreshing balance.

For those who enjoy spice, consider adding some hot sauce or salsa on the side to kick up the heat of this dish even more. I prefer pairing with some creamy guacamole as it adds a cool, creamy texture against the smoky flavors of the steak.

If you’re looking for a heartier meal, consider adding a side of refried beans or rice. The combination of beans and eggs will provide you with a great protein source and will leave you feeling full all morning long.

Want to take it up a notch? Turn your burrito into a breakfast wrap! Chop up some leftover ribeye steak, add some scrambled eggs, and wrap it all up in a tortilla. This delicious meal is perfect for on-the-go breakfasts or for anyone who just loves handheld meals.

No matter how you choose to serve it, these steak and egg burritos are sure to satisfy any appetite.

Make-Ahead, Storing and Reheating

 The perfect balance of protein and carbs to fuel your day.
The perfect balance of protein and carbs to fuel your day.

Listen up folks, if you want to take a bite of heaven every morning without the hassle, this is where I come in. As an assistant to a BBQ chef and a recipe enthusiast, let me tell you that the beauty of these steak and egg burritos is more than just skin deep.


Oh, how we all wish to have more hours in a day! But let’s face it, we are all short on time sometimes. But fear not my friends, because this recipe is here to rescue you from the chaos of morning rush hours. The great part about these steak and egg burritos is that they can be made ahead of time and stored in the freezer until you need them. All you need to do is wrap each burrito tightly in foil once they are cooked then store them in an airtight container or freezer bag.


Once your steak and egg burritos are wrapped and stored in the freezer, they should be good for up to 3 months. To reheat them, remove the foil and place them on a microwave-safe plate then heat them on high for around 3 minutes or until they’re heated through. You can also reheat them in the oven by keeping them wrapped in foil and baking at 350°F for around 25 minutes.


Now let’s talk about reheating these delicious burritos. To reheat from fresh or uncooked state- fill prepared tortillas with scrambled eggs, cooked steak strips, your favorite sautéed veggies like onions, bell peppers, garlic mushroom etc.and roll up as tacos.Place these rolls seam down in a pan over medium-high heat sprayed with non-stick cooking spray until golden brown on all sides.The wrap will start to firmate when it is golden brown.Reheating is quicker than making!

Trust me folks when I say there’s nothing better than having a quick-fix breakfast ready to go in your freezer or fridge. So don’t hesitate to give yourself the gift of ease every morning by making this recipe ahead of time; still hot just like right out of the oven! Enjoy!

Tips for Perfect Results

 Don't let mornings stress you out – make these burritos ahead of time!
Don’t let mornings stress you out – make these burritos ahead of time!

I’ve made these steak and egg burritos countless times, and through trial and error, I’ve learned a few tricks to help make them perfect every time. Here are my top tips for making the best burritos:

Firstly, when it comes to cooking the steak, go for a ribeye or skirt steak. These cuts have beautiful marbling that will keep the meat moist and tender after grilling or frying. Leftover steak from a previous meal works great too.

Secondly, don’t overcook the scrambled eggs. We want soft, fluffy curds that will soak into the tortillas without turning them soggy. When you’re whisking the eggs in a bowl, add a splash of milk to make them even creamier.

Thirdly, pick a flavorful cheese for your burrito. I prefer pepper jack as it adds an extra kick of heat that goes well with the rest of the ingredients.

Fourthly, warm up your tortillas before assembling the burritos. This makes them more pliable and less likely to crack when you fold them. You can pop them in the microwave for 15 seconds or warm them on a skillet until slightly golden.

Fifthly, don’t be shy with the fresh cilantro and lime juice. They add brightness and freshness to the final dish that brings everything together beautifully.

Lastly, use high-quality ingredients. From the beef to the vegetables and herbs, it’s important to choose fresh produce that’s in season for optimal flavor. Plus, using premium ingredients always adds a bit of extra magic to any home cooked meal.

By following these tips, you’ll ensure that every bite of your steak and egg burritos is bursting with flavor and perfectly balanced.

Bottom Line

This recipe for steak and egg burritos is not just a delicious breakfast, but also a freezer-friendly and convenient option for meal-prepping. With the combination of juicy steak, scrambled eggs, and flavorful vegetables, this burrito is sure to become a favorite in your household. Plus, with its versatility to customize and substitute ingredients, you can make it your own.

So grab some tortillas, fire up that grill or stovetop, and whip up a batch of these breakfast burritos. You won’t regret it! And don’t forget to experiment with different variations like ribeye steak or carne asada for an even more exotic flavor profile. Trust me; you’ll thank yourself when you have a delicious and easy breakfast ready in minutes during those hectic mornings.

Steak and Egg Burritos (Oamc)

Steak and Egg Burritos (Oamc) Recipe

This evolved from a camping recipe that my DH and I usually come up with on Sunday mornings before we break-down camp. I decided to make them easy to travel so that DH wasn’t stopping at the local burrito shop and getting stuff that wasn’t included in his diet. Time includes marinating time.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Calories 349.2 kcal



  • 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

Main Dish

  • 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 (10 inch) flour tortillas
  • wax paper or aluminum foil, and zip baggies


  • In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
  • Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
  • Grill steak on outside grill or under a preheated broiler until desired doneness has been achieved. (I like mine medium-rare) Remove from heat and let sit for 5 minutes before cutting into small cubes. Set aside.
  • In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
  • In same pan, pour in marinade and bring to a simmer over medium heat. Add peppers, mushrooms and garlic; simmer 10 minutes or until liquid is almost gone.
  • Warm tortillas on a grill or in microwave. (I like to line them up on my counter and top all at once.) Divide eggs into 6 portions and place on tortillas. Repeat process with meat and place on top of eggs. Spoon vegetables evenly between all 6 tortillas.
  • Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
  • I throw these right in the freezer. Then in the morning, I can pop the ones with Wax paper right in the microwave, or the ones with Aluminum foil right in the toaster oven for about 2-3 minutes each. Time may vary according to your appliance.



Serving: 336gCalories: 349.2kcalCarbohydrates: 43.4gProtein: 12.3gFat: 14.1gSaturated Fat: 3.3gCholesterol: 155mgSodium: 620.9mgFiber: 3.5gSugar: 5.1g
Keyword < 4 Hours, Breakfast, Brunch, Easy, Free Of…, Lactose-free, Meat, Mexican, Steak
Tried this recipe?Let us know how it was!

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Shara @The Bird BBQ

Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.