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.

Ingredients

Scale

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

Instructions

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.
Prepare Vegetables: Dice the yellow onion and green bell pepper into small pieces for sautéing.
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.
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.
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.
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.
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.
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.
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.
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