Steak and Egg Breakfast Burrito Recipe

Introduction

This Steak and Egg Breakfast Burrito is a hearty and flavorful way to start your day. Combining tender ribeye steak, crispy tater tots, melted cheese, and a smoky chipotle crema, it’s a satisfying breakfast that feels indulgent yet approachable for home cooks.

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 into bite-sized pieces. Place in a bowl, drizzle with avocado oil, then sprinkle with the taco seasoning. Toss to coat evenly.
2. Step 2: Dice the yellow onion and green bell pepper into small pieces.
3. Step 3: Cook the tater tots in an air fryer until crispy, following the package instructions.
4. Step 4: Prepare the chipotle crema sauce by blending the Mexican crema, lime juice, chipotle peppers, garlic powder, and smoked paprika until smooth and bright orange. Add water a tablespoon at a time if the sauce is too thick.
5. Step 5: Heat a griddle or large skillet over medium-high heat. Add the diced peppers and onions and cook for about 5 minutes until softened. Add the seasoned steak bites and cook for 3-5 minutes until the steak is cooked through.
6. Step 6: Scramble the eggs on the griddle, seasoning with salt and pepper. Remove them from the heat when they are just undercooked but mostly set.
7. Step 7: Warm the tortillas briefly to make them pliable. On each tortilla, layer shredded Oaxaca cheese first, then add the cooked steak, scrambled eggs, tater tots, onions, and peppers. Top with cheddar cheese.
8. Step 8: Wrap each burrito tightly, folding in the sides to seal. Cook the burritos on the griddle for 2-3 minutes per side until the outside is golden brown and crispy.
9. Step 9: Wrap each cooked burrito in foil and let rest for 2-3 minutes to melt all the cheese inside.
10. Step 10: Slice the burritos in half and serve with the chipotle crema sauce on the side for dipping. Enjoy!

Tips & Variations

• Substitute ribeye with sirloin or flank steak for a leaner option without sacrificing flavor.
• Add fresh cilantro or diced avocado for a fresh finish inside the burrito.
• Use a skillet if you don’t have an air fryer to cook the tater tots; baking also works well.
• For extra smoky flavor, try adding a dash of smoked salt to the steak seasoning.

Storage

Store any leftover burritos wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. To reheat, unwrap the foil and warm the burrito in a skillet over medium heat until heated through and the cheese is melted. Avoid microwaving to keep the tortilla crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute Oaxaca and cheddar with Monterey Jack, mozzarella, or a cheese blend you prefer. Choose cheeses that melt well for the best texture.

Can I make this burrito ahead of time?

You can assemble the burritos ahead, wrap them in foil, and refrigerate for up to 24 hours. For best results, cook or crisp them on a griddle just before serving.