Steak and Egg Breakfast Burrito Recipe

Introduction

Start your morning with a savory and satisfying steak and egg breakfast burrito that combines tender ribeye, crispy tater tots, and melty cheese wrapped in a warm tortilla. This flavorful dish is perfect for a weekend brunch or a special breakfast treat.

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-sized pieces. Place them in a bowl and drizzle with avocado oil. Sprinkle the taco seasoning over the steak and 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 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 peppers and onions and cook for about 5 minutes until softened. Then add the seasoned steak cubes and cook for an additional 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 when they are just undercooked but still holding their shape.
7. Step 7: Warm the tortillas briefly. On each tortilla, layer shredded Oaxaca cheese, the cooked steak mixture, scrambled eggs, crispy tater tots, the cooked onions and peppers, and cheddar cheese on top.
8. Step 8: Wrap each burrito tightly. Place it back on the griddle and cook for 2-3 minutes on each side until the outside is golden brown and crispy.
9. Step 9: Wrap the cooked burritos in foil and let them rest for 2-3 minutes to ensure all the cheese melts perfectly inside.
10. Step 10: Slice the burritos in half and serve with the chipotle crema sauce for a delicious finish.

Tips & Variations

• For extra flavor, marinate the steak with the taco seasoning and avocado oil for 30 minutes before cooking.
• Use a sharp cheddar or Monterey Jack cheese if Oaxaca cheese is unavailable.
• Add fresh cilantro or sliced avocado inside the burrito for a fresher taste and extra creaminess.
• Substitute tater tots with crispy hash browns if preferred.

Storage

Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat them wrapped in foil in a 350°F oven for about 10-15 minutes until warmed 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 cut of steak?

Yes, you can substitute ribeye with sirloin or flank steak. Just be mindful that cooking times may vary slightly, and some cuts may be less tender.

How can I make this burrito vegetarian?

Replace the steak with sautéed mushrooms or seasoned tofu, and omit the meat seasoning. You can also add black beans or refried beans for extra protein and texture.

Steak and Egg Breakfast Burrito Recipe

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★★★★★

4.9 from 115 reviews

• Author: Charlotte
• Total Time: 40 minutes
• Yield: 4 burritos 1x

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Description

A hearty and satisfying Steak and Egg Breakfast Burrito featuring tender ribeye steak, crispy tater tots, sautéed peppers and onions, scrambled eggs, and a blend of cheddar and Oaxaca cheeses. Wrapped in a warm tortilla and finished on the griddle for a golden, melty texture, served with a smoky, creamy chipotle-lime sauce.

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Ingredients

Scale 1x2x3x

Steak and Seasoning

• 16 oz ribeye steak, cubed into bite-size pieces
• 1 pack taco seasoning
• 1 tbsp avocado oil
• 1 tbsp garlic powder
• 1 tbsp smoked paprika

Vegetables and Eggs

• 1 green bell pepper, diced
• 1 large yellow onion, diced
• 4 large eggs

Cheese and Tortillas

• 1 cup cheddar cheese, shredded
• 1 cup Oaxaca cheese, shredded
• 4 XL Grande Burrito Tortillas

Tater Tots

• 1/2 bag Tater tots

Sauce Ingredients

• 1 cup Mexican crema
• Juice from 1 lime
• 3 chipotle peppers in adobo
• Water as needed to thin sauce

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Instructions

1. Season the Steak: Cube the ribeye into bite-size pieces and place them in a bowl. Add avocado oil and the taco seasoning packet along with garlic powder and smoked paprika. Mix well to coat the steak evenly and let it marinate briefly.
2. Prepare Vegetables: Dice the yellow onion and green bell pepper into small pieces for sautéing.
3. Cook Tater Tots: Place the tater tots in an air fryer and cook until crispy, about 10-15 minutes depending on your air fryer model.
4. Make the Chipotle-Lime Sauce: In a blender, combine Mexican crema, lime juice, chipotle peppers in adobo, and blend until smooth and vibrant orange. Add water gradually if the sauce is too thick to achieve a pourable consistency.
5. Sauté Peppers, Onions, and Cook Steak: Heat a griddle or skillet over medium-high heat. Add the diced peppers and onions and cook for about 5 minutes until softened. Then add the seasoned steak bites and cook for 3-5 minutes until they are cooked through but still tender.
6. Scramble Eggs: On the same griddle, add the eggs and season with salt and pepper. Cook them gently, stirring until they are just set but still slightly undercooked, then remove from heat.
7. Warm Tortillas and Assemble: Warm each tortilla on the griddle or in a dry pan. Lay down a layer of shredded Oaxaca cheese, followed by the cooked steak, scrambled eggs, crispy tater tots, peppers and onions, and top with shredded cheddar cheese.
8. Wrap and Cook Burritos: Fold each tortilla tightly around the filling. Place the wrapped burritos back on the griddle and cook for 2-3 minutes on each side until the tortillas are golden brown and crispy.
9. Melt Cheese: Wrap the burritos in foil and let them rest for 2-3 minutes off the heat to ensure all the cheese inside melts perfectly.
10. Serve: Slice the burritos in half and serve with the chipotle-lime sauce on the side. Enjoy your hearty steak and egg breakfast burrito!

Notes

• Use XL or larger sized tortillas to hold all the filling securely.
• If you don’t have an air fryer, tater tots can be baked in an oven at 425°F for 20-25 minutes until crispy.
• Adjust the number of chipotle peppers in the sauce to suit your spice preference.
• Resting the burritos wrapped in foil helps melt the cheese and meld flavors.
• Use fresh eggs for the best texture in scrambled eggs.
• Make sure the griddle or pan is well-heated before adding steak to get a good sear.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Air Frying
• Cuisine: Mexican-American

Keywords: steak breakfast burrito, ribeye burrito, breakfast recipes, hearty breakfast, tater tots burrito, chipotle sauce burrito, scrambled eggs burrito